plans to relieve Costco of a couple of their 15lb pork shoulders and throw them on tomorrow AM (assuming no rain- a real leap of faith here in IA lately). anyone help with a couple of quick questions? 1st) ways to cut down on the creosote flavor? I've heard that warming the wood up on top of the smoker might help here. my hickory's plenty dry, but... 2nd) i like the idea i picked up here on SMF about the mustard massage followed with the rub of choice (thanks!). want to make sure I pick up all the good smoke I can though...in the past I've recharged with kingsford briquettes and soaked hickory every 90 minutes (or when I see the temp starting to dip below the 180's). anyone have a better approach here? i know there's things i could be doing to improve here! (ex: heat with wood alone?). this is an offset heat source smoker- 3rd) any thoughts on a water bath versus the pork going it alone? the 15lb babes i have in mind are pretty well-marbled Thanks to everyone for the great ideas. Terrific site here!!