Learning to smoke for a small family, such as country style ribs and pull pork from a single pork shoulder, or smoking the point and flat separately for smaller cooks. Still learning how to control my Pit Boss, I tend to overcook my meat even when cooking low and slow. My theory is too much convection and need to wrap sooner to preserve moisture. Maybe my smoker would run better cooking hot and fast. I’d like to hear your opinions on hot/fast vs. low/slow on your pellet smokers.