When cooking on a Cookshack smoker, keep the process simple until you know what you're doing. When you know what you're doing, you'll keep it simple without being told.
The pumps, injections, basting solutions, and other procedures intended to add or maintain moisture are largely un-necessary on a CS. They cook plenty moist already. These are not offset smokers or big barrel stick burners. They usually don't need all the tricks one of those units might require to produce a moist product.
While you might some general ideas from a stick burner site or a Big Green Egg site, those guys take many steps to overcome the limitations of their unit. There is no need to follow their lead.
As with learning any process, don't do anything unless you're sure what the outcome will be, and you're certain you need to add another step. I would suggest that if you're slathering on mustard and pumping your butt full of beer, vinegar, snake venom, and/or some other solution and you're just on your third cook, then you don't know what you're doing and you need to step away from the smoker and take a deep breath.
Cook one the easy way. Taste your results. Then add things a little at a time if needed until you get the product you want, but don't just start throwing every spice in your kitchen and saucing your butt with every liquid you can think of without some plan. That is not the path to enlightenment. Beer and margaritas will assist you on your journey, and you'll have more time to heed their wisdom if you don't waste time with foolish tricks.
Also, stop getting your recipes from the Alcoa site and the Kraft site. Foil and Kraft sauce have no place in the world of smoked BBQ.
