is there any particular brand you can reccomend? i recently saw a cheese
dip that called for it but haven't ever used it, Lee


"Ed Pawlowski" > wrote in message
...
>
> "Stormmee" > wrote in message
> ...
>> this was like it had been boiled in water that had had ashes dumped in,
>> it really was nasty, i don't recall ever eating anything like this
>> before, Lee
>
>
> A little goes a very long way. Too much is downright nasty, but it is
> often used in "double smoked" bacon and can be very good. We've made a
> few non-barbecue things with it and it can give a nice hint of smokiness
> to a recipe like a dip.
>