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Guava...interesting. I think some good hot pepper jelly might make an interesting substitute as well. I've used homemade habanero jelly with pork chops before and they turned out excellent.

I typically get 14 hrs easy out of ~12 lbs of charcoal on my 18.5

I use the Minion method for every smoke. The only thing I vary is the amount of charcoal and whether I put water in the pan or not. For butts and brisket, I always use water in the pan. It seems to help me maintain a constant 225-250 degrees in the dome. For poultry I generally foil the pan...

The Chuck Wagon BBQ on Hwy 20 in Madison has the best BBQ in town. The owner is from Texas and I swear his brisket is the best I've ever had. Chuck Wagon BBQ on Yelp

It seems like about once a year I go back to Dreamland to give them another shot, and each time I leave dissappointed. I went to school at Alabama and have been to the original over on Jug Factory road, I've just never been impressed with their ribs...maybe it's just me. I do like the sauce...

I don't think they're expensive given the quality. i picked my 18.5 up on aimtofind.com for $239 with free shipping.

Dave, What I've done in the past for jalapenos is cut the tops off and seed the inside with a paring knife and vacuum pack them. That way I can dice them later for cooking with, or stuff them whole for cooking on the grill.