Hi all, just wanted to introduce myself. As my name says, I'm in the public safety business and usually get the chore of being the camp chef in hunting season and the grill master at work! I have a way with my meat (no pun intended 😂), and everyone knows it! Although I'm new here, I'm not new to the smoking concept. I've mastered in my own way some things and am very interested in learning some new tricks and ways! Looking forward to sharing and learning! As I type, I'm giving my try at a boneless pork loin prime roast. Giving her some TLC at 200-215 degrees of Apple, pecan and hickory mixed smoke with an applewood mustard rub and a good old miller lite in the steam pan with some apple cider vinegar and some water to dilute. Thinking I'll pull at 155ish unless anyone has any other suggestions!? Looking forward to this site, take care and happy smokin' all!