I have a huge jacarnada tree which I need to remove. Since I've grown to
love barbecueing, I'm tempted to try out the wood as smokewood. Anyone else
tried it? First, is it in any way poisonous? Second, how does the smoke
smell? Any reason not to try it out? I'm running out of ability to trim my
plum tree without killing it, and I just can't see purchasing smokewood when
there's so much wood (of various sorts) around.

Thanks,

Craig Winchell

"Steve Wertz" > wrote in message
...
> On Fri, 02 Mar 2007 16:18:31 GMT, Craig Winchell wrote:
>
>> I have a huge jacarnada tree which I need to remove. Since I've grown to
>> love barbecueing, I'm tempted to try out the wood as smokewood. Anyone
>> else
>> tried it? First, is it in any way poisonous? Second, how does the smoke
>> smell? Any reason not to try it out? I'm running out of ability to trim
>> my
>> plum tree without killing it, and I just can't see purchasing smokewood
>> when
>> there's so much wood (of various sorts) around.
>
> Looks like there's many different varieties of this, but I
> wouldn't suspect anything with flowers and fern-like leaves to
> taste very good.
>
> Looks like a pretty cool tree (and shrub), though.

I wasn't planning on smoking with the flowers. All trees have flowers, even
oak and of course, fruit and nut trees. So I don't think the flowers
themselves are a problem. And it's not a fern, whether it has fern-like
leaves or not. And in any case, I wouldn't be using the leaves.

I guess I"ll see how it is. I was just hoping someone had experience with
it.

Craig Winchell
>
> -sw

On Mar 2, 10:50 am, Steve Wertz > wrote:
> On Fri, 02 Mar 2007 17:11:45 GMT, Craig Winchell wrote:
> > "Steve Wertz" > wrote in message
> ...
> >> On Fri, 02 Mar 2007 16:18:31 GMT, Craig Winchell wrote:
>
> >>> I have a huge jacarnada tree which I need to remove. Since I've grown to
> >>> love barbecueing, I'm tempted to try out the wood as smokewood. Anyone
> >>> else
> >>> tried it? First, is it in any way poisonous? Second, how does the smoke
> >>> smell? Any reason not to try it out? I'm running out of ability to trim
> >>> my
> >>> plum tree without killing it, and I just can't see purchasing smokewood
> >>> when
> >>> there's so much wood (of various sorts) around.
>
> >> Looks like there's many different varieties of this, but I
> >> wouldn't suspect anything with flowers and fern-like leaves to
> >> taste very good.
>
> >> Looks like a pretty cool tree (and shrub), though.
>
> > I wasn't planning on smoking with the flowers.
>
> Well, duh.
>
> > All trees have flowers, even
> > oak and of course, fruit and nut trees. So I don't think the flowers
> > themselves are a problem. And it's not a fern, whether it has fern-like
> > leaves or not. And in any case, I wouldn't be using the leaves.
>
> Smoke with it - I don't give a shit what the **** you do with it
> or even if you die from it. But don't assume everyone is as
> stupid as yourself.
>
> Is it Anal Moron day, and I forgot to mark my calendar?
>
> -sw- Hide quoted text -
>
> - Show quoted text -

Craig, what Steve is saying so bluntly is that good smoking wood tend
to have some commonalities. Fruit trees:good (generally) and there's
the known others including some nut trees. He was not suggesting you
are using the leaves and flowers, but that flowering fern types are
not known to be good candidates. And that flowering types too often
are poisonous.

Don't use without some more research would be commonsense advice.

