Smoking a Pork Loin on a Gas Grill: A Simple Guide

Updated at: 30/12/2024

The smoky, succulent flavor of a perfectly smoked pork loin is a culinary experience worth pursuing, even if you don't own a dedicated smoker. This surprisingly simple guide will demonstrate how to achieve that same mouthwatering result using the readily accessible equipment of a gas grill. Forget the complicated setups and long hours associated with traditional smoking; we'll show you how to infuse your pork loin with incredible flavor using readily available wood chips and a few clever techniques.

Gas grills offer a convenient and accessible alternative to traditional smokers, providing consistent heat control and a faster cooking time. While the smoky aroma might not be as intensely pronounced as with a dedicated smoker, the results are still remarkably delicious and tender. Ready to transform your pork loin into a masterpiece? Let’s dive into the step-by-step process.

Preparation and Safety Guidelines

Tools Needed
Safety Guidelines
  • Always maintain a safe distance from the grill while it's lit and hot. Never leave the grill unattended.
  • Use proper grilling gloves to avoid burns when handling hot items. Let the pork loin rest before carving to prevent losing juices.
  • Ensure your grill is clean before cooking to avoid flare-ups. Use a meat thermometer to check the internal temperature to ensure it reaches a safe 145°F (63°C) to prevent foodborne illnesses.

Step-by-Step Instructions

  1. Prepare the Pork Loin

    • Trim excess fat and poke holes for garlic insertion.
    Prepare the pork loin: Trim excess fat and poke holes for garlic insertion.
    Prepare the Pork Loin

  2. Season the Pork Loin

    • Stuff the pork loin with garlic cloves.
    • Inject the pork loin with a marinade (optional). Be cautious with salty marinades.
    Inject the pork loin with a marinade (optional). Be cautious with salty marinades.Inject the pork loin with a marinade (optional). Be cautious with salty marinades.
    Season the Pork Loin

  3. Prepare the Gas Grill for Smoking

    • Place wood chips on top of a burner to create smoke.
    Prepare the gas grill for smoking: Place wood chips on top of a burner to create smoke.Prepare the gas grill for smoking: Place wood chips on top of a burner to create smoke.
    Prepare the Gas Grill for Smoking

  4. Smoke the Pork Loin

    • Smoke the pork loin at 250°F (121°C) for approximately 2-3 hours, monitoring the internal temperature.
    • Monitor the internal temperature using a meat thermometer. The thickest part should reach 150-160°F (66-71°C).
    Monitor the internal temperature using a meat thermometer. The thickest part should reach 150-160°F (66-71°C).Monitor the internal temperature using a meat thermometer. The thickest part should reach 150-160°F (66-71°C).
    Smoke the Pork Loin

  5. Rest and Serve

    • Remove the pork loin from the grill once it reaches the desired internal temperature.
    • Let the pork loin rest for 20-25 minutes before slicing and serving.
    Let the pork loin rest for 20-25 minutes before slicing and serving.Let the pork loin rest for 20-25 minutes before slicing and serving.
    Rest and Serve

Read more: Fire Honey Glazed Shrimp Recipe

Tips

  • Use a meat thermometer to ensure the pork loin reaches a safe internal temperature.
  • Adjust the gas grill temperature as needed to maintain a consistent smoking temperature.
  • Be careful with salty marinades; use them sparingly.

Common Mistakes to Avoid

1. Cooking at Too High a Temperature

Reason: High heat leads to burning the outside before the inside is cooked through, resulting in a dry, tough pork loin.
Solution: Maintain a lower, consistent grill temperature (around 275-300°F) for even cooking.

2. Not Using a Meat Thermometer

Reason: Relying on visual cues can lead to undercooked or overcooked pork, posing a food safety risk.
Solution: Use a meat thermometer to ensure the internal temperature reaches 145°F before removing the pork loin from the grill.

3. Forgetting to Rest the Meat

Reason: Cutting into the pork loin immediately after grilling releases the juices, resulting in a dry, less flavorful product.
Solution: Let the pork loin rest, loosely tented with foil, for at least 15-20 minutes before slicing and serving.

FAQs

How long does it take to smoke a pork loin on a gas grill?
Smoking a pork loin on a gas grill usually takes 3-4 hours, depending on the thickness of the loin and your desired internal temperature. Aim for an internal temperature of 145°F (63°C) for safe consumption.
What wood chips should I use for smoking a pork loin?
Applewood, hickory, or pecan chips are popular choices for smoking pork loin, offering a mild to medium smoky flavor. Avoid overly strong woods like mesquite, especially for a smaller cut like a loin.