Problem: Article: Of course, if you have plenty of time on your hands and don't need to speed up the process, you won't need to pre-cook your bird. But if you happen to be in a hurry and want to expedite the cooking process, consider pre-cooking the turkey and blasting it with smoke afterwards. To pre-cook your bird, place it in an oven-safe pan and cover it with foil or a lid. Bake the turkey for 30 minutes at 350 °F (177 °C). Oil the rungs of the rack or line it with foil to keep the bird from sticking. Your optimum temperature for smoking a turkey is around 230 °F (110 °C), but anywhere between 220 and 240 °F (104 and 116 °C) is acceptable. It will take your smoker about 45 minutes to reach this temperature. Once the smoker is lit and pre-heated to be ready for cooking, add your pre-soaked wood chips to the smoker.  If you want, you can get fancy with your soaking liquids. Say, for example, you're using hickory chips to smoke the turkey. Why not reach for bourbon as your soaking liquid? Or say you're smoking with applewood chips. Why not use apple cider? Complement the flavor of the chips with a tasty soaking liquid. Experiment with different wood chips to alter the flavor of the meat. Milder flavors of wood chips include alder, apple, cherry, grape, maple, mulberry, orange, and peach; stronger flavors include hickory, mesquite, oak, pecan, walnut, and whiskey barrel.  Some people prefer not soaking their wood chips—or wood chunks—at all. They argue that wood needs to dry out before it produces smoke, prolonging the process. Experiment for yourself whether smoking with soaked or dry wood chips produces better flavor. Place the turkey on the cooking rack of the smoker with the breast up. The best part of the rack to place the turkey will depend on where the most direct heat is. You'll want to place the turkey on the side of the rack away from direct heat. Put the lid back on the smoker. Consider placing a drip pan underneath the turkey. If you want to save fluids and fat for some smoky gravy, place a drip pan underneath your rack to catch any fluids leaving your turkey. Check the smoker every hour or so to maintain the heat and smoke. Add more charcoal, wood chips, or water as needed. If your smoker doesn't have a thermometer attached to it, consider placing a metal thermometer inside the cooking rack to gauge the temp when you open it. Your turkey will need 30 to 40 minutes per 1 pound (0.45 kg) to smoke. The time difference is determined by your smoker and the temperature outside.  For example, at 220 °F (104 °C), a 15 lb (6.8 kg) turkey will take between 8 and 9 hours to smoke. If you decide to cook the turkey at a higher temperature, the cooking time will diminish significantly, but the turkey won't retain as much smoky flavor. At 325 °F (163 °C), a 15 lb (6.8 kg) turkey will take between 3 and 3.5 hours to smoke. Calculate the minimum time suggested that the turkey might take to smoke completely. When that amount of time has passed, open the lid and quickly get a reading with your meat thermometer in the thickest part of the thigh area of the bird. The turkey is done when the temperature is at 165 °F (74 °C). If the turkey is not done yet, put the lid back on the smoker and let the bird cook another 30-45 minutes. Then, check for the desired temperature again. After removing the bird from the smoker, let it rest for around 30 minutes before carving it. This will help the juices settle in the bird, making for a moister treat when you finally do cut into it. Enjoy your smoked turkey on its own, or with a magnificent Thanksgiving fare that includes candied yams, mashed potatoes, green beans, stuffing, and cranberry sauce.
Summary: Pre-cook your turkey (optional). Prepare the grill rack of the smoker. Light your smoker. Add your wood. Place the turkey on the smoker. Maintain the heat of the smoker at around 230 °F (110 °C). Time the cooking of your turkey by the weight of the bird. Wait for the internal temperature of the turkey to reach 165 °F (74 °C) for doneness. Let it rest.

Problem: Article: If necessary, pause for a moment and use your non-dominant hand to reset both chopsticks, remembering to lay the bottom one across your ring finger and the base of your thumb and keep the top one poised like a pencil. The further up or down your chopsticks slide, the more difficult it will become to use them.  Hold your chopsticks securely, but don’t squeeze them. This will just tire out your hand and cause your technique to deteriorate. Wooden and bamboo chopsticks tend to be better for beginners, since they offer a little more traction against your hand and one another. Open your chopsticks and clamp them down on a bite-sized piece of whatever you're eating. As you raise the bite to your mouth, concentrate on pressing down lightly on the upper chopstick. This will keep the food pinned between the top and bottom chopsticks, ensuring that it doesn't go anywhere.  Like anything else, becoming proficient with chopsticks just takes practice. Try moving foods of various shapes, sizes, and textures from one bowl to another slowly. This fun exercise will help you get the fundamentals down. Remember, the bottom chopstick is just there to provide support from beneath. The top chopstick is the one that should be doing all of the work.
Summary: Keep a firm grip on both chopsticks to keep them from shifting. Maintain gentle pressure on the top chopstick to hold onto your food.

Problem: Article: If your Yorkie's coat is dry or has a skin condition that requires moisturizing, buy a spritzing coat conditioner to use before brushing. This helps strengthen the coat and avoid damage from splitting or tearing hairs. If your Yorkie's coat is naturally oily, you can skip conditioning since it might just weigh his coat down. You can also make your own conditioner. Mix 5 parts water and 1 part dog coat conditioner in a spritzer bottle. Use a pin brush without rubber back, which has metal tip without plastic covering, as they tear the coat. Divide an area of your dog's coat into sections and brush from the root to tip with the lie of the hair. Brushing against the lie of the coat is uncomfortable and can lead to tangles. Proper brushing will condition your dog's hair by spreading natural oils throughout your dog's coat.  A rubber backed brush can tear your Yorkie's coat. You might want to start brushing an area like the shoulder where your dog is less sensitive and ticklish. If you find small knots, work away at them with your fingers, teasing the knot apart. If it is stubborn and can't be worked out, use a comb and slide it between the base of the knot and the skin. Position a pair of scissors above the comb and snip the knot away. The comb protects the skin and keeps you from accidentally snipping it when the knot is raised.  Look for knots in areas where the fur rubs together such as the armpits, groin and behind the ears. Check under the tail to make sure there is no fecal soiling in the fur around the anus. If there is, consider bathing your dog, or snipping the soiled hair off if the soiling is extreme. Use a comb to gently comb out the fur of your dog's face and ears. Work slowly and pay attention to if your dog starts moving so you don't accidentally poke him in the eye with the comb. You can also clean any buildup from around the rims of your dog's eyes using eye wipes. Be careful so you don't get the wipe into the eye, which can sting.
Summary:
Condition your dog's coat. Brush sections of your dog's coat. Work out any knots. Comb around your dog's face and ears.