Hey y'all, new to the group. I've had my RT-700 since the beginning of the year and love it more every time.
I want to make some pork tenderloins for a group of 30 in the interest of using space well but keep hearing they dry out easily so do them hot and fast. I have three questions:
1. With hot and fast do they still gain a noticable smoke flavor?
2. If I wrap them in bacon can I then do low and slow without fear of drying them out because of bacon fat rendering.
3. If they're wrapped in bacon, will that cut back on the smoke flavor in the tenderloin?
I want to make some pork tenderloins for a group of 30 in the interest of using space well but keep hearing they dry out easily so do them hot and fast. I have three questions:
1. With hot and fast do they still gain a noticable smoke flavor?
2. If I wrap them in bacon can I then do low and slow without fear of drying them out because of bacon fat rendering.
3. If they're wrapped in bacon, will that cut back on the smoke flavor in the tenderloin?