Hi there! I am fairly new to smoking; a few years ago my father taught me how to smoke a turkey on a charcoal kettle grill, and I've been hooked ever since. I am still using that same basic technique, and have had pretty good luck smoking legs of lamb, turkeys, chickens, and even a couple of 10lb Albacore tunas. I am planning tomorrow on cooking a 5lb chunk of bone-in pork shoulder. I would like to try out maybe a Kalua style technique. Any suggestions? Mustard greens to wrap it in and old bamboo + cherry for the smoke? Or just bare with a rub? I'm pleased with what I have learned so far from this forum and y'all, and cannot wait to continue practicing and perhaps at some point contribute! Keep it comin!