July is the "big time" for bbq.  send in your summertime recipes!

You can send them here.  I will publish them as fast as time permits.

Thanks again. 

Smoking

Smoking can be done with wood or charcoal, although many common commercial smokers use a gas such as propane to heat up a box of wet wood chips enough to cause smoke. The heat from the propane fire helps cook the meat while the smoke adds its unique and delicious flavor. The distinction between smoking and grilling is the heat level and the intensity of the radiant heat; indeed, smoking is often referred to as "low and slow." Additionally, during grilling the meat is exposed to the open air for the majority of the time. During smoking, the BBQ lid or smoker door is closed, making a thick dense cloud of smoke to envelope the meat. The smoke must be able to move freely around the meat and out of the top of the apparatus quickly, otherwise foul-tasting creosote will build up on the meat, giving it a bitter flavor.  Main article source:
www.wikipedia.com