Hello to all of my fellow smoker fans. I have been using my large big green egg for just over a year now. We got it at Egg Fest in Indy. The samplings they offered, as well as the seminars were what got me started. They were very informative! In fact, I just pulled off 17 lbs of pork butts after a 13 hour slow cook. I used Pork Barrel BBQ rub, and apple wood chunks. The butts are wrapped up tight in foil and getting happy in the cooler for this afternoon's meal by the pool! I have tried all kinds of chips and chunks for smoking. I am also a big user of Penzeys spices, but most often just use fresh ground pepper and Himalayan pink salt. Bon appetit!