Hey everyone! I'm new to this forum and new to smoking. I've recently purchased a smoker, a lifelong dream, and have a few questions. My baby is a horizontal smoker with an offset firebox on the left-hand side, but alas, no thermometer. I did a boneless pork shoulder (about five pounds) last week that came out pretty well, but it wasn't tender enough to pull and I had to slice it -- to give you an idea, it had the texture of Chinese BBQ pork. I cooked it for 8 hours and went through a whole bag of charcoal. The internal temp was around 135 after 8 hours and I had to finish it in the oven. What do I need to do to get the right consistency and texture? Is it a matter of temperature control or am I having a plateau problem? Any suggestions on how to keep my smoker at 225 degrees? Looking forward to your suggestions. Thanks!