Smoking Pork Loin -- Start To Finish On The Weber Kettle

[@matthewweaver1123]

I know this is 5 years old, and you probably won't see the comment, but I'm making this glaze right now, and holy smokes does it taste good!

[@CookingWithRy]

Awesome! Glad you like it 👍

[@davidrobinson1918]

I smoked a pork lion today. What a delicious meat to smoke. Traderjoes discontinued the African seasoning the recipe calls for. I went to the web and was able to replicate the seasoning. I think it came out good. Not sure never tasted the original seasoning. All in all I like this recipe and it's going in the BBQ cook book. Thanks RY for all the great smokes I love your channel.

[@graemekeable8461]

Always enjoy your videos. Fantastic to find someone who does regular kettle videos. Thanks so much from the UK

[@vmparliament]

I made this and my husband LOVED it..awesome glaze too

[@jaymehancock2941]

We just bought a new to us Weber kettle this week. We made this for dinner tonight and it was wonderful.

[@CookingWithRy]

Fantastic! Enjoy that kettle 👍

[@peterbrazeal7171]

Pork goes so well with different fruits, I can’t wait to make pork loin and apples in the crockpot in the cold season

[@danieldavis3271]

Doing this tomorrow using cherry wood , but I’m definitely using your glazed !! Thanks brother

[@WeekendWarriorBBQ]

That pork loin looks like it belongs on the cover of a magazine. Just awesome! Great job, Ry!

[@CookingWithRy]

No, it belongs in my belly :)

[@WeekendWarriorBBQ]

lol. Yeah, that too.

[@DavePruett]

Gotta love how pork loin and tenderloin form such a great canvas for rubs, glazes and smoke. Looks like both the rub and glaze recipes are killer.

[@CookingWithRy]

Yeah they just marry up perfectly with good rubs :)

[@jimspishak4244]

I followed this to a tee and it was the best pork loin I have ever had

[@jackwest5123]

Been wanting to try this recipe for a long time and I finally did it. Wow. So freaking good. I used Kinder's "The Blend" for the SPG base and then a dusting of Malcom Reed's The BBQ Rub for the color. Did this the night before and wrapped it in plastic wrap. When it was game time, I took it out of the plastic and hit it with some more Kinder's and tied it up so it would be nice and round, and on the Weber Kettle it went. I used the Vortex accessory in the upside-down volcano setup for the indirect heat. Used a blend of hickory and cherry chunks for smoke. I did mine fat side up with crosshatch score marks. At about 120 degrees I did a quick sear, and then applied your glaze and let it get tacky on the way to 145. Had some more of that glaze on the table when it was time to serve. Just brush it over the slices before digging in. Fantastic. I can testify that the glaze is out of this world.

[@jimtischer1223]

Ry - I used your video as a guide to BBQ my first pork loin on my Weber kettle with the Smoke & Sear attachment. Results were excellent and all my eaters were quite happy and suggested repeat performances. Thanks for taking the time to make the video and instruct pork loin novices like me. Regards - Jim Tischer, Woodland CA

[@CookingWithRy]

That's awesome. Thanks!

[@breakerwave31]

Hey Ry thank you for taking the time to do the video. I did the loin and glaze today and I'm still blow away by how juicy and tender the loin is. Those leave in probes are a game changer. The glaze is delicious as well. Looking forward to checking out more of your cooks. Thanks again for the great instruction.

[@CookingWithRy]

So glad you enjoyed it :)

[@chefphillipdellpresents]

That looks incredible. Great video!

[@wallacearcher2928]

Did this today , have to say it was awesome . The flavour and juice was on point . Love your cooks

[@CookingWithRy]

Thanks!

[@ronhart8857]

Excellent job Malcom, Love your channel.

[@CookingWithRy]

Wrong bearded chubby guy :)

[@andygromofsky6281]

Thanks Ry, followed this today and it turned out great!

[@JW-vy5wd]

I cooked this yesterday Ry and it was a hit! 3rd time i have cooked loin and messed it up the other 2 times. Thanks for posting this and the work that went into it. I ordered the temp gauges off you links a month ago when i did you brisket. I love them!

[@CookingWithRy]

That's so cool. Thanks!

