Posted 5/28/2019 16:50 (#7526922 - in reply to #7526906) Subject: RE: Smoking pork loin
W. Kansas
I was always told to start with a small hot fire and feed it slowly when your temperature starts to lower. Don't add too much wood or it smothers the fire and then leads to the white/grey smoke. There's all sorts of Youtube videos that show how to tweak offset smokers to make them more efficient. Do you have a home built smoker or a name brand?
Smoking pork loin
