I was thinking to get two, places then in my new Rotisserie basket let them spin a while and then finish with a quick sear. Maybe I am over thinking it or just wanting to play with the Rotisserie when it is not needed. My simple/limited experience with the Rotisserie is that it helps keep everything super juicy, which is the a major goal when I cook pork for the picky family.Michael, I’m sure you have an idea how you want to do twirling tenderloins but, I don’t see a big advantage over basic indirect, any insight you might share?
Tenderloins cook pretty quickly, getting them trussed to the spit then spun, cooked and sliced should go pretty quickly. I’m interested in how you make this work. Share when it comes together.
It’s such a soft yet flavorful smoke. That’s great. Let us now how the Pecan does.Richard,
I used my peach wood for the first time tonight. The smell of the wood was so peachy I was worried about how it smoke, but man did I love how it smoked. I am excited to use it again.
That is so well said! I completely agree!It’s such a soft yet flavorful smoke.
Going to use some in a few hours on some chicken for Quesadillas for dinner tonight. I will put an update here this evening.That’s great. Let us now how the Pecan does.
I just got my order in from Furtado farms, 5 bags of smoking wood @ 13.2 pounds each.Richard,
I used my peach wood for the first time tonight. The smell of the wood was so peachy I was worried about how it smoke, but man did I love how it smoked. I am excited to use it again.