"Tutall" > wrote in message
oups.com...
> On Mar 2, 10:50 am, Steve Wertz > wrote:
>> On Fri, 02 Mar 2007 17:11:45 GMT, Craig Winchell wrote:
>> > "Steve Wertz" > wrote in message
>> ...
>> >> On Fri, 02 Mar 2007 16:18:31 GMT, Craig Winchell wrote:
>>
>> >>> I have a huge jacarnada tree which I need to remove. Since I've
>> >>> grown to
>> >>> love barbecueing, I'm tempted to try out the wood as smokewood.
>> >>> Anyone
>> >>> else
>> >>> tried it? First, is it in any way poisonous? Second, how does the
>> >>> smoke
>> >>> smell? Any reason not to try it out? I'm running out of ability to
>> >>> trim
>> >>> my
>> >>> plum tree without killing it, and I just can't see purchasing
>> >>> smokewood
>> >>> when
>> >>> there's so much wood (of various sorts) around.
>>
>> >> Looks like there's many different varieties of this, but I
>> >> wouldn't suspect anything with flowers and fern-like leaves to
>> >> taste very good.
>>
>> >> Looks like a pretty cool tree (and shrub), though.
>>
>> > I wasn't planning on smoking with the flowers.
>>
>> Well, duh.
>>
>> > All trees have flowers, even
>> > oak and of course, fruit and nut trees. So I don't think the flowers
>> > themselves are a problem. And it's not a fern, whether it has
>> > fern-like
>> > leaves or not. And in any case, I wouldn't be using the leaves.
>>
>> Smoke with it - I don't give a shit what the **** you do with it
>> or even if you die from it. But don't assume everyone is as
>> stupid as yourself.
>>
>> Is it Anal Moron day, and I forgot to mark my calendar?
>>
>> -sw- Hide quoted text -
>>
>> - Show quoted text -
>
> Craig, what Steve is saying so bluntly is that good smoking wood tend
> to have some commonalities. Fruit trees:good (generally) and there's
> the known others including some nut trees. He was not suggesting you
> are using the leaves and flowers, but that flowering fern types are
> not known to be good candidates. And that flowering types too often
> are poisonous.
>
> Don't use without some more research would be commonsense advice.

Certainly. That's why I came here to ask. Bottom line is that I guess
nobody has used it. Based upon the fruit-tree/nut -tree advice, though, one
wouldn't have a priori considered alder or oak or mesquite, though they're
certainly fine smokewoods. The commonality to barbecue-analogues all across
the world is the use of indigenous woods as a fuel source. Thus, the reason
for the question, as bbq-type cooking is one of the most common early forms
of cooking, and I'm sure jacaranda is indigenous somewhere down
south-of-the-border.

Craig Winchell


>
>
>
>

On Mar 2, 12:15 pm, "Craig Winchell" > wrote:
>Based upon the fruit-tree/nut -tree advice, though, one
> wouldn't have a priori considered alder or oak or mesquite, though they're
> certainly fine smokewoods.

I forgot how much you enjoy arguing for argument's sake.
BTW, you owe me a case of red for the advice. ;-)

Good luck with your research and don't poison yourself.

"Tutall" > wrote in message
ups.com...
> On Mar 2, 12:15 pm, "Craig Winchell" > wrote:
>>Based upon the fruit-tree/nut -tree advice, though, one
>> wouldn't have a priori considered alder or oak or mesquite, though
>> they're
>> certainly fine smokewoods.
>
> I forgot how much you enjoy arguing for argument's sake.
> BTW, you owe me a case of red for the advice. ;-)
>
> Good luck with your research and don't poison yourself.

I don't plan to poison myself. None of the things I've read have led me to
believe it yields poisonous smoke. Just looking for alternative hardwoods
that I have on hand. As to wine, come and get it, and we can try out some
jacaranda smoked brisket (or other beef/chicken) together, herf some stogies
that I'll let you supply, and guzzle unheard of volumes of wine. I have '97
reserve Cab and 2000 Syrah, and I've found both of them to go well with
plum-smoked beef and chicken, not to mention the occasional turkey breast
I"ve been doing. Come on a sunday, and let's arrange well in advance- email
me. And sure, you can go home with a case or 2.

>
>
>
>

On Mar 2, 1:01 pm, "Craig Winchell" > wrote:
> "Tutall" > wrote in message
>
> ups.com...
>
> > On Mar 2, 12:15 pm, "Craig Winchell" > wrote:
> >>Based upon the fruit-tree/nut -tree advice, though, one
> >> wouldn't have a priori considered alder or oak or mesquite, though
> >> they're
> >> certainly fine smokewoods.
>
> > I forgot how much you enjoy arguing for argument's sake.
> > BTW, you owe me a case of red for the advice. ;-)
>
> > Good luck with your research and don't poison yourself.
>
> I don't plan to poison myself. None of the things I've read have led me to
> believe it yields poisonous smoke. Just looking for alternative hardwoods
> that I have on hand.

And hopefully makes a nice smoke. I tried Madrone in a similar
exercise with lackluster results.

