We're probably doing another 9#ish pork shoulder this weekend. I'm thinking I should use up some more space in my (Bradley) smoker. Maybe a chicken? Some vegetables? What kinds of things do you do and how do you handle various cooking times? Do some items need less smoke than, say, the pork so you'd add them later and then some need less time so you remove them sooner? I'm wondering since this will only be our fourth venture if I'm getting a little beyond my pay grade. Any thought would be appreciated.