Competition BBQ Secrets

Archive for April, 2007

Bill,

Thanks for all the really good stuff in your newsletters you have been sending about smoking Q. I have learned a lot the last year or so about smoking good Q. However, I got drafted by numerous members of my family to do the ribs and brisket for our next family reunion. A few questions this predicament brings to surface: 1) Do you know of a formula I can use to determine how many pounds of meat and sides I need (and sauce)? Or where I could look to find the info? 2) We will have from 60 to 75 people. There is no way I can smoke that much meat in my smoker at one time. It will take several sessions. I have a New Braunfels Black Diamond smoker … 738 sq in. I can handle two briskets or about four racks of ribs. Plenty for the back yard BBQ, but not even close for a party of 60-75 people. How would you handle the mutli session project?

Thanks,
Bob

What happens if you were to lose your e-book. Bad Hard drive etc.

Answer: Just forward to me your email receipt and I’ll send you another ebook. If you don’t have your email receipt, then email me the info that you ordered under… full name, email, date, where you purchased from (www.bbq-book.com or ebay)
 

Bill:

I am sure there is good information in the book but, in all honesty, for $29.95 and only 45 pages, I expect coffe-table quality merchandise.  I feel the price is entirely too high for an e-book.

Keith

Answer: You are not buying a fancy, four color book full of useless color pictures. You are buying INFORMATION. Good information that will help you cook better BBQ. This is a self-published book. If we published a “coffe table” book, we would have to print 10,000 or more to make it cost effective. That would cost us $100,000 or more. More than likely, the price would be much higher.

Bill Anderson

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