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Smoke Master, the reason for considering whiskey is there's a great place in my hometown that soaks their chips in Jack Daniels for no more than an hour, for flavor purposes. But if it's all the same I could just use aqua! Smoke Master and Pope O'Que, thank you so much for your advice. Also...

I am a displaced Memphian living in Southern West Virginia. I won't even go into the disappointment in the barbecue here so I've decided to do what any ambassadress of the south would do, smoke my own pork. I've recently purchased a 18.5" Master Forge Charcoal Smoker for this project of mine...