Hi my name is Cody and i live in harford county maryland. I just got a smoker at the beginning of June. I have made some ribs and some beef brisket on there and they seem to turn out good. I have a small brinkmann charcoal vertical smoker with a water pan. I plan on doing a pork shoulder tomorrow. I just am not entirely sure on technique. I use wood chips in my smoker but im not sure if i should add the wood chips as soon as i start or if I should wait until it gets up to temperature. I soak the chips so that they don't burn to fast. It just seems like I don't get enough of the smoke flavor. I plan on using hickory for the pork shoulder. I have also used Apple wood, and cherry wood before. Would I be further ahead using chunks instead of the chips? Also is there a difference in the charcoal briquettes versus the hardwood lump charcoal? Right now I am just using the briquettes. Thanks in advance for any tips or idea's that you give me.