Two 10 lb. Pork Loins on Modified Traeger Texas Elite

Discussion in 'Pork' started by smokinjimmy, Oct 26, 2014.

  1. Here's few pictures from today's smoke on the Traeger.  I added a second shelf the other day and it works great.  I did two 16lb. briskets Friday night and they turned out perfect.  Followed it up with the pork loins today.  All went into the freezer whole for a holiday party in December ( easier to smoke on a nice weekend like we had rather than in the snow in December, living here in Minnesota :) )  Also used my A-Maze-N tube smoker with Apple pellets and Oak in the hopper, both Old Hickory brand.  Thanks to Todd Johnson on the tube smoker!!
       







     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Thats one heck of a way to fill the smoker.

    Looks Great
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking loins!

    I still struggle with the notion that a pellet smoker needs another pellet smoker to make smoke!
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thats just beautiful.

    That says it all.
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Wonderful colour. Thanks for posting this.

    Disco
     
  6. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Really nice color! What IT did you take them too?

        Mike
     
  7. mike w

    mike w Smoking Fanatic

    Looks great! Was the additional shelf a DIY project? I want to add another layer to my lil tex to hang sausages. I like the tube smoker addition for a different smoke flavor
     
  8. Looks Great! Very nice color.

    Happy smoken.

    David
     
  9. b-one

    b-one Smoking Guru OTBS Member

    Those loins look amazing! Not sure I could freeze it all!
     
  10. Dirtsailor,

    Yes, it sounded strange to me too but the oak burns very clean with a light flavor. Adding the apple woood in the tube adds a nice rounded flavor to the pork loin or prok ribs.

    So MS,

    I took the internal temp to 160 and they came out very good.

    Thanks for all the nice comments and information found on this site, I really appreciate it!!
     
  11. Mike,

    Yes, the additional shelf was a DIY last Friday. I used 1 1/2" angle iron and cut it with a steel blade on my hand jigsaw. I had to notch it for the chimney on the right and temp probe on the left. I purchased a 16" x 25" grill grate at Menards and cut that so it fit. Do not cut to short as I did. My opening is 20" but the grate can slide sideways and fall down if you're not careful. I ended up wiring up the cut off end to the larger grate and now it fits well. Good luck on your mod, it's pretty easy.

    I love the additional shelf, check out my other post where I did 2 x 16lb briskets on the Traeger Friday. That also worked out great.
     
    mike w likes this.

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