Okay sports fans, it's 20 to 5 on Sunday morning, for those whom I've already told, I'm smoking a pork shoulder for dinner today and potato salad. I finished the potato salad yesterday evening, and the pork just went on the smoker. I'm running hickory pellets in the smoker, and some leftover apple wood chips in the smoke tube. Time now to go back to bed and let the temp spike monitor the meat while I can hopefully get a couple more hours of sleep.