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Again--Thanks.  I've seen some of those charts before, but I like how simple this one looks.  I assume the boxes contain the number of charcoal squares, and the the bold number is how many you put on the lid, and the lighter number (denominator in each fraction) is how many you put underneath it.  

Ahh.. thanks for that link.  I'm a total newbie with my dutch oven. I've made exactly 1 loaf of bread with it, in the oven, but have hopes of expanding my horizons a bit.  My family isn't big on stews, but breads... they like those!  I will try this spicy loaf next.  Maybe I'll even cook it on...

This looks fabulous!  Please excuse my ignorance, but what is "fire water" and "habenero dust?"

Ok.. The fattie turned out really good, but the wings were disappointing. Mods for next cook include real bacon instead of turkey bacon. The turkey bacon is ok here, but it just doesn't taste like bacon. Our family actually prefers turkey bacon (Oscar Mayer only) when cooked in a fry pan, but I...

Went to check on it and ine of my chip pans was on Fire! Some of the wings are surely burnt! Dang!! But I think some are fine... Fattie looks good too.

Well, the freezer trick worked great. I left it in there a couple of hours, went off to start my taxes (yuk) and then came back to wrap some bacon pieces on the ends. It was just firm enough that I could stand it up on one end while pinning some bacon on the opposite end with toothpicks. It's...

Weird...I don't see all the pix I uploaded. I'll wait and see if they materialize. I sent several!

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We have some friends coming over tonight and we know them well enough to take food risks. Going to smoke some wings and make an Italian/pizza fattie. Never tried either before, though I made an awesome breakfast fattie so I'm fairly confident it'll work out. Here are a few pics of assembly...

Nice explanation of how you process your hog into sausages.. Thanks for the education!  For a newb who wants to start getting into sausage making, I gather I need to assemble a meat grinder, mixer, and sausage maker.  Are those the three biggies??

You guys with these sausages and kielbasas--just plain freakin' awesome!  I may need to start assembling my wish list for some of the equipment that it takes to grind and stuff...  I'm currently taking my meat (boar, deer, etc.) to a local butcher for processing and sausage making.  I;'m sure I...

Excellent looking smoke!  My first on the new smoker was last weekend, and it took a full 21 hours for an 8.5 lb butt, and that just got me to 195*.  I think next time I may wrap it for the last few hours or so. I remember my very first pulled pork (diff. smoker) when I saw the "lump of coal"...

Greenboy-- I'm a newbie too... just got started with my new smoker last weekend.  I'm pretty happy with my propane smoker, and if you want to see it, ceck out my posts from that cook here:  http://www.smokingmeatforums.com/t/176485/planning-first-smoke-three-questions-please/40#post_1306134...

Thanks guys! Gary-to answer your questions... In my notes I told myself to start the smoke 24h in advance, and not to pull out the butt until 200-205*. I removed it at 195* bc we couldn't wait any longer, and I pulled it right away. So the pork was tender and juicy, but not quite as well done...

Well... After 21 hours,mi finally hit 195*! I did raise the temp for the last 40 minutes or so... I know, I know. But it didn't seem to do any harm, as everything tasted great. Wife, kids, and guests all enjoyed. Thanks for all the tips and advice gang! Here are a few final pix from my...

Thanks guys. It is a little ambitious, but I figured that since I'm gonna be smoking that big ol' butt, I might as well put a few other things in there too! It's 2:10 my time now, been smokin' that butt since 10:30 last night, and I now know the pigs favorite number is 170, cause it's hanging...

Wow--the fattie looks and tastes great! I was worried that thr turkey bacon wouldn't crisp up, but actually it did--more than the regular bacon. Next time I'll try 100% turkey bacon. Happy camper!! More pix of the pulled pork and hot peppers later today!

(Now how in the heck am i going to grab that smoking hot log-o-liciousness?)

Well, the evening was a huge improvement over my previous pseudo-smoker, but still required @ 6 trips out to adjust (maybe more). Thankfully I'm a light sleeper so I hear the beep quickly, get out there (brrr), then can rest deeply or fall asleep quickly. My smoke is..darn near invisible. I...

Thanks timber jet. I'll toss the fattie in the freezer @ half-hour before I put it on... I started the butt at 10:30, and I've spent the past hour trying to even out the temp between 220-240ish. I realized that I can't use both burners on LOW because even that is too hot, so now I'm trying to...