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I am planning to smoke a Boston Butt this weekend for pulled pork, I just picked up a the Master forge smoker at Lowe's. I have been smoking on my Weber kettle up to this point. The question is Chips vs Chunks?  What are you using? Soaked?  How much? and how long has that been lasting. Thanks for any help.


P.s I am really glad I stumbled on to this site, I wealth of knowledge on this one site AMAZING...