Fired up Betsy and took her for a spin Saturday night. I also thought I'd see if I could teach myself hoe to use my wife's new digital camera. It was kinda fun, so I thought I'd share some with you. Started off with a fully loaded firebox as I had to be gone for a couple of hours. When I got back, I was up to temp w/ a good bed of coals, but had to add a couple logs to maintain. Here's the white billowy smoke that's so famous for creosote and bitter meat. A few minutes later, here's the coveted thin blue stuff that we all look for, and that a gas or electric can't match.(now now guys, don't get riled, just a little stick burner humor) Preheating a hickory log in order to avoid the white billowy stuff. Time to get the fatties ready, and split& rub the yardbird.(We think we like smoked halves better than BCC, it gets smoked on both sides.) Beans have been on for quite q while now, (scaled down recipe of Dutch's Wicked). They wentin with the white billowy and got stirred a few times to get a good smoke bath. Now it's time to put the fatties and the clux on. Beans are done Chix are done (165*) Fatties and Eckrich are done. (It's against the rules to fire up Betsy w/o any Eckrich) Here's the meat, what you do with the sides is up to you. Happy Drooling, Tim PS, I tried to post this right before lunch for everyone.