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[urnmor]

First let me start off my addressing the bake potato, which IMO is the stepchild of pellet cooking.  We always talk about the ribs, steaks, brisket etc but never about the baked potato.  It is one of my favorites,  I rub in olive oil and spices and cook at 325 to 350 and in about an hour it is done to perfection.  Now moving to my bacon-wrapped pork loin. I dried brine it in salt, pepper and paprika overnight.  I then coated in olive oil and sprinkle it again with the same seasoning. Wrapped with smoke bacon. Placed on a  rack and added wine and water along with chopped pecan, onions, garlic, chopped dates and figs and cooked to 150.  It must have been good as there was done left for leftovers

[yorkdude]

Nicely done that looks terrific.

[Kristin Meredith]

Nicely done that looks terrific.

Agree!!!

[NorCal Smoker]

That looks fantastic!  I agree with you on the baked potato.  I cook mine the same way.

[cookingjnj]

Wow!  That looks great.  Thanks for the pics.

[ICIdaho]

I grew up on potatoes as a staple.  If you ask my kids, most of the time they are the star and the meat is secondary.  We like them baked right in the pellet grill, it gives them great flavor.

[Bentley]

Were the dates and figs stuffed in it, or just place under the bacon?

[urnmor]

Were the dates and figs stuffed in it, or just place under the bacon?

Actually neither.  I used an aluminum pan with a rack in top and placed in the smoker.  I added the the pitted dates which I cut in half and the figs which I also cut roughly and added them with the sliced onion and chopped pecans directly to the wine and water.  I suspect in lieu of wine one could add a vegetable or chicken stock.