Vent: My brisket was always dry until I saw a guy in Austin just leave it alone

I was at a cook-off in Austin last spring, watching a pitmaster who won the year before. He opened his smoker maybe twice in 12 hours, and I realized I was poking and spraying mine every hour like a nervous parent. That single afternoon changed my whole cook. How do you fight the urge to constantly check your meat?

Tree topping for views: I used to top, now I thin instead. Topping or thinning for you?

Appreciation post: My concrete bowl fail turned me into a curing believer

I always thought fast drying was fine for small concrete projects. Last summer, I made some decorative bowls and left them out in the heat. They developed hairline cracks and looked awful. An old-timer at the yard said to mist them and cover them with plastic for a week. I tried his method on a new batch, and they stayed smooth and solid. Now I never hurry the cure, even for hobby pieces. That patience pays off with a pro-level finish every time.