kentb53
Member
- Joined
- Jul 20, 2024
- Messages
- 38
- Reaction score
- 9
- Location
- Fishers, IN
- Grill
- Searwood 600, Performer, Spirit II
Ok, here's an example: Pork Tenderloin recipe calls for 1.25 hrs at 225. What If smoke boost (180) 1 hr. Is there any rule of thumb aside from constant temp monitoring about reducing the cooking time from recipe time to compensate?
