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And if you're in one of those places where rattlesnake is hard to come by, you can go here: Exotic Meats

The Webers are just fine for baby backs, but I find that they're a little too low for spares (especially since I'm lazy and don't trim 'em down to a respectable size). But they do the job, if you're feeling cheap.

I have a 6lb. Mr. Brown that will be going on tonight. Prepped him last night (and fried the fat cap with some Old Bay for a snack -- so bad, but soooo good!)

I'm with jeffr on using kosher salt with BRITU. Did it last weekend, and they were neither salty nor hammy.

Wow, never had a pulled pork sandwich. The mind boggles. But I guess most folks on this board have never experienced the glory that is poutine, either, eh? And for a truly Canadian twist on the traditional pulled pork sandwich, you could use a little poutine gravy (not too much, though) and...

My 2? I'd get the gasser. I end up using mine a lot more in the winter when I probably wouldn't take the time out in the cold to set up a kettle. Granted, I'm not in Florida... It's also great if you get home late and just want a quick somethin'.

Chicken on the Silver B and ribs in the WSM. That way you get to use both new toys! To add a little smoke flavor to the chicken, use Jason's "chip log" or a smoker box sitting on the flavorizer bars. And I'll just add to everyone else that says, ENJOY!

BRITU, baby. First of the season.

Joe, The "Man Party" is a great idea. Just remember to do all your measuring and thinking before everyone gets there. I had a shindig last fall to put in a small patio, and it ran an extra day because we were all standing around trying to do math with beers and brats in hand.

I hear you about the volume - - by low I mean low in tone, not decibels. And dub and doom are styles of music. Perry does "dub" reggae, which is slow, trippy and brain-shaking. And Sabbath is self-explanatory.

Mike, It does look like y'all have about the same age range/musical taste - - so maybe I'm a little outside the core demographic when I tell you that when I'm cooking, I like my music slow and low as well: Lee Perry and Black Sabbath. Dub and Doom. Art B

Thanks, Robert! I found another recipe that doesn't pretend to be authentic, but looks pretty tasty nonetheless. I have that one marinating now, but I'll be sure to use yours for my next round. Much appreciated, Art B