My wife and I have a great understanding and compromise on many things. I did, however, lay down one law before we got married. I made it clear that I was hunting for years before I met her and I would be hunting for years after her so don’t try to keep me from going hunting! To this day, she has never made a comment about when I go hunting and even made sure we were married when no hunting season was in so she didn’t have to worry about me being around for anniversaries.

I certainly can not complain about my wife. She is a good woman, hates diamonds and shopping and doesn’t like to spend money so I set the hook in that one right away!

At some point, she excused herself to powder her nose. When she did, a guy that was a few stools down caught my attention, apologized for butting in, and offered me some advice if I was willing to listen. I told him to lay it on me. He raised his open palms up to his shoulders in that “I’m backing off” and said “you need to learn how to do this. You’re not right. You aren’t gonna be right. This is her domain, and you just need to back off. Just do this,” he said, emphasizing his hands again. He was as nice, cool, and sincere as anyone could be. I took his advice to heart, understanding that he meant it to apply to a lot more than the wedding plans.

I apologized to my lovely bride-to-be and started doing a lot of backing off. The man was absolutely correct.

We just celebrated our 25th anniversary. During that time, I’ve passed the same advice along to many a husband, boyfriend, and fiancé. I sure am glad that guy was there, that night, and set me straight!

(That’s not to say that I’ve not had my moments where I needed to show up with chocolates!)

Thanks again, the chickens turned out great as I said above and they were smoked at 275-300 with no cure! Saves a step which I am always willing to take but only if needed.

I made hamburgers tonight and sprinkled them with Pa’s! They were great! Planning on using the remaining Pa’s in two weeks when I am doing a whole brisket for a family/friend gathering! Gonna use the Pa’s on the inside and Malcolm Reeds recommendation for the outside. Will update when it happens to let you all know how it comes out.

johnsbrewhouse - that looks amazing. Thanks for the pics. Can you e mail one to me?

Jonathon - Not to distract from Pa’s seasoning but I don’t think it would take much to be a “favorite thing” this year if ya know what I mean!

Regarding smoke, don’t confuse visible smoke with smoke flavor. The best smoke for flavor is all but invisible. Lower temps on a pellet cooker may look like you’re getting more smoke, but you get plenty at the higher temps. You’re still burning wood, after all.

I know that means having to make 3 batches but I think I can force myself to eat them!

You can cook with smoke at a safe temperature and for a safe duration and get plenty of smoke flavor. I’ve done it plenty of times with both wings and drumsticks. Just toss them in a little bit of oil and salt and whatever other goodies tickle your fancy, and cook away.

Smoke at roughly 225F or so to get them done on the inside, and then crisp them up as it pleases you.