Put a 3# and a 4# pork roast in the electric smoker at 225 degrees slathered with rub.
Do I start the smoke right away when I put the meat in? Or let the meat warm up a little first then add smoke a little later?
Thanks, Rod
Do I start the smoke right away when I put the meat in? Or let the meat warm up a little first then add smoke a little later?
Thanks, Rod