Hello from northern Virginia. It's been a while since the last smoke because of that awful winter. But spring is here and the pigs are in fear. :grilling_smilie::yahoo: I got a 7 lber from the organic butcher with a special rub and injected with Apple cider and other goodiness. smoking on the old reliable WSM with Apple/cherry wood chunks. Using the bbq guru to make sure I don't screw up up. Wish you all the best and I'll keep you posted.