Jeezuz Doug, I don't want to distract anyone in this discussion, 'cause I'm finding it interesting, but I'd love to know some details about:

"Texas style brisket and chicken" and especially your "smoker"

You might remember that I come from Montreal where "smoked meat" is a subject for discussion second only to Quebec independence. I mean they are SERIOUS about their smokin'. Is what you produce similar to Pastrami or smoked meat and is it spiced?

'Course you know what I think of politicians in general (and hence their appointees), so I needn't add to an already good thread. You can Pm. me if you'd like.

Cheers

Rick

Sorry for the hi-jack folks.