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Mords, the HD in Brooklyn (Hamilton Avenue) has hickory (and that's about all they have, wood-wise). I'll bet the one in Long Island City has it too.

I prefer a bold wine called Guinness. I believe it is from St. James Gate in Dublin. Rich, creamy and black.

Tony, a friend of mine uses this exact recipe, and it is delicious! Nice work! Of course, any recipe with "bacon-wrapped" in the title is bound to be good...

Jim, I grew up in Westchester, and it always killed me that people who grew up in Brooklyn consider Westchester to be upstate. I trust you are going to the REAL upstate. Good luck on your cook!

Some folks use these to remove and strain the oil.

Not to add another variable, but did your wood have bark on it?

Chris, of course you are right, but what would be the fun in that? Greg, you must be stopped! While I do like stronger woods, including mesquite, they're not going anywhere near that turkey. But as I said, once the turkey comes off (somewhere around 11 or 12 tonight) I'll drop something...

Turkey breast and pork butt, that is Ordered a 10# butt and a 7# kosher turkey breast from FreshDirect, which got delivered last night. Using a modified BRITU rub on both -- for the butt, I'm using Kosher salt and turbinado sugar instead of the regular/brown sugar mix (because I ran out of...

Robert, definitely take a look at other rub/sauce combos out there, but BRITU is a great place to start. You'll eventually figure out what works best for you, as Andy says, but BRITU is a pretty good baseline, and Chris has put together a great set of directions for someone just starting out...

Jim, I had to laugh when I read your post. This summer, I'm smoking about once every three weeks, and my wife still says she feels like I'm doing it every weekend (and I eat most of it myself!)

Our Key Foods only has picnic shoulders (which I've used) and spares (likewise). No brisket, no BBs, no beef ribs, etc.

And Al, you might check this out.

Stone, Esposito's on 9th Avenue near the Port Authority is a decent butcher. And FreshDirect.com will deliver you a delicious bone-in butt, right to your door (and you get to set the time, within a two-hour window) -- although, as I posted somewhere else, their beef ribs leave a little to be...

Dry, with sauce on the side, or lightly sauced. I have to tell you, every time I see that Chili's (or is it Applebee's) ad with the ribs leaping through the sauce, and having gallons of sauce poured over these poor ribs, I get sick to my stomach. Why even take the time to cook decent ribs if...

Keri, as always, your recipes make me want to race back to the kitchen. Funny too, because the NYTimes just had an article about okra in their wednesday dining section, but their recipes didn't look near as good.

Greg, I'm just back from the spa myself. No one is allowed to say the words "Seattle" or "Fitz" to me for the remainder of the week. But other than the actual main event, I didn't do so bad.

Some answers: With respect to trimming fat, you don't need to go overboard, as most will render during your cook. Just trim any big chunks. If you have a "picnic" shoulder, it generally comes with thick fat around the whole thing, and usually skin, too. It's best to trim the skin off and...

Mike, I second what these fine folks have said. You only want to foil your butt in two situations: 1. Once you are finished, if you want to keep the butt warm until you are ready to eat it you foil it tightly and keep it in a dry cooler. 2. If you haven't reached your target temperature and...

Glad you posted, Graham, because mine is starting to do the same thing, way too early. I use scotchbrites, just like Larry. Looks like weber will be getting a couple of calls...

Generally, I'm with Paul G. Thin red sauce. But, as with most things, I need a little variety. So I continue to experiment with different sauces, including tomato-based sauces. And thanks for the link to allrecipes -- I'll be checking that out for my next smoke!