My name is Frank Diamont, and I bet nobody would have ever guessed from my salutation that I was from the lone star state of Texas (East Texas that is). .
I discovered this web site about a month ago and I can't seem to put my computer down long enough to get any smoking done. I have been grilling and smoking various foods for 30 years or more, but have learned more about the various subjects relating to ourdoor cooking in the last month than I had collected in the previous 30 years.
I presently have a sausage maker electric smoker, a propane grill and a great outdoors standup propane smoker.
I am looking forward to getting involved from time to time with your forum. I can readily see that I am in the company of some genuine experts on the subjects of curing, smoking and grilling.
Question: I am just finishing up the curing of a couple of pork tenderloins and wish to smoke them, but my AMZNP has a little problem staying lit in my upright smoker, so I am going to cold smoke them and then ramp up the heat to around 220 until they are done. My question is how long should I applly the smoke to them before cooking?
Thanks, I am looking forward to this journey,