Pork Loin KK vs Pellet Grill

[Ducaticraig]

I cooked a Pork Loin and seasoned it similarly for cooking on both the KK and my Mak 2 Star pellet grill. Cooking temp was around 275-300 degrees and pulled the meat off the grills at 145'. I used Hickory pellets on the Mak and Oak and Peach wood chunks on the KK. I have to give the KK the win for taste this time around. I think the mix of lump charcoal and the Peach wood gave the meat a slightly better flavor. Each pork loin was seasoned with Maple sugar, garlic salt, pepper, and a little Sweet Money rub. I used MH pork brine for only two hours so I'm not sure if that was enough time to help moisten the pork. After cooking on both grills I forgot to take pictures of the final product on the Mak.

[normstar]

Re: Pork Loin KK vs Pellet Grill

Awesome! I need to try a pork loin. I used to have a Traeger pellet grill and I love the convenience and super fast start up.

But last night I wanted to cook 1 steak (I'm obsessed with perfecting my KK steak technique) so I threw in two handfuls of mesquite, hit it with the JT850 and 5 minutes later I had a fire suitable for grilling! I can't believe how fast the KK can be ready, it really is a versatile beast.

[EGGARY]

Craig, I pulled the trigger on a Rec Tec Grill. I have used it once and so far not impressed. I am looking for more smoke flavor. I will try Spare Ribs with Hickory Pellets. From what I have been reading, the lower the cooking temp the more smoke. Do you do that ? Thanks..Gary

[Ducaticraig]

Gary, the lower the temp the greater the smoke and flavor. You can also buy a pellet tube to add extra smoke to the cook. Many people who compete use them.

[Ducaticraig]

How's the Rec Tec coming along?