Tenderloin First Cook

Unknown

The pork tenderloin was AWESOME. Great first cook. I might have used too much apple wood for some (my wife), but everything turned out fine. I have never created a flavor like this, and the timing and temp were perfect: 350 for 35 minutes. Not overcooked at all.[p]Thanks for everyone's help. I hope I will be able to pass along some EW (Egg Wisdom) some day.

Mop

Stephen, give it a try with no smoke next time, for me the coals penetrate the meat with enough smoke flavor, also there are many rubs that have a 'smoke' taste to them as well.....Head Country being one..[p]Mop[p]

Nature Boy

Mop,
Good suggestion. And a good established fire...eh? [p]I need to try that head country. Been hearing good things.[p]Beers to you, you controversial guy you.
NB

Unknown

Mop,[p]Thanks Mop, I think you are right on. Although my wife loved the pork she requested less smoke flavor. I put three chunks of apple wood on the fire, and would only put one, or a you suggested, NONE, next time. Any more advice, please let me know[p]Thanks for your help.[p]Stephen

Mop

Nature Boy, Qfan was kind enought to have brought me some Head Country from his stint at Jack Daniels and a tenderloin is the first thing I tryed it on, the first 'distinct' flavor that was noticed was the smoke taste, nice rub...[p]That W'ham is some crazy stuff too.[p]
yes, a well established fire is as important for the 'low smoke' mode...[p]just a guy that calls em as I sees em....if it smells like dog.....well, you get the idea.[p]beers to you as well..[p][p]

Nature Boy

Stephen,
Play with the smoke and see what you like. Some folks like a good smoke on everything. Others, like me, like extra smoke on sausages, butts, briskets and a few other things. But for lean meats, I like plain ol' lump, and a healthy fire.[p]A little smoke goes a long way with most things. And lump gives plenty of flavor..especialy to those who are not accustomed to cooking with wood products.[p]Enjoy the ride.
NB