butch burton wrote:

> Is there one best method-nah it all boils down to taste and how much
> effort a particular method requires. It was a real shock to me when
> close friends said my 10+ hour offset smoked ham and brisket was way
> too smokey for them. To me it was manna from heaven. SO when we start
> talking about which method is best-I think we better consider taste
> here-best for whose taste and how much effort they are willing to make
> is the question.

However, this IS alt.food.barbecue, so it reasonable to believe that the
folks here have barbecue on the mind. Perhaps your point is better made at
rec.food.cooking? BTW, smokey flavor IS NOT an essential to defining
barbecue. As with any other spice, how much smoke IS an individual taste.
Dave