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Jaime, Are you on tour this summer? And are you coming to the Austin, TX, area?

Jaime, Welcome back. And it's always good to see you with another book in print. Hypothetically speaking, if there were a throwdown of all the well known BBQ guys we see in the media, who's going to place second behind you?

I live near a pecan grower who offers shelling of pecans. I can tell you that pecan shells work well for smoking. I don't know about the rest.

My experience mirrors Pat Smith's above. I don't even think it took the full hour.

+1 on this taco soup recipe. I do a variant of this soup all the time. It's a great winter soup and a great crowd soup.

I think the phosphates are for a preservative effect. At least that's what I remember from a freshman college food science course.

Mike, I have found the Weber customer service bend over backwards good. I'm sorry to hear about your SJP. That being said, your problem was not caused by Weber. That's where I see them step in and do the right thing. What kind of resolution were you seeking?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">info@originalcharcoal.com </div></BLOCKQUOTE> Put one more letter in the hopper.

Can any suggest a good make at home rub or marinade for Chicken Fajitas? Thanks.

Hoisin sauce. For a chicken pizza. See the Weber pizza booklet. It's one usually good unusual pizza.

Steve, I started off on an electric smoker. Purchase price was about a third of the WSM and it let me see if I liked this hobby. I did some fairly good stuff with it.. You should get one with an adjustable thermostat if you go that way...but after a little over two years and a couple of...

Call me a belt and suspenders guy, but I like an injected AND rubbed butt in the smoker. (Especially when doing it cuban style. For cuban style, I'll brine it and inject it. It's like heaven on a plate when you're done).

In the words of the late Orson Wells: "We will server no swine before its time." Each one's a little different and renders differently. You can always take one out and pull it while you wait for the other one.

Seven. After that, it would take too much explainin' to my wife!

Steve, Check out the Good Eats transcript on Vinegar (Good Wine Gone Bad). http://www.goodeatsfanpage.com/Season9/vinegar/vinegar_trans.htm Basically AB says (sarcastically) that white vinegar is good for taking out stains. He has high praises and uses for all other vinegars. Good luck, and...

Personally, I like mesquite with chicken...but I do it in the kettle and only toss in one chunk along with an oak chunk. That's about an hour's exposure, so maybe that's how I avoid overdoing the smoke...but I highly recommend it if you are not going low and slow.

When I'm grilling wings, I toss the ones that are close to done in the warming basket so I can get more on the grill.

Doug, thanks for the collective wisdom. I forgot to search first on this topic, but it looks like if it gets seasoned well, it's good to at least stretch some of the pecan I get from the local orchard.

Has anyone ever used Bradford Pear (it's an ornamental pear, not an eating pear tree) wood for smoking? Do you recommend it and for what?

I just bought some bulk spices from my local grocery. The 'prepackaged' chili powders have cumin and garlic in them. If you get the Ancho chile or Chipotle chile, it's straight chile and no added ingredients. I like those flavors now in place of chili powder. Check the little ingredient...