Posted by Mark Gelo on January 20, 1998 at 17:10:56:
I am doing research for a new barbecue cookbook from New England. I need quantitative information on selection and effects of various genus and species of smoking woods and related materials for meat, fish, game, cheese, and vegetables.
Any suggestions on information sources would be greatly appreciated. I have already investigated a number of barbecue books currently on the market, including KCBS Cookbook, Willingham, Uncle Billy's Barbecue, Jameson, Knote, Wells, and Schlesinger.
Thanks,
Mark Gelo
MARK.GELO@worldnet.att.net