[@cadvet4198]

Ry, I have to say that you have got me smoking with the offset. I used a Little Chief electric for over twenty years and after watching you I bought a starter offset from Char Griller and I could not be happier with the change. Up here in Nova Scotia we have lots of oak and it gives meat a great smoke flavor. I also made the charcoal box from your video and it works great. Hope you continue with the great content and will try the pork loin this weekend! Thanks a million!

[@CookingWithRy]

That's awesome! And very cool that you have access to so much oak :)

[@David-yh5po]

Thanks for sharing this video with us.

[@ssclassof2000]

I followed your method with my Weber kettle, and it turned out excellent. The meat was moist, tender, and delicious!

[@CookingWithRy]

Fantastic!

[@Doug6714]

The pork loin looks great. Need to put that on my list of something to smoke soon. Keep Smoking!

[@CookingWithRy]

Thanks!

[@corf8674]

Great video with all information I was looking for, including farenheit to celcius conversion on screen, Thanks so much!

[@CookingWithRy]

You're very welcome :)

[@wildernessman760]

How come I haven't found this guy sooner? I tried this exact recipe. Damn it was crazy delicious. I am going to subscribe rn. Thank u for the video. Also the guitar music throughout the video just puts it to the top. Great job.

[@CookingWithRy]

Glad you enjoyed it :)

[@nigel8499]

I'm definitely following this recipe this Christmas.

[@CookingWithRy]

I've done many pork loins at Christmas. Always a winning menu item :)

[@ghostrider729]

I smoked 1 tonight , my wife bought it on sale ,it was already in a sealed bag with mesquite ...i haven't tried it yet. ..she said it was good n shes my worst critic! !plus i did country style ribs and Italian brats, same time .i probed my loin on the top rack,i have a kamander with the brats n put the ribs on the grill rack with the heat diffuser with0 water. ..its so hot here in southern Florida it gets hot fast. ...but i like your loin !!! My wife is sceptical of my grilling. .. i watch a lot of bbq vids! ! Anyway awesome cook RY

[@CookingWithRy]

You had me at brats! LOL :)

[@kevin86674]

Looks great.

[@CookingWithRy]

Thanks!

[@TDRUSH1]

Another great cook video you seem like a down to earth person nice job

[@CookingWithRy]

Thank you very much! I appreciate that :)

[@armandoa5468]

My pork loin came out perfect thanks to your video. p.s. I have the same color Weber kettle. Cheers from Texas!

[@jonathanmiller1558]

The glaze is excellent. I also added a pinch of cloves, gives it a nice kick.

[@warrenjansen7096]

I use pork loin quite often. It's always available at my store, and sometimes I can get it for a $1.25 a pound. Your recipe looks delicious and I will have to give it a try sometime soon.

[@tylerhughes5420]

I brine mine in a pastrami brine for 4 days then dry in fridge uncovered 1 day then smoke... best sandwich meat ever

[@CookingWithRy]

That sounds like a great method!

[@fredpigott1251]

I'm giving it a try tomorrow. Don't have any peach wood so I'm using apple. I set out my pork so it could thaw. Can't wait for tomorrow.

[@CookingWithRy]

Apple is great with pork loin. I've probably done more pork loins with apple than any other wood :)

[@fredpigott1251]

Well I didn't use the Weber, used my pellet grill. I was in town today so I didn't have time to heat up the Weber. Still came out great.

[@bbqwalt]

Trader Joe's no longer has seasoning for rub. I used smoked paprika and some ancho chili powder for the rub. Costco had a great special to clear out whole pork loins which were overstocked. We barely $1.20 per pound and purchased the limit of three. I cooked half of one yesterday and it turned out great. Made enough rub to cook the other half today or Sunday. I decided to dry brine the other half. I tried Vortex upside down but hard to keep heat down. I will use baskets or smokenator for next cook.

[@parcero311]

call it evil or unbelivable.....wow. my friend...you outdo yourself everytime....pork loin looks unbelivable...good stuff

[@CookingWithRy]

Yeah this one ended up with some beautiful color :)

[@parcero311]

i'll be buying some of them rubs from you're amazon page...im only learning how to cook so them rubs will be good...to give me some flavor in my blend food

[@pacoskid420]

Great job. Trying this out soon

[@CookingWithRy]

Thank you!

