My name is John and I'm from Maryland. I've been lurking on various websites to learn more about smoking and so far have tried boston butts (pulled pork), pork tenderloins, brisket, chuck roasts, whole chicken, and individual piece chicken. All that I have smoked have been fairly successful with the exception of a London broil. The pulled pork has been fantastic especially with my own concocted sauce.
I have a WSM 18 inch smoker, the maverick 732 thermometer system along with a thermapen, Pitmaster IQ 110 unit, and a great inventory of a variety of wood for smoke.. I have been very pleased so far with this set-up.
I have 2 questions on my heat source: I have used Stubbs charcoal and also lump hardwood (currently Rockwood brand). When using the lump hardwood, do you get a competing smoke with the lump burning along with the wood I selected for my smoke wood? Also, it seems that the Stubbs provides a more consistent heat source than the lump hardwood and I find I have to tend my fire much less. Is this normal?
Last question: I have a pork roast (not tenderloin or shoulder) that I want to smoke. Any ideas on temp and approximate time as well prep suggestions(rubs, injections ,etc)?
Thanks and I look forward to being a part of this group!