> As to wine, come and get it, and we can try out some
> jacaranda smoked brisket (or other beef/chicken) together, herf some stogies
> that I'll let you supply, and guzzle unheard of volumes of wine. I have '97
> reserve Cab and 2000 Syrah, and I've found both of them to go well with
> plum-smoked beef and chicken, not to mention the occasional turkey breast
> I"ve been doing. Come on a sunday, and let's arrange well in advance- email
> me. And sure, you can go home with a case or 2.

Sound like a fine trade. Am assuming you're still in or around Sonoma.

Dale

"Tutall" > wrote in message
ups.com...
> On Mar 2, 1:01 pm, "Craig Winchell" > wrote:
>> "Tutall" > wrote in message
>>
>> ups.com...
>>
>> > On Mar 2, 12:15 pm, "Craig Winchell" > wrote:
>> >>Based upon the fruit-tree/nut -tree advice, though, one
>> >> wouldn't have a priori considered alder or oak or mesquite, though
>> >> they're
>> >> certainly fine smokewoods.
>>
>> > I forgot how much you enjoy arguing for argument's sake.
>> > BTW, you owe me a case of red for the advice. ;-)
>>
>> > Good luck with your research and don't poison yourself.
>>
>> I don't plan to poison myself. None of the things I've read have led me
>> to
>> believe it yields poisonous smoke. Just looking for alternative
>> hardwoods
>> that I have on hand.
>
> And hopefully makes a nice smoke. I tried Madrone in a similar
> exercise with lackluster results.
>
>> As to wine, come and get it, and we can try out some
>> jacaranda smoked brisket (or other beef/chicken) together, herf some
>> stogies
>> that I'll let you supply, and guzzle unheard of volumes of wine. I have
>> '97
>> reserve Cab and 2000 Syrah, and I've found both of them to go well with
>> plum-smoked beef and chicken, not to mention the occasional turkey breast
>> I"ve been doing. Come on a sunday, and let's arrange well in advance-
>> email
>> me. And sure, you can go home with a case or 2.
>
> Sound like a fine trade. Am assuming you're still in or around Sonoma.

Sorry Dale, I'm in Los Angeles now. I have most of the wine at the Sonoma
County Vintners Co-op in temperature controlled storage, and a limited
amount down here. I closed the winery. Kids needed educational
opportunities not available there.

Craig
>
> Dale
>
>

"Craig Winchell" > wrote:
> "Tutall" > wrote in message
> > On Mar 2, 10:50 am, Steve Wertz > wrote:
> >> On Fri, 02 Mar 2007 17:11:45 GMT, Craig Winchell wrote:
> >> > "Steve Wertz" > wrote in message
> >> >> On Fri, 02 Mar 2007 16:18:31 GMT, Craig Winchell wrote:

> >>[ . . . ]The commonality to barbecue-analogues
> all across the world is the use of indigenous woods as a fuel source.
> Thus, the reason for the question, as bbq-type cooking is one of the most
> common early forms of cooking, and I'm sure jacaranda is indigenous
> somewhere down south-of-the-border.

Thorn apple (Datura stramonium) is indigenous throughout the southern and
central parts of the USA, but I wouldn't recommend it for smoke!

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~ www.delphiayachtsusa.com

"Nick Cramer" > wrote in message
...
> "Craig Winchell" > wrote:
>> "Tutall" > wrote in message
>> > On Mar 2, 10:50 am, Steve Wertz > wrote:
>> >> On Fri, 02 Mar 2007 17:11:45 GMT, Craig Winchell wrote:
>> >> > "Steve Wertz" > wrote in message
>> >> >> On Fri, 02 Mar 2007 16:18:31 GMT, Craig Winchell wrote:
>
>> >>[ . . . ]The commonality to barbecue-analogues
>> all across the world is the use of indigenous woods as a fuel source.
>> Thus, the reason for the question, as bbq-type cooking is one of the most
>> common early forms of cooking, and I'm sure jacaranda is indigenous
>> somewhere down south-of-the-border.
>
> Thorn apple (Datura stramonium) is indigenous throughout the southern and
> central parts of the USA, but I wouldn't recommend it for smoke!

As I recall, thorn apple (jimsonweed) was a preferred smoke source by Carlos
Castaneda. I don't think he used an offset smoker, though.