[@jaymiddleton7836]

Thank you so much for that great recipe! I'd found a pork loin at the grocery store a couple of days ago and decided to try this recipe. WOW! My wife liked it and she's not always big on smoked meats. We have guests so coming to visit soon and this will be one of the meals we'll serve. Thanks again.

[@CookingWithRy]

Wonderful!

[@markschumacher7408]

Ry, I am binge watching some of your videos. I love your attitude - your kettle temp is in a range and if you go a bit I over, you can handle it. Also, there seems to be no mistake from which you cannot recover. And I love your humor. Thanks for being an inspiration to me to learn and experiment on the Weber kettle.

[@CookingWithRy]

Thanks! I just try to have fun while cooking, especially when things don’t go perfectly 😊

[@SmokyRibsBBQ]

Great looking pork loin with a beautiful color Ry! I like the looks of that glaze as well!

[@CookingWithRy]

Yeah the color really came through on this one. Thanks :)

[@NoHippieBBQCooking]

Looks like a very good pork loin. I can see how peach wood would go well with it

[@CookingWithRy]

I'm really liking the peach. Have used it quite a bit this summer :)

[@HobiesGarageBBQ]

Looks excellent!

[@CookingWithRy]

Thank you!

[@CookinWithJames]

That looks amazing!! i would love to use peach wood!! Great cook RY!

[@CookingWithRy]

Thanks!

[@stephanieyeminez89]

Looks great. 👍👍

[@CookingWithRy]

Thanks!

[@southbay281]

Looks awesome 👍.

[@CookingWithRy]

Thanks!

[@karenmckinney6461]

That looks oh so good!! Florence is about to hit us in SC so I won't be cooking that till next week.

[@CookingWithRy]

Stay safe and get back to cooking when you can :)

[@jlathem56]

Aaaaahh, I miss a good pork loin. Ever since I left the South and moved to central Illinois I can't seem to be able to find a good pork loin. The people up here take a large 2 or 3" slice of a pork loin and pound the poor thing with a meat tenderiser hammer before battering and deep frying it. And they call it a pork tenderloin! Most of the pieces of meat end up being between 7 and 12 inches in diameter and the serve it on a regular Hamburg bun! I have to fire my grill or smoker up and cook one every now and then. Thanks for sharing Ryan.

[@CookingWithRy]

Glad you enjoyed it :)

[@seanhammer8157]

Try Snake River Farms. They ship most everywhere and their pork is absolutely divine. On the pricier side, but the quality merits it.

[@jonandrews6299]

Very nice indeed, what a great cook and color on there! I see you used orange juice this time - I'm guessing you'll never forget to use that again!

[@CookingWithRy]

LOL. This time I made sure to use it :)

[@c-loshy6676]

I didnt know they south african seasoning was seasonal. But i ordered it from your link. As well as the hatch chili. I want to try this looks delicious

[@CookingWithRy]

Trader Joe's has a habit of rotating products in and out of the stores to see how they sell, I think :) And thanks for ordering!

[@jhitt79]

You can easily make you own "South African Smoke seasoning"

[@TheMayhem15]

Lovely RY , love it. Awesome vids btw.

[@CookingWithRy]

Thank you!

[@pgprentice]

Thanks for the great recipe and video. For those that are not in the US and can't get Trader Joe's SA spice, here is what it is... Trader Joe's South African Smoke Spice - paprika slow-smoked for 48 hours enriching the paprika with a smoky, roasted flavor that evokes the South African braai (BBQ). The smoked paprika is blended with sea salt, garlic and basil and packaged in a grinder

[@olivedrab]

Hey Ry! Thanks for the tip on tenting the foil over the spatchcocked chicken on your other video. It was a huge success. Everybody loved it and I’m excited for the leftovers. Going to be trying this pork loin this weekend and absolutely cannot wait. Although instead of peach, will be trying apple wood (more affordable). Got the double probe thermometer using your affiliate link in my Amazon cart…had a thought: have you considered adding smoking woods to your Amazon store as well? All the best, V

[@CookingWithRy]

I only like to add things I've used, and I'm fortunate to have a local supplier for wood so I don't have to order :)

[@olivedrab]

@@CookingWithRy That’s awesome. How did you find one locally? Would love to do the same.

