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    #16
    Can’t wait. Will definitely order. Thanks for the preview.

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      #17
      I agree with jgreen - getting these sneak peaks is really a pleasure. Thank you.

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        #18
        When/where will the book be available for pre-order? I understand that big first-week sales are a big plus in the publishing world.

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        • Meathead
          Meathead commented
          Editing a comment
          We need to work out costs of printing and fulfillment first but I hope to begin offering presale pricing this spring.

        #19
        Finally I'll have answers to questions I never even knew to ask or consider. Seriously, wow. I think you've covered just about every "Why" related to food, not just bbq.

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          #20
          Thanks for the update Meathead ! You're a bigger tease than my junior prom date! Ha! Can't wait for the next update.

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            #21
            Meathead Would you consider getting it translated for a Spanish version? Let me know, I owned a Spanish school for 10 years and have plenty of contacts who could do it.

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            • EdF
              EdF commented
              Editing a comment
              Great idea!

            • Meathead
              Meathead commented
              Editing a comment
              We have a man who wants to translate for us. I just lack the bandwidth to manage the project.

            #22
            Can’t wait to get my hands on it

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              #23
              I like the looks of this. Great content

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                #24
                For me I am won or lost with the index and table of contents when deciding to purchase a cookbook. Here are some ways it would be more interesting to me. Any process you list you have a recipe for, cross reference to your favorite recipe that best illustrates that technique. I found your last book interesting and helped me with my cooking, but I couldn't tell you where it is now.

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                • Meathead
                  Meathead commented
                  Editing a comment
                  Absolutely! That is the plan!

                #25
                I am looking to Wib Pwimal with gweat anticipation.

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                  #26
                  The Table of Contents alone gives me ideas ..... cannot wait to see the finished product!

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                    #27
                    I would like to see more info on using pellet grills as they have become very popular. I use a gas grill, Amerique electric smoker, and a Green Mtn pellet grill, sometimes all 3 are in action at the same time. I have purchased 3 additional copies of your first book to give to my son-inlaws, it is our bible on all things Q. Can't wait for the new book.

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                    • Potkettleblack
                      Potkettleblack commented
                      Editing a comment
                      I believe that all the recipes in the first book were tested on a MAK pellet grill.

                    #28

                    Absolutely loving chapter 3&4!!! 6 & 12 too! I can't wait. I hear it has pictures, that way Steve B can understand it too.

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                    • Steve B
                      Steve B commented
                      Editing a comment
                      😂🤣😂🤣😂🤣

                    #29
                    Any thoughts on wild game?
                    Venison, duck, pheasant?

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                    • Huskee
                      Huskee commented
                      Editing a comment
                      See post #11 above.

                    #30
                    Originally posted by ABQ-BBQ View Post
                    I would like to see more info on using pellet grills as they have become very popular. I use a gas grill, Amerique electric smoker, and a Green Mtn pellet grill, sometimes all 3 are in action at the same time. I have purchased 3 additional copies of your first book to give to my son-inlaws, it is our bible on all things Q. Can't wait for the new book.
                    Very much looking forward to the new cookbook. I believe that to really take your cooking to a higher level, it’s very important to know the "why’s" and not just the "how to’s". Anyone can follow a recipe and create a reasonable facsimile of the dish, but it’s important to know why things go together or clash. Only then will one be able to experiment and make a good dish great!

                    And to the original quote, I also would like more pellet grill info. As the OP Stated, pellet grills are becoming more and more popular and are definitely claiming their place with serious cooks.

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