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Welder's gloves are what you are looking for, get a pair.

I use a percolator for tea and coffee, just like my Grandmom. It just doesn't have the hollow knob on the lid to show it's perking. Too bad, that and the smell of the fresh coffee are memories I cherish.

A bitter taste could be caused by the wood chances if the fire was not that efficient. Too much wood, not enough oxygen.

If I can find it locally, I'll mail you some. USPS flat rate boxes are only $5 and change.

I have a set of flood lights attached to the house that lights the patio. They are motion activated so if it's dark when I go out back they come on.

Gotta love good onion rings and chicken!

I love it when a plan comes together...

Here's the definitive answer, read Kevin Kruger's reply to this thread: http://tvwbb.com/showthread.php?19671-Cider-v-White-Vinegar-other&highlight=Pineapple+vinegar

To me white vinegar has more bite and apple is a little bit more softer. When I make chorizo it calls for vinegar. I've tried both white and apple and prefer the apple. I'd like to try pineapple vinegar next.

It's a life lesson, you should have seen the Great Chicken Fire of 1979. I damn near burnt my parents garage down, who knew chicken was that flammable?

Oh and if you can goat head that is just as good, that's what I first had in SA.

The tounge tacos are called lengua here, the head meat is commonly called barbacoa. That's how I got into it in San Antonio, I mistakenly thought it meant BBQ. Once I tried I was hooked, I should have taken the horrified look from another Cpl. From Nicaragua That it wasn't BBQ but I was hungry...

Great job!

Heck of a view from your back door!

Think "fresh".

When I do a Minion cook I do it as it's described. My 18.5 WSM goes 22+ hours on a full load of Kingsford.

If you end up trying to cook the whole rib I would put the thickest end up and cook to just close to the bend test. Let the fat baste the small end and let the spares take the punishment, they can take it.

It must be that ribbon of meat attached to the rib roast after it's cut from the ribs, absolutely great beef. If I am right, it's separated by a ribbon of fat on the outside of the roast.

Burgers sounds good to me. Got the ground chuck today, burgers tomorrow. Let's see what kind of trouble I can get into with my CI grate in the Performer. Saturday I cooked fajitas on it to break it in, mmmm fajitas.

White smoke is not a problem in a bullet style smoker. I've experienced the "bad" smoke, it will leave your lips numb and the BBQ will not taste right. I've never had that happen in the WSM or other bullet smoker. OTOH, my Longhorn has to be carefully managed to avoid that problem.