I am still impressed every time I use my PBC. It really does everything well. After a little more than a year of use I think I have a good handle on how to use it and how to achieve the temps I want. This past Saturday I did an 8.75lb Pork shoulder. Rubbed it down the night before with olive oil and PBC Beef and Game rub (my personal favorite). Wrapped in saran wrap overnight and pulled at 6am the next morning. I gave it another light dusting of rub and inserted the hangars. Fired up the PBC at around 7am and hung the meat. I used Kingsford charcoal and a handful of mixed chips (Hickory, Cherry, Apple and Mable). Hung the meat and just waited. I like to keep it lower than what the PBC is designed for. I like to foil a few of the rod holes and keep the temps down to 220-240 degrees. Cooked until 3pm/160 degrees. Pulled the pork and wrapped it with foil to push through the stall. I did give it a liberal spritzing of a mix of Apple juice and Mango juice. Put back in the pit and finished up around 5pm. I let sit for one hour and then pulled apart. Once shredded, I like to pour some of the juices from the foil back into the shredded meat. This was the best tasting pork shoulders I think I have done to date. Very delicious.