or Connect
New Posts  All Forums:Forum Nav:

big chief

post #1 of 5
Thread Starter 

I was wandering if anybody has ever smoked a pork loin in a electric big chief smoker,i have never attempted this before,just wandering how long,theres no temperature gauge on my smoker,is the internal temp the most important

post #2 of 5
Yup it's all about internal temp.

Of course it's nice to know how hot your actually smoking at but most important is your internal meat temp so you don't under cook and get sick
post #3 of 5
Thread Starter 


thanks,ill keep a eye on it,i guess I could always finish it off in the oven

post #4 of 5
I would recommend doing a pork tenderloin or if you already have the loin cut it in half or into chops. The chief smokers run around 180*. You really need to get from 40-140 IT IN 4 hours or less. That might be a challenge in a chief. I miss my big chief as they really shine when doing fish and jerky.
post #5 of 5
Quote:
Originally Posted by johnson1 View Post


thanks,ill keep a eye on it,i guess I could always finish it off in the oven


Good idea..... smoke for an hour or two then throw it in a preheated oven to finish..... nothing wrong with doing it that way.... You don't really need a smoker to be an oven, when you already have one in the kitchen..... My 2 cents... Dave
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork