Hello all ! New to the forum!

Discussion in 'Roll Call' started by stevosps, May 29, 2016.

  1. stevosps

    stevosps Newbie

    This is Stevosps
    I am new here and just started to dabble in the world of smoking food.
    I have a New Smoker and have tried a few things but want to become more "seasoned"
    In the art of smoking and grilling.
    I hail from Pennsylvania outside of Philly.
    Look forward to joining the fun!
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to the forum.

    Glad to have you aboard!

  3. stevosps

    stevosps Newbie

    Hey gang
    Looking to smoke a 3 1/2-4 lb pork loin.
    Put a BB Q rub on it.
    What is the best times and Temp to go with?
    Was reading IT to be 140.
    But Chamber temp 180?

    Smoke at 180 about 3 1/2 hrs?
    Any suggestion appreciated....

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