Craig Winchell
>
> --
> Nick. Support severely wounded and disabled Veterans and their families!
>
> Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! !
> !
> ~Semper Fi~ www.delphiayachtsusa.com

"Craig Winchell" > wrote:
> "Nick Cramer" > wrote in message
> > "Craig Winchell" > wrote:
> >> "Tutall" > wrote in message
> >> > On Mar 2, 10:50 am, Steve Wertz > wrote:
> >> >> On Fri, 02 Mar 2007 17:11:45 GMT, Craig Winchell wrote:
> >> >> > "Steve Wertz" > wrote in message
> >> >> >> On Fri, 02 Mar 2007 16:18:31 GMT, Craig Winchell wrote:
> >> >>[ . . . ]
> As I recall, thorn apple (jimsonweed) was a preferred smoke source by
> Carlos Castaneda. I don't think he used an offset smoker, though.

CC didn't smoke it, he drank an infusion, as have I. I have previously
posted the recommended method.

If you made adroit use of Google, or a similar search engine, you would
find everything you want to know about jacaranda/rosewood, and save a lot
of bandwidth.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~ www.delphiayachtsusa.com

On Mar 2, 3:11 pm, Steve Wertz > wrote:
> Mesquite isn't
> a very good smoking wood - it's mostly Texan marketing at >its best. It has those fern-like leaves, too, and is one of >the trees on which I based my previous opinion.

Thank Gawd someone told us. Down here we've been smoking with
mesquite and mesquite mixes with other hardwoods as long as the state
has been around. I know I have for about 35 years myself, long before
trendy bistros up north found out about it and began marketing it to
each other. I like the sharper, smokier intensity it adds to beef,
and the instant smoke it adds to chicken and sausage.

I need to go so I can pass on this gem of wisdom to my fellow Texans -
some have been using it for smoking their meats for over 50 years. If
they only knew they were victims of a marketing scam....

One sausage maker in a nearby town has been using it since "1912" as
it shows in his window. Sadly, they don't have the internet to let
them know what they are doing wrong - they might not last another 100
years if they keep using mesquite.

Robert

wrote:
> On Mar 2, 3:11 pm, Steve Wertz > wrote:
>
>> Mesquite isn't
>>a very good smoking wood - it's mostly Texan marketing at >its best. It has those fern-like leaves, too, and is one of >the trees on which I based my previous opinion.
>
>
> Thank Gawd someone told us. Down here we've been smoking with
> mesquite and mesquite mixes with other hardwoods as long as the state
> has been around. I know I have for about 35 years myself, long before
> trendy bistros up north found out about it and began marketing it to
> each other. I like the sharper, smokier intensity it adds to beef,
> and the instant smoke it adds to chicken and sausage.
>
> I need to go so I can pass on this gem of wisdom to my fellow Texans -
> some have been using it for smoking their meats for over 50 years. If
> they only knew they were victims of a marketing scam....
>
> One sausage maker in a nearby town has been using it since "1912" as
> it shows in his window. Sadly, they don't have the internet to let
> them know what they are doing wrong - they might not last another 100
> years if they keep using mesquite.
>
> Robert
>
True Dat. Down here we use whatever we can. (You'd have thought that
mesquite would be extinct by now, as much use as it gets here.)

On Mar 2, 8:06 pm, Nick Cramer > wrote:
>
> If you made adroit use of Google, or a similar search engine, you would
> find everything you want to know about jacaranda/rosewood, and save a lot
> of bandwidth.
>

Nick, we'd get even less traffic if everyone did that. How else are u
gonna get a chance to opine to your hearts content and act
curmudgeonly if nobody asked nothing but looked it up first? Doh!

Didn't you get the memo?

"Tutall" > wrote:
> On Mar 2, 8:06 pm, Nick Cramer > wrote:
> >
> > If you made adroit use of Google, or a similar search engine, you would
> > find everything you want to know about jacaranda/rosewood, and save a
> > lot of bandwidth.
> >
>
> Nick, we'd get even less traffic if everyone did that. How else are u
> gonna get a chance to opine to your hearts content and act
> curmudgeonly if nobody asked nothing but looked it up first? Doh!
>
> Didn't you get the memo?

