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Last year I smoked a turkey (I have a pit boss 500 series) and it was dry. I have had issues with that in the past with other meats as I think the size of the smoker forces it to sit over the heat and dry out faster than a 'normal' smoker. (Case in point, meats cook in half the time.) What...

Has anyone done this? I work in conservation and we remove lots of invasive trees that would be perfect for wood pellets, but I've only seen a few DIY tips online. Has anyone done it? What is needed? How much of a pain is it? Any advice is welcome.

Thanks everyone for the help on the pork butt. It came out a touch dry, but was incredibly flavorful. I am now going to try my hand at pork ribs and have a question: I've seen some recommend the 3-2-1 method, and others say that is trash, just smoke for 4 hours. Any thoughts/preferences? It...

This will be my first time smoking anything. I just got a pellet grill and am going to do pork butt as a starter. The basics, to make sure I got it right: - I couldn't find sufficient size, so I got 2 - 2.5lbs bone-in boston butt - I will smoke at 225 - I am planning on it taking about 5 hours...