So about two (2) weeks ago I saw an episode of Good Eats called ‘Q’. It was about smoking pork butt (which is actually the pig’s shoulder). I lost site of any other Fathers Day Weekend (FDW) goals and determined to burn wood at such a slow rate that no flames were detectable, yet smoke would emit from the wood and make the meat and everything within a 15 mile radius smell of smoke. It worked. Too well. The smoked pork with an espresso barbecue sauce was finger-licking-good (without the geriatric chicken guy), but everything still smells smokey. I was at church, rubbed my nose and “poof!” smoke smell on my skin, in my nostrils and causing me to want to try smoking meat again in the middle of the street with a space suit on. Then the smokiness of the meat would be less smoked Randy and more smoked flavor on the meat when we bring it in from the smoker.