Ok so here is what I am up against and what I am using. It is 30 degrees f outside. I am using a big chief smoker I have built a insulated box (3 inch foam... yes excessive) I don't know the internal temp with the new box yet.... I am wanting to smoke a pork roast around 4-5lbs. My questions: - Can I cut the pork in thirds and smoke it that way? Would the injections, rub and marinades and smoke chips be the same? just split evenly? -Will doing this method cut down the time or can I at least cook it all the way through without having to toss it in the over afterwards? - I know Big chief has some bad sides with smoking meats.... but thoughts of using the insulated box I built help much? -Lastly does anyone have a good easy starter recipe for pork roast I could try out? Something that packs a punch in flavor but not overly complicated? Just to start with? I am also going to be getting a meat temperature gauge. How do I know when my pork is done? What is the temperature I should be noticing while it is smoking? Thanks!