I have done three pork shoulders my first was bitter, and took the advise of the forum and have not had any more bitter flavor. The last two smokes have had not flavor. The second cook I used KBB with maple, and the third I used Royal Oak red lump with maple and Hickory. I used the minion method on both and about 4 chunks of wood. The pork pulls very easily and is tender. Just can not get smoke flavor.