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Last summer while cooking on my 18", a black trash bag blew up against the back of my smoker without my knowledge. Needless to say, a decent chunck of it melted to the smoker. I'm curious if anyone has any ideas or tips as to removing it. I've tried, Goo-Gone, soap and water, degreaser, stiff...

Does anyone know where one can purchase turn in boxes (clamshells) in order to practice presentation? I know you can get them at the warehouse stores, but don't want to buy in that quantity. Any help is appreciated!

Does anyone use the high heat method for pork butt when competing? I recently switched to the high heat method for my brisket and have been pleased with the results, so I wonder how the judges like high heat pork. Any thoughts are greatly appreciated!

We don't always have (or are willing to pay) for electrical hookups at the comps that we do. Any advise on inexpensive portable power ideas? I'd like to avoid using a noisy generator if possible. I hate it when people have them at comps and I beleive in the golden rule! Thanks in advance.

I've heard of returning the point to the cooker to get those tasty burnt ends. Can someone give me an idea of the time involved for this? Is it possible to grill them to shorten the process? Any help would be greatly appreciated.

I am cooking 2 butts for an event next Thursday evening. The only time I am available to cook the meat is overnight this Friday. Will the cooked meat keep OK in the fridge for 6 days or should I freeze and then defrost?

I'm cooking for my sister-in-law's graduation party this weekend and she has requested brisket and pork. I am think 3 pork butts and 2 whole packer briskets. Is this enough? I only have an 18" WSM and plan on adding a grate to accomodate it all.

overnight cook, 2 pork butts, 34 degrees, slight breeze. Can't wait to see out it turns out.