Ducaticraig Posted June 11, 2013 Report Posted June 11, 2013 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 Posted June 12, 2013 Report Posted June 12, 2013 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 Posted November 6, 2013 Report Posted November 6, 2013 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 Posted November 8, 2013 Author Report Posted November 8, 2013 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 Posted November 15, 2013 Author Report Posted November 15, 2013 How's the Rec Tec coming along?
