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I've been using the Brinkman pan in both my WSM's for a year now, haven't had a problem yet.

Yep, charcoal pan. You can pick one up at Academy Sports for 5 bucks. If I remember correctly ordering one from Brinkman was about 15 bucks.

How about some marinated and grilled portebellos? I'll bet she would like that. Or grilled eggplant is good too. You could marinate the shrooms in some red wine, garlic powder, salt, pepper, evoo. Or you could just brush the shrooms or eggplant with evoo, salt and pepper, and grill. Sometimes...

I've only been able to get a hold of Cowboy lump, that stuff sucks. I'm pretty happy with Kingsford and Royal Oak Briquettes. Maybe if I can find another brand of lump I'll give it a shot.

Don't forget the vinegar sauce to make it true NC style. The first time I tried it I was hooked.

I use mine all the time. I watch for meat sales on beer roasts and I get higher quality and much cheaper hamburger just grinding the roasts (chuck is best). I use it for coarse grinding beef for chili. Pork shoulder is usually 69-99 cents a pound so adding a few minutes of effort it's real cheap...

Got a Kitchen Aid? If you do get the grinder attachment, I grind my own. Much safer and you can control the fat content, and the "other" meat content going in the grind. My sausage don't contain any questionable by-products, I know exactley what goes in.

Just an FYI. That tackieness from the drying is called the Pellicle, and yes, it is desireable and important for the final product.

I like pecan and apple, but I like hickory and apple almost as much. When I don't have apple I use pecan and oak, or just straight pecan.

I never ever sit my chimney on concrete! I usually put in on the grate, or if I'm gettin coals ready to add I sacrafice a spot in my crappy grass. Hey, it grow back fast in TN anyway!

I like picnics just fine. I trim the skin and all the extierior fat off and prep 'em like a butt. They seem to take a bit longer. They taste about the same as a butt.

I don't bother to get my water pan squeaky clean either. I just clean it with one of those sponges with a scratchy side and some soap. If there is build up I don't bother trying to get out. I would be afraid self cleaning oven cycle would ruin the water pan, and if there is a lot of build up...

I would pull it in advance, and mix in a little cider vinegar (just a little) and some rub in with the pulled pork. Stick it in the fridge, then on Sat put in the crock pot to heat it up and keep it warm.

I use a disposable pan with lots of holes poked in it. Drains the fat and gets plenty of smoke flavor. I like to brush the top with BBQ sauce a couple times during the last half hour the cook.

Newman! Just kiddin' welcome aboard to a wonderful lifetime hobby that brings great joy into our lives

I've smoke goat. I smoked a leg and a shoulder. I marinated the shoulder in a white wine/garlic/butter marinade. I marinated the leg in a Jamacain Jerk paste. The leg turned out better for 2 reasons. The leg was much more moist and tender than the shoulder, and I liked the Jerk paste marinade...

I also use the left over oil from my deep fat fryer. I have been using cooking oil on the paper in my chimney for almost a year now.

I use a disposable loaf pan and punch small holes in the bottom to allow the fat to drain. I like to brush the top with a BBQ sauce about 30 mins before I take it off.

I don't know about CT, but you might wanna check your local county shopper or such thing that comes in the mail free. Here in TN, every week I get something called The Marshall County Shopper. It's just a want ad kind of thing. There is always firewood for sale, listed in the ad by type of wood...

Maybe it depends on how many people are in your family. For me it's just me and the old lady, so when I Q for just us a pork butt or brisket can last quite a while. And though I love Q, I don't want it every night. So my foodsaver comes in handy. Plus, sometimes things get lost in the freezer...