Donna, I read of your affinity for stickburners in one of your well written articles on Harry's site. Any tips for getting a more robust wood smoke flavor on pork butts or briskets with the wsm? I read a post on a forum where a guy liked to first smoke them a while on his stickburner, but only have one try with that so far, which was more trouble than it was worth. (I only went four hours on my offset, though, and didn't have any hickory that was dry enough for it; just pecan, apple and cherry.) Anyhow, we rarely eat BBQ in restaurants, but I'm blown away by the smoke flavor everytime I get some of Pat Martin's hickory smoked pulled pork here in middle TN. I know this is probably the last thing you're thinking about when it comes to competition BBQ, but what do you think?