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On 28 Dec 2005 05:47:11 GMT, wrote:

>Steve Reyer > wrote:
>> Hi all,
>>
>> Dropping out of lurk mode for just a second... I'm a frequent outdoor
>> cooker who til last month was stuck with a regular old square, covered
>> and vented grill, which has produced much tasty fare, but was not
>> suited for the really slow BBQ. I'm also a long term Usenet guy, so
>> hopefully won't step on my toes here...
>>
>> About a year ago, I happened to receive a Word file copy of Rick
>> Thead's BBQ FAQ circa 1997. It was and remains some really good
>> reading, thanks Rick & other contributors. I've subsequently updated
>> my browser for the new version.
>>
>> Anyway, to make long story short, my neighbor and I went down to Home
>> Depot, picked up a Charbroil Silver Smoker and went to it.
>> Corrupted... er adapted Danny Gaulden's All Purpose Rub and have gone
>> to Q'n. Anyway, I'm pretty much staying with ribs, and pulled pork
>> for now, tender and tasty. Have been trying to get picnics in a brine
>> to get all the way to a nice sweet (brown sugar and honey) ham cure,
>> but haven't yet managed to get the salty-sweet down to the bone yet
>> (the meat is tasty and fall-apart tender though). That's my goal.
>>
>> Kind of stuck on fuel issues, as I live in a small apartment, so it's
>> buy charcoal, wood chunks, and chips. The only *real* charcoal I've
>> been able to find is "Best of the West" mesquite, and by the time I
>> use a 20 pound bag, at least 5 pounds of it is dust. I don't care for
>> Kingsford, but I'm kind of stuck with it for the present. I love
>> using hardwood, used to bake using old flanged dutch ovens for years,
>> but left my long term home in Mississippi 5 years ago... Any SoCal
>> readers have fuel ideas? Thanks.
>>
>> Steve in Sandy Eggo
>
>Hey, Steve. Glad you de-cloaked! Hope you've got a water filled drip pan
>under the Q to catch burning embers. Buddy of mine burned out his balconey
>and damn near the whole apartment building, if not for LAFD.

Thanks, Nick. My pit is on ground-floor concrete slab, and has no
ashes dropping to the ground (offset firebox), so SDFD can relax <g>.
>
>I buy Mexican Mesquite lump at Smart & Final. Burns good and hot, no
>non-combustibles.

I buy a lot of meat at Fart & Smile; they've usually got a pretty nice
assortment of stuff in cryo-wrap. Did a couple of picnics Christmas
Day & the leftover bones are seasoning my neighbor's bean pot, even as
we speak. Pulled the rest of the meat off and have some really tasty
sandwiches. May make some omelets with it too...

>
>From the San Friginando Valley,

Steve from Sandy Eggo, thanks for the charcoal advice....