You did recognize my question and addressed my concern as to when does wood loose its value as firewood and BBQ/Smoking wood. I have tried to pay attention and rotate my wood and burn the oldest first. With a harvest of 3 of 4 cords green last winter, that put me in good shape. In the past at my grandparent's they had the choice to cut standing wood timing it to their need vs me finding wood that is cut or dead and need cutting as I am notified of I spot it. Last, A Twist To BBQing! The best BBQ in town is flavored with green Hickory as soon as it hits the ground from Oklahoma. Gas is used for heating in large insulated custom built rotisserie oven/grills and a small amount of green hickory is used with rubs for flavoring. Also a friend was advised to burned seasoned oak for heat at his business vs expensive cords of seasoned hickory and add a small piece of green hickory the last 30-45 minutes of the cooking. I have tried their method using their personal small piece of hickory and rub with no luck compared to their quality. My best flavor and quality comes from mixing seasoned pecan (2 small sticks) and mesquite (1 small stick) on charcoals (6 lbs) to get even heat and their rub. loger

BBQ smoke always enhances the flavor of my toms. I try to plant the tomatoes about 1.113 feet away from the hottest part of the grill to ensure they do not burn. I constantley use tons of NITROGEN fertilizer to encourage growth and fruit set in the roasting conditions. After the flowers bloom I use a gallon of blossum set spray per plant to encourage well developed extra large tomatoes as well as a good deal of dilute bleach to sterilize the roots and protect them from fungus. Moreover, I always fing it beneficial to add copious amounts of warm(not hot)bacon grease as a fertilizer to the topsoil below the plants. The bacon grease is best apllied 30 minutes after frying to ensure a good micronutrient content for the young developing roots.For non-pork eaters chicken grease can be applied with nearly as effective results. After the fruits have set they can be encapsulated in a closed system(such as empty 2 liter bottles of pop)and allowed to grow in an "air conditioned environment". It is best to leave a small hole at the top to allow efficient entry of BBQ smoke. After about 9 months in the smoke filled "tomato green house" the greenies should be picked and placed in the freezer for 6 months. When defrosted you should have a very "smoky flavored perfectly delicious mater", JK. Vince

I went there, look great!!! Would love more grilling recipes at this forum!!! I have a great one for smoked turkey that I have done for umpteen years. You can do a whole or just a turkey breast.

Would love to help, but we haven't gotten ours installed yet. Have you checked prices at zoobler.com? We got a good deal there. I bought the charcoal tray. They say that it works well, and it doesn't cause any problems(which was my big concern). It is so that you can use the grill as a charcoal grill. As far as the depth and length of the grill, I would think that it depends somewhat on which way the burners run(thinking about direct and indirect heat). I would also think that the depth might determine to some extent what size meat you could do on the rotisserie. I could see that having a deeper grill would make you have to reach over hot grates more, and if it goes much deeper than 20 inches or so, it might seem a little odd reaching back to the very back of the grill especially with a warming rack.