On 4-Mar-2011, Omelet > wrote:

> In article >,
> mike > wrote:
>
> > On Fri, 25 Feb 2011 06:14:25 -0600, "Shawn Martin"
> > > wrote:
> >
> > >
> > >"Sqwertz" > wrote in message
> > >news > > >> On Thu, 24 Feb 2011 15:37:24 -0600, Shawn Martin wrote:
> > >>
> > >>> "Omelet" > wrote in message
> > >>> news > > >>>> In article >,
> > >>>> TerryLBaker > wrote:
> > >>>>
> > >>>>> I can smell the hickory already! Looking forward to another
> > >>>>>fun-filled
> > >>>>> BBQ season myself.
> > >>>>
> > >>>> For me, it is mesquite... ;-d
> > >>>> --
> > >>>> Peace! Om
> > >>>>
> > >>>> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> > >>>> "One man's theology is another man's belly laugh."
> > >>>> --Robert Heinlien
> > >>>
> > >>> Post Oak, and pecan for me
> > >>
> > >> Pecan mostly. I've never seen any oak chunks for sale at HEB. I
> > >> used
> > >> hickory last week - same ting as pecan, just stronger (use less).
> > >>
> > >> -sw
> > >
> > >You can find Post Oak in the fence-row aisle. ;-)
> > >
> >
> > Get the treated stuff... all that arsenic is where the flavor is
>
> <chuckles> I have more downed post oak branches than I can keep up
> with. ;-) Some get punky if I let them lay long enough and make good
> starter/kindling.... I only have .22 acres but it's heavily wooded.
> --
> Peace! Om

In the ongoing saga of Texas Mesquite, I attended a BBQ birthday party
yesterday, (Saturday). The smoker was a trailer mounted affair with a
fire box larger then my whole smoker. It was fueled all day with Mesquite
trucked over here from Texas by the host' son. I can't say that it did any
harm to the 'Q'. There was plenty of Oak available as well, but none was
used. The BBQ was whole ribs, whole chickens,a bunch of that
cryo wrapped big store sausage and a whole passel of fresh ear corn
roasted in the husk; two kinds of baked beans, potato salad and of
course cake and ice cream in honor of the birthday boy (71).

--
Brick(It's hard to beat a BBQ party whatever the occasion)