Grilling

[Beer and Metal]

Originally Posted by Texan_Lee

Hey Yank!

As for the charcoal, we use a chimney to light up just plain ol' Kingsford charcoal. We do not use any of that "Pre-light" crap... that stuff just adds bad flavor to the food.

Just a thought for you...

Those work great!

But I buy a small bag of match-light to get the chimney started. 3 match-light chunks 120 degrees apart under the chimney starter works pretty well.

[BigWig]

You got one of those Oklahoma Joes? Man thats kinda wrong isnt it?
Propane and Propane accessories, nuff said.

[eriadoc]

Originally Posted by BigWig

You got one of those Oklahoma Joes? Man thats kinda wrong isnt it?
Propane and Propane accessories, nuff said.

I'm not sure to which one you refer, but the OK Joe's that I have is charcoal-only.

[Da_General]

I've got two websites bookmarked that I use as a reference.

This one tells you best methods for different kinds of meats. Be sure to click on the categories over to the left for more info.

http://www.hormel.com/templates/know...oater=disabled

This one has straightforward instructions for brisket, something I'd never tried until a few months ago.

http://www.txbeef.org/view_archived_...archived_id=15

I buy wood chips in bags at Wal-Mart.

[BigWig]

Originally Posted by eriadoc

I'm not sure to which one you refer, but the OK Joe's that I have is charcoal-only.

It was more of a joke for Yank, he is and Ohio State alum and it would be wrong to be and OK smoker.

[Yankee_In_TX]

I broke in the grill last night by using some Mesquite wood w/ the
charcoal. It added tons of smoke. Mostly it made me smell like Mesquite
even after taking a shower and changing clothes. Seriously, I can't get
this smell off of me.

LOL, Mike sent me an e-mail this morning.