Greetings,

Did my first cooking (spares) with lump (R.O. to be exact) and I
noticed a huge difference in the smoke ring versus briquettes. To be
fair, it was also my first whack at spares, but literally all of the
meat was smoke ring colored. Anybody else notice this? Speaking of
spares, can anyone point to a website with pictures that describes how
to trim them, and what to do with the trimmings?

Scott