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Sugar Maple, and Apple (both readily accessible here) Sometimes Cherry. Seldom Hickory.

Dang it! You people are gunna make me buy a spectrum analyzer, sit outside with it for hours on end, and make me figure out a way to MAKE this work. This will really tick at least two people off. <UL TYPE=SQUARE> <LI>My wife <LI>The fine people at Maverick [/list] I think I'll pass. LOL...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Texacan's facility is USDA approved and continually monitored and inspected. Each time the staff finishes a batch of ribs, pulled pork and sausage or barbecued beef, the...

Look to the dark side. mod the receiver board and pinout a USB cable. Next... the software.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Darrell J.: For those of you that have tried Blues Hog and Head Country, what's the main difference? </div></BLOCKQUOTE> Blues Hog is sweeter. I cut...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan Pettiford: Whats the difference between the tennessee red and the regular bbq sauce? </div></BLOCKQUOTE> The BBQ is very sweet. The TN Red is...

Yeah, that sounds like a cool project. Sure you could rig up something using RS232, but wireless, or an IP on a loopback? .... Hmmm. I'd buy one.

My first recommendation would be poultry. Be it brined turkey breasts, drunken chicken, or turkey drumsticks...to name a few. The first time you smoke something, you really want something EASY and something that will make your mouth say ... (censored). And don't forget to mention the ABT's !

Ugh. I always go somewhere else if they don't have any butt.

I might add some fresh "real" bacon bits to either garnish the top, or use as an ingredient. Your call.

A couple of things I do with the BH BBQ sauce is: 1. Strain through a fine sieve. I don't care for the berry stems and mustard seeds, and it's a dead giveaway if you compete Shhhh. 2. Cut it with a little bit of premium apple juice. 3. Kick it up with a bit your your favorite hot sauce...

That looks really cool. Whatcha think your selling price would be?

If you haven't tried it, check out Goya's Mojo ... or if you can find sour orange, make your own. I think Keri posted a recipe.

Ya know ... that really ticks people that are on a low carb diet LIKE ME right off! That really sounds great!

Sweet Baby Rays is what I used to use ... before I found Blues Hog. ... If Blues Hog is considered commercial. A month ago, I ordered a case of the BBQ sauce, and a case of the Teneessee Red (in quarts), In fact, I'm about due for another order (that's how good it is). Bill Arnold is a great...

I rub them when I take them out of the fridge an hour or two (3 if spares) ... before the cook. There's little salt in my rub, so that's not why I do it right before. It's just a preference and I haven't noticed any advantage in rubbing any earlier on the times I've tried it.

Any brisket (flat, or otherwise) under 6 pounds is .. in my definition ... a "Brisquito".

Even better if you get some whole cumin seed and roast em yourself in a cast iron skillet then grind em. Mmmmm. My chili is almost ready. This is torture! Been 3 hours and I haven't even tasted it yet. I never do. Up til this point ... it doesn't really matter.

I used to use the 2 crumpled up sheets and have had more than one failure (course I just started this winter, and it's wicked here (VT)). But when I switched to rolling up each sheet and then making a donut shape out of each and using those, (prolly an inch more narrow in diameter than the...

Yup. I've never really seen chili without cumin. It adds a little sweetness to counter some heat. Art, then you'd like the batch I'm making up right now. 4 huge roasted anaheims, 4 roasted japs, 1 chipolte, and a dash of Dave's Scotch Bonnet sauce. ( I have a head cold ) ...oh yeah, there...