Im looking at getting a smoker for catering and using on a food trailer. I only have 2 in mind. One is a Cookshack and the other is a Ole Hickory CTO. I know both have been used on the comp circuit. Cookshack is electric and CTO is gas assist. Being a user of Cookshack FEC 100, sell me on why I should purchase the cookshack. Of course that means I will have to install a generator on the trailer, but I want the best smoker money can buy for my business. Fyi starting out I will only be doing my trailer or catering 1 to 2 days a month.
Morning Bill, hope you get this. We live in Chama, New Mexico. A small town in Northwest New Mexico known for trophy Elk Hunting. My Bill harvested a 400lb 4×5 Bull Elk. I’ll send you his picture on seperate e-mail if you like. You will recollect us writing you earlier and before thanksgiving asking you for help/tips to smoke an elk roast. You answered back “don’t know, never smoked elk”. We smoked our first elk roast for thanksgiving using our smokeshack smoker from fast eddy and your rub. Below is a tenderloin smoked. Check out the smoke ring on this meat! You are asking, how was it? Well….mouthwatering and tender as can be! Delicious! Your rub and wireless sensor for maintaing peek temperature were the key to a first time smoke success to cook “elk” by my husband Bill McKinney. A great success story for us!!! Thought we would share. Ever in our part of the country call us for a visit. We can have some smoke fun w/out the competition stress. Instead just 2 guys that like to smoke their meat vs grill……
Hello BBQ Friend:
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Hi bill so I am going to smoke a whole fresh ham tomorrow for xmas eve dinner it is 19lb.
Roughly how long do you think it should take to cook at 250 degrees indirect on my weber. Should I treat like a shoulder. will use my Dry rub recipe and use kingsford regular and hickory flavored charcoal. Let me know thought if you get a minute and have a Merry Christmas
question do you find that it’s better to smoke meat, to do it low and slow or do a high and fast? take ribs, would you smoke them at 225, or would you do it at 270? Merry Christmas
Hello Bill, I’m having a party at my house and cooking a hog . How long to cook a hog that size? And at what temp
I cut the legs off and the head and shove the hog in there. Would you inject? If so what flavors? I have a old Lang Patio 48
Bill, thank you for the information about your friend Wiley’s new book. I went on his restaurant website and will definitely plan on going there on my next trip up to Savannah.
I hope that you and your family had a super fantastic 4th of July holiday.
I have your book that I very much enjoy and will have to look at adding Wiley’s to the list based on your comments and recommendation.
On a side issue I have a question for you that I would very much like to hear your comment(s) on as I very much respect your opinion.
Can you help me? I want a recipe for a spicy BBQ sauce, I don’t like my meat sweet.
Hey Bill I had some really great chile with bbq sauce in it last week. Your the man when it comes to recipes. Have you heard of or do you have a good chile with bbq sauce recipe? THANKS!