I have a question about a possible technique: I have a pork loin roast, and I could smoke it or roast it in the oven. What if I did both?
Does anybody do this - put a pork loin on the smoker and give it a fast smoky run, deliberately too smoky and too short, then bring it in and finish it in the oven? Is that safe? Does it trip the smoke detectors? (done that)
Does anybody do this - put a pork loin on the smoker and give it a fast smoky run, deliberately too smoky and too short, then bring it in and finish it in the oven? Is that safe? Does it trip the smoke detectors? (done that)