quick pork loin question

eggaggie

hope everyone is having a great afternoon....quick question please

have two pork loins on the egg, indirect, 325 or so.......

i overcooked them last time....at what temp should i pull.....and about how long should i give it....

thanks all

eggaggie

one more overall question

how does everyone keep thier gasket so clean, in the pics they look brand new? i have a q sauce stain , should i try and get it out? or will i screw up the gasket.....

its like a fine care, ya know, i don't want it to wear...

thanks guys

pattikake

The first one I did was at 300 degrees indirect on the expanded grill. I cooked it for about 3 hrs and pulled it off when the meat read 200, it was moist and really good, it and the ribs were the first to go.

Good Luck,
Patti
Wichita,KS

BENTE

pork loin should be pulled at 145!!

BENTE

leave the gasket alone! let it be until it does not hold temps.. then change it!!!

if you try to clean it you would be wasting your time!!

here is a picture of my small



and i will not change it!! :laugh:

here is a old picture of my large


the only reason i changed it was because i got embarressed by how bad it looked.. it still held temps.. but i ended up testing a nomex gasket a few years ago and that is what i have on mine now is a nomex.. so when you "just can't stand it anymore" call bge in atlanta and order a nomex gasket.. but if you are embarressed about a sauce stain you will not like the nomex well it is white.. i have had a couple nomexes for diffrent reasons here is what they look like when they are new



so the sauce stain is "just in your head"

eggaggie

BENTE wrote:

leave the gasket alone! let it be until it does not hold temps.. then change it!!!

if you try to clean it you would be wasting your time!!

here is a picture of my small



and i will not change it!! :laugh:

here is a old picture of my large


the only reason i changed it was because i got embarressed by how bad it looked.. it still held temps.. but i ended up testing a nomex gasket a few years ago and that is what i have on mine now is a nomex.. so when you "just can't stand it anymore" call bge in atlanta and order a nomex gasket.. but if you are embarressed about a sauce stain you will not like the nomex well it is white.. i have had a couple nomexes for diffrent reasons here is what they look like when they are new



so the sauce stain is "just in your head"

thats what i needed, a good talking too! i will leave it alone!

eggaggie

BENTE wrote:

pork loin should be pulled at 145!!

thanks!