Well,
Last weekend, as I prepared the smoker to cook 8 pounds of baby-back ribs - I was HORRIFIED /infopop/emoticons/icon_eek.gif to learn that I didn't have anymore apple wood!!
And the stores which had it were still closed at 6:00 a.m.!!!
As I clutched my chest, falling to the ground, rolling to 'n fro, gasping for air, mortified at the thought of departing from my finely calibrated BRITU recipe, I decided to use 3 fist-size pieces of Pecan and nothing else.
The results were magnificent! /infopop/emoticons/icon_biggrin.gif Just the right amount of mild smoke flavor.
The moral of the story:
<UL TYPE=SQUARE>
<LI>Check your inventory of smoke wood in advance.
<LI>In the absence of fruit tree wood, use only one type of wood - but use half as much. Pecan or perhaps Hickory.
<LI>Don't roll around on the ground after the dog has "used" the lawn.
<LI>Who ever said that smoking meat is a dignified activity?
[/list]
-Albert /infopop/emoticons/icon_smile.gif