First off I have to say this website and the forums are such valuable information!! Glad I stumbled across it. Going to go for my first smoke and just had a couple questions that I wanted to throw out there and get some advice on.
I have the propane driven Masterbuilt 2 door smoker. Only modification I have done is I have the cast iron skillet to use for the wood chunks and purchased a remote thermometer.
1. Should I smoke a Pork Butt? Have read that it is the most forgiving with temp control.
2. Do I use water or sand?? If sand what do people mean by wrapping it in foil? Replace the stock water pan?
3. Have read that chunks are the best way to go. To me soaking them doesn't make to much sense since they won't produce smoke that way but I could be way off too. Do I burn chunks for the entire length of the smoke? Or just a few hours?? and how many should I put in the skillet??
Think that might do it for now!!
Thanks in advance.