Keep in mind that many sites are booked a year or even two in advance, so you may need to fine tune the date decision dependent on the availability of your desired reception location, or be ready to change to a different reception venue.

Summary: Set the date for your wedding before you actually start looking for locations for the reception.


A dislocated shoulder is usually caused by either falling onto an outstretched arm or the shoulder being impacted from behind. The injury causes sudden and severe pain, preceded by a popping feeling and/or sound. The shoulder will look visibly deformed or out-of-place, and swelling and bruising appear quickly. Moving the shoulder is not possible until it is relocated.  A dislocated shoulder hangs lower than the uninjured side and you can usually see a depression or groove in the lateral (deltoid) muscle of the shoulder. A shoulder dislocation may also cause numbness, tingling and/or weakness down the arm and into the hand. If blood vessels are damaged, the lower arm and hand on the injured side will feel cold and turn a bluish color. About 25% of first-time shoulder dislocations involve fractures of the upper arm (humerus) or shoulder girdle. While you're waiting to get medical attention, it's important to not move (or attempt to move) a dislocated shoulder because you may make the injury worse. A bone fracture, damaged nerve or ripped blood vessel may be involved, so any movement could have dire consequences. Instead, bend your elbow, wrap your forearm around your stomach area and hold it in position with a sling.  If you don't have access to a ready-made sling, then make one from a pillow case or article of clothing. Put the sling under your elbow/forearm and tie the ends around your neck. Slings immobilize and protect the shoulder from further injury, and often greatly reduce the degree of pain. About 95% of shoulder dislocations are in the anterior direction, which means the upper arm bone (humerus) is pushed forward out of its socket. Getting ice or something cold onto a dislocated shoulder joint as soon as possible is important in order to inhibit inflammation, which usually translates into less pain. Ice causes small blood vessels to constrict (narrow), which limits the amount of blood and inflammation that can flow into and around the injured area. Apply the crushed ice to the shoulder for about 15 – 20 minutes at a time (or until the area feels numb) every hour or so.  Always wrap ice in a thin cloth, towel or plastic bag before applying it to bare skin — it'll help prevent frostbite or skin irritation. If you don't have access to crushed ice or ice cubes, then use some frozen veggies from the freezer or a frozen gel pack. Once the dislocated shoulder is immobilized and covered in a bag of ice, consider taking some over-the-counter medication to further combat the inflammation and pain. The pain from a dislocated shoulder is often described as almost unbearable due to all the stretched and/or torn ligaments, tendons and muscles that occur, in addition to potential bone fractures and cracked cartilage. Ibuprofen (Advil, Motrin) and naproxen (Aleve, Naprosyn) are likely the best choices because they are strong anti-inflammatories, although acetaminophen (Tylenol) can be helpful for pain control also.  For a dislocated shoulder that also involves significant internal bleeding (you'll see lots of bruising), avoid ibuprofen and naproxen because they tend to "thin" the blood and reduce its clotting ability. A muscle relaxant medication might also be indicated if the muscles around the dislocated joint are spasming. However, never mix different types of drugs concurrently — pick one or the other.

Summary: Recognize the symptoms. Immobilize your arm. Ice your shoulder. Take pain medications.


With a simple online search for your local facility, you should be able to find its guidelines for dropping off acetone. Different, cities, and countries will have different guidelines, so be sure read what your local facility requires of you. The Environmental Protection Agency (EPA) provides information about how to search for a local hazardous waste removal facility. They provide a link to search in the Resource Conservation and Recovery Act Information (RCRAInfo). Pour used paint thinner through a coffee filter over a jar. Paint will accumulate in the filter, and the thinner will drain cleanly into the jar. Close the lid tightly and bring it to your local hazardous waste facility.  Allow the coffee filters and paint to dry. Then wrap them in newspaper before throwing them in the trash. You can also reuse the paint thinner. Be sure to label the jar stating what kind of paint thinner it is and the date it was strained. Let the paint harden after it settles in the coffee filter. Let the paint harden before you throw it away. Wrap it in newspaper or plastic bags and toss it in the normal trash once it’s completely dry. Always wear gloves and a mask to protect yourself from the fumes in paint thinner.

Summary: Locate your local hazardous waste facility. Strain acetone paint thinner through a coffee filter and jar. Dry the remaining paint and wrap it up.


Now that your smoker is ready to go, it’s time to prepare the items you’ll be cooking. Coat heavier cuts like ribs, brisket, and pork shoulders with an even layer of dry rub spices for maximum flavor. Soak more delicate meats such as chicken, fish, and chops overnight in your favorite acid-based marinade.  You can find dozens of tantalizing homemade dry rub and marinade recipes with a quick Internet search.  While seasoning isn’t an essential step, it’s a simple way to enhance the natural flavor of your meat. Use a long-handled meat spatula or tongs to transfer the meat to the smoking racks safely. Arrange the meat according to how the racks are set up—situate the biggest items on the wide lower racks and save smaller ones for the upper racks.  You may need to insert heavy cuts of meat like pork butts or racks of ribs by hand. Be sure to pull on a thick pair of barbecuing gloves before doing so to protect yourself from burns. To prevent the smoke from escaping, try to only leave the door open for as short a time as possible. Swing the door shut, then flip the latch beside the handle to secure it. Locking the door will prevent it from swinging open accidentally and letting out heat or smoke. Always open and close the door on your smoker using the built-in handle. The metal on the surrounding parts of the door can get extremely hot, and may burn you if you're not careful. This could be 2-8 hours, depending on the type of meat you’re working with. Refer to the recipe you’re following for a more accurate sense of how long your items will need to smoke. In the meantime, avoid opening your smoker unless it’s to top off the water bowl. Unlike other cooking methods, smoking is all about patience. A good way to know whether you need more wood or water is to watch the smoke. As soon as it stops, open the smoking chamber and refill the water cup to the top. Then, load another 1-4 cups (150-600 g) of wood chips into the chip tray, slide it back into place, and resume smoking.  Keep in mind that just because the chip tray is empty doesn’t necessarily mean you should replenish it. In fact, many barbecue aficionados insist that most meats can be smoked satisfactorily using a single tray.  Over-smoking your meat can cause it to come out tasting burnt and unpleasant. When your items are fully cooked, turn off the smoker, unlock the door, and carefully remove them from the racks. Set them aside on a separate surface to cool. Once the meat has reached a safe temperature, serve it up and watch it disappear!  Use a meat thermometer to test the internal temperature of your items and see if they’re ready to come out. If your meat isn’t quite done, it may need to go back on the smoker for 1-2 hours, depending on the recommended internal temperature. Transfer any leftover portions to an airtight container and store them in the refrigerator. They should keep for at least 4 days, though they may last much longer if you haven't cut into them yet.
Summary: Season your meat with a dry rub or marinade to add flavor. Place your meat directly on the racks inside the smoking chamber. Close and lock the door of the smoker. Smoke your items for the length of time called for by the recipe. Add more wood chips or water as needed while your meat smokes. Allow your meat to rest for 15-20 minutes before eating.