Smoked a pork tenderloin and a whole chicken today. I used a sweet/spicy dry rub on the loin and oiled down the chicken and added black pepper to it. Three hours at 225 and the loin was done at 145°. The bird took a little bit longer. The loin was moist and juicy with a great smoke ring. The chicken hasn't been eaten yet but I'm sure it will be good. Just my second cook on my smoker. Getting used to the heat control.
Last edited: