I have some friends coming over for a party and I got two 7 pound Pork Picnic Shoulders. This will be my first long smoke with the A-MAZE-N Pellet Smoker (AMNPS). I skinned the shoulders and removed most of the surface fat. Here they are with one prepped. I saved the fat for sausages. I rubbed them down with my own Passing Wind Estates paprika based rub right after breakfast this morning and let them sit in the fridge. At 10 pm. I put them in a 230 F Bradley with the AMNPS loaded with a mixture of Oak, Hickory and Cherry pellets. As you can see, they take up a lot of room but I have a few inches around all surfaces, the smoke is coming through fine and the Bradley got up to temperature fine. On arising tomorrow, if the internal temperature (IT) is above 140 F, I will foil them with some apple juice. My main concern is the shoulder a few inches under the vent. I hope it is hot enough. I will post more Qview as I go.