Archive for April, 2007

Getting consistent temps in a wood burning smoker

I just recently started smoking on a New Braunfels offset smoker. I have tried twice to smoke some ribs and butts. The first time I started w/ lump charcoal and wood chunks. It was windy and in the mid 50′s. I couldn’t keep a consistent temp. It went from 150 to 350 while I turned my back. The second time I used purely lump charcoal and could barely keep the temp up over 200 at the grill level with the a mound of charcoal and the airflow at max. The outside temp was about 60-75 throughout the day. What can I do to keep my temps consistent b/w 200-250? Do I need to use a different fuel, or is there something mechanical that I need to do? Thanks..

Whole hog

Hey Bill;

I have your book and take the newsletter. How about a story on how to cook a whole pig?

                    Thanks Jim

National BBQ Association information

Hi William
 
I would like to take this opportunity to introduce myself and my company to
you. My name is Butch Hofferbert and I am with Firstdata Merchant
Services. We are working with the National Barbecue Association to offer
your business a truly phenomenal merchant services program. At the NBBQA
Convention held in Raleigh, NC we did comparisons on numerous statements
of fellow members and we saved members anywhere from 24% up to 46% on
their merchant services. We will gladly do a comparison for you as well.
Please contact me via email or phone and I will be happy to review your
current merchant statement and see how we can start saving you.
I look forward to talking with you soon. You can see me on the
NBBQA website at http://nbbqa.org/member_merchant_services.asp

Barbecue contests

Hi bill,

Thanks for the offer, but I am still getting to know my big green egg.  However I would like to know where I can find contest to visit .

Thanks

Eileen

Slow smoking on a gas grill

bill

i’m new to BBQ ing and do so only on a gas grill in my
back yard… i do cook slow using low heat on one
burner and items to be BBQ are on the top rack with a
pan of water under the food and sometimes wood chips
set in a pan in the corner of the grill….are the BBQ
secrets useable on a gas grill?

thanx

irv

Sears Kenmore LP gas grill

Bill, I have a big beautiful stainless steel Sears Kenmore LP gas grill. This grill has a rotissari burner and seems to have all of the bells and whistles.  The problem is I have never seriously cooked on a grill. Does your book cover how to sucessfully cook and smoke on this type of grill?

Thanks Scott

Another electric smoker question

I just purchased a Charbroil Electric smoker. Will the book be able to help me if I use this type of smoker?

Thanks,

Brian

King of the backyard barbecue

Bill

I found your book to be interesting, but being a BBQ competitor is not what I had in mind.  I just want to be able to cook killer BBQ.  I want to be known in my neighborhood …’Bolen’s got his grill on bring the cold beer..”.  

It all started when my wife bought me a brand new weber..I want to exceed burgers, franks, steaks..Move on to bigger and better meals.

I am looking for recipes and techniques..

Any ideas or advice you can give would be appreciated.

Thanks

Jim

Brisket question

Hey Bill , I bought the competition secrets book a while back and I love it.

Great book. But I have a couple of Questions. In the brisket section, on the injection recipie, it calls for 2 cans of beef broth,but it says follow the instructions on the Au Jus package and that only amounts to 1 can of beef broth. Am I doing it right? Also when I injected my C.A.B. brisket , I went every square inch and the brisket tasted great , but on my smoke ring it looked like everywhere I injected it the smoke ring kind of dipped down.

The smoke ring would would go straight across the meat and dip and come back up ,it was’nt an even ring all the way across the meat. Is that ok ?

                                                                          Thanks

                                                                         Buddy

Pork Butt injection question (mixture ratio)

I purchesed your book last week and I am vary pleased. The info is vary
helpfull, It was well worth the money spent. I have a question on the pork
butt  mixture of apple juice, soy sauce and
worchestershire sause. What is the ratio of the three? Is it equal parts or
what? It sounds good and I want to try it next weekend in a cook off. Please
let me know. Keep the e-mails coming.

                                                 Thank you!  Roger

 Answer: Try 1 cup apple and 1/2 cup each soy and worchestershire