This Georgia boy just got his 30" Masterbuilt smoking this past weekend (pork loin, yard-bird leg quarters), will be looking for tips/tricks from all you 'seasoned' veterans...
Hindsight Gary, had a hungry crew that had waited patiently for main course, I was lucky to get 5 minutes of 'rest' on the pork loin. I have to admit, I didn't think the pork loin would be as juicy and flavorful as it was, last little bit made excellent fajitas!
Where's the pics ???
Gary