Matt,do you have a bigger picture? Maybe I can make a smoker this weekend.

This is the best I know how to present it. I don't know the gauge of steel, but it's pretty robust.


http://forums.pelicanparts.com/uploa...1369328365.jpg

great pic, thanks.

Yeah...what Rick said!!!

I've had SC BBQ (pork) once (Maurices? in Columbia) :p ...don't care for mustard based sauces w/ pork...fine with other meats though imo. For mustard based, I like Rumboggles Hot (out of Jax, Fl.)...a KC style sauce. Mmm...now I'm getting hungry :D

edited: A follow up...NC Lexington style uses no sauce/dip during the 14 hour smoking process...nuthin' but Hickory wood smoke...Eastern style "pig pickin's" (whole hog laid out) liberally applies sauce during the smoking process.

As masraum stated, it isn't about the sauce, but the meat and how it is cooked.

I'm pretty sure slathering good Texas BBQ with sauce would be enough to get you lynched.

In the south cooking on a grille isn't BBQ, that is just grilling. Just moving a few zip codes in NC and Tennessee is enough to completely shift the style of BBQ you are likely to find.

According to these guys it isn't BBQ unless it is pork and you are cooking the whole hog.
<iframe src="http://player.vimeo.com/video/1535389" width="500" height="377" frameborder="0" webkitAllowFullScreen mozallowfullscreen allowFullScreen></iframe> <p><a href="http://vimeo.com/1535389">Whole Hog</a> from <a href="http://vimeo.com/joeyork">Joe York</a> on <a href="http://vimeo.com">Vimeo</a>.</p>

If you hear "hushpuppies" and think of shoes, then you probably don't know what good BBQ is :)

are jalapeno cheddar hushpuppies still hushpuppies?

love them at a BBQ place close by.

Sounds delicious but I don't think you'd get away with calling them hushpuppies around here :D. Another pet peeve..."pseudo Q" that's cooked with gas (and add liquid smoke)...yuck! Most places around here now use gas...many just don't know any better and still call it BBQ...it ain't :p

ps: I have a Weber Smokey Mountain...awesome smoker for around $200....fill her up with coals and she'll do 14 hours at 225 without having to add fuel...

Shaun, why am I getting this feeling that you are thinking about opening a restaurant?

I'm a much better cook than I am a clothing designer. For 3 years I've been wanting to open the Savory Pastry Cafe doing things like savory bread puddings (winter), variations of spanakopita (spring) and arancini and tarts, etc. Who wouldn't want a caramelized onion tart sprinkled with a little chicken, goat cheese and fresh thyme? I had envisioned LT would be a little more self-sufficient by now, the accident hurt a lot, so I won't be doing a restaurant for a few years.