So I woke up this morning at 3:30am and kicked off my pork shoulder in the smoker. I had the wood pan and water pan filled. I waited until around 4:30am to make sure the temperature had stabilized at 225F and there was nice smoke coming out. I then went back to bed and set the alarm for 7:30am. When I went to check on the smoker - no smoke The water pan was dried up and the wood was ashes. The pork temp was at 120F. I quickly filled back up the water pan and put wood back in. Have I ruined my pork? Is there something I need to do to help offset the period of time with no water? Or is this just a bump in the road and things will still turn out fine? thanks.