[@CookingWithRy]

@@olivedrab I had just heard about it from a friend with a restaurant :)

[@olivedrab]

For anybody else finding this thread, try doing a search on the Facebook marketplace for smoking wood. I was able to find some great local deals 👍

[@popanddonnacollinsworth7741]

Thank you so much for this video. Your cooking makes my mouth water! Can you tell me what the title of the music playing in the background is?

[@CookingWithRy]

I don't have the title handy. I use a commercial music licensing service for my background music.

[@davidb9547]

Love me some pork loin. Haven't done a roast in a while. Looks like it's time.

[@CookingWithRy]

It's a great cut to smoke or grill, and usually priced fairly good :)

[@cameronsullivan6745]

Man I bet that glaze would be great to put on when on the smoker🤷‍♂️ Thanks for the video.

[@onlyychevys]

I've got to try that south african seasoning! Don't have a Trader Joes around here though, Gonna have to find it online. Thumbs up RY Never mind I just found it on your listings lol

[@CookingWithRy]

If you go to the video description I have a link to it in my Amazon store :)

[@jhitt79]

One suggestion that I think makes a big difference: Salt the pork the day before, (dry brine). I do that with all my pork, from pork chops to pork butt to lions. Try it and I believe you'll see it makes the meat unbelievably juicy.

[@DerickZ28]

Ry I saw a comment by you on another video saying you were thinking about a pellet grill. I'm thinking of one myself and am really look at Grilla Grills! Anyhoo, nice looking loin!

[@CookingWithRy]

Yeah I'm really thinking a pellet is in my future :)

[@DerickZ28]

You should look into the Grilla, the neat looking one. Not many people seem to have it but it's the one I'm leaning towards :P It's not quite as big as the silverbac though but apparently bigger than it looks. Anyways, I look forward to future vids for whatever you get!

[@FurryManPeach]

Where were you with this video 4 days ago, when i needed cooking times and such? Don't worry though, my pork loin marinated in kecap manis and black pepper was huh-mAAAAAAAAzing! ;) Thanks for this video though Ry, keep up the great work :D

[@FurryManPeach]

i used mallee root charcoal (I'm in Australia) and lemon wood (from the father-in-law's old lemon tree) to smoke with. I don't know what to make of it yet as it was my first time, and I couldn't really get a measure of it in the smoke coming out of my kettle. Must be quite a delicate flavour. Have you used it before? I've used peach a tonne pork, and standing in the smoke it smells soooo good! I also got some almond, and some black walnut too, from my neighbour across the road. And there are cherry and apple farms 10 minutes up the hill from my place, so i get my supply of wood chunks from them too. If you're ever here in Australia, specifically the Mornington Peninsula, drop me a line mate!

[@CookingWithRy]

Thanks! Glad you enjoyed it :)

[@outofworkbum2324]

Great videos thumbs up my friend

[@cmburks6704]

Do you add all hot coals, or do you have some hot on one side and then some new coals beside to catch? I’m new to grilling. On your videos, could you explain a little more about your kettle grill prep for your recipes for newbies? Thank you so much!

[@CookingWithRy]

If I need to add coals I add fresh unlit and let them ignite just as if doing a snake method or some similar long cook process.

[@cmburks6704]

@@CookingWithRy , thank you!

[@LassesFoodAndBarbecue]

Smoked porkloin is so good.

[@CookingWithRy]

It absolutely is. Retains its juiciness so well when smoked :)

[@bobbywade3069]

Dude, I’m not sure if you’re a chef in training, but you should’ve been!!!!! By far in the top five bbq channels on KZbin and it’s not close

[@CookingWithRy]

Thanks for the kind words :)

[@johnknapp6328]

Ry I always enjoy your video's. I would like your opinion since your familiar with weber products. I currently have weber 22 inch kettle. If you could get weber charcoal summit at a good price what are your sentiments, I also like Kamato Joe for a little more diversity. I'm more of an observer than Pit master. But I would like to experiment. Any Incite would be appreciated.

