On 25-Feb-2007, "Edwin Pawlowski" wrote:

"GaDragonfly" wrote in message
My father just cooked his on his
gas grill, but I wonder if using my smoker and maybe cherry or pecan
wood chips might give it an even better flavor.

Anyone have an advice? Thanks in advance.


I'd certainly use wood if available, rather than a gas grill. Just don't
over cook a tenderloin. I'd do it as hot as I could get the smoker.

I haven't cooked a beef tenderloin, but I have done a few pork loins
which are of similar size and content. I'm thinking that basic cooking
technique is much more important here than a particular wood or
seasoning. Ed warns about overcooking. And rightfully so. It is so
very easy to overcook a loin.

I would hope to cook a loin at a temperature of at least 325°F and
350° or even 375° would be better. I don't know how to judge the
degree of doneness except with a probe thermometer. I think
almost any decent BBQ smoke wood will work for you. Even
basic Oak would be good for that tenderloin. Just don't let the
smoke get too dense. I'd shoot for 125° to 130°F internal and hope
to not exceed that. Take it off quick and get it wrapped and into
a cooler to rest while the temp rises 5 to 10 degrees.

--
Brick (Youth is wasted on young people)