Great to be here, I am new to smoking. I only smoked meat three times. Ribs twice and a prok loin once. The ribs came out awesome.....So I think. I somked them with apple wood at 225-250 for 5 hours. first two hours with the rub on and sprayed with apple juice every hour. After 2 hours warpped in foil for another 2 hours. For the last hour, unwrapped and straight back in and sprayed with applejuice. Not sure if that was the best way, but it is what I found on this forum 4 years ago.
Pork loin.... not so good it was tough and chewy and tasted like burnt tree!!!
Next attempt will be a pork shoulder.
Looking forward to learning a lot here, from what I can see there is a whole lot of support here and not just smack talking... Awesome place to be.