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I was wandering if anybody has ever smoked a pork loin in a electric big chief smoker,i have never attempted this before,just wandering how long,theres no temperature gauge on my smoker,is the internal temp the most important
I would recommend doing a pork tenderloin or if you already have the loin cut it in half or into chops. The chief smokers run around 180*. You really need to get from 40-140 IT IN 4 hours or less. That might be a challenge in a chief. I miss my big chief as they really shine when doing fish and jerky.
Good idea..... smoke for an hour or two then throw it in a preheated oven to finish..... nothing wrong with doing it that way.... You don't really need a smoker to be an oven, when you already have one in the kitchen..... My 2 cents... Dave