I decided to purchase a Masterbuilt propane smoker as my first smoker. I then decided to do a 6.6 pound pork shoulder as my first smoke after reading numerous articles. This is where it gets interesting from the chips not smoking (I've since read that I should be using blocks), to the varying degree of temperatures (since has leveled off), and from a stall at 154 for 2 hours (decided to wrap it with foil after I could take it any longer).
I guess my questions are:
When using the foil method with chips (I've got plenty of chips) on the stock tray I went thru about 6 packets thru the smoking. Is this normal?
I also bought a cast iron skillet to use with open chips, but in the beginning it seemed like they went really fast even on top of the stock tray and in the cast iron. Any tips?
Spritzing: For it, against it, or in different?
That's about all I can think of for now other than does it get any easier? lol