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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Thanks!

I followed the Professor and cooked Dinner #1. Came out good but not
spectacular since I only marinated for 3 hours. I also used Kingsford
(Professor insists that it should be avoided). Can someone comment? I
went to a BBQ demo in NYC a few weeks ago and there was Kingsford
everywhere you looked. Professor recommends lump charcoal that some
claim burns unevenly,

RW

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