Well.................followed all the advice I sought on here and I am rollin. Pork is in the smoker, 225 and holding steady. I think I am going to like this.
Thanks for all the knowledge!
smoking meat is quite the addiction, I started a few months ago and love it. so many different combinations of wood to test, temps to try, and keeps me out and busy making delicious food for my family. Just remember to think outside the box and try new stuff, and just remember you can find your way to where your going without following the crowd!!!