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NY Times on BBQ-all the nonsense fit to print

Duke Dee | Jul 7, 200202:23 PM

Another underinformed journalist spreads falsehoods
and untruths. The 6/23 NYT Magazine had a chart of smoking woods and the specific taste that you'll get.

Heard in hundreds of patios in the Hamptons this weekend: "Chip (the grillmaster), the bluefish-first
smoked over cherry- and finished with peach?

Inaccurate!With the exception of Hickory, I challenge
anyone who eats 'Cue (beef,lamb,pork,links,chicken)
to identify the specific type of smoking wood.

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