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As I sit here typing, my Ovation Applause 12 string is literally 3 feet from my reach. I play every day, several times a day whenever the mood hits. Just to echo some of what Brandon mentioned...Gibson, great guitars, but I don't like them. Buying a guitar is like buying a pair of...

Ganz lustig. (pretty funny). Still kept a chewing...

I use a DigiQ DX2. It doesn't have a remote monitor so I use my Maverick along side it so I can stay indoors as much as possible.

A bit overboard for a dinner for two...

Variety is the spice rub of life... :)

now that's funny! :d

ABBA! I mean AHA! That explains why there are all those dirty birds in Sweden. :)

That alone should be enough to scare anyone straight...

Yeah, I got that. I was just trying to explain why I use tape on foil... :) So, now that I'm back here...when people use sand do they just let it keep in the pan until it's all grease-laden or do they scoop it out after every smoke like cleaning kitty litter?

WOW! Looks like my invitation was lost in the mail (again)... :mad::rolleyes:

So true, except for me it's: Flies...why did it have to be flies? (Indiana Jones...except without the snakes).

I take the membrane off first then trim to St. Louis cut. All the "scrap" meat is smoked along with the ribs. The only difference is I pan and foil them when they reach COLOR, not temp. At temp they usually get a bit harder to chew...almost like jerky. I keep these for snacking on. I've...

I used to use the chunks whole (from the bag) then I found a lot of them didn't burn all the way afterwards. I cut them into slivers, like 1/4-1/2 thick (think: shim thickness), and disperse around the center (picture a WalMart symbol).

I fill up (just over half) my foiled pan with hot water...that's why I seal it.

We had an owl out back a couple of years ago. I have a garage at the back of my property that I use for mowers and such. I was working out there one day and a rabbit ran in. I chased it out into the newly harvested corn field. Sure enough the owl got it. Oh, well. We haven't seen too many...

I buy them at Aldi's too. I also can get whole slabs for $1.59 at Sav-A-Lot. Like Lynn, I trim them myself. My wife prefers Baby Backs. I have no preference.

I do the same thing with my pork butt juices. After taking the fat off the top I reheat it and filter through a nylon net to get out any other solids. It's really nice in Ham, Bean & Potato soup.

I run masking tape along the seams of the foil before giving it 5 or 6 (1/4") folds.

I've been using one for more than a couple of years without any problems. Any "slivers" can be cut off or taped up.

Looks a lot like Common Core math to me...