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Hello all ! New to the forum!

post #1 of 3
Thread Starter 
This is Stevosps
I am new here and just started to dabble in the world of smoking food.
I have a New Smoker and have tried a few things but want to become more "seasoned"
In the art of smoking and grilling.
I hail from Pennsylvania outside of Philly.
Look forward to joining the fun!
post #2 of 3

Welcome to the forum.

Glad to have you aboard!

 

Al

post #3 of 3
Thread Starter 
Hey gang
Looking to smoke a 3 1/2-4 lb pork loin.
Put a BB Q rub on it.
What is the best times and Temp to go with?
Was reading IT to be 140.
But Chamber temp 180?

Smoke at 180 about 3 1/2 hrs?
Any suggestion appreciated....
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