Tigersminus21

My wife doesn't complain because everthing she ate before we were married came out of a box, or a restaurant kitchen.

One other thing that helps is to drill some holes in your charcoal pan to increase airflow. I used to have a smoker just like yours and It had a terrible problem with the ash from the top coals smothering the fire out. If you use lump charcoal instead of briquettes, it will help too becuase it produces much less ash. Once I drilled the holes I had a lot easier time keeping a consistent temp.

And the winner for the most over-rated dish of all time goes to...

Community DR

Food network is a joke. There used to be some legit shows on there, but now it has been dumbed down for the sheeple to the point where it's unwatchable. Best cooking on TV LPB create channel. Cox chan 123.

I think Sensation dressing is pretty much the Alpha dressing. Easy to make and really tasty.
Some people would say it's too punchy for something delicate like shrimp. I say not.

1/2 cup vegetable oil
1/2 cup olive oil
2 tbsps lemon juice
3 cloves garlic, minced and mashed
2 tbsps white vinegar
salt and black pepper to taste
2 tbsps chopped fresh parsley
1 cup grated Romano cheese

Sometimes some minced black olives are a nice addition to this as well. Put all these ingredients in a jar and shake the bejesus out of it. Use what you need and the rest keeps in the fridge easily for a week.

That's not enough time to do brisket or pork butt.

Spare ribs, you can do in 6hrs
Babybacks, you can do in 5 hrs
Pork Loin, you can do in 4 hrs
Chicken, you can do in 4 hours

I, personally am doing chicken in keeping with the "Gamecock" theme.

Try the Bon Ton Cafe'. Solid old school New Orleans food. Prices are not crazy, staff is friendly. Atmosphere is cozy and a bit dated but that's part of the charm IMO. Catfish bites for the table followed by some turtle soup and crabmeat au gratin is as solid a meal as you will get anywhere.

Parrain's has a nice lunch menu.

Make a little roux, except stop it way short of what you would use for gumbo. Get it to about the color of peanut butter. Get your liquid up to a boil and whisk in the roux a little at at a time until it's the right consistency. Way better than straight flour.