[InChiefsHeaven]

OK, so I finally got around to trying it this season. A few things:

1) I made it today...hot and humid out...not the best conditions.
2) my wife bought the filters, so they were the fiberglass kind. Since it was my first try, I figured what the hell. The result? A bunch of cardboard and paper stuck to the meat, and a few fibers...not that bad, but I did have to trim a bunch of it up which meant wasted meat...I HATE that...
3) I patted them dry, but I didn't let them sit on a rack and dry with the fan like you suggested...that probably had a lot to do with the cardboard issue.
So, where do you get your filters? Wife was a WalMart, and I told her to get the ones with the metal on them, but she said she didn't see any...

Also, what do you use for your brine? If it's a super secret, I'll understand, but Alton Brown's has too much Worcestershire sauce for my taste, it's a bit sweet. id' rather have more spice.

Anyway, that was my first try, i'll get some better filters and try it again. I think the key is to make it in the garage in the winter with the cooler air rather than waiting until the meat is about ready for me to toss before getting off my lazy arse to make it...