Well, I did it! I couldn't help myself. After only two other smoking adventures (ribs and brisket) I bought a seven pound pork shoulder and smoked it. I timed it for 10 hours -- not nearly enough. After 12 hours I figured the meat thermometer had to be broken so I took the pork out of the smoker and let it rest in the kitchen. It was done - but not as done as I had hoped for. I wanted it falling off the bone done. I may wrap it in alum foil and let it slow roast in the oven today for a few hours. However, having said all that -- the flavor was wonderful! I used a combo of pecan and hickory. I let the shoulder bask for 24 hours in my my famous "Bad Bascomb Rattlesnake Rub." I'm sure most of you would wince if you could see me at the smoker but I'm loving it and having so much fun. Jeff -- I'm going to most definately do the Beer Can Chicken in this month's newsletter.....sounds delish! Thanks again to all of you for the support and suggestions. Smokin' J aka Jill Beaverton, Oregon A Novice Who's Always Wanting to Learn More!