Archive for May, 2007

What BBQ book should I get?

Thanks for taking the time to drop a line.  Please recommend to me the book
that you feel would be the most helpful to me and I’ll go ahead and pick it
up.. I’m also interested in traditional accompaniments for bbq, beans slaw
etc.  I’m surprised to here that you feel I shouldn’t use steam, especially
with the brisket.  I re-wrote the smoker program for chicken today, much
slower, and with great success.  Send me the name of the book soon-Justin

Cookshack Smokers

Hi Bill,

 Thank you very much for getting back to me with the newsletter so quick.

I do have a question that I hope that you can answer. Have you heard anything with Cookshack products? I have always used a basic wood/charcoal smoker, but I am thinking about getting into caterering. And I am looking into doing more volume than the basic backyard barbecue. Any information would be deeply appreciated.

Thank you again,

Kevin

Buttonwood & Ironwood

Bill can you give me any info on using buttonwood and Ironwood for smoking woods.
Richard

Can I smoke on a Weber Genesis Gold gas grill?

I have a Weber Genesis Gold gas grille. Will your book help me to barbeque better even though I don’t have a wood smoker?

Temperature problem solved = tender ribs

Dear Bill,

I wanted to let you know that I solved my BBQ rib problem. It turned
out that the smoker wasn’t reaching proper temperature to adequately
cook the ribs.

When I lived in Florida (and before I downloaded your book) I cooked
using split oak logs and the ribs turned out fine. Here in Toccoa (GA)
I’ve used hardwood charcoal and relied on an analog thermometer
attached to the lid. I kept the temperature at or around 225 F as per
your instructions and the ribs were way undercooked.

Yesterday I used a remote digital thermometer (again as per your
instructions) and learned that when the analog thermometer read 225F,
the digital thermometer read 180F, with the probe lying on a block of
wood on the grate). In addition to the charcoal I added some split oak
pieces and took the temperature up to 250F (analog reading) which
worked out to 225F  (digital reading). The ribs were fine – moist and
falling-off-the-bone tender.

I think your readers can get along without a digital thermometer as
long as they know to compensate and adjust when using an analog
thermometer, to achieve the proper cooking temperature.

Once again, thanks for your help. I look forward to your next BBQ
newsletter and to the opportunity to meet you at an event in the near
future.

Best regards,
Ron

$1000 won in contest using our techniques

Hey Bill,
Thanks for your great brisket rub. I am somewhat of a rookie BBQ smoker guy.
Two years ago I meet Bennie Bugs at a BBQ contest in Grand Prairie Texas.
He was nice enough to direct me to your web-site. He said he was sold on your
product and advice. I soon was saying the same thing. Last week I smoked 6 briskets
for my company’s luncheon. Man was it great. The briskets were perfect. All was good.
I have already been asked to do it again. Bennie also won the contest that day for brisket
and the $1000.00 prize money. Many thanks.

Smokin Ronnie

Memphis in May review

Bill,

Just wanted to take a minute to say hi and let you know my family and I just got back from Memphis in May.We got their about 5:30 Friday evening and to be honest I was really disappointed. It wasn’t anything like I expected, especially when you watch the Food Network. Maybe that was a little stupid on my part. I thought it would be a more family like atmosphere,but it seemed like a big private party in a lot of ways. Maybe its just me but it wasn’t what I expected. I was hoping to buy your book but could not find your booth, but I will be sending you a check to get a copy.Thanks for your newsletter and I will look forward to getting a copy of Competition BBQ Secrets.Was Chatham Artillery BBQ at Memphis in May this past weekend.

Thanks Al

Alder and Maple for smoking

I just recieved your book and when I read about woods for smoking I didn’t see Alder on your list of hardwoods . Here in Northwest Washington most of the folks use Alder and Maple. I think it’s because we smoke a lot of Salmon. Have you any experience using it for ribs?

                                                                                                                                                           Thanks Dale

Pigs feet

help, does anyone know how to properly make barbq pigs feet ??

thank you, smokey bob

Enviro-Pak Mini-Pak commercial smokers

Bill, thanks for the line.. I work for Whole Foods and am helping them
develop a meat smoking program that will probably be implemented into most
of their stores.  I am currently doing a couple of styles of brisket, butts,
St. Louis ribs, chicken parts/whole/halves/wings,meatloaves and some hams
and bacons.. I use the enviropak minipak smoker which has been some trouble
although we seem to have it working pretty well now.  I am using a pretty
decent rub and a local sauce called ‘Cue Culture.  He has an apricot
habenero that is terrific with a pulled pork.  Any input you might have
would be appreciated.  I  am curious about the “mop”?  I don’t have any
experience with this and its application.  I look forward to hearing from
you again.  Justin