Home Forums Hunting & Shooting Hunter's Campfire More Kamado Goodness

I'm continuing to find good things about my Big Green Egg. I bought it for about 1/2 price from someone that didn't want to move it.

I followed some advice here so am posting the results. The advice:

1 - Put the food in as soon as the fire is lit. No reason to wait for it to come to temp. Will get more smoke penetration that way.
2 - Don't soak the hardwood in water.

I smoked Pork tenderloins yesterday. They were the best we've done to date.

Most impressive part of the cook is that it didn't take much time (about 1.5 to 2 hours).

I used the diverter with a pan of water on it and placed the tenderloins above the water.

I cooked the tenderloins to an internal temp of 165 F. Some recommend 145 F but we hit that so quickly I was worried that they might not be done.

The tenderloins were moist, with just the right amount of smoke flavor.

What I used to think of as a 5 hour project is now a 2 hour project and the end result is better.

I’d question #1, that’s bad smoke and causes a bitter taste. You need to let it burn until you get clean smoke. You’ll be able to see and smell the difference. Usually takes 15-20 minutes if it’s at least 250-300 degrees depending on which lump you’re using.

Yeah...I would wonder about that.

I have been using a Weber Smokey Mountain for a while now.

One of the official methods is to bury your smoke wood under unlit coals and build an little fire in the center.


The fire eventually gets out to the wood and makes smoke.

Seems to work fine.

You use that mesquite or juniper cat pee stuff right? 😐

Haven’t tried it that way but sounds like it would work fine. I just let the lump burn until I get clean smoke and then add my smoking wood. If you’re trying to just get your temp somewhat stable anyway it doesn’t really add extra time.

Green mesquite only, takes the hide off your tongue. Got a big Choo Choo train smoker.

We could ship you some 'real' smokin wood.......for 2 times the price of course.

I just get that cheap Save-A-Lot charcoal, set the whole bag an all in there, soak her down with Chevron lighter fluid, fire it up.

Give it a couple mins for the bag ashes to float away into the hay field, lay the meat and shut the lid

Pop open a pumpkin nutmeg beer and wait

Ya!

Diesel works better.

Renegade loves that bark on my meat

Calls it the food of the gods

You want clean smoke, you wont get it at first, need to let it burn 15 minutes or so.

I usually always soak my chips or small chunks, unless I go to smoke on a whim and dont have any ready. Trick is to put them towards the outside edges, they'll heat up and smolder good as the fire moves outwards from center.

Try some Fogo if you can find it, its the only lump I have found to be better than the BGE stuff.


I actually like to grill pork loins more than smoke, 350 degrees, I make sure all sides have grill marks and cook until it hit an internal of about 145-150.

Hahaha!

Mesquite wood? For smoking?

Gee....first I have heard about that....

The original Beefaroni…lol

Sounds kinda shady to me

Renegade50 was too busy studying IED's to pay much attention in Home EC.

sandfish got a B+ in mac n cheese

Shoulda gone frozen Cracker Barrel.

Little mesquite on that and you would have something!

Liquid smoke

laffing

I made a shirt once in Home ec. They made us do a model show n [bleep], 😂


At least it was too small. Lol

I'm too sexy for this shirt...so sexy it hurts....