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Mills' PEACE/LUV/Q is good...Kirk has many recipes...BACKYARD BBQ by Rich McPeake is 'skinny' compared to the other two....but has a few little tidbits..
The BOOK I CONSTANTLY FIND MYSELF going BACK TO is....SMOKE & SPICE by Cheryl and Bill Jamison...
Dang...wish I could get someone to watch...
My first reation was...chips.....WHY not CHUNKS?? i have never used chips but it seems logical that CHUNK/WOOD would (awkward)... provide DEEPER PENETRATION. <--which is good
These ain't no "LANG!" However...."it ain't the size of the unit...it's the CARESS OF THE SMOKE!"...or sumpin' like that!!
(Don't know how to REDUCE pic...sorry...)
I'm sure they will be 'good' ....HOWEVER, hard to duplicate 2/3 hrs. of SMOKE.. as well as THE TASTY RIB SKIRTS (1.5 hrs. smoked & diced)...which IMHO MAKES THE BEANS!
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