New to smoking meat and just seasoned my Masterbuilt 30" Propane Smoker. I bought a 10" cast iron pan as I saw the flare up problems during seasoning with a few chunks of wood. Got the thermometer set that everyone recommends here so I'm ready to go! I am completely new to this but want to try a pork shoulder and spare ribs as my first round. I'll look around on the forums but my initial questions are: 1. It's cold in MN, how cold are people out smoking and what are the adverse effects 2. Curious on the best methods to freeze pulled pork (and possibly ribs???) 3. I'm somewhat concerned on being able to keep the temparature down without doing the mods that are suggested here. Will be interesting to see how it goes. Look forward to learning alot.