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I would say that Paul K is right on the money but an additional factor is the actual placement of the bed. Will the bed be in direct or indirect sunlight? Morning or afternoon sun? This will effect what you can grow and the type of drainage and soil you will need. Another concern is you have...

Al, I would go with the homemade charcoal first. I have used all sorts of charcoal and the WSM is extremely forgiving and isn't prone to temperature spikes. Two, you took all the time to make the charcoal, why not capitalize on that effort?

I would have to say Ashoken Farewell on a violin. It is the theme song from the PBS Civil War documentary. It always reminds me of the love letter sent by COL Sullivan Balou (sp?) to his wife just before he died in the Civil War. Taps is a great song but it doesn't bring tears for me anymore...

Larry, Depending on how devout your Muslim friend is you should be fine if you clean the grates and your barbecue tools. I would only emphasize that to Muslims if you use a barbecue tool to touch pork then it cannot touch the beef afterwards because it is "contaminated." This rule includes...

Jeff, You might want to think more about what you are putting on the meat. Last time I came back from Iraq over half the people coming back had high cholesterol. These are young fit people that normally never have problems. The culprit was the mess hall food. The cooks drowned everything...

Dennis, The FT. Campbell commisary is pretty good. Then again right around Campbell there are a lot of farms.

I would buy my meat at the commisary for a couple of reasons. Reason 1- the meat isn't enhanced. Reason 2- the beef is at least choice. Reason 3- the pork at the commisary is pretty good because of the contracting process. Hard to believe that government bureaucracy is sometimes a good thing...

Chuck, I appreciate the thought about sending live chickens but I don't think that they will survive the trip here. It takes a package about one week to get from the states to here. In the future, I may buy some off of the local economy because we are trying to restart the poultry industry...

I definitely appreciate everyone's support and advice. I will find a nice shaded spot for the WSM. Right now, it is under a tree in partial shade. Wind isn't too much of an issue because I will use part of a brick wall for a wind screen. I understand the allure of an open pit but I just...

Right now it gets to 70 in the day and the 30s at night here in Iraq but in a couple of months the heat will be back and I am not looking forward to it. With that being said, does anyone have any experience cooking in high ambient temperatures from 120-140 degrees? I would think that I would...

Ernesto, I have all of my wood in a single box right now and the wood is fine. It gives off the same smoke flavor as if it was stored seperately.

Neil, I would chock it up to a learning experience. I have found that everyone likes a different amount of smoke. I have had people that said that there wasn't enough smoke flavor and at the same barbecue another person said that there was too much. You have to figure out the level of smoke...

I know I am a little late to the thread but I have had great results from pork loin. The key I found to avoiding dryness is to inject apple juice into the pork loin until it plumps up. I also used part of the recipe from the cooking topics that Chris has for the board titled pork loin rib...

I normally use too much fuel so as a treat for the kids we make s'mores after I am done cooking. Except for taking some pretty basic precautions (like telling the kids that the metal and the fire are hot), I haven't had any issues with the bowl getting too hot.

I would have to agree with everyone else that barbecue is more than just cooking. For me it is carving time out of my schedule and enjoying something. I cook for family, friends, and my Soldiers and they always appreciate what I cook. Is it because it is the best barbecue ever? No, but they...