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Has anyone tried indirect smoking pork tenderloins? I was thinking of trying it with the plate setter on, raised grate, and some cherry wood or mesquite. I have done pork tenderloins direct on a gas grill before, seems like indirect at a higher temp (350 or 400), with some additional 'smokiness' could be good. Any thoughts, or just go with direct cooking?
If I went direct cooking, has anyone just thrown in some mesquite chips to add some additional smoke flavor to the pork tenderloin? I've read some of the threads already, some good recipies there.
Thanks everyone for your feedback! Three weeks with the egg, and I have now done Brisket, Pizza, Chicken Drummies, Whole Chicken, Rib Eyes, and Fajitas! About blown through one whole bag of 20# BGE lump.