Here begins an odd adventure!!! I'm a 31 year old Chicago Police SWAT officer looking to open my own restaurant in five years. In Chicago you will only survive if you have a new spin on something or a cuisine not yet covered. Needless to say in a city of 4.5 million that is hard to do. Then a friend of mine from Kansas City informed me of his dream of opening a barbecue joint. Together we have decided that we've found our niche. Chicago's only examples of barbecue lay in the predominantly black neighborhoods or the few small restaurants that convince people that know no better that they have good barbecue. We have begun our quest of going to every place in Chicago as a case study of who's good and who isn't. So far our beliefs have been proven pretty true. CHICAGO DOESN'T HAVE GOOD BARBECUE!!!!! Now the dilemma....while I have attended some culinary school classes I have not covered barbecue or rather smoking which I'm very interested. I have a horizontal Kingsford grill that has the appearant makings of a great smoker I just don't know how. How do you keep the wood from just igniting on the coals? Wet wood or dry? How close from coals to meat? Etc...etc... Anyone up for taking me under their smoky wing?
Erick
Erick