On Thu, 22 Jun 2017 02:30:26 -0500, Alan Holbrook >
wrote:

>koko > wrote in news:9b4mkc9hadpa8nv6nlrbrcvasal9pt4e9k@
>4ax.com:
>
>> http://tinyurl.com/ycjs9wsv
>
>H'mmm, my kitchen timer doesn't go to two decimal places. But I might just
>round down to 2 1/2 hours instead of 2.53. I'll try it and let you know
><insert your choice of smileys here...>.
;-)
>
>Seriously, what kind of wood did you use for the smoking?

I think it was pecan with a little cherry. I need to start keeping
records because I like experimenting with the different wood.
I have a tendency to use the milder sweeter wood for vegetables and
chicken and stronger wood mixed with some milder wood for red meats.

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry