Hi to you all specifically and anyone else experienced with this "toy". I'm interested in smoking pork shoulder, probably around 6 lb. at a time, and I'm hoping to learn from your experiences, either with shoulder or similarly large cuts. -- How wet do I want the chips in this thing -- dry, quick-wet, or soaked? -- Water in the drip pan -- yes or no? -- Do you think I should add more chips than an initial 2 cups for a 6 lb. shoulder? And if so, luv2camp, would you please send me your rack-lifting mechanism, now that you won't be using it? BTW, I've been getting total burns on 2 cups of hickory chips in mine -- nothing but ash.