So this weekend I'm going to try my first smoke... some pulled pork using a pork picnic shoulder and my charbroil vertical charcoal smoker. I read the sticky at the top and have a good idea of what I need to do. From what I gather this is a long process, from 8-20 hours depending on the size of the picnic, temps outside, etc. The thing is, I don't really have the time to do the whole thing in the smoker, so I'm planning to bring it up to 160 in the smoker, then foil and pop it in the oven to finish it off. So my questions are: 1. I plan on getting some lump charcoal if I can find it, otherwise charwood. What type of wood should I use? Seems like chunks are better than chips? 2. After it reaches 160, can I finish it in a crockpot instead of the oven? Anyone tried this? I made some pulled pork in a crockpot a few years back and it had the right texture... but was missing genuine BBQ flavor. Thanks everyone.