I am having some grape vines sent up to use for a smoking experiment. I believe I am going to do a duck breast, but that's not written in stone.

Years ago, there was a "gourmet" scam going on selling grapevines for smoking from a fancy-schmancy vineyard in France. The vines were extremely expensive, and the venture failed.

Do you believe the type of grape affects the smoke flavor? I don't one bit, but I could be wrong. Has anyone any experiance with this?

Andi: I'm inclined to agree with you. No difference. Just doesn't compute from a botanical point of view.

I can get grape vine by the kilometer out at the farm. Wild grape. It is a grape! Grapes a grape. Cut and dried, they make good little fire sticks for grilling. Burn clean and hot. The coals are okay, too. Taste is mild. But, my palate is uninformed as compared with your own.

I probably ought to send you a fagot of grape vines. But, need something smoked in return.

Cool, I2! I'm right in the middle of an intensive Master Gardener class, but there is a 2-week break starting Monday. I plan to make a Model 50 load of Moose Jerky. Will get with you on that trade, okay?

I'm going with Stogie's Way.