Hey, Greg, about them half smokes> What we do over here in the US to make half smokes is onlt use half as much wood therefore getting only half as much smoke. Thus, the origins of the half smoke. I'm jus funnin. Everyone knows that ain't rue. What we actually do is just let half of the meat get the smoke but not the other half. There, now you know as much as I know.

Well, I'm gonna be in Richmond on the 17th but home late that night. If folks want to get toghter on Sunday, hey, I'll volunteer my shack which is on the Blue Ridge mountain 1 hour west of D.C. and I have lots of rooom and privacy so if someone ain't in tune, there's no neihbors to call the law on ya.

Plus, Greg, if you're in need a little lodging, I've got a Englicsh double decker bus that I turned into a modern guset cottage with all the important stuff, including air conditioning and bath. Heck, you'd feel right at home. Anyway the offer is out there. Fir real.

Bobert