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My wife bought some firewood a few months ago and I was looking at it as possible smoke wood. Problem is, she doesn't know what kinds of wood the salesman said it was. Is there a reliable method for identifying wood from the split logs? Here in Illinois we have all kinds of trees so it...

The WSM at a yard sale! Maybe an estate sale, but not a yard sale!!! AR

You're right! Thanks. First I am going to cut it up into small pieces about 5 inches long or so, then I plan on letting it "season" for a month or so before using any of it. Thanks. AR

Out pruning an old crab apple tree on the front yard last week. Ended up with tome 2 to 3 inch limbs. Can I use them for smoke wood? Seems I read here that someone had used crab apple, but could not find the post. Thanks. AR

I have never cut one in half. People routinely separate the point from the flat. No problems there. If the recipes both call for a flat you might want to cut that section in half and cook the 1/2 flat with the point at the same time. Save the other 1/2 for the Emeril experiment. AR

You could use either, but I did mine on the kettle. It was done really fast too. Make sure you do it indirect heat. You can add some smoke wood to the charcoal, which is what I did and had a nice light smoke ring. If you use the smoker you will be "opening it up" for maximum heat. No...

Sure, many times. The rubs for beef that I make have no sugar. Usually just salt, pepper, garlic powder, cumin, onion powder, cayenne, in varying amounts to suit my taste. My first visit to a real Texas BBQ joint was in Austin. The place is the Salt Lick. They have a no sugar rub that was...

I think that is what it says too. However, the combination of sugar and salt is something I did not find much information about. I've been having success with a less is more formula. I personally like my results when using salt either with sugar or without. I have never brined - yet...

Holy Mackerel! I could do a dissertation now! "When salt is applied to meat, either dry or in a solution, it creates two effects. It begins to remove moisture and it begins to toughen meat. The first may be countered by reducing the amount of salt, waiting until food is ready to go on the...

Contrasted by this: "Kitchen Notes: Brining In several articles, I've mentioned the need to brine chicken or pork to produce juicier, more flavorful, and tender cooked meats. The net effect of brining is to infuse the meat with extra salt (and sometimes sugar and other flavorings) and water...

But I did run into this on the web: "Salt myths and urban legends Opinion by JOE O'CONNELL, cbbqa Past President Updated October 12, 2001 at 7:58 AM PDT (1538 GMT) Salt has been used since antiquity to preserve and season food. An accompanying story discusses the types and science of salt...

I've been a big fan of low sugar rubs for my pork cooking. I like some sugar though. Can't say I know anything about the chemistry going on, just that I like a bit o' sugar in my rub. For beef though, I use no sugar. AR

I"ve had good success with ribs from Sam's. I don't believe they are enhanced in any way. You should ask the butcher what the abbreviations mean. I can't recall seeing those on mine. Also, you might want to try Westbrook market in Westmont (63rd and Cass). They have a nice meat section...

Thanks. That is exactly what I was hoping I'd hear. I guess I left out the brisket was unbelievably delicious and tender. I loved it and want to try it again. Hopefully, I can do it the same way. Art

Last Friday night about 9:00 p.m. I placed a 14 lb. packer on the WSM for an overnight cook. I had prepped the brisket by trimming some, not all, of the fat; wetting the brisket with worcesteshire sauce; and moderately sprinkling with a texas style rub (no sugar). Used Royal Oak briquettes and...

Thanks. AS a follow up, do you feel there is a Chicago BBQ style? I've seen some books that indicate it follows the Memphis traditions. What are your thoughts...and can you recommend a BBQ restaurant in the Chicago area. AR

Best wishes on a speedy recovery. I just read about Lyme Disease in my county. Still rare, but they recommend checking your body every few hours in that you're out in the field. I guess the critters only start to be toxic when attached for a few hours. So if you catch 'em early it can be ok...

Rick, Those spares look like some I bought at Westbrook Market in Westmont. The butcher called them 5 and up. I called them dinner. No doubt the added bark was from carmelized sugars, either in the rub or sauce. Lately, I've taken to only rub - lightly - less is more. Then I let my guests...

Can you describe the taste of them? Texture? Fat content? I've only had beef ribs a few times and they always seemed fatty. The pictures look great. Maybe the low and slow WSM helped render out the fat. Also, how did they compare cost wise to spares? Q-on!! AR

I love salmon. I smoked some about a year ago using my kettle (w/modification to keep temps low). I need to try it again. This recipe looks good. Have you ever tried smoking tuna? That is my favorite fish of all time. Q-on!! AR