I had a q/view but i couldn't bring myself to take a picture of my garbage cans. 2x 3.5LB pork shoulders cook temp 210-240 Cook time just under 6 hours finish temp was 195* Rib Rub from a smoke and spice cookbook i got for xmas "The renowned Mr. Brown" Southern Succor Rub [font=Verdana,Arial,Helvetica]1/4 cup ground black pepper 1/4 cup paprika 1/4 cup Turbinado sugar 2 Tablespoons table salt 2 teaspoons dry mustard 1 teaspoon cayenne pepper[/font] [font=Verdana,Arial,Helvetica]Mopped it 2 times with a warm mix of[/font] [font=Verdana,Arial,Helvetica]cider vinegar[/font] [font=Verdana,Arial,Helvetica]black pepper[/font] [font=Verdana,Arial,Helvetica]cayenne[/font] [font=Verdana,Arial,Helvetica]wheresyersister sauce[/font] Brinkmann Dual side by side with fire box - Lump coal and apple wood Good texture, beautiful smoke ring, solid bark Either this was a REALLY AWFUL recipe or i ruined it. Creosote is what i tasted. My wife said... with bbq sauce it tastes GREAT. I said, with bbq sauce, it tastes like bbq sauce. Contributing factors to my fail would be??? Was under smoke for first 4 hours Wrapped in foil for hours 5 and 6. Is this to long in smoke? The Apple Wood was chunked 4-6 inches long diameter between golf ball and baseball sizes. usually 2 pieces at a time. Would this produce to much smoke to clear the chamber fast enough? Should I soak it in water so it doesn't burn quickly? Thats' what I would do with hickory chips I don't think the wood is to green. I smoked 2 chickens with is a few months ago with no problems. insight is appreciated. Thank you.