i do pork shoulders or fresh picnic hams. i take and poke a bunch of holes all through it with a sharp knife and fill the holes with garlic cloves. then i make a rub with equal parts garlic powder, cumin, paprika, black pepper, dried mustard, salt and onion powder. then i take the total amount of spices and add an equal amount of brown sugar to double it. rub that on and put the charcoal and wood over towards the side with the meat on the other side right under the outlet vent. you want the temp to be between 250 and 300 degrees for about 6-8 hours. then i take it off the smoker, smear it with bbq sauce and wrap it in aluminum foil and put it in the oven for a few more hours until it is falling off the bone. for the bbq sauce i use equal amounts cider vinegar and heinz ketchup and then several tablespoons of rub and enough worcestershire sauce to darken it up. if you want it spicy use some red pepper in the sauce or rub. you could even use some chili powder to give it a bit of a bite. i'm doing one on saturday just like that.