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We have a 1.73lb pork tenderloin I'd like to experiment with on our charcoal grill. I'd like to do an indirect cook over water pan at 225-250 degrees. I'm just curious as to if I started the coals today around 4:00 what time I should expect it to be ready? thanks guys.

One note. I do not have a WSM. Would it kill the recipe if I cooked them in the oven?

Wow thanks

Well I sure am glad I asked. Just in this thread I've learned several things about steak I never knew before. Thanks guys. BTW we are having steak this evening. I'm going to try a few techniques I've read in this thread and see how it comes out

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>just don't cook the life out of it. [/QB] <HR></BLOCKQUOTE>Well it is technically already dead...LOL

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> That pic that Rich posted is way to much red for me...what level of "doneness" is that BTW? <HR></BLOCKQUOTE>My guess is medium-rare to medium.

What if the steak is a little pink in the middle? Can you still get that "meat" taste if it's say medium-well?

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Wesley, it's all good. Some people have an irrational fear of the pink meat. I have done a few dinner parties with a nice medium rare prime rib. It was pretty funny because at one of them, 5 out of 8 guests wanted an end...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jason M. Park: Wesley S, not to be a "red meat snob" or anything, but if you are cooking your steaks to medium-well to well done, you are literally cooking all of the flavor out of it. Get over the fear...

What prevents the ash from getting on the meat when you cook right on the lump? Also I like my meat medium-well to well done so wouldn't a very high temp technically burn my steaks since I'm not cooking a few minutes on each side?

Maybe I'll take some suggestions and give it a whirl later this week. Would a full chimney of Charcoal be enough?

As far as marinade I use. Broiled Steak Seasoning Salt Pepper Worcestershire Sauce a tad of Soy Sauce Garlic Salt. I put everything but the salt on 3 hours before and salt goes on 30 min before. Excellent flavor.

Yikes 750! I usually try to keep it 300-235 when I'm grilling on my charcoal grill.

I know this isn't a WSM question but I'm curious as to what temp Steaks are best grilled at?

Well I cooked burgers tonight and used the chunks again. I love the taste and there was no flare up. Not one bit. I don't know why it was so bad the other day. It was a bit windy when it flared up and I had to move the grill under the carport to finish cooking.

Hey guys. Quick question. I tried some Hickory chunks while cooking steaks the other day and it was great. I used them again while cooking chicken just to try but the wood actually flared up quite a bit even with the lid closed. It would eventually go out but I don't remember the chunks...

Thanks Vic, The closest Sears and Target to us is about 60 miles. Thank goodness UPS delivers Chimney will be here next Wed.

How much of a difference is green wood compared to seasoned wood? My crabapple trees are still green and I'm curious to if the taste is milder since it's still green?

Crabapple eh? We have two crabapple trees in our front yard. What does crabapple go good with? We also have a pear tree in the back.

oh boy As much as I love this site I've been reading on here since about 3:00 today. I guess it's time to pack up for the night. Reminds me of cramming for finals in college. After about 12 straight hours you either know it or your don't because it's not soaking in after that.