INPUT ARTICLE: Article: Outdoor flowers and plants often wilt due to a lack of moisture and a lack of water. This is especially common if it has been hot and dry outside, as the plant may need to use more water in its soil to stay hydrated. Check if the top soil is dry by sticking your forefinger into the soil so it is a few inches into the soil. If the soil is dry to the touch, the plant likely needs a good watering. Water the plants in the early morning as this will help them conserve water for the rest of the day. If the flowers are planted in a flower bed, make sure you put mulch around the flowers as this can help to reduce soil evaporation. Be generous with the water, as it can be difficult to overwater potted plants, particularly if the pot has good drain holes at the bottom. You should check the potted plants daily in the morning to ensure the top soil is not too dry and water the flowers again if the soil is still dry. If the soil appears to have moved away from the sides of the pot and is very dry, you may need to poke small holes into the soil with a pen to ensure the water reaches the plant's roots. If you do not do this, the water could simply flood the sides of the pot and not reach the roots at all. Deadheads are flower heads that have died or shrivelled up on the stem. You should trim off deadheads with gardening shears to signal to the plant that it is time to release fresh buds. Cut just below the deadheads but avoid trimming off too much of the stem on the plant. You should also remove any brown leaves and brown petals to give your flowers a chance to refresh itself. You can buy a potting soil mix that contains slow-release fertilizer or you can add slow-release fertilizer to the soil after the flowers have already been potted. Slow-release fertilizer can help the flowers stay healthy, but you may also need to fertilize the plant weekly to keep it looking perky. Use water-soluble fertilizer that has a formula of 15-30-15 or 20-10-20. Another option is to alternate with a "bloom booster" formula that is high in phosphorus (10-52-10). This will help to stimulate the growth of new flowers. If the flowers are really wilting and looking sad, you may want to consider replanting the flowers in a new pot. Use potting soil that contains slow-release fertilizer in your new pot and take the time to water and fertilize the flowers in their new pot. This could give your potted flowers the extra boost they need to stay healthy and vibrant. Make sure the pot has good drainage holes so the water can be soaked up by the soil when you water the flowers.

SUMMARY: Give the potted flowers more water if the top soil is dry. Trim and remove any deadheads. Add slow-release fertilizer to the soil. Move the flowers to a new pot.

INPUT ARTICLE: Article: The length of time it will take to completely cook your meat is determined by the heat of the grill, the type of meat and the size of meat cut, but you should factor in at least 6 - 8 hours of cooking time - and sometimes many more. Check your recipe to determine about how long your meat will need to smoke. Pork and beef ribs typically take up to 8 hours, while a big cut of brisket could take 22. It's very important to look at your recipe to figure out how long your meat might cook, so you can plan ahead. You can either place it directly on the grill or put it in a shallow aluminum tray. Don't wrap the meat in foil, though, because this won't allow the smoke to touch the meat. You want it to be able to surround the meat during the cooking process. The positioning of the meat will change according to what you're cooking. If you're make smoked brisket, for example, you'll need to place the meat side down and keep the fat side up. Be sure the meat isn't over direct heat. As mentioned, if you're using your grill as a smoker the hot coals should be scooted to the side of the grill so that the meat won't cook too quickly. Again, depending on what you're cooking, you might want to baste the meat to keep it moist throughout the cooking process. This technique is a popular choice for brisket and ribs. Read the recipe you're using to decide if basting is necessary. If you cook your meat low and slow, it should come out moist and tender whether you baste it or not. Smoking meat can be basted, or "mopped," with a thin solution such as water or a combination of water, vinegar and spices. It should be applied with a barbecue mop, which looks exactly like it sounds. Some smoking recipes follow a "3-2-1" process: the meat smokes for the first 3 hours, then you cover it with foil for the next 2 hours, and finish it uncovered in the last hour. The smoke flavor infuses the meat first, then the meat warms up internally during the second two hours, and finally develops a nice thick crust to finish. Check your recipe to determine whether covering your meat at some point during the process is recommended. You'll need to monitor the temperature of the meat with a meat thermometer to determine its doneness. Poultry should reach 165 degrees. Any pork and all ground meats should be 160 degrees. The internal temperature of steaks, roasts and chops should be 145 degrees. During the smoking process, a pink ring will form just underneath the delicious outer crust of the meat. This is a result of a chemical reaction that happens when the smoke infuses the meat; the pink color is caused by the formation of nitric acid. When you cut into your meat and see a pink smoke ring, you'll know that you smoked it right.

SUMMARY:
Calculate your cooking time. Place the meat inside the smoker. Baste the meat if necessary. Cover the meat if necessary. Remove the meat when it reaches the right temperature. Check for the smoke ring.