Posted by Ronnie on February 06, 1998 at 00:53:39:
In Reply to: Re: Smoke Woods posted by Jay on January 30, 1998 at 10:22:00:
:
: : 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