On a wood fired smoker of course. It has been storming all weekend here in the foothills of northern Georgia. The thunder woke me up around 4am shaking the house, so I got coffeed up and fired up the smoker with hickory charcoal. I did just happen to have a pork shoulder that had been rubbed down with spices and brown sugar the night before sitting in the fridge (you do have plan ahead sometimes). Toss on a handful of hickory and apple wood chunks, gingerly lay 9 lbs of pork on the grate and close the lid. Eight hours later, add a slab of Atlantic salmon to the mix.