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I am cutting down a Maple tree and I want to use it to smoke. Does it need to be dry or seasoned before it can go in the smoker.

Used a center cut of loin for pulled pork last night. While the yield was great the meat was not as moist as I wanted. I think I may have overcooked it. 6 pounder took 7 hours to get to 190 then was foiled and left on the WSM 1 more hour. Left foiled and in the cooler for 2 more hours. Meat...

The new ones have elastic on the bottom making them a little difficult to get on and off.

Jason,Y At what point did you sauce them and at full strenth or did you mix the sauce with anything. Thanks

Hi all. New guy here with a 18.5" WSM. I have done ribs so far on it and they came out great. Now I want to smoke two smaller pork shoulders for pulled pork. 5 pounders form BJ's. Do I double the cooking time or smoke as if it was 1 5 pounder. Also I have read alot about remote temp sensors. Are...