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/ck/ - Food & Cooking

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10544230 No.10544230 [Reply] [Original]

So im currently sitting here watching the temp on my smoker, the meats marinated and in, and now that I've got some time I'm realizing that I've never done this before and I have absolutely no idea what the fuck I'm doing.

It's a pork tenderloin, I stole this recipe:
https://www.traegergrills.com/recipes/pork/smoked-pork-tenderloins
Except my tenderloin is fucking massive so I'll probably leave it for longer depending on how the temp looks. I soaked the chips because the internet told me to, should I have my vents open or closed? When should I check it? Do I need to replace the chips or the water?

tl:dr smoking for retards, pls advise.

>> No.10544262
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10544262

>>10544230
Smoking is easy and fun

>> No.10544266

>>10544230
The vents need to be open at least to some degree. Closed vents = no smoke circulation. That much is obvious.

Normally you use vents to control the temperature too. The more open they are the hotter your fire burns, and vice-versa. But you appear to have some kind of strange smoking appliance for faggots. I'd check the manual and see what it tells you.

Replace the chips if the smoke stops (no smoke means all your chips have burned up). I don't bother with water at all, other than soaking your chips.

>> No.10544312

>>10544266
Thanks anon, it seems to have stopped smoking already after like 30 minutes, that's not normal right? Or do I need to replace them that fast? The chip tray is tiny (1/2 cup) so maybe it burns through them that fast?

>> No.10544328
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10544328

>>10544230
>propane smoker

>> No.10544329

>>10544312
Actually nevermind, the smokes just much lighter now, I assume the big clouds was from the water evaporating off the chips?

>> No.10544342

>>10544328
did that actually happen? (gif)

>> No.10544347

>>10544328
It was a Christmas present, apparently someone told my mom this was "good for beginners" or something.

>> No.10544379

>>10544312
Sorry, I don't know much about that specific faggotsmoker you have.

Chips burning off in 30 min is what I'd expect if you just threw chips onto a fire.

You need to be RTFMing, not asking us.

>> No.10544396

Op watch lots of YouTube videos and buy meatheads book on smoking and bbq

>> No.10544421

>>10544379
I would love to read the manual but it's literally 30 pages of warnings and telling me how to connect the gas and light the burner in 4 languages so I'm a bit lost.

>> No.10544434

>>10544421
Watch YouTube videos on it

>> No.10544436

>>10544421
You’re not doing too well thus far, here.

>> No.10544459

>>10544347
I'm just being a faggot. I'm sure that was a very nice present. I've only ever used my weber bullet, so I'm not familiar with the intricacies of a propane one. The water will help regulate the temp and helps keep the meat moist. Did you brine the loin before smoking? You don't need to smoke for the entire time, just enough time for the meat to take on the flavor. Also, you should pick up one of these. I bought one a few years back and every time, the meat is spot-on. Stick one probe in the meat and have the other one monitoring the smoker temp. Those thermometers on the door aren't always the most accurate, in my experience.

>> No.10544465
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10544465

>>10544459
>>10544347
whoops, forgot pic... also, you probably shouldn't use that thing in your garage. next time, bring it outside.

>> No.10544479

>>10544465
Forecast for today was thunderstorms so I figured under the roof but right by the door would be a good place, and yea i'm thinking I need a better thermometer for this.

>> No.10544495

>>10544479
that one's good because you can hook it up to your phone and monitor the temps from a distance, set alarms, etc... when you first started the smoke, where was it coming out of? was it coming only out of the vents, or was it coming out of the front door as well?

>> No.10544503

>>10544495
out the vents, there was a little from the door but I tightened the latch thing and it stopped.

>> No.10544536

>>10544503
ok, cool... sometimes you need to install some sort of gasket on those doors if too much smoke is escaping.

>> No.10545215
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10545215

OP back, turned out pretty good, a little over cooked since my thermometer is a piece of shit but still juicy, even got a smoke ring and everything.

However a fair portion of the bottom got charred, is there a usual reason this happens? Any ways I can prevent it in the future?

>> No.10545231

>>10545215
>>bottom got charred

Hard to answer exactly since you haven't posted a pic of the interior of your faggot smoker. But it suggests that your meat was either too close to, or directly over, the heat source.

Most smokers are designed so that the heat source is off to one side, that way the heat is indirect and won't char the meat. If yours has the flame under the meat then you can put the meat up higher, and/or put some kind of a baffle between the heat and the meat. A metal baking sheet (not nonstick) or similar will work.

>> No.10545262

>>10545231
Ok, there's a little heatshield over the burner that directs it under the wood, but I had it on the bottom rack because I was worried about it fitting so I'll move it up and try some kind of heat shield next time.

Thanks to everyone who helped, someday I'll be a real smoker so I can be a cool kid too.

>> No.10545270

>>10545262
>be
*buy