I'm going to smoke some meat today using a combination of Pecan wood and Maple wood. I have a Pork Shoulder that we thawed yesterday and I'll probably cook it for around 8 hours. I'll mix a solution of Apple Cider Vinegar with Red and Black Pepper to baste the shoulder with about every hour or so. I try to smoke the meat at around 200 to 225. I have a heavy gauge Barrel Smoker/Grill with a firebox that we bought from Academy Sports and it works great. After the pork's done we'll chip it up for BBQ with some of our favorite BBQ sauce and pig out while watching the Super Bowl, I'm making myself hungry just thinking about it.

"Shep"