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Excellent article Brian! Makes me want to cook something! -Gary K

Bob J wrote: > And Gary, what's with the white smoke vs clear smoke; and competition vs backyard? Bob, White smoke vs clear smoke: My way of saying "dirtier smoke vs cleaner smoke". I am pointing at the possibility that folks may send "dirtier" mesquite smoke through the cooking chamber...

I use Mesquite, my palate prefers it. I don't understand why it has a "junk wood" and/or "bottom feeder" reputation. I've tried hickory and pecan, and still prefer mesquite. In my offset, I let it burn down past the white smoke phase, then send the cleaner smoke through the cooking chamber...

My Weber 22.5 kettle is 12 years young. For dinner tonight I grilled some T-bones, and shrimp skewers, on the kettle. My kettle got a new lease on life for grilling after I found out about "lump" charcoal. Congrats on your WSM! -Gary K

On my NBBD offset smoker, my first try at using "all wood" as a fuel source was a disaster. I bought oak wood that in hindsight was wet and green. I put a nice load in the firebox (4 logs or so), got it burning, then choked it down via inlet damper for a "long burn". I came back after a while...