the only 2 things that come to mind for me at this moment is what is the food stuffed with and the thawing method.
I initially sauteed onions, celery, and mushrooms then mixed up fresh spinach and chunks of smoked Swiss cheese. So all in all, when I pulled the smoked stuffed pork loin from the OBS everything was well cooked. I reckon it's the same as anything called "Florentine" which you can find in any frozen section of your grocery store. As far as the thawing method I figured I would let it sit in the fridge for a couple of 2 to 3 days ... that should do the trick!?
Here's another example/question: going to smoke then SRG a yard bird in a couple of days and the wife and I will only eat half that bird. I would like to take the other half, let it cool down, vacuum seal it, and freeze it for future munching. Anyone see any issues with doing that?
I figure that this way I can smoke to my hearts content, eat like a king, and have a ready supply of smoked meats to share and enjoy later