Hey Ya'll, I recently stumbled on this forum and liked what I been readin. I've done lots of dry smoking for jerkey and salmon with a homebuilt electric smoker here's pics...I hear ya'll like pics... but recently graduated to a propane smoker ( upright ) with a water pan. I'm preparing to smoke a 2 lb boneless pork roast marinated in bbq sauce for pulled pork sandwiches using hickory chunk/chips. My smoker runs a little hotter than I'm used to. Coolest I've gotten it to run is about 220*. Any advice on procedure, temps, foil after some smoking or not? etc. greatly appreciated.