I Googled on "memo", but there were over 60,000,000 articles, so I just
said, "Forget it!" ;-D

Ob BBQ: My neighbor's plum tree is hanging over my yard. Snip, snip, chop,
chop! Should make some nice smoke wood. ;-)

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~ www.delphiayachtsusa.com

"Nick Cramer" wrote

> Ob BBQ: My neighbor's plum tree is hanging over my yard. Snip, snip,
> chop, chop! Should make some nice smoke wood. ;-)
>
I read "plum" as "palm" and I was gunna say that "it burns too fast, but
you're welcome to try it if you like..."

BOB
;-)

On 5-Mar-2007, "
> wrote:

> On Mar 2, 3:11 pm, Steve Wertz >
> wrote:
> > Mesquite isn't
> > a very good smoking wood - it's mostly Texan marketing
> > at >its best. It has those fern-like leaves, too, and
> > is one of >the trees on which I based my previous
> > opinion.
>
> Thank Gawd someone told us. Down here we've been smoking
> with
> mesquite and mesquite mixes with other hardwoods as long
> as the state
> has been around. I know I have for about 35 years myself,
> long before
> trendy bistros up north found out about it and began
> marketing it to
> each other. I like the sharper, smokier intensity it adds
> to beef,
> and the instant smoke it adds to chicken and sausage.
>
> I need to go so I can pass on this gem of wisdom to my
> fellow Texans -
> some have been using it for smoking their meats for over
> 50 years. If
> they only knew they were victims of a marketing scam....
>
> One sausage maker in a nearby town has been using it since
> "1912" as
> it shows in his window. Sadly, they don't have the
> internet to let
> them know what they are doing wrong - they might not last
> another 100
> years if they keep using mesquite.
>
> Robert

It's too late for me Robert. I used Mesquite exclusively for

grilling in the early '60's. My friends and I thought we
were
really getting away with something since the stuff was
laying all over the property and already well cured. We had
no idea that our food tasted awful. We grilled on an old
brick pit with a chimney. Maybe ribeyes and chicken aren't
affected by the negative effects of grilling with mesquite.
Ribeyes and chicken were the cheapest meat we could
get, so that's what we cooked. (Ribeyes were 49¢/lb then
at the Taft Meat Market in San Antonio)

--
Brick(Youth is wasted on young people)

" BOB" > wrote:
> "Nick Cramer" wrote
>
> > Ob BBQ: My neighbor's plum tree is hanging over my yard. Snip, snip,
> > chop, chop! Should make some nice smoke wood. ;-)
> >
> I read "plum" as "palm" and I was gunna say that "it burns too fast, but
> you're welcome to try it if you like..."

I pruned back her overhang a couple of years ago. Plum isn't as sweet as
apple, nor as tangy as Kaffir lime, but it's a nice smoke.

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~ www.delphiayachtsusa.com

"Nick Cramer" > wrote in message
...
> Ob BBQ: My neighbor's plum tree is hanging over my yard. Snip, snip, chop,
> chop! Should make some nice smoke wood. ;-)
>
> --
> Nick. Support severely wounded and disabled Veterans and their families!
>
> Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! !
> !
> ~Semper Fi~ www.delphiayachtsusa.com

Plum wood *is* some fine smoking wood.

On Mar 5, 11:09 pm, wrote:
>
> It's too late for me Robert. I used Mesquite exclusively for
>
> grilling in the early '60's. My friends and I thought we
> were
> really getting away with something since the stuff was
> laying all over the property and already well cured. We had
> no idea that our food tasted awful. We grilled on an old
> brick pit with a chimney. Maybe ribeyes and chicken aren't
> affected by the negative effects of grilling with mesquite.
> Ribeyes and chicken were the cheapest meat we could
> get, so that's what we cooked. (Ribeyes were 49¢/lb then
> at the Taft Meat Market in San Antonio)
>
> --
> Brick(Youth is wasted on young people)- Hide quoted text -

After explaining to some of my amigos here in San Antonio that some of
our northern neighbors have been misled by the giant Texas Mequite
Marketing Machine, and how our Q really isn't good after all, it
caused quite a stir.

There were some suggestions at the lumberyard coffee urn (I am a
general contractor) that he be invited down to make his assertions in
person.

You are ahead of me in starting with Mesquite. I started mid 70s, and
like you, we just picked it up here and there. I had no idea what you
used barbeque sauce for until later years. I didn't grow up with
sauces or condiments for bbq or smoked meats. The only thing we ever
used sauce for was when making chopped beef sandwiches. We never
wanted to hide the smoke flavor of the mesquite, or any other wood
used.

