Today I made a pork Loin stuffed with apple
Pie filling, spinach and pineapple wrapped in bacon. I was smoked for approximately 5 hours. I started at 225. After 2 1/2 hours I reduce the temperature to 215 because I felt it was cooking to fast. I had company schedules for 5 PM. If I did not adjust the roast would have been done around 4 pm.
As a result of reducing the temperature I developed a slight smoke ring. I use the MES 40 with the AMNPS with the Pitmasters Blend.
Guest and my wife loved it.
Pie filling, spinach and pineapple wrapped in bacon. I was smoked for approximately 5 hours. I started at 225. After 2 1/2 hours I reduce the temperature to 215 because I felt it was cooking to fast. I had company schedules for 5 PM. If I did not adjust the roast would have been done around 4 pm.
As a result of reducing the temperature I developed a slight smoke ring. I use the MES 40 with the AMNPS with the Pitmasters Blend.
Guest and my wife loved it.