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Getting ready to smoke my first pork loin on my Lousiana pellet grill with a couple slabs of ribs.A couple of questions what temp would work the best to make sure the meat is done at the same time? How long to smoke the tenderloin it's a 8lb tenderloin
I am new to the smoking world got a electric smoker for Christmas. Already have smoked some ribs going to try a beef roast today. Would appreciate any tips on all types of meat to smoke.