On Sat, 12 Apr 2008, Kent wrote in rec.food.cooking today:

> Check alt.food.barbecue for this. It's probably time to start the low temp
> and slow cooking with some wood chunks. This is always done indirectly. The
> classic meats are brisket and ribs, though that's just the beginning.
> Cheers, and best of luck.

Kent, thanks for the information. I have not tried anything with wood
chips. The pizza idea you posted also sounds good!

John