Competition BBQ Secrets

Archive for May 16th, 2007

Hi Bill,

    A bit of history first. I am originally from England, 14 years ago I moved to New Zealand, NZ was supposed to be the BBQ capital of the world, long summers nights, meat half the price as in England and to top is off you can stop anywhere and within reason spark up and enjoy real cooking on a BBQ. Was I wrong, when I asked for the Manuka wood etc to get my 2 Webber kettle BBQs off the ground the reply was ” we use gas over here” I died a 1000 deaths as I realised I had moved here under false pretence, volcanic rocks layered in a gas Bbq killed it for me. 

    I first heard of the BBq events over there on a British TV show and could not believe I was in the wrong part of the world, so I want to know how I get my hands on your books best BBq secrets and the bbq sauce book. Have you any distributors over this side of the world?

Before I go and buy a mega ultra BBQ I need to know what and how to use it first. Please advise.

Kind regards,
Peter

I’ve had your book for a while.  I started experimenting with a $100 Wall-Mart special smoker my wife bought for me for Father’s Day a couple of years ago.  I finally graduated to a stainless steel job I got from Sam’s Club.  I stuck with gas because it is easier for me to control temperatures.

Anyways…after experimenting with different rubs and sauces, I finally got a recipe that my friends and neighbors seem to like.  Everyone is asking me when I’m going to open a restaurant!.  Even those that go to the Smokey Bones’ franchise say they like my ribs better.

Ribs?  I smoked a turkey a couple of weeks ago.  Had more meat than my wife and I could handle so we brewed up some Brunswick Stew using the turkey meat.  I had to fight friends and neighbors to get enough to fill my liking.

I’m saving up enough money to make ribs and chicken for a class of Special Forces Trainees that I teach occasionally at Ft. Bragg, NC.  I owe it to those guys…..

Bob

Hi Bill and others-

I’m a long time direct and indirect charcoal, lump coal, mesquite and wood chunk cooker who purchased a Bar-B-Chef a year back. I’ve done plenty of indirect heat cooking and smoking in my retrofitted CharBroil 750 wagon for years, but recently “made the plunge” and bought a commercially built offset smoker.

While the Bar-B-Chef isn’t commercial or competition grade, I find it to be well constructed and after a few modifications, such as ventilated coal baskets in the fire box and using a grate level thermometer, and adding a drip catcher, I think it will serve my needs. (I have the newer model with the lower mounted temp gauge, the larger opening and deflector betwen the firebox and cook box, and the metal instead of wood front shelf)

So, here’s my question/problem. Read the rest of this entry »

Andy

Bill,

Quick question regarding Coals. A gentalman was telling me that their are coals that burn alot longer than normal. Can you give me a little guidance on where I can find a product as such?

Also….

Some time ago (within the last few months) I saw SOMEWHERE on your site a review you did on charcoal that burns hotter than average.  What is the name of that charcoal?

Hopefully you know what I’m talking about!

Thanks!

Candace

Thanks for the heads up but when I go to BBQ newsletter page the last entry is still May 7 Meat grades