- 1 Post. Joined 3/2015
- Location: Naples, Fl
- Points: 10
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I recommend starting with jeffs rub and bbq sauce and try some of the newsletters. The forums are great as well. I think i have only had one smoke that i felt was bad, it was chicken and i just oversmoked it .
Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Welcome to the site Lu. It takes a while to get to know any new smoker. (They all have their idiosyncrasy's).
Keep an eye on your internal temps on that loin. I pull mine off the smoker at 135* tent them with foil and let them rest for 1/2 hour before slicing.
Welcome Lu from sunny Sarasota ! You are definitely at the right place. There are tons of experienced people here who are always happy to help. I don't know anything about offset smokers, but I know a lot of people here do. Use the search bar for pork loin tips and you'll be fine. Don't be shy about asking questions- that's what this site is all about. Happy smokin', David.