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I'm looking for a non-enhanced bird for brining, but I'm finding that even if they say that the bird is natural with no added enhancements, etc., if you look at the small nutritional info on the package, they all say 2-3% sodium. Is that enough to be concerned about?

I smoked my first pork butt last weekend. So far, I have done chicken, ribs, turkey legs and Tri Tip. I have never put water in the pan. Instead, I use a clay saucer. First, let me say that the pork turned out magnificent. Tender and moist, with good bark, and amazing smokey flavor. My family...

I found a pretty good deal today on smoking wood, but the chunks are about twice the size that is recommended for the WSM (tennis ball x2). Will that be a problem?