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  1. northgaq477

    Will bacon wrap prevent smoke on your meat?

    I cooked a 1.5 lb pork tenderloin yesterday on my Lang 48 at 275 with oak wood. I stuffed the tenderloin with sausage and wrapped it with a bacon weave to help retain moisture. I pulled the meat off the smoker at 150 IT and it was done perfectly. The tenderloin did not seem to have a smoked...
  2. northgaq477

    Hello from Georgia

    Hello everyone. I am from Georgia and have been smoking BBQ and for about 5 years now. I am cooking on a Lang 48 original, UDS, and a ceramic grill. I am hoping to share some of my techniques and learn some new ones. 
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