So while I'm the new owner of a smoker, I've been using wood on the grill for sometime. Anyways, I'm a teacher and the male staff members are on lunch duty this Friday. We're sick of all the salads people bring in, so we're going for a BBQ theme lunch. I'm on pulled pork duty. However, because I'm still becoming familiar with my new smoker, I am a little (okay, a lot) apprehensive to making the pulled pork on the smoker. I planned on making it on the grill during the school day on Thursday. But my wife says she didn't really want to be left in charge of the grill. So...any tips on making pulled pork slowly in the oven? How do you guys feel about liquid smoke?