My name is Mike. I just purchased a Royal Oak Electric box smoker about a month ago, so I would consider myself “just learning” I live in Canton, MI about 20 minutes east of Ann Arbor.(Go Blue!) I can grill just about anything, but I got bored with the grill so I decided to take it to the next level and get a smoker. Up to this point I have done only Baby Back Ribs. The first time was a success using the 2-1-1 method for the ribs. The second time I used the wrong rub (which really ticked me off) the ribs were good but the wrong rub can ruin the whole thing. The third time was a charm, they came out perfect. So this weekend I am going for the pork shoulder /Boston butt. I am ready with the Rub and the remote temperature gauge, & lots of cold beer My plan is to smoke using oak @ 1.5 hours p/pound at 225 until internal temp is around 190 (right) Then wrap in foil and let it sit for an hour or so, then dig in !!!! I’ll let you know the results…. I have a great group of friends who are my “guinea pigs” so they will give me their honest opinions.