First cook with Slow n Sear -- Pork tenderloin

[Subvet]

My first use of a Slow n Sear on Weber Kettle was a good learning experience. After getting everything set up and going it took me a while to figure out how to keep the temp around 225. Still learning how to use the vents on the kettle.

I prepped the pork tenderloin with a light coat of maple syrup and then sprinkled it with Three Little Pigs Touch of Cherry.  After adding some chunks of cherry wood in the grill I smoked it for about an hour until the IT was 138. Then seared it on the hot side for a couple of minutes on each side. Loosely tented it under foil for about ten minutes. Brushed it with Captain Rodney's Peach BBQ Boucan sauce before slicing. Also warmed up some more of it to use as a dipping sauce.

The cook was successful and resulted in a tenderloin with a great flavor, very juicy and so tender it could be cut with a fork.  Really going to like the kettle and Smoke n Sear as I continue to learn how to use both of them.



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[HighOnSmoke]

Looks excellent!  I set my vents to maintain 225 to 235 with the bottom vent about 1/8 to 1/4 open and the top vent 1/2 to 1/3 open. If you start closing down your vents around 170 to 180 you should be pretty close to where you want to be. It is trial and error but this is a good start. A lot depends on the weather conditions too.  Just make sure that once your initial 10 to 12 coals are ready that you put a quart of hot or boiling water in the SnS. That will also help maintain temperatures. Best kettle accessory out there in my opinion!

[Subvet]

Thanks Mike. The temps ran between 217 and 238 at grate level according to my Chef Alarm. I kept playing with both vents and for about the last 30 minutes it stayed very close to 225. I did add the hot water. Maybe that helped the tenderloin to be so moist as well as temp control. I'm keeping a cooking log so I can remember what I did. Lol.
Ron

[Pappymn]

Looks awesome

[Smokin3d]

One word! Perfection!!!!!

[Roget]

Looks great!
Pork tenderloin is one of my favorites, & it looks like you nailed it.

[ACW3]

Killer pork tenderloin, Ron.  I love my SnS, too.  Just got the griddle pan not too long ago.  It adds another dimension to cooking with the SnS. 

Art

[abcbarbecue]

Thanks Mike. The temps ran between 217 and 238 at grate level according to my Chef Alarm. I kept playing with both vents and for about the last 30 minutes it stayed very close to 225. I did add the hot water. Maybe that helped the tenderloin to be so moist as well as temp control. I'm keeping a cooking log so I can remember what I did. Lol.
Ron

217 to 238 actually sounds like very good boundary temps when targeting 225 F for your first cook.  You can do better as you get more cooks under your belt, but does it matter?  Likely not.   Nowadays I focus on good clean smoke and don't worry with my temps as long as they're close to my desired target.  I'd call 217 to 238 close. 

Glad you're liking your SnS!

[Savannahsmoker]

Those are very appetizing looking pictures.

[tomcrete1]

Very Nice!

[Big Dawg]

Great looking tenderloin.  One of my go-to cooks.





BD

[hikerman]

That looks wonderful!  Very nice job on your cook!

[70monte]

That looks very good.  I have both this and the griddle but have not used either yet.  There is a new SNS public page on Facebook that you can join.  There are many nice looking cooks on there.

Wayne

[Subvet]

That looks very good.  I have both this and the griddle but have not used either yet.  There is a new SNS public page on Facebook that you can join.  There are many nice looking cooks on there.

Wayne

Thanks for the heads up. That's a great page for getting more ideas on using the SNS.

[Jaxon]

Where do you find the rubs and sauces?  My store carries McCormick's and a few "standard brand" sauces.
Y'all keep coming up with stuff I've never heard of.