About as green at this as they get....

Welcome to the SMF Family!!!

Cook your loins and tenderloins to temp...gotta know when enough is enough, or you're left with dried-out pork. These cuts are lean muscle, so they're not very forgiving about being overcooked. In the states, USDA inspected pork can be cooked to a minimum internal temp of 145*F...if that much pink makes you a bit too squeemish, then, you can go up to 160-165*F and still have moist pork. 155*F is slightly pink and still very juicy.

I know what you mean about the Bradley...never used one but I know a guy who gave his away. He said 180*F chamber temp was a good day in the winter, and that was only if he set it up in his garage for shelter from the wind...that itty-bitty 600-watt heating element is a major handicap. One could easily make use of 1,200 watts to be able to get decent yard-bird smoking temps out of them. Hmm, have you considered adding an additional 600-800 watt heating element or a hot plate, wired and powered separately? It could be on continuously, allowing the OEM heater to take up the slack and level out the peaks and valleys of temp swings.

Eric