I have a question about a possible technique: I have a pork loin roast, and I could smoke it or roast it in the oven. What if I did both?
Does anybody do this - put a pork loin on the smoker and give it a fast smoky run, deliberately too smoky and too short, then bring it in and finish it in the oven? Is that safe? Does it trip the smoke detectors? (done that)