[@CookingWithRy]

Thank you. Both are good, but personally I would go for the Summit charcoal :)

[@jgcelis]

Hi Ry, which would you say is your favorite pork loin recipe of the ones you've made on the kettle grill? Thanks!

[@CookingWithRy]

That's really difficult to answer. I tend to prefer those with a sweet glaze :)

[@jgcelis]

@@CookingWithRy Thank you, Ry. Another question; would you recommend wet bringing a pork loin?

[@CookingWithRy]

@@jgcelis I personally prefer dry brining it overnight :)

[@mojo6385]

I just ate a huge lunch, and now I'm hungry again!

[@CookingWithRy]

I am too. Time to see if the family left me any :)

[@Fretnagin]

Hi Ry - Looks like half the coals in your charcoal divider were lit and the other half weren't. Was that done to control the temperature from getting too hot? Thanks

[@CookingWithRy]

Also to extend the cook time if necessary.

[@chadh9267]

Hey Ry! Did you add more than one piece of wood for the cook or only the one piece? Merry Christmas and happy new year! Thanks

[@CookingWithRy]

Just the one piece, as Pork Loin usually cooks fairly quickly. Merry Christmas!

[@chadh9267]

Thanks Ry! Followed your instructions and it turned out amazing! Thank you!

[@stevelitteral]

Really like

[@CookingWithRy]

Thank you :)

[@steveshort4151]

Cooking one on the electric smoker tomorrow. First time!

[@smallhouse4874]

Hi Ry. How does your grill grate temp campare to the stranded webber thermometer? Are the temps similar?

[@CookingWithRy]

Not even close. The dome thermometer can be 100 degrees hotter than grill level or more at times.

[@smallhouse4874]

@@CookingWithRy thankyou

[@Cookie212dgrs]

How long did you sear the loin on each side? Couple of minutes?

[@CookingWithRy]

Maybe a minute on each side. It's really just until you have the color you want :)

[@lpeter5781]

3 people dislike this video? I wish I could see what kind of videos they like!

[@jm-mi7kl]

probably recipes for vegan bean sprouts and mulch

[@RJBaker415]

What tongs are those?

[@CookingWithRy]

Char Broil Comfort Grip Tongs.

[@thatstupidbunnysuit2648]

This guy stares into my soul when he looks at the camera.

[@CookingWithRy]

Yes. Yes I do :)

[@sportsknes]

Where’d you get the peach wood? Weber doesn’t offer it and other companies that do demand crazy shipping costs for it.

[@CookingWithRy]

I have a local wood supplier: thewoodshedoc.com/

[@westside_kratos6487]

I’m confused by the short cook-time.. can you not low an slow a loin? Cook to 150, wrap, cook to 200-205 and let rest? Will you not get the same tender/juicy results?

[@CookingWithRy]

Pork loin is a very lean cut. Cooking it too long, as you might a pork butt, can often dry it out.

[@westside_kratos6487]

Cooking With Ry ahh ok. Can you cook a loin fat cap up, or is down better?

[@RhinoRider2006]

Nice pork loin, I did the one with Bacon. Funny thing, I watch a lot of Bar B que videos, I mean a lot. I have yet to see anyone taste anything and say "Oh crap that tastes wrong or that's not what I'm looking for.

[@CookingWithRy]

Well, usually I've made things before so I'm pretty sure it's going to taste the way I want it :)

[@brewingman56]

Hello, I enjoy watching your videos. I have a question about starting with the fat layer on the bottom. Doesn't the flavor and basting just get wasted by falling to the foil? It seems logical to put the fat layer on the top. Or would it dry out the loin on the bottom with the fat layer on top?

[@CookingWithRy]

I've done both ways, and I can't notice a difference, particularly on relatively short cooks like this loin. Generally, though, I prefer fat side down :)

[@brewingman56]

Why do you prefer fat side down?

[@CookingWithRy]

Protect the meat from rising heat mostly and to keep the meat side bark intact.

[@plankhill]

That would make one helluva samich hehehe, little crispy bacon , spicy mayo... man I'm doing that this weekend. I have 2 in my freezer just like that.

