New business startup help/suggestions/info needed

[KeithDetr@aol.com]

Allright I'll have to go check it out. I was thinking about it last night 
some more. Probably, why there aren't more barbeque places in Phoenix is the 
ready lack of slow-burning live-oak or post-oak wood. Pine burns too quick, 
and there's not that much of it here in town, and mesquite, although 
slower-burning tends to come in little sticks that burns too quickly. Also, 
it's probably too hot to have decent outdoor brick overs here of any size.

Keith Deterling