Hey all. So I wanted to reach out and ask a few questions to all individuals that cook with an offset. A few weeks ago I purchased a custom built smoker from someone. They were moving and didnt want to take it with them so I bought it. Thick 1/4" steel!. Got it home and cleaned out old ash along with drippings. Since then I have smoked hamburgers as I was learning to control heat and thin blue smoke. Fast forward to last weekend I smoked my first set of pork spare ribs, smoked baked beans and brussel sprouts on it. Did the while 3-2-1 method with the ribs and everything came out like it should. So my next attempt will be an 8 pound pork shoulder. I have my lump charcoal ready, hickory wood and my digital thermometer ready. My questions really are the following: 1. Best placement of pork shoulder in the offset. Center or left by smoke stack? 2. Where should I place grate thermometer at inside cooking chamber? ( with current setup my hot spot is center of cook chamber) 3. Best temperature. 225 or 250 for pork butts. 4. Should I assume 1.5 hours per pound? More or less? Any guidance would be awesome. I am used to smoking on my BGE and have made the leap to an offset. I know it takes a good time to learn but what to make sure I do everything I can to smoke an awesome pork shoulder.