INPUT ARTICLE: Article: Since you're shifting your body weight , this gives you a strong base so that you don't topple over. Your feet should be about the same distance apart as your shoulders, and they should be parallel to each other. Point your toes forward. Swing your hips from left to right. Repeat this motion until you have a good feel for the movement. This is just so you understand the basic movement that you'll be doing. This is a preparatory step for learning the booty shake. Increase your range of motion as you sway side-to-side and twist back-and-forth. Twist your hips forward and backward. As you are twisting, release your butt cheeks. Do not squeeze them together. Twist quickly, and you should feel your butt cheeks smack against each other or jiggle. This is an isolated movement, so only your pelvis should be moving. Do not bend your back. Instead of twisting as much as you were before in the previous step, lessen it so that you are still twisting but about half as much. However, continue to twist at the same fast rate as before that made your butt jiggle. It shouldn't look like you're twisting even though you are. Your knees should be just about locked as you do this. With your feet still at about shoulder width apart, bend over at about a 90 degree angle. Then, continue to twist with the same limited range of motion as before. Continue to shake or twist quickly and repeat for as long as you want. Don't let your arms dangle. You don't want them looking like silly string as you shake. Bend them at about a 90 degree angle.

SUMMARY: Stand with your legs shoulder width apart. Sway from side to side. Twist from side to side. Lessen the twisting range of motion. Bend over.

INPUT ARTICLE: Article: Hold the chisel or a punch underneath the hinge. Tap it into the hinge with a hammer. It'll raise the pin in the hinge, which you can remove and set aside. Swing the door inwards, then lift it off the frame. It'll be heavy, so it helps to have someone else hold onto 1 end. Lay a towel on the floor in the doorway to protect the floor from damage. Cut through the caulking to remove the door trim on both sides. Angle the utility knife towards the trim, then cut the caulk all the way around the door. To avoid messing up the paint on the wall, be sure to make clean cuts that penetrate all the way through the caulking. Hold a wide putty knife or block of wood against the wall. Rest the back end of the pry bar on it to avoid damaging the walls. Slip the pry bar underneath the trim to leverage it off. Do this on both sides of the door. If you're going to reuse the old trim, be careful not to damage it. The fastest way to begin removing the frame or jamb is to cut through 1 side of it with a hand saw. This should make the rest of the frame pieces easy to pull out by hand. Move slowly to avoid cutting into the wall itself. You can also slide a reciprocating saw between the frame and wall, using it to cut off the nails holding the frame in place.

SUMMARY: Hammer the hinge pins loose with a chisel. Swing and lift the door to remove it. Slice through the trim caulking with a utility knife. Pry off the old trim with a pry bar. Use a hand saw to remove the door frame.

INPUT ARTICLE: Article: Heat helps leather stretch by opening up the pores and making it soft. Turn on a hairdryer and aim it at the leather you'd like to stretch, heating the leather evenly. Wait until the leather is warm and soft before turning the hairdryer off. If you're trying to stretch out your shoes, put on thick socks before using a hairdryer. Once your socks and shoes are on, use the hairdryer to heat up your shoes. Move your feet around in the shoes to stretch them out effectively. Make sure to wear your shoes as they cool off to ensure that they hold the stretch. Use a hairdryer to heat up an article of clothing you'd like to stretch. This can be a leather shirt, jacket, pants, or belt. Once it's warm and soft, put on the article of clothing. Move around in it to stretch the leather out, and keep the article of clothing on until the leather is cool.

SUMMARY: Use a hairdryer to heat up the leather. Wear thick socks if heating shoes. Put on clothing you'd like to stretch out after heating it.

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.