Competition BBQ Secrets

Archive for April 21st, 2007

bill-i have your book and really enjoy it– now my question–
i built a large smoker this winter( out of a 125 gallon water tank and a fire box that measures 2 feet by 2 feet by 1 foot on a 2 wheel trailer). My problem is i can get 500 degrees in the fire box but only 220 degrees in the smoker. The fire box is set on the opposite of the main chimney.
Any suggestions as to how to increase the temperature in the smoker?

thanks,
David

Hello Bill I have one question about the book. Is only about smoking or do you help with gas also? I really want to learn to smoke, but I just purchased a gas cooker with a small smoker box. I don’t think it will cook with smoke only. I still plan to buy your book, but I have a cook off in a month and I have never been to one. Thanks

Joe

Thank you very much!!  Not much I could find about electric smokers and when I did five racks of ribs in my electric smoker, it was a huge disappointment   They seemed burned and were dry.  I’m still learning.  Chicken is next.

Bill, I followed your rib recipe for time and temp and wrapping in foil, but my ribs are not tender

I’m useing a smoker with a side fire box and seem to have better luck with my weber.

I’m not sure if I’m over cooking them? Will that make them tuff? Maybe my thermometer is off and I’m under cooking them? They cooked for about 5 hours total with 1 hour in foil @ 230-240deg. Any tips on wich way to go would be appreciated. I’m at a loss.

Thanks