[@Chris-tg7qb]

Hi Ry, not criticizing but a question. I was always told you should remove the bark from the wood so you get a cleaner smoke. What are your thoughts on this? That pork looked amazing! Once again I learned something new from you. Thanks, Chris

[@CookingWithRy]

Thanks! I’ve never noticed any issue to be honest. I’ve heard the same thing but haven’t had any negative experiences :)

[@JorgeZamudioG]

Thank you sir for this wonderful video, and, I will take jhitt79 to salt it a day before, cheers!!

[@maxdecphoenix]

I used two of the smaller tenderloins and got them to 145 and mine was still a bit rare. It was cooked but there was still more blood in it than yours which was a full loin. I don't get it? Maybe my thermo meter is off?

[@CookingWithRy]

I've had thermometers be off. Sometimes it's just the batteries, and once I had a probe that went bad. First try changing batteries. At 145 the pork shouldn't be showing blood.

[@Zerzil1974]

Great job. Looks awesome! I recently did a pork tenderloin on my offset charcoal smoker. I found it a bit tricky to keep the temperature right where I wanted. I checked it about every 45 minutes and the temp ranged from 150 - 275 ... but still was in there for 10 hours - and it was still on the rare side (in my inexperience. It pulled apart nicely and was fibrous when I cut it, but it still looked rare to me). I wanted it slow cooked, but that was a lot less time than you cooked yours at. More practice needed for me I'm guessing.

[@kevinedwards9573]

10 hours? Why?

[@efthimios]

I’m so disappointed my loon was thick on one side so the thinner side reached 160 will thicker side still low 100s I didn’t know how to mitigate that besides keep the thinner side away from the direct heat -

[@CookingWithRy]

What I've done in the past is trim that thin side off and use it separately.

[@efthimios]

Cooking With Ry good idea was thinking about doing it mid cook but worried about drying it out by cutting it - it came out okay wasn’t as flavorful as I would of liked bc I didn’t season wel enough / I love my digital thermometers i didn’t touch it just watched temps remotely was awesom

[@scotthethcote3767]

Looks delicious! I am getting ready to smoke a loin myself. Just curious, did you happen to have any left for dinner? LOL...

[@CookingWithRy]

I snuck some off to save :)

[@chuckbrichta3909]

Can you use pineapple instead?

[@CookingWithRy]

Sure. make it to your taste :)

[@randyrussell6246]

Apple and hickory mix for smoking and nix the chilli powder. Instead of orange juice,,,,,,mix a fruit jam with the butter,honey and brown sugar ! Or just leave as is ! Never settle !

[@Whoiamok]

Not quite start to finish. Did you put it back on the grill after you put the glaze on?

[@CookingWithRy]

No. I showed the entire process. The glaze was applied after I cut the loin.

[@sneakyblackdog]

I got a loin defrosting, I've got to do your glaze

[@CookingWithRy]

It's a good one :)

[@DjrWalsh]

Looks great..Idk y u squeezed out the juice at all..is it the camera or the weber it doesn't seem there's a good smoke ring..I can see it..just not much..

[@CookingWithRy]

Sometimes with very light meat like pork the camera is a bit overexposed. It was juicy, and the smoke ring was all right. I find that pork loins don't develop too much of a smoke ring when I make them because they really aren't on the grill for a very long time when compared to ribs and such :)

[@rogue109]

I would enjoy the port without all the sugar. I don't understand why people sugar up port when doing bbq. I guess they hate the taste of pork or something.

[@CookingWithRy]

Some people feel it enhances the flavor. I’m one of them. But you can easily leave it out of any rub.

[@keithsage7258]

I would cold smoke it for 12 hrs using apple and hickory. than it would go to the grill.

[@willcpolson]

This guy doesn't really know what he's doing here. There are much better ways to do this.

[@CookingWithRy]

This guy thought it was pretty good.

[@russnikita93]

Hello great video 😊I'm smoking pork loin today, would like to ask: my bottom vent in a smoking position I have this option,and the top vent is more than half closed,but the temperature rises till 140c,I don't know why it happened? Thanks

[@meatfaceb2047]

That looks amazing.