Hi, I'm about as green as grass when it comes to smoking stuff. I did a batch of deer jerky in my Bradley 4 rack smoker and one small pork tenderloin. Jerky was good but the tenderloin left something to be desired....LOL!! I'm from Manitoba, Canada and the weather right now isn't conducive to keeping the temp up in the Bradley. -20 temps right now. For some odd reason the wife won't let me use the smoker in the basement where its warmer..... LOL!!
Any and all help is appreciated. I have a pork loin I'd like to try in the smoker but after the tenderloin episode I'm looking for some advice.....or the wife will be confining me to only making jerky in my smoker....
Looking forward to learning lots on here.