Sorry if anyone has read this on Mac's BBQ
My name's Nick. I'm a serial lurker in this forum and Mac's, and after months of begging, my wife finally took the hint and bought me a shiny new ProQ Frontier! I did originally ask for a WSM, but the prices are ludicrous. Anyway, for my birthday on Friday I was graced with the Frontier, some Barbies charcoal, and some whiskey oak chips.
I rushed off to Tesco and got a bone-in pork shoulder (Everyday value; no horse as far as I could tell!
) and got the old girl lit around 7:45. My wife also got me a chimney starter but due to the snow it arrived about 2 hours after I started it manually, using shredded paper and newspaper (emotional and not something I will be trying again in future 
)
I used the Kansas City Rib Rub, applied the night before smoking. I mopped after about 10 hours, every hour, with a mixture of white wine vinegar and apple juice.
We had guests around for tea, and I naively thought it would be ready by about 6pm. After all, it only weighed 2.5kg and most of the boston butt recipes are far heavier than that! About 6 hours in I got the plateau, which lasted a good 4 hours. It was finally ready at about 10pm, long after our guests had gone (we had Domino's pizza instead). Still, that meant more for my wife and I.
It took a full bag of charcoal (5kg) for 14 hours of continuous smoking, which seems fair enough to me. The charcoal is reshaped into hollow cylinders which leads me to think there is probably a lot of wasted surface area in the charcoal pan. I do wish I'd put more on than just a shoulder; next time the smoker will be brimming with all sorts
My wife usually doesn't like smoked food, and I don't think I've ever tried it. The pork was fantastic, moist and bursting with flavour. I've slow cooked pork before but there is something about the consistency of this that makes me wonder why I've never tried it before! Oh and the bark is absolutely STUNNING. What a depth of flavour! Like some sort of concentrated, smokey pork jerky. The bottom fell off the main body, and was basically a thin layer of pork with a lot of bark. I just cut this into strips instead of pulling
Just served in a bun with BBQ sauce! None of that rabbit food nonsense.
)
