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I usely use hickory. Hickory and mesquite are availible in bags (weber). This time I use oak wood that I have from an tree that is chop down a year ago. On the picture there is not a big smoke-ring. But believe me.. it was there.

Hello, This weekend I put some ribs on for 4,5 hour (250 F). After 2 hours I put some beans and bbq sausages on. Next week I gonne make these ribs for 16 people. It was the first time I made BBQ Beans. They tasted realy good. Here some pics of the ribs: Ribs

I live in Mariahout. It's near Eindhoven and Helmond. I will say: Just follow the smoke

I've made some Brewmeister Chicken (Steven Raichlen) last saterday. It tasted very good. Good crispy skin en nice tender meat. Here some pics

I think I can get some trout, red mullet(?), sardines, seadevil(?), salmon, tuna and some more. But I only wan't to smoke fish otherwise I going to make a couple of beer can chicken.

Hello all you guys. I'am from Holland, so I hope my English is good enough. The 11th of october iam going to smoke some food for 13 people. I'am planning to make some ribs, a big roast beef and some fish. But I don't know what kind of fish i would use. I smoke salmon several times and I want to...