Hi, OK, I live in Louisiana now, but really am from Michigan. A friend told me about the site and thought I would join and lurk around. BBQ - can't get enough - nothing better in the world - well maybe something. I have a OK Joe 16" offset that I bought at Academy a couple of years ago and have done a few very fine pork shoulders and a couple of "just ok" briskets. My main problem, as I see it, is that my wood is not burning hot enough when I start it out and I get a too much wood taste that kind of overpowers the smoke taste. I am using charcoal and oak with maybe some hickory thrown in. 12 hours is just not enough on these large cuts, especially at 250 degrees. I also have a PK (Portable Kitchen) that I absolutly love. My burgers are top notch and I did some baby backs last weekend that were tender as can be, without falling off the bone - 6 hours. Still just a little woody tasting, but I think I can fix that. Looking forward to reading some tips and tricks.