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I am a psychologist in private practice. Trying to scrape enough money together to retire.

Kevin, those butts looked great and so does the gumbo. Care to share the gumbo recipe? Thanks, Lane

Matt, Godspeed and keep your head down. I would go with turkey and ribs. Lane

I would do exactly like Doug said above re: the carving. It works good for me. I use an ET-73 dual probe to monitor the smoker an grill. I had one of those instant fork things that I have given away as it was useless due to time it took to register and am saving my quarters for one of those...

Thanks everyone, I am going with cherry, 3 small chunks, will let you know how it turned out. Lane

Oh, I almost forgot I also have apple wood. Anybody got any suggestions. Thanks Lane

Making salmon appetizers per recipe on main page. Don't have any alder, only hickory and cherry chunks. Should I use a combination or just one of the other. We like a fair amount of smoke but not overpowering. Have a king fillet about 2 lbs. Plan to smoke 3-4 hours to dry for appetizer...

Normally the chunks referred to on this site is about the size of your fist or slightly smaller. I would put the ribs on the WSM and the birds on the silver. Best of luck

Doug, just beat me to it by one minute LOL. Lane

Lindsay, I would put the butts on top as they will render the pork fat, which will drip down on the brisket and keep it moist. I am new at this but when I did my first overnighter, someone told me this was the way to do it and they came out great. Lane

Although I am a newcomer, I have done this once with a dry pan and it came out great. I plan on doing 4 bone in breasts this week and will use the dry pan again. Good luck. Lane

The first turkey breast I brined (apple brine), was overnite and it came out kind of mushy for my tastes. It wasn't a big breast and the next one I do I will brine it much shorter time. Continuing to learn a lot each time I cook with the WSM. Lane

I am also doing a bone in turkey breast this weekend. I am apple and brown sugar brining. I plan on using the dry pan method and expect it to be done prior to 4 hrs. Since this is my first attempt at turkey and brining one, do I rinse off my brine prior to putting on the WSM OR NOT. I have...

Bill, I tried the corn salsa last weekend and it was a great success with everyone. Thanks for sharing it. Lane

The jerky looked awesome. I am still learning to use my new WSM and I am not ready to do jerky yet. I suppose I will have to wait till spring, as I would think that the cold weather would have a significant effect on heat drying, or not? Lane

Frank, thanks for the information. This is my first overnite and my wife says I am getting too anal about this "smoking thing", but I want this first one to be a success. Thanks again Lane

Have about a 6.5 lb butt on top and about a 11lb brisket on bottom for an overnite cook. What temps (hi/lo) should I set the maverick 73 for smoker temps? Thanks for any help you can give, this is my first overnite. Lane

The eggs WERE huge. They were very tasty and got a lot of compliments on something unusual for a change. However, they were not very hot for my taste, I may have removed too much of the membranes, but I might use a little cayenne next time. Lane

Wow, thanks for the replys. I think I will try to find a butt in the am. I really appreciate all the expertise on this site. Lane

Randy, thanks. Will do. Lane