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This morning I made a simple brine of salt and brown sugar. I let it soak for about 4 hours. I didn't bother cleaning the bones. I setup my performer with split charcoal baskets with apple and peach wood. I lit too much charcoal so it ran a little hot. I just used the dome thermometer set...

I didn't know my post would be so inspiring!

Maybe, it's better to smoke on the performer with split baskets at 350F . That's how I do tenderloin. I just assumed the WSM would be better but if it's a quick cook I don't need it.

It's not. Standard grocery cut without seasoning.

Thanks everyone It's a center cut pork loin roast. It has a row of bones sticking out the side. It weighs 4.27 pounds. I do have a weber spirit I could sear my wife's cut to her liking so that's an option.

I agree 160 is high but if it's pink at all she won't eat it. With tenderloin I can get away with this since it's so tender anyways. Edit: I could run two probes. The center should cook less than the sides. Thanks for the reply

Hi everyone, By mistake I purchased a bone in pork loin roast. I have never cooked one before so I was wondering if anyone has any suggestions. I'm familiar with cooking pork tenderloin on my performer and pork shoulder and ribs on my WSM. I know you can eat pork at around 145F but my wife...

If I ever decide to join costo I'll get some Kirkland pellets. I've mostly used Pitt Boss because there competition blend is cheap. Maybe I'm getting what I'm paying for

Are you still using the Cosco pellets? You've mentioned that in previous posts. I have a basic z grill pellet grill and found the smoke intensity lacking. Yes, it smokes and for chicken it's acceptable but when I did ribs and pork butt I thought it was too light. I'm comparing this to my WSM...

Can you try a smoke tube mixed with pellets and wood chips? I've added this setup to my pellet grill since I didn't like the smoke output on my pellet grill on its own. It made a difference with ribs.

I use simple green on the top vent of my performer and WSM.

They look good. I assume you did not wrap these. How did they turn out?

I don't normally use my kettle for ribs but when I do it's the snake method. I set my bottom vent about 1/4 open and then adjust the top from there. You'll have to experiment with this. I got a 14 in WSM I stopped using the kettle. I can add a water or drip pan underneath.

Yes, definitely chunks over chips and less is more. So start with a single chunk. You don't want to overdo it until you know what you like. I posted a picture of my setup on your prior thread. Chips will burn out in a few minutes whereas chunks last longer. I get my wood from fruita wood (2"x2"...

Try adding one chunk of apple or peach wood. It will be a totally unique flavor compared to gas or straight charcoal. I also leave the top fully open and choke the bottom. I want to minimize cresolite build up. Well done on your first cook!

I always treated the bottom vents for gross adjustments and the top for fine adjustments. When I first first got my WSM a few years ago I was more concerned about holding a specific temperature but now I'm not so picky. If it stays within about 15 degrees of my desired temperature of my set...

I don't have the kamado but I do have a WSM. It's the same idea. I always start with about 15 light coals and slowly bring the temp up and close the vents once I get close. I also add the meat once the grate temperature is over 200F. By lightning a portion of the coals you are doing a good...

1. Chimney starter 2. Elevated grill rack. I posted my setup on your other thread. 3. Leave in thermometer. I have the thermometer works smoke. I use the grill baskets when needed. Most importantly learn what you have and figure out what you need. You should watch YouTube videos to see what...

I do the same.

I use the charbroil plastic brush and a wet paper towel.