If you remember Taft's, you have to remember Centeno's. In the mid
70s one of my favorite things was to get a 10# bag of chicken quarters
(free with a $10 purchase, later to go up to .10 a pound! ) and
marinate them in lemon/lime/jalepeno/onion/garlic and ground chili for
a couple of hours and throw them in a hot pit full of mesquite coals.
A big platter of that some cold beer, a comfortable chair, and you
have yourself a great meal.

Still my favorite way to have chicken. In fact, fixed the bird that
way on Sunday.

I guess bad habits don't die easily. I wonder... is mesquite
addictive? Could we be victims of the marketing machine, too?

Robert

On Mar 6, 6:43 am, " >
wrote:

> I guess bad habits don't die easily. I wonder... is mesquite
> addictive? Could we be victims of the marketing machine, too?
>
> Robert- Hide quoted text -
>

Wow, his comment really got to you didn't it? BTW I agree that
mesquite sucks for bbq. Don't even like it for grilling for which it's
bettter suited.

But that's just one opinion. You can still have yours, don't bother me
none.

> I suspect you either make shitty BBQ, or you use less mesquite
> than you you're leading us to believe. Most true BBQ'ers know you
> *can't* use pure mesquite for smoking. Lump and a few chunks, or
> just use it to grill, but you sure can't use Mesquite logs in an
> offset smoker.
>
> -sw (in Austin)

Classic SW bully tactic. Excellent.

Like the way you gather your allies to say "most true BBQ'ers" instead
of standing on your own. Guess that means everyone you know...
inference being if you disagree with Steve, you disagree with his
group of experts... who would have the nerve? Disagree with Steve and
the attack begins... shitty BBQ... right.

Also nice to know that you have appointed yourself the resident taste
buds for all of us. You opinion stands at the one truth in our world
of confusion. I eagerly await your book telling us the one true way
(dont' forget to mention your group of "most true bbq'ers)

BTW, are you going to make this message disappear after a couple of
days like the rest of your grand opinions?

Like the hit and run, myself.

Robert

On 6-Mar-2007, "
> wrote:

> On Mar 5, 11:09 pm, wrote:
> >
> > It's too late for me Robert. I used Mesquite exclusively
> > for
> >
> > grilling in the early '60's.

<snipped a little here>

>
> If you remember Taft's, you have to remember Centeno's.
> In the mid
> 70s one of my favorite things was to get a 10# bag of
> chicken quarters
> (free with a $10 purchase, later to go up to .10 a pound!
> ) and
> marinate them in lemon/lime/jalepeno/onion/garlic and
> ground chili for
> a couple of hours and throw them in a hot pit full of
> mesquite coals.
> A big platter of that some cold beer, a comfortable chair,
> and you
> have yourself a great meal.
>
> Still my favorite way to have chicken. In fact, fixed the
> bird that
> way on Sunday.
>
> I guess bad habits don't die easily. I wonder... is
> mesquite
> addictive? Could we be victims of the marketing machine,
> too?
>
> Robert

I have no recollection of Centeno's. I wasn't very well
travelled.
As for mesquite, I never heard anything about it at the
time.
I used it because it was laying there and it was nice and
dry.
I've never burned any green mesquite, so I have no idea what
that would be like. The stuff I burned had probably been
laying
on the ground for ten or fifteen years at least. The largest
stuff
was maybe 2-1/2 inches in diameter. We used a lot of one
inch stuff. We pretty much had our choice of a ten or
fifteen
acre plot that ran along the north side of Leon Creek right
at
Somerset Road. The pit was already there when I moved in.
It was a simple brick pit like you'd see in many parks
around
the country.
--
Brick(Youth is wasted on young people)

"Steve Wertz" > wrote in message
...
> On Tue, 06 Mar 2007 21:43:42 -0800, Denny Wheeler wrote:
>
>> On Fri, 2 Mar 2007 12:50:12 -0600, Steve Wertz >
>> wrote:
>
>>>Is it Anal Moron day, and I forgot to mark my calendar?
>
>> He's an "Anal Moron" because he quibbled? Or what?
>
> He's an anal moron for assuming I was suggesting smoking with the
> leaves and flowers - which I clearly was *not* suggesting. I also
> never said it was a fern, but then he proceeded to imply that I
> said it was. Trying to put words into my mouth like that is the
> mark of a complete asshole.

