Wood butcher

[wood butcher]

Hello all. I am pretty new to smoking but I have a lot of experience grilling. We have been doing turkeys on our weber for 25 years. I am in Ypsilanti Michigan. I have a Smoke Hollow 4 in one grill/smoker. Today I smoked a chicken and it took for ever! Tomorrow I plan to smoke a 8-1/2# pork loin. I did a pork loin over a year ago and it turned out great but I am nervous now because of the way this chicken went today. I will gladly accept any suggestions.

 

[submariner]

Welcome to the Forum and each hunk of meat has its own agenda.  I always cook to internal temp not time.