timing question-direct vs indirect

noregard

I'm having some neighbours over tonight for supper, trying to get my schedule laid out and running into a bit of a problem in my eyes.

On the egg I'm doing venison sausage for an appy, followed by baked potatoes and stuffed pork tenderloin, then as the pork rests I'm going to crank up the temp and throw on some venison back strap steaks.

My problem is that the sausage, which should be cooked direct needs to be on after I've already started the potatoes and pork roll.  I've only ever cooked stuffed tenderloins indirect at 300*, and they took ~1.5 hours.

If I was to cook the pork and potatoes raised direct, and do the sausage on a lower rack, how will that affect the cook time of the pork and potatoes??  Will being direct make it cook faster?

Or should I start the pork with the PS in, then pull PS and raise pork for the 20 mins the sausage will take to grill, then put PS back in and finish spuds and pork…?

Thanks

theyolksonyou

Why not just start the sausage indirect and put a sear on them while the back strap is cooking?

Scottborasjr

Stop on by you can borrow my small for the evening. Think I just need the Large and the Medium tonight. 

NPHuskerFL

Now that's awesome @Scottborasjr
The extra egg would be perfect for this. 

grege345

Maybe. Just a thought. Cut the sausage in lengths so they can be cooked over the direct heat in the openings of the plate setter. I do this with potatoes while I'm cooking indirect. Also the pork loin will hold in FTC if it gets done sooner. Finish by removing plate setter and cook loin over direct heat. Loin won't take long at all. 

noregard

@theyoulksonyou the sausage will be put on after the pork is started, but still the first item off the grill, eaten well before everything else…

@scottborasjr - A MOST GENEROUS OFFER! And I would gladly take you up on it if possible.  I've recently been entertaining the idea of a second egg (probably a small???), but with the price of oil and the way things are slowing down with work that is on hold for awhile. :(

noregard

@grege345 thanks for the suggestions, unfortunately theres a fair bit of sausage and it won't fit as described.

If only my order from CGS was here!! I've got an AR, 1/2 moon ceramic stone and a bunch of other goodies coming…

I guess what it boils down to is can I cook the pork roll raised direct? ~350*

grege345

Of course you can. It's a tenderloin that's been butterflied  so it will cook quick. You'll probably have to flip mid way thru

noregard

@grege345 I don't quite understand why it would cook quick?  The previous ones I did were 1.5 hours indirect, so is it because this would be direct that would make it quicker??  I'm confused, sorry.

Carolina Q

Never stuffed a pork tenderloin, but raised direct at 400, unstuffed ones take 5 minutes per "side" (20 min). Maybe that will help. 

If if all else fails, cook something on the stove!

theyolksonyou

Direct will be quicker and you'll want to flip during the cook. It's quicker because of the direct heat. Open flame vs oven like atmosphere. 

noregard

Ok, thanks everyone.  I'll give'r a go, and post my results later.  

Cheers!

grege345

I say quick cuz you said pork tenderloin. I can see a pork loin going an hour unstuffed but not a tenderloin