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Turned my grill into a smoker by adding a side firebox. Migrating to the 'slow and low' method of cooking will be interesting for sure. Now I'm in the market for woods to use as the firebox is really designed to burn split wood rather than charcoal with woodchips.

Got a book on the subject that inspired me to take the plunge, "Smoke & Spice" by Cheryl and Bill Jamison. It's a good read with lots of interesting ideas. It's a second edition so stuff has been added and somewhat spruced up. It's also chock full of links to 'Q' sites.

Can't wait to generate my first all-day 'Q' cooking.

Happy to report that the first real effort on the smoker was a success. It took three trial fires to figger out the firebox and it's control, but it works super. Stand by to get some reports.

Recipes will show up on Netcooks. You can read about methods here.

Almost have it down. Did a boston butt not long ago and served the results at a gathering of the outlaws (my wife's family). It went over pretty well (none of them died) but I'm still just a bit wide of the mark on the sauce. Will be cooking for 150 at our customer appreciation day in the next few weeks and hope to nail it for that one. Once it's done, I'll post that recipe for the sauce on Netcooks.

Cheers!

So when do we get a supper invite my dear friend? or better yet... could you deliver... we were forecast for snow this May 13th...ugh.. but at least we didn't get any here... other places did tho......

When you get here we'll be eating all day! Am prepping some sliced BBQ to carry to work today. If none of my co-workers croak then we'll have plenty this weekend... Come on down. We don't have weather woes at the moment. I only put a canopy over the picnic table to keep the bird doo off the food.

Wow, you'll be an expert at that in no time - I'm a big chicken to try this. Guess I need a man around..lol!