On 1/1/2011 3:10 PM, Dave Bugg wrote:
> ravenlynne wrote:
>> On 12/31/2010 10:33 PM, Omelet wrote:
>>> In >,
>>> > wrote:
>>>
>>>> My neighbors are doing pork in their smoker today and I'm a little
>>>> jealous! Guess it's time to start looking for a smoker to
>>>> purchase. I think they have this one: http://tinyurl.com/35fslu9
>>>>
>>>> I have had some brisket that they made in it and it was divine. Made my
>>>> oven roasted brisket pale in comparison.
>>>
>>> Careful! Once you start, you'll never go back.<g>
>>>
>>> I have an offset pit and now that I've finally installed a temp gauge
>>> and purchased a proper meat thermometer, I've been using it a lot
>>> more as the results have improved!
>>>
>>> I use deadfall wood so it costs me next to nothing to operate.
>>
>> Does that tastes as good as other woods? Here all I'm gonna find is
>> pine and sweetgum. maybe oak.
>
> You may not decide to become as involved in learning a lot about cooking bbq
> as some of us, and just want to keep things fairly basic; even so, you might
> enjoy this BBQ FAQ, which has a ton of good information, recipes, and is
> just plain fun:
> http://www.bbq-porch.org/faq/
>
> And of course you can always ask questions here, on alt.food.barbecue, or
> even on alt.binaries.food
>
> Oak is fine, and most fruit (including citrus) and nut trees. I love pecan,
> apple, peach and cherry. Maple is also excellent. Fir and pines need to be
> avoided as well as eucalyptus, cypress, cedar, elm, , redwood, spruce, and
> sycamore. Ed also provides a good list of suggestions on where to locate
> wood for free, such as furniture makers/woodworkers, tree trimmers, storm
> damage, etc. (Ed, jump in here).
>
> Fresh dead fall that isn't moldy and saturated is a great source, as Om can
> attest.
>

Thanks, Dave.

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