I have a smoker made from a 250ga propane tank. Its big enough to handle a whole pig, but normally I quarter them before cooking. I cook with several different kinds of wood like hickory, oak, pecan, but my favorite is plum wood. I smoke the meat for about an hour and a half, then I wrap in foil and use my favorite season's on the meat. Strawberry's dry rub is the best that I have found to use, also I slice garlic and bell peppers and put on the meat. Then I add either a mixture of wickers sauce or allergro marinade to the meat. Depending on the thickness of the meat is how long I cook it, but normally its about all day long. When its done the meat will just fall off the bone. Makes for some fantastic eating for supper.