Sam’s Smoker Pro is an ingenious invention that any outdoor cook will appreciate. It can easily turn any outdoor grill into a smoker and the results are delicious. No need to buy a smoker when you have Sam’s Smoker Pro. (See The Home Chef’s recipe below for this mouthwatering pork tenderloin.)
 Sam's Smoker Pro |
 Pork tenderloin on Sam's Smoker Pro |
 smoked pork tenderloin |
EASY TO USE. Place the Smoker Pro over the briquettes of your gas or charcoal grill. The Smoker Pro can also rest on a gas burner assembly or electric element. Every Smoker Pro comes with a tool that allows you to install and remove the barbeque grate and place Sam’s Smoker Pro onto the heat source just before cooking. Within a few minutes Sam’s Smoker Pro is filling your grill with the unique wood smoked country barbeque flavor you love.
Don’t forget to add wood chips to your order.
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| Here’s What Steve Had to Say About Sam’s Smoker Pro In National Barbecue News:It’s confession time. Sometimes I make things more complicated than they have to be. When I first saw Sam’s Smoker Pro, I could not make myself believe that it would work on my kettle grill. This was because I have a set way that I smoke things and I was trying to figure out how it could possibly fit with the fire on the outside the way I usually smoke, using indirect heat. Sam Farrow, inventor of the Smoker Pro, kept telling me that it would work on my grill and he was right. Using the Smoker Pro creates an indirect cooking process that I just hadn’t been able to visualize. From sheer stubbornness, I almost missed finding out about a really fantastic gadget that vastly simplifies the smoking process and allows any grill to easily convert to a smoker. I am so pleased with the results that I don’t mind admitting to my thick-headedness. Sam’s Smoker Pro is a deceptively simple device. It consists of a bottom tray with handles on both sides and holes in the bottom. The wood chips (which may be soaked or not depending on your preference) are placed in the bottom of the tray. The lid goes on top of that. The Smoker Pro is then placed directly on the heat source. The grill gate goes directly above this. Charcoal is my fuel of choice, but it works well with gas (or electric) grills, also. For good results when using charcoal, get the coals going well (you want them to be gray. Set your bed of coals one coal deep. When the coals are ready, top with the prepared Smoker Pro. A convenient handle is provided with the Smoker Pro so that you can remove the grill grate to add more coals or remove the lid from the Smoker Pro to add more wood chips for extended smoking times for larger items like a turkey or big roast. The instructions for accommodating the Smoker Pro to a gas grill say to move enough of the lava rock so that the Smoker Pro can fit levelly and there is sufficient room to accommodate the grill grate and close the lid. For my maiden voyage with this device, I decided to make chorizo stuffed pork tenderloin with a smoked tomato sauce (see recipe below). I smoked potatoes at the same time. With the addition of a salad and/or vegetable, there is a complete meal with a minimum of effort. I made the stuffing, and then made the fire. While the coals were getting heated, I prepared and stuffed the tenderloin. When the fire was ready I loaded the Smoker Pro with wood chips, put the loaded Smoker Pro over the coals (Which had been spread out to a single layer.) I then put the grill grate over that and loaded it with the food to be cooked, put the lid on the grill and left it alone for 45 minutes. I tested the pork for doneness with an instant read thermometer and voila! The cooking time was less than I had anticipated. If you can’t find chorizo, use Andouille or Spicy Italian Sausage. If you want to keep it simple, it works well without the smoked tomato sauce, although, it is a more elegant dish with the sauce. Sam’s Smoker Pro is an easy and inexpensive way to smoke in your backyard and the results were great. I know that I will frequently be using this handy accessory when I smoke. If you enjoy smoked foods at home, you’ll be happy to add this innovative tool to your collection.
Chorizo Stuffed Pork Tenderloin With Smoked Tomato Sauce4 Small pork tenderloins (about ½ LB each)8 strips of butcher string about 8” longStuffing: Prepare a bed of charcoal. Brown the chorizo in a sauté pan over medium heat. Add the onion and cook for three minutes. Add the mushrooms and raisins and cook for another three minutes. Mix in the breadcrumbs. Add the cream and bring to a boil. Remove the pan from the heat and set aside. Pound each of the tenderloins so that they are approximately twice as wide as when you started. Lay four pieces of string parallel to each other about an inch apart. Put one of the pounded tenderloins across the string. Put half of the stuffing on the tenderloin. Cover with the other tenderloin then tie securely. Repeat with the string and the remaining two tenderloins. When the grill is ready place the Smoker Pro on the coals. Place the grill grate over the Smoker Pro. Cover the grill. When the grill begins to smoke, put the stuffed tenderloins, tomatoes and onions on the grate over the Smoker Pro. The stuffed tenderloins should be ready after approximately 45 minutes. Test with a meat thermometer. The internal temperature should be 160°. Remove the tenderloins, onion and tomatoes. While the pork is resting blend the onions, tomatoes and cream in the blender or food processor. Remove the string from the tenderloins, slice and serve with the sauce. |
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