Historically, smoke cooking has been a means of preserving meat before more modern means were developed.  Brine cured and heavily smoked meat is not the desire nor the intent of this web site.  We prefer, however to use smoke as a strong flavoring agent to foods.  There are numerous sites on the web which refer to barbecue for spicy rubs and marinades, [see Favorite Sites for some] but we would like to concentrate more on the flavors from wood smoke and more delicate spices and seasonings than on the chili and hot pepper flavors.


As this site develops, we hope to gain followers who appreciate the outdoor cooking event as much as we do.