How exactly do you smoke a pork tenderloin?

Question

I was @ a BBQ once and the smoke tenderloin was great, but I don't know how to do it? Do you have to buy a special machine or what?

Answer 1

Well ' you dont really need a big fancy smoker to smoke proteins like beef,chicken,pork, or fish .. All you need is a big enough grill to smoke ' YES" I said grill , Like in BBQ grill , Any size just as long as what your gonna smoke fits inside ' .. You ad only one layer of charcaol in 1/2 of the grill ' leaving the other half empty this is where you place your proteins to smoke ' you can use any woodchips of flavor to your likings like , hickory , apple chips , mesq, cherry , or a combination of two like apple and hickory great flavor for pork meats ' just before you lite the grill make shure you give the chips a good soaking in water for at least 1/2 of hour so they can produce good smoke ' when the grill is lit and all is ready to go ' just grab a hand full let the excess water drain off and toss them around into the hot coals and place the loin on the grill side that has no coals under it and cover' make shure you have a little vent open on top of the grill cover so smoke can cerculate just a little...check every 20 to 30 minutes turn loin over so it wont char to much on one side and AD another Hand Full of the wonderfull chips re-aranging them with a small branch and cover and " LET IT SMOKE " checking every 20 minutes or so ' when you feel that the loin has reached a nice dark golden color of smoke & doneness Remove and let it stand for at least 15 to 20 minutes before cutting --- AND ENJOY --- Relax have a cocktail or two and enjoy your woodchip smoking Experiece ....

Answer 2

I have a smoker for cooking ribs, pork tenderloins, brisket, and just about anything else. You can marinade the meat for 24-48 hours (I typically use a chipotle and beer-based one for red meat), or you can get a meat injector and skip the time by injecting the marinade right into the tenderloin. You'll need the right wood for the smoker and the right temperature (low and slow), and you'll have some tasty tenderloin. You can usually get a smoker anywhere they sell regular barbecue. Smokers will always be a wood fire versus gas. You'll probably spend from $500-1000 depending on where you live. Grilling is good, but if you have the time, smoked meat/veggies will always have extra flavour.

Answer 3

Smoked tenderloin and any other smoked meat is done on a "smoker" which is a type of BBQ pit in which there is a fire box separate from the compartment in which the meat is placed. The charcoal and wood is burned in the fire box and the hot gases and smoke go into the "smoking compartment" then out a chimney. Many commercial types are available.
Here is Texas most people pride themselves on building their own smokers.
As far as pork tenderloin is concerned, it should be seasoned, wrapped in bacon and then foil to keep it from getting too dryed out. Tenderloin does not contain much natural fat. Smoking usually takes several hours minimum.

Answer 4

SMOKED PORK TENDERLOIN

1 or 2 lb. pork tenderloin
2 c. orange juice
1 c. soy sauce
1/2 c. grated ginger
3 tbsp. cracked black pepper

Marinate pork for 24 hours.

2 c. crushed peanuts

Remove pork from marinate and roll in crushed peanuts. Smoke pork over aromatic woodchips until cooked. Slice thin and serve. Very good as an appetizer or entree.

Answer 5

Oh honey i love smoked tenderloin too ----------- Here goes and you can smoke anything you want like this////these " REAL FLAVOR 100% natural wood Mesquite Chips" are used to do this just take chips wrap them up in foil after the grill is good and hot place the foil packaged chips on grill when the smoke begins to come out of the foil place the meat on the grill and bake make sure you have added your seasoning b/4 you place it on grill ,baste the tenderloin with a good bar-be -que sauce /// i like my own ==== vinegar,brown sugar,black pepper, crushed red pepper, and mix it with some of the off the shelf sauce or you can get some wicker's bar-be- que sauce and mix it with kraft 1/2 equal parts///you may have to punch some holes in ths foil to let somke out--- i think i got these chips at walmart-------- cook this with lots of attention basting often so it wont dry out-----i live in west tenn and we have the worlds best bar--be-- que even the presidents come to Memphis to eat our fixings and this is the best there are others that are good but west tenn bar----be-----que is the best even on the food channell---- pratice till you get it like you want it and we invite you to memphis in may for the worlds biggest bar---be --- que contest held here every year in may----------

Answer 6

You need to get a smoker or a stovetop smoker and some wood chips. The directions are in the package. But basically, you just place soak the chips in water, then drain them and place them in a little compartment. Then you heat up the smoker, place the meat in and as the wood burns it smokes and cooks the meat with the heat and the smoke. It's a great way to add flavor to any meat. Buy one and try it for yourself. Happy cooking!

Answer 7

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Answer 8

A smoker. Your meat should be smoked over low heat, and using mesquite, of course. Fill the drip pan with water to keep the heat moist.

Answer 9

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Answer 10

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