Greetings, my name Jim, and I live in SE Iowa, Fly Over Country. Personally I hope they keep flying over and don't stop and crowd the neighborhood. I f everyone knew how nice it is here they would come like the end of "Field of Dreams". Did my first smoking back in the early 80's and didn't know squat, but some how things turned out edible. Haven't smoked much until recently when I decided to get a MES and play with my food. Tried a few things like Chix hind quarters and Hard Boiled Eggs and they were okay so now with spring in the air it is time to Burn some Hickory. I started today with a whole yardbird. In basic 1,1,1 brine w/Black Peppercorns, Thyme and Sage for 2 days. Separated breast skin from muscle and rubbed w/ Parsley, Sage, Italian Seasoning and Thyme (Dried Herbs) under skin. Rubbed down outside of bird w/ some duck fat and then dry rubbed w/ Granulated Garlic, Granulated Onion, Chipotle Pepper, Paprika and Pink Salt. Ready for smoker 275 degrees for 3 hours with 2 hits of Shag Bark Hickory, (plentiful here) and the wings fell off when I took it out of the pan I smoke in. I'll strain the jus and have some wicked soup base I hope. Add a nice salad and a sixpack of Bent River Steamboat IPA and sorry Mr Costner but this IS Heaven. 9 pound Boston Butt in brine bucket as I type, any suggestions folks? I love all parts pig, but have not smoked any yet. Thanks for the board and so much info in one place, hope my efforts prove worthy. Sunshine and temps in the 40's, spring is here!!