my first smoke

BE CAREFUL!! Don't treat that bad boy like a butt. It'll be dry if ya do.

I don't take pork loin past 145 as it will usually rise to maybe 150 when it's left to rest. This will not be a very long smoke so I'd not worry about the 175 in the morning and see if you can set her up a few hours before dinner at 225-250. Remember to only use about 1-2 ounces of wood so you don't take the smoke flavor past where you like it on yer first shot.


Sorry if you already knew that, but I just didn't want your first smoke to be a less than happy one. Hope you have fun and eat WELL!!

thanks for the advice. i just read up alittle . 155' done. ill probably start the smoke out @ a lower temp . 150?

I don't know about that. That sounds to me like your pork loin will be in the danger zone for an extended period(40-140). The danger zone is when bacteria can form.

I'll wait for judgement by one of the caterers on the board or somebody else in the know, but as it stands right now I would say no way to that. It won't take long at all at 250 for a 2lb pork loin to hit 145-150. We're talkin a little over an hour I believe.

But, maybe I'm wrong and someone will set me straight on this.

I do those small loins alot yup dont use more than a ounce of wood and smoke it to about 150 than foil it for a hour or so

Most people like to make there first smoke with a fatty meat like a butt it helps season that new smoker just a thought

You should just wait until you get home, wrap it up with alot of cheap fatty bacon, put it in with an ounce or 2 of apple wood, turn that Smokette up all the way and cook it to 145*, take out and let rest in doubled heavy duty foil and wrapped up in a big beach towel.

If you start it real low like jerky, it will dry out like jerky.

thanx for all your help. also i just picked up 2 butts @ 1.19lb. mmmm thanx again , deerman

Now yer talkin'!! She can go all day now.


What happened to the loin? Did ya cut it up and throw it on the grill. That's good eats in my book.