Recipe: Stove-top smoker - pork tenderloin

Rating: 4.2 stars based on 647 reviews

Smoker made as per above.

Oak Chips soaked in water for 12 hours.

Maximum heat under smoker until smoke starts - 5 to 10 minutes.

Heat reduced to keep just a small few whispers of smoke escaping.

After 40 minutes from first applying heat it was turned off and left to cool.

It was then cooked in the oven at Gas Mark 5 for 20 minutes until center was 75degC.


Note:-

July 2013: when we first did this we turned the heat down to much and too early so that what we thought was smoke was really steam.


We made it again and smoked for an hour without putting it in the oven at all. This was too smokey and probably overcooked.


Will try again smoking for 35 minutes without oven.


Also want to source other woods than oak to try.



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