Smoked 1/2 a porkloin using Dutch's Mahogany sauce and a whole chicken beer can style last Sunday. I used my new Stump's Elite 4 smoker. Outside temp was mid 20's, but sunny, so not to bad. Pict. 1. The meat ready for the smoker. Brined the chicken overnight and rubbed them both real good. Pict. 2. Just mopped the loin with sauce. Pict. 3. Finished loin - temp 155 - wrapped in aluminum and a towel to let rest in a cooler for about an hour. Pict. 4. Chicken cooked to 170. Part 2 coming up.