Man, isn't that always how it goes? The experts swear by their rules until they eat something that breaks them. I've noticed a lot of pitmaster advice is just what works for competition judges, not what makes regular folks happy at a backyard cookout. Cherry wood gives pork a nice subtle sweetness that cuts through the fat way better than hickory does, it's not like you're dumping sugar on it. Sounds like Dave's been doing those comps so long he forgot that normal people actually like variety in their food.

Honestly, I read somewhere that the fat is where most of the flavor hangs out. And it's true, once you cook it right, that fat renders down and keeps everything moist. Ngl, I used to end up with dry, tough meat all the time before I stopped trimming it so much. Tbh, just leaving a little on makes a huge difference for the texture.

Holy crap, a tree branch? That's nuts. I can't believe you got enough grip on a crank arm with something that wasn't even metal. I've had to bodge stuff on the trail before but never that wild. You must have been twisting that thing for ten minutes straight.

120 shows is CRAZY, that's like a whole library.

Used to think the complicated stuff was always the problem, but I've been proven wrong way too many times since.