<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Curtis:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
water based can cool the meat through evaporative cooling.
I can't say I know much about Gary, but from the little I've seen and read, he doesn't like to dwell on details. He requires you to follow his directions to a tee with out asking questions. Instructing someone to use water, decreases the chance that they'll screw it up and blame him. </div></BLOCKQUOTE>
Brian - Just by talking to us you are kicked out of the class
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Your right, I probably am kicked out of class, but I still liked the book. Pretty difficult to screw anything up following his instructions. And if you are new to smoking and using a WSM I think it's a great book to start with and has some good recipes. Like Gary said, you can change things around once you've got the basics. </div></BLOCKQUOTE>
Agreed - I've done the class a long time ago and bought/like the book a well