Hey, screw you. I never assumed you were suggesting smoking with leaves and
flowers. I was saying that I didn't see how the morphology of the flowers
and leaves mattered, since I wasn't in any case smoking with them, just the
wood. I was pointing out that all of the hardwoods that we do normally use
for smokewood have both flowers and leaves during various points in their
life cycle. The fact that jacarandas have copious long-lasting leaves
shouldn't matter. The only thing that matters is how the wood tastes. But
no, you hardly read what I wrote, you only took offense. Well, now you can
take offense, dickface.

>
> Do you know anybody else here who liked to do that?

Well, now that you mention it, many cultures have smoked with tea, which can
be flowers, leaves, wood, and/or bark, depending upon what kind of tea.

Craig Winchell

>
>> It's been very peaceable in afb w/o any visible HWSNBN posts--if
>> you're really spoiling for a fight, why don't you go find *him*
>> instead of acting like him?
>
> My response was not out of line for this group - KSW or no KSW.


>
> -sw

keep on plonkin'


"Steve Wertz" > wrote in message
...
> On 6 Mar 2007 16:04:24 -0800, wrote:
>
>>> I suspect you either make shitty BBQ, or you use less mesquite
>>> than you you're leading us to believe. Most true BBQ'ers know you
>>> *can't* use pure mesquite for smoking. Lump and a few chunks, or
>>> just use it to grill, but you sure can't use Mesquite logs in an
>>> offset smoker.
>>>
>>> -sw (in Austin)
>>
>> Classic SW bully tactic. Excellent.
>>
>> Like the way you gather your allies to say "most true BBQ'ers" instead
>> of standing on your own. Guess that means everyone you know...
>> inference being if you disagree with Steve, you disagree with his
>> group of experts... who would have the nerve? Disagree with Steve and
>> the attack begins... shitty BBQ... right.
>>
>> Also nice to know that you have appointed yourself the resident taste
>> buds for all of us. You opinion stands at the one truth in our world
>> of confusion. I eagerly await your book telling us the one true way
>> (dont' forget to mention your group of "most true bbq'ers)
>>
>> BTW, are you going to make this message disappear after a couple of
>> days like the rest of your grand opinions?
>>
>> Like the hit and run, myself.
>
> Uh-oh. I think I hit a nerve.
>
> And just for the record, you engaged me in with your little
> cry-baby, hissy fit of a response to my opinion.
>
> But I thank you for thinking so highly of me - but it's really
> undeserved [blushing with modesty].
>
> So who did you say you were you, again?
>
> -sw

keep on plonkin'

Oh, what a feeling....

No, it could be Wertz. . .


"Steve Wertz" > wrote in message
...
> On 6 Mar 2007 16:04:24 -0800, wrote:
>
>>> I suspect you either make shitty BBQ, or you use less mesquite
>>> than you you're leading us to believe. Most true BBQ'ers know you
>>> *can't* use pure mesquite for smoking. Lump and a few chunks, or
>>> just use it to grill, but you sure can't use Mesquite logs in an
>>> offset smoker.
>>>
>>> -sw (in Austin)
>>
>> Classic SW bully tactic. Excellent.
>>
>> Like the way you gather your allies to say "most true BBQ'ers" instead
>> of standing on your own. Guess that means everyone you know...
>> inference being if you disagree with Steve, you disagree with his
>> group of experts... who would have the nerve? Disagree with Steve and
>> the attack begins... shitty BBQ... right.
>>
>> Also nice to know that you have appointed yourself the resident taste
>> buds for all of us. You opinion stands at the one truth in our world
>> of confusion. I eagerly await your book telling us the one true way
>> (dont' forget to mention your group of "most true bbq'ers)
>>
>> BTW, are you going to make this message disappear after a couple of
>> days like the rest of your grand opinions?
>>
>> Like the hit and run, myself.
>
> Uh-oh. I think I hit a nerve.
>
> And just for the record, you engaged me in with your little
> cry-baby, hissy fit of a response to my opinion.
>
> But I thank you for thinking so highly of me - but it's really
> undeserved [blushing with modesty].
>
> So who did you say you were you, again?
>
> -sw