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Pork loin direct: raised or fire ring?

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Powak
Powak Posts: 1,391
in EggHead Forum
Grilling a pork loin direct in a few minutes. Do you guys go felt level or fire ring?
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    Yes
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • JacksDad
    JacksDad Posts: 538
    edited August 2016
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    Darby_Crenshaw said:
    Yes
    Ha! Trust the experts. I'm still a newbie here but pork loin has become one of my favorite things to cook. Just did two last night, indirect with just some rub. Apple wood for smoke. They will go surprisingly fast so be ready to monitor temp and pull before they get overcooked. I pulled these at about 150 internal. But sliced them thin and been eating  sandwiches three meals in a row now, delicious! 


    Large BGE -- New Jersey

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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    raised
    New Albany, Ohio 

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  • Jameson19
    Jameson19 Posts: 354
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    Raised indirect
    Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang and a hot wife... 

    Las Vegas, Nevada!
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  • pgprescott
    pgprescott Posts: 14,544
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    Loin indirect. Tenderloin direct. Either way is great. I like to brine the loins.  Rub and go with the tenders.  I do truss them together for uniformity of the cook. 
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Look at it this way, BGE sells the egg with a fire ring and a grid. Period. Must be a way to do direct cooks with the grid down low, eh? But some guys prefer to raise the grid and still cook direct. Still others like indirect cooks with a platesetter or adjustable rig.

    For raised direct vs not raised direct, what matters is the distance between the lump and the grid. If you raise the grid, use more lump. If you do not raise the grid, use less. Just pay attention to the distance.

    So, as Darby said, "yes". Pretty much any way you want to cook, it'll be fine.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited August 2016
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    Porky pig says: 'amember kids, Loins and tenderloins are t-t-t-t-two di-di-di-di-different things

    personally i do loins indirect (that'd be a roast-like approach), and tenderloins direct or maybe raised direct, depending on whether my BGE is semi-blazing or blazing
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • Powak
    Powak Posts: 1,391
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    WHOOPS, looks like I've been calling tenderloins loins for years. Did tenderloin tonight, 350-395 for 40 minutes, direct, raised. Came out killer.
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