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  1. kentislanddave

    Smoking a pork loin

    I Just finished eating a pork loin smoked at 150-160 for 4 hours, than 200 for 1 hour. Nice ring, moist, and 150 in the center.
  2. kentislanddave

    New guy here.

    Live on Maryland's eastern shore. Been smoking for 1.5 years with a simple Brinkmann Electric smoker. Smoke a lot of beef brisket and turkey breast; occasionally wings and ribs. Generally use mesquite and Texas style homemade rubs.
  3. kentislanddave

    Smoking a pork loin

    I have been told recently that you need to keep the smoker temp under 160 to get a smoke ring. I do it regularly with a 79 dollar electric smoker; it just takes patience, tending, and often sliding the lid half way (but keeping over meat) to keep temp that low.
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