How to Make Smoked Pork Loin with Cook's Illustrated Editor Keith Dresser

yum!

Hey I love that classic Weber kettle and chimney starter! I have the exact same ones.

Kayla hi

Yup! That’s what I do and it’s sooo good!

The wood chips are not smoking, they are steaming until they ignite.

You guys need a Traeger

Why tie it up if that particular cut is already nicely uniform?

Stopped watching the second I saw that no actual humans would be shown. So impersonal. Part of the charm of ATK is all of the people who who work there. Such a great Crew! It's the difference between an actual show and an audiobook.

Does ATK understand that people who live in apartments ... more and more .... can not use a "grill"?

Come on, why can we see the faces of these new presenters? Keith Dresser we all know from before. He did the Fanny Farmer canned brown bread with the raisins😀

Not a fan of the new format. I would rather read an article, than have it read to me.

Not liking the new format..unsubscribed

Was looking forward to seeing Keith again, but he never showed up. 😟 Just some faceless, disembodied guy who spoke so quickly I didn’t get most of the information I needed for this dish. I see no sense in my watching these videos anymore. 🙄🥺 Goodbye, Patricia from N.H. 👵🏻

I prefer this format.

New format sucks Unsubscribe

Excellent presentation, all you need to know in 3 plus minutes!

My god this format REALLY sucks. The recipe's are great but the presentation are just the worst. And with no explanation as to why things are being done this way or that. Come on guys get it together. 😡

Now maybe you can evolve to using a robot.

I always enjoy watching Keith and the other master chefs. But this left me cold; a lot of babbling about the grill until I glazed over. (Sorry, too many puns!). But I always enjoy hearing the words “pork loin” and “kosher” in the same sentence.

Horrible advice!!!

Why shouldn't mesquite be used?

Yum