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  1. mike fitz

    Another "Hold" Question, Pork Loin?

    So, I picked up an 8.5 pork loin the other day and planned on smoking it for dinner today. I was figuring on 4-5 hours then "cooler it" 'till dinner so it went into the smoker a little after 10:30 at 225. I had split it in two to make it more manageable and put a probe into each roast. It...
  2. mike fitz

    Smokin' Hot in St. Louis

    Hey all, first post, new member here. I've been using a cheap electric water smoker for years, finally decided to upgrade to a Smokin-it model 2 and get serious about things. Stumbled across this site a week or so ago and started soaking up some great tips and recipes (bought Jeffs Naked Rib Rub...
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