We just got our smoker Sunday. Our 2nd smoke will be a loin roast ~3lbs. I have read to keep temp 220-240 getting to an internal at around 160. This was all done on 5lb and higher. Should I stay with this? What kind of time frame am/should Ibe looking at?
Any other help or suggestions are greatly appreciated.
Also, I only have 1, 6" meat thermo. Is it ok to just lay it on the rack for an hour or so to steady the temp and then stick into meat from then on out? Any other suggestions?