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Smoking pork loin
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Posted 5/28/2019 23:15 (#7527923 - in reply to #7526866)
Subject: RE: Smoking pork loin

Vigarfarms dont give up! Hickory is one of the stronger smoke woods and can be over done. I only smoke with mild fruit woods like apple and cherry and even then only use 1 to 2 smallish chunks. I generally use briquettes for my fire source and just put my wood chunks on top of the fire before the meat goes on and then I don't add any more. Meat takes on the most smoke when it's still moist and raw. So maybe you just had to much smoke? Try again because when you get it figured out it's usually very good food!! Good luck
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