Posted by Jay on January 30, 1998 at 10:22:00:
In Reply to: Smoke Woods 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
If you find yourself in Texas you are welcome to help us smoke our product.
Hands on is the only way in food. So far I have seen 1000 variables just in starting the fire and keeping the heat up to temp.
Good Luck
BBQ World Headquarters
Austin,Texas
Jay