Traeger vs Green Mountain

ORbiker wrote:

GoPackGo wrote:

ORbiker wrote:
I've got a hunk of pork loin doing a slow cook today.

ORbiker - could you provide the details ? How much did the loin weigh (boneless ?), what temp did you cook at, and for how long ? It also looks like your chimney cap is closed - do you cook this way ?

Thanks much.

I'm just learning. I read some ways to cook and then modify it.

The pork loin is about 6 lb. and has no bones.
I soaked it in a salt spice brine overnight.
I seared it at 500* for 15 minutes on each side with the chimney open all the way and then brought the temp down to 160* for 7 hours with the chimney just cracked. I flipped the meat twice during the 7 hours. The meat was at 155* then and we were getting hungry, so I brought the temp up to 255* to finish it off and got the meat up 172* in another 30 minutes. The last 30 minutes I put a little BBQ sauce on it too.

I don't know if this is the right way or if there is even a wrong way with a smoker like the GMG. The pork sliced easily with a knife and once in slices was easy to cut with a fork (even at an inch thick).
I used cherry wood pellets.

Looks and sounds great, you're going to get some outstanding food from your GMG. If I may give you one tip, always cook with the chimney damper wide open. GMG recommends it because of the way the air flows and it helps keep temps even across the cooking area.

There's a lot of good info on http://pelletheads.com, check it out if you haven't already.