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Is it recommended to "pull" the pork shoulder while it is still warm?  Someone keeps telling me I should cool it down first.  Thanks.

I'm gonna smoke a pork shoulder tomorrow and thought I'd try some steelhead filets too. Now I see I should brine for 3 days first -- think I could do without that?

I've been starting out slow -- smoked one chicken, and it was great! The skin was tanned to leather, but the meat was tender & juicy. Then I did some baby backs. The temp was too high for a while but they were good. Controlling temperature is my steepest learning curve, and can anyone recommend...

OK, got the new smoker set up today! Reading the booklet, I see they recommend cleaning everything with hot soapy water and cleaning out the inside of the smoker every time. How religiously do you follow this kind of advice?

Hey, y'all, Stoney is a chubby little white terrier who loves REAL barbecue as much as his mama and daddy do. Here in the mid-south, I've been grillin for years, whenever it's not too hot, too cold, or too windy (it doesn't rain enough to mention). But now I am ready to start smokin with my...