steve wrote:
Neighbour did a brisket yesterday...nothing new, he does one twice a month
but this one was different..... This one had a very sweet smoky favour to
it, much more then the usual hickory smokyness. I asked him what he did
different and he tosses me a dark brown cube about an inch and a half on all
sides. Being a bagpiper, i knew this was african blackwood right away since
both my sets of pipes are made of it. This type of wood is very hard, very
dense and very oily but it gave a flavour that was to die for. I take it,
because of this, very little is needed.


Wow, so we've come upon a way to do TWO good deeds with only one act:

1. Make great tasting Q.

2. Eliminate all those annoying, droning bagpipes!

g