picked up a pork shoulder with hopes of a great chuck of pulled pork for tonights dinner put mustard and a rub on the pig for about 24hrs and got the smoker up and running bright and early this morning.(6am) running low and slow, all day around 210-230, going purely on temp as i have more then enough time just to let er go until temp tells me its done. have had problems in the past where i have had to rush the last couple hours just to get to the desired temp and its just dried out. going for the super patient route today. spraying with a mix of apple juice and apple cider vin. wood is mostly apple with a few chunks of hickory thru out the day. stay tuned "Lordy"