Lets talk a little more about things

OK, let me talk a little more about equipment.
What is a smoker?

A smoker or pit or offset is used to do "QUE"
An offset is a cooker that has the fire box off to the side (this means it is not under the cooking grids like a grill, although some pits do cook under the grids)

Most back yard barbecue people use a WSM or offset cooker.
When you do barbecue you want to cook at the lowest temp.(low and slow) Pulled pork, or brisket, or even ribs.

The temps. are around 225 to 250, sometimes 300, but more toward the lower end of 225.
With a smoker or pit you will cook a whole lot longer, at a lower temp.
(anywhere from 3 hrs. to 10 hrs. sometimes 16 hrs. depending on what your cooking)

Now if you do true barbecue in a pit it may take longer,with a grill you will cook a lot faster.

Most people use real wood on their pits, (Hickory, Pecan, Mesquite or Oak)

If you use a WSM most use Lump or Hardwood Charcoal with wood chunks thrown in.

I will give you recipes for the grill, for the kitchen, and for the smoker.
Stick with me and you will be cooking like a pro. (no lie) you will be the best cook on your block.

People will ask you "Where did you learn to cook like this?"

Tell 'em Macdaddy taught me.

And then drink a beer for me.

Macdaddy