- Jan 6, 2018
- 2
- 0
Hello, fairly new to most of this. I've got a 4 pound frenched rack of pork that I am hoping to smoke tomorrow. I was wondering if you could give me some pointers in the right direction. I have a MB30 and will be doing a rub that I am making myself. Just looking for times and temps. Maybe your preference of wood? Thanks guys. I've checked this forum out for a while now I look forward to being a part of it.