Tomorrow for Easter I will be smoking a 5.5 lb. stuffed bone in pork loin. Probably going to smoke somewhere around 250. I am guessing it will take three hours or so to get it to 140. Need it around 5. I am going to start early anyways and foil and cooler it so timing won't be an issue. Here's my question; When I have cooked this same kind of roast in the oven, I have cooked it over a pan with equal parts of white wine and chicken stock. This mixes with the drippings and makes a great sauce for the pork. Whenever I have tried to do this with other meats in the smoker the liquid almost always evaporates. Should I just add more liquid or fill the drip pan I with the wine and stock later in the cook? I tried to make a lamb jus in the smoker the other day and all of the liquid evaporated. it was 3 cups of liquid plus some veg and herbs. Took about 3 hours around 230 and there was no liquid to be found. I want to avoid this happening again. Thanks!