Guava...interesting.
I think some good hot pepper jelly might make an interesting substitute as well. I've used homemade habanero jelly with pork chops before and they turned out excellent.
I use the Minion method for every smoke. The only thing I vary is the amount of charcoal and whether I put water in the pan or not.
For butts and brisket, I always use water in the pan. It seems to help me maintain a constant 225-250 degrees in the dome. For poultry I generally foil the pan...
The Chuck Wagon BBQ on Hwy 20 in Madison has the best BBQ in town. The owner is from Texas and I swear his brisket is the best I've ever had.
Chuck Wagon BBQ on Yelp
It seems like about once a year I go back to Dreamland to give them another shot, and each time I leave dissappointed. I went to school at Alabama and have been to the original over on Jug Factory road, I've just never been impressed with their ribs...maybe it's just me.
I do like the sauce...
Dave,
What I've done in the past for jalapenos is cut the tops off and seed the inside with a paring knife and vacuum pack them. That way I can dice them later for cooking with, or stuff them whole for cooking on the grill.