On Jan 1, 2:10*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.

I dislike the taste of maple. I wish I knew someone here in St. Louis
who wanted the stuff I throw out.
>
> --
> Dave

--Bryan