Yeah man Ive been there. I typically go with a mix of splits and a few chunks of charcoal through the night to keep the heat steady, but on bigger hogs like that I'll run a water pan right under the grate, about two inches deep, to catch drips and add some moisture. Works way better than relying on the offset's built in drain for a cook that size.

Noticing those little tricks old guys pass down is just like discovering a faster route through town that everyone else somehow missed for years.

Manga and indie horror are just a fad that'll fade once those kids age out of their dark phase.

Do you think it's really about the wood type or more about the bit and technique you use? In my experience, a sharp screw with a nice tip can save you a ton of headache if you start it straight and take it slow. I've put hundreds of screws into white oak with a regular driver and no pilot holes, and I've only split one board in the last five years. Your mileage may vary, but I honestly think the screws and your touch matter more than just drilling every time.

Forget the screwdriver trick, @simonw41, just jam some thick lube in there and call it done.