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The coolest thing is that this site is here to answer all the questions. If it wasn't, I'd have been pretty down.

Trip back was fairly uneventful. Which was fine with me. I really don't have any comments on how it could be better from the host standpoint. I had a great time. If you use a WSM, it was a bit difficult to keep adding different meat, but I didn't have much trouble. I do wish I could have...

After seeing a Weber chimeny starter in person, I can say the Lowe's one is about half the size. I'll be looking for a Weber or just do two of the Lowe's ones.

I had fun. I'd pretty much agree on a lot of what B said about doing the class with a WSM. I got a lot out of the sauce and rub section. That was really what I was going for. And, I got some good pictures of the big smoker I'm now going to build this summer. I thought it was great...

I'm heading down tomorrow afternoon. Can't wait. Should be quite the jolly time.

The first and second cook both came from the same bag (Kingsford), so I don't think that was the problem. I'm pretty sure that I A) didn't use enough charcoal and B) smothered what little I had with the water pan.

I used a can of sterno fuel that I had. It was pretty windy and still worked like a charm.

Got the chuck roll pulled and put up. Made quite a few Foodsaver portions. It's a little fatter than I like, but I got rid of most of the fat I could. It seems strange that pork (butt) can be leaner than beef! As far as the meat itself, I think it turned out perfectly. I took it off the...

OK, I have been using my propane smoker (it's called a Smoky Mountain Series, too. strange) and have been having great results with the recipes on this site. But, I wanted another one and you guys convinced me to get a WSM. Ordered it from Amazon and it got here quick. Cool. So, I decided...

A new term: Keribrined

I use this for a rub container: It works awesome, just shake shake shake.

Holy flippin' Moly those were good. I'm getting all giddy just thinking about it. I made some with green and some with red sweet peppers. Both were great. Thanks so much for the recipe. And, try Oscar Meyer center cut bacon. It's pretty thin and works great.

A1 Chicago wings and ABTs. I am trying my best to find some red peppers around here. I want to do some green (jalapeno) ones with the white filling and some red ones with blue dyed filling. Then both teams will be represented. And then, hopefully the Pats will win 50-0.

It was actually just fine (the skin). However, after a few times of making them, I've found it's a fine line (very fine line) between soft skin and hard as a rock wings. Be careful. When they get almost done, check frequently.

When I did a Beer Can Turkey, I used a big LaBatt's Blue Can. It's like a Foster's Oil can. Fit right in. And, I didn't pour the other half out...

I can't help with Daytona Wings. I'm not sure what they are. But, I like to make wings with A1 Chicago marinade as the sauce. They are devoured immediately. I'll be making some for Super Bowl Sunday. Here's a link to the thread I talked about them in.

This morning on a cooking show, they cooked a butt in the oven. It was sad, really, when compared to smoking one.

Well, I just put two turkey breasts in Keribrine for tomorrow. That count?

I'll be going to the one in McKinney. I just sent off my check. Should be really fun. It says all the meat and spices are provided, so that will be cool.

Is there a lot of fat left when you go to slice it? Or do you just trim it off. (after the cook)