Anyone out there that would throw me a few suggestions and tips for smoking a #6 pork loin and a 7 # turkey breast for Easter/ I am using a elec 30 MES with the cold smoker box. I plan to brine both the turkey breast and the pork loin, what temp should I use and how long a smoke. Approx how long does it take to smoke both of them? I am thinking that the turkey will not take as long as the loin, plan to run smoker at 250 degrees. Thank You, any suggestions will be greatly appreciated.