Easy Juicy Pork Loin Smoked on a Gas BBQ

Don't let the fact you don't have a BBQ smoker stop you. Use your gas grill as a smoker. I used my Weber Genesis 2 as a smoker and the results were amazing. I made this recipe super simple as the concentration needs to be with the heat of the BBQ, not the food prep!

Contents

• Trying new things
• Ingredients
• How to use the gas grill as a smoker
• Try these for sides
• The Recipe
• Your Comments

Trying new things

This is the first time I tried this. I can tell you it certainly will not be the last. I was really pleased with how the meat turned out and will be trying this with other meats too.

The main difficulty I had was keeping the temperature at a steady 110C for a prolonged amount of time. I found the best way with this particular grill was to use the two outer burners on their lowest settings and then cook in the middle. Known as indirect very low heat.

If things get too hot, just switch one of them off for a period of time until the temperature drops again. I've got a whole article which relates to the basics of BBQ grilling to help get you started.

Ingredients

• 500g joint of pork loin
• 4 strips Prosciutto ham (optional)
• 1 chopped apple
• 1 chopped shallot
• 20g garlic butter
• Salt and Pepper

How to use the gas grill as a smoker

Get your BBQ smoking at the right temperature. This is the key bit. You want the smoke to be smoking but not too hot. The ideal temperature is 110C (225-250F) to get that pork loin smoked to perfection. Remember, always cook to temperature and not to time. Use a quality thermometer probe to check the internal temperatures of the pork loin smoked.

Prep the meat on the tray. I use the Weber wire rack as this is the right shape and frame for the meat. Put some foil down before the meat goes on so the onion and apple doesn't fall through.

A good tip for preparing meat is to make sure that any marinades you are doing cover the entirety of the meat and are added to the meat with enough time to let them work and allow the flavours to penetrate. The amount of times I've seen people try and get some flavour in to a meat 10 minutes before cooking to then be disappointed that it doesn't taste good.

Pork loin smoker prep

Ideally the pork loin smoked in this recipe should marinade for around 24 hours in the fridge beforehand. Another key point on this to remember is that if the meat is being refrigerated overnight, it needs to get to room temperature again before going on to the BBQ. Otherwise it will be difficult to regulate the temperature and cooking times will be all over the place. For more information on marinading and flavouring meat, take a look at my roast chicken on the WSM recipe for some inspiration.

Wrapping the meat up

As this was my first attempt and did not want to burn the meat, I wrapped the pork in prosciutto ham. (Although optional in my opinion, this was lovely to pick at afterwards so will do this again next time!) I think that a good apple sauce between the prosciutto ham and the meat will allow the pork loin smoked to taste that little bit sweeter. Check out this recipe for an apple sauce and pork dish.

Chunky chop the onion and apple and place it around the meat.

Season with salt and pepper and then pop it in the 'smoker' for at least 2 hours. Check on it after 2 hours but it could need nearer 3. The key is don't rush. Juicy pork loin smoked on a gas bbq (or a normal smoker for that matter) takes time, but it is well worth the wait.

For a more advanced dish or for a special occasion you could try my BBQ smoked gammon with honey and mustard glaze recipe.

Try these for sides

The Recipe

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