Hello, my name is Jeff. I'm a 19 year old student and l love to grill! I've been floating around checking forums every now and again and finally decided to just sign up! I got some big plans for an 8 pound pork shoulder (boston butt end) and i was wondering if anyone had any thoughts on what kind of wood i should use! I was thinking about using hickory and apple wood together. I have cherry wood and jack daniel's oak chips available to me as well. Let me know what you guys think.