I have an approx. 10 pound pork shoulder that I would like to smoke on a charcoal grill. Recipes commonly list that you should smoke a shoulder for about 60 to 90 minutes per pound (depending on cooking temperature and other factors). How would cutting this 10lb shoulder in half into two 5lb shoulders affect cook time? Would it simply divide the time needed by half or is there a sort of "curve" that decreases cook time based on size? Any tips for how to properly divide the shoulder? edit I do have a nice, digital meat thermometer that I'll be using to determine when the cut is actually finished. Cooking time is still important though, so I can get a rough estimate about when it'll be finished and ready to serve (give or take a half hour or so, hopefully). 
Bottled hot sauce is not much in demand in Italy. I'm in central Italy, but I think in the south where spicy food is popular, chili is added fresh or dried to a dish rather than through a bottled sauce. I did find one example from Delizie di Calabria which is a common brand: http://www.deliziedicalabria.it/notizie/145-nd-sauce-la-salsa-piccante-senza-compromessi but I wouldn't call it typical. In my local supermarket (Tuscany) the only hot sauce available is Tabasco! Again, I welcome anyone from the south to correct me if I'm mistaken, but hot sauce is definitely not a thing here. 