I have a propane smoker (master forge).  I'm a newbie at all of this.  A few general questions:
How long do i need to ensure smoke including heat? I often feel like i'm perpetually adding chips, and maybe i don't need to be since i have the propane burner providing the BTUs.
Does this it vary by type of meat?
Is there a rule of thumb for length of smoke (such as 1.5 hours per pound) for all meats?
For boston butt, I see a lot people talking about spraying/basting with some mix of apple juice/rum, etc. Is this necessary and are there other options besides that if i have neither around?
	
		
			
		
		
	
				
			How long do i need to ensure smoke including heat? I often feel like i'm perpetually adding chips, and maybe i don't need to be since i have the propane burner providing the BTUs.
Does this it vary by type of meat?
Is there a rule of thumb for length of smoke (such as 1.5 hours per pound) for all meats?
For boston butt, I see a lot people talking about spraying/basting with some mix of apple juice/rum, etc. Is this necessary and are there other options besides that if i have neither around?
				
		
										