I finally 'seasoned' my new smoker today, and I am going to do my first smoke in two days.
I bought a two-pack of pork shoulders at Sam's Club, and they are crouched in the fridge, waiting. They are approx. 8.25 lbs each.
I have a recipe for rub that I will be using, but what else do I need to do to these beauties? The smoker book says something about wrapping them in foil after 5 hours, and then continuing to smoke for another 1 to 1 1/2 hours. What does this do?
I have other questions, too, if anyone has time to answer them.
1) I have a MES 30 (just got it a week ago). Should I put foil or something over the chip holder/loader area to keep the meat drippings from getting all over the place? It seems awfully messy to just put the meat on the rack, and toss it in there. If someone did this to my OVEN, I might kill them.
2) Do I need to dampen the chips in any way?
3) The smoker book doesn't say what I'm supposed to do about the water reservoir...do I fill it? Leave it empty? If I fill it, do I keep it full, or let it evaporate?
4) Why is this forum called 'GRILLING pork'? I couldn't find one called 'smoking pork'. Am I in the wrong place?
Thank you all for any and all help, guidance, or suggestions!