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Old 08-10-2008, 05:58 PM   #11
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Jeff G.'s Avatar
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
good thing I didn't go with the ham.. There was a lot of ham brought by others. Pork loins were on sale again. I picked up some apple wood chips, soaked them made a foil container and laid them just off the burner in the gas grill.

I fired up the grill, seasoned and cooked the loins for 15 minutes at 500F then backed it off to 240 and let them cook to just below 145F on the meat thermometer. I pulled the loin off and allow it to rest for 20 minutes.

The smell of the apple wood about made me drool while cooking. The flavor was fantastic. It smoldered just right. The smoke flavor was able to get clear into the meat, making this great light smoke flavor plus the flavor of just grilling the meat.

It was a huge hit. Luckily... I cooked more than I took so I have some for next weeks lunches...YUMM......

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