GoFrogs91 Posted September 20, 2014 Report Share Posted September 20, 2014 Setup - Lower grill, indirect (Lit the fire on one side and placed meat on the other) at 275 with peach chunk to 110 internal, followed by direct heat to char. Pulled at 140 internal temp. Wal Mart didn't have whole pork tenderloins, so I got these center cut ones. Actually liked the uniformity of size. Quote Link to comment Share on other sites More sharing options...
wilburpan Posted September 20, 2014 Report Share Posted September 20, 2014 Nice! What did you use to shield the pork during the indirect part of the cook? Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted September 20, 2014 Author Report Share Posted September 20, 2014 The great thing about the 23" KK is that the surface area is so large. I lit the fire at the front of the grill and put the pork on the grill in the back. No need for a deflector. I pulled them off at 110 degrees and ramped up the coals to where they were flaming. Took about five minutes. Back on the grill over direct flame. 1 Quote Link to comment Share on other sites More sharing options...
Loquitur Posted September 20, 2014 Report Share Posted September 20, 2014 That looks delicious! I've about written off the center cut pork loin since the last two I did on the KK came out terrible - tough and dry. They were cooked to 135 deg and one of them was even brined. Your cook gives me hope. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 20, 2014 Report Share Posted September 20, 2014 If you don't have one, consider getting the split basket setup. Makes for very easy direct/indirect combo cooks. Use mine more than I thought I would when I ordered it. I bought it primarily for doing high temp steak sears, so I didn't have to burn up a lot of coals to reach high temps, but have expanded my repertoire to "classic" direct/indirect combo cooking as well. Steven Raichlen would be so proud - LOL! Quote Link to comment Share on other sites More sharing options...
GoFrogs91 Posted September 20, 2014 Author Report Share Posted September 20, 2014 Tony, I have one, I just haven't used it yet. I'm wondering about getting a second basket and leaving the splitter in it full time so I can just switch back and forth. Quote Link to comment Share on other sites More sharing options...
tony b Posted September 20, 2014 Report Share Posted September 20, 2014 That's the best way to go. Susan convinced me a while back. It's less messy; just swap baskets. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted September 28, 2014 Report Share Posted September 28, 2014 I'm wondering about getting a second basket I've also had two baskets for a while now. One holds KK extruded coconut lump, the other holds whatever I'm using for high temp cooks such as bread. I store the spare on a terra cotta plant saucer to catch ashes. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted October 18, 2014 Report Share Posted October 18, 2014 Syzygies - I'm gonna steal your terra cotta plant saucer idea for my 2nd basket storage. That's an elegant solution! Thanks! Hey, you wouldn't by chance happen to be a math jockey, would you? Have seen that term since my grad school days! Quote Link to comment Share on other sites More sharing options...
