Emergency Smoker Advice Needed Please!

[SpeckledJim]

I'm hosting a BBQ for about 25 tomorrow and have in a rush of blood acquired a smoker. It's one of the three level, bullet-shaped ones.

The bulk of the food will be done between a charcoal and a gas BBQ. I'm an enormously accomplished BBQer, because, well, isn't everyone? But I've never used one of these before.

I've got a 2.2kg pork loin joint 'with crackling'. I've got a range of sauces and dry rubs.

What should I do with it. How hot? How long? Sear it on the griddle first? Last? Score the skin? Remove the skin? Brine it? Remove the string?

I can do any prep tonight, and I've got all day tomorrow.

HELP ME PLEASE!!!

[SwanJack]

I would give it a miss for tomorrow, when I had a smoker it took many attempts to get it performing to a decent standard. Chuck the pork in a slow cooker

Edited by SwanJack on Saturday 11th August 11:58

[Ynox]

Pork loin is probably better done on a rotisserie.

I use pork shoulder for pulled pork. Leave it tied up / retie if required. Remove skin - doing it low and slow means you won't get crackling. Chuck a load of rub over it and cook at 225f for however long it takes (I cook until 200f or so). Smoke using a lightish wood smoke.

If your smoker is new then you'll find it'll probably be a bit of a hit and miss affair to keep the temperature steady.