Hello, I live in rural West Central Ohio about 25 SW of Lima. I have a Masterbuilt 40" propane smoker that I bought about 1.5 years ago and have learning as I have time and weather permits. Most of what I have smoked so far has been the basic chicken, sausage, pork steaks, and a couple pork loins. Last May I did smoke an entire goat in it and had pulled goat at my youngest daughters Graduation party. I have been wanting to find out more from others how often, when doing long period smoking, do they have to add more wood. I read other places where low and slow is great for fixing pork butts and briskets and wanting to learn more on that using a propane smoker because most of the other places I have been reading, the people are using regular grills.