Just set mt first pork shoulder (8lb pinic w/bone) on the grill (NBBD-type,
still not sure it that's my model, lol). Not because I think I *needed* it,
but because it sounded more fun, I put a rub on it very close to the "hog
rub" listed on about.com. I did the rub last night, and applied it again
right before setting it on the grill.

I've got a $5 bag of Hickory Wood Chunks from the local wal-mart to use. I
think this will get me though the day, but if I need more it's only $5 bucks
=p. I used my boy scout skills, and started a small fire since I've been
reading that a small hot fire with all vents open is better than a large one
kept low though vents. After letting it burn for ~30 minutes, I closed the
grill and let it sit another 20 minutes until the smoke is almost 100%
clear.

I was supposed to get up at 6am and start this, but the meat didn't go on
the grill until 9am. If it takes to 9pm so be it - I've got a goal of doing
a brisket for dad on father's day so I need to do it right. Right now the
temp gague reads ~260F; which should be perfect since it's mounted in the
lid and will read (from what I learned here) 20-40 higher that the food
level.

Right now, I just plan on adding wood as needed every 30-45 minutes. I've
told myself not to peek until 6 hrs have gone by, lol.

I'll post updates as I go!

Mike