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OK, another newbie question. I'll be doing my first smoke tomorrow, ribs because kids want them, and a LOT of them, and I'll be using Kingsford because it seems the safe bet for a rookie. However, I just picked up an 18 lb. bag of Trader Joe's Hardwood Briquettes. Does anyone have experience...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul K: Curt, Without the bark, it can be tough. If you really want to know what kind of wood you've got; take a piece to an expert. Someone who...

You just can't make an unsightly meal, can you? Very nice, especially them shrooms. What was your marinade for them?

I can identify wood from trees with leaves, easy to do. However, I get a couple cords of split hardwood firewood every year and I'm sure some of it could be used for smoking if I break it down. Does anyone have any ideas on how to identify split wood that only occasionally has any bark on it?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chad Anderson: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

As well, stopping it a few times and shaking it will decrease the chance for heat build-up. Some spices are especially sensitive and can go bitter.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Guy Wallace: QUOTE] + 1 I use hickory with apple and love it ! </div></BLOCKQUOTE> Do you usually use less hickory than apple?

I have it recorded but won't be able to watch until Sunday earliest. How was it?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ron G.: My taste in beer varies with the season and my mood. I'm no "beer-snob", but I know what I like when I taste it, and I'll try almost anything...

I always use 80/20 and add nothing to the meat except pepper. I form the patties loosely, keeping handling to a minimum. Then I season the tops with Goya Adobo seasoning, put them on the grill seasoned-side down, and hit the tops with another quick shake of Adobo. They're always muy juicy and...

Victory Prima Pils or Flying Fish Exit 16, depending on the hop profile I'm craving.