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Just got the MES, plus the cold smoker kit. Several questions, we are going to marinate the loins over night, Do you put then on the rack, or in foil, or on a cookie sheet? Ive read 225, pull at 135, times vary from 1.5-2.5 hours, depending on size, is this correct? How long to smoke? I also read one person just use's the cold smoker when smoking, is this the way to go?  OK-enough questions, I will go back to searching