I am a big fan of pulled pork BBQ, having worked at a BBQ restaurant in high school. We smoked pork shoulders based with a vinegar based sauce over hickory wood for 12-18 hours. We would smoke one side with hot goals until brown, flip over and do the other side. We would then reduce heat, wrap shoulders in foil, and smoke another 10 or so hours.[p]I do not currently own an Egg, but am thinking of purchasing one to attempt to smoke some pork shoulders.[p]My question is: the Egg site seems to recommend against using straight wood in the egg. I don't want to use charcoal, because I am afraid it would result in poor quality. [p]Does anyone here have experience smoking pork on an Egg, using wood or charcoal, and if so, can you recommend what type of wood to use and how long to smoke?[p]Thanks in advance.