I have several pounds of pork that came from a show hog, so they are very lean. I have a small butt roast, a small ham roast, and some stuff I can do on the grill. I smoked a roast, a couple weeks ago, and since it had very little fat, it was pretty dry. Any suggestions on how to keep the other roasts from getting so dry? I had a water pan in the chamber, but that didn't help too much. I'm using an offset charcoal smoker, if that helps any.