Competition BBQ Secrets

Archive for May 17th, 2007

Hi Bill,

I have just purchased your e-book and I’m looking forward to trying a pork roast this weekend. I have a Weber vertical smoker and from looking through their recipes I notice it always states to use 1 or 2 layers of charcoal. Then add briquettes every 1 1/2. 

What I haven’t seen yet, your book included, is what is a layer considered?  I guess I’m looking for an amount of briquettes.

Last time I trried the smoker it ran too hot and I couldn’t get the temp down to 240ish. I used Cowboy brand hard wood briquettes. I’m wondering if they burn hotter then regular charcoal briquettes and if I just used too much.

I have useed the smoker three times and haven’t had any sucess yet. I hope this is the weekend.

Any tips would be helpful to get the temp down to the 240 range. I closed the vents etc and I could not regulate the temp.

Please help before I give it up and just grill for the rest of my life.

Jon.

Bill: hate to bother you, but I can not log into the blog.  I don’t see where to register as a new user.

Specifically I have questions on the time line that you shared in april of 06.  It looks like you cooked the brisket and shoulder for only 7-8 hrs.  Is that correct?  And how many different cooking units did you do all of this on?

Thank you for your time.

Mark

Thanks Bill. I mailed my check today. I also had a question which I included with my check but maybe I can ask it now. I cook at my house for the family – usually ribs, chicken, and salmon. I have a Traeger pellet smoker and a Big Green Egg. As you know the Traeger is not very heavy metal and I have a hard time keeping the temperature constant where I want it. I have not really gotten the hang of the Egg although maybe I should try again. Is there something else you would recommend, such as a Lang or Pitts and Spitts, or something else? I would like to keep it simple but get the good results you talk about, and that I will read about in your book. Thanks. David

 Hello Bill,

I’m a new member and just landed in Memphis yesterday afternoon.  Do you know anyone that we can speak to about equipment for my catering business? I’ve been looking at Southern Pride so far.

I’m from Pennsylvania (outside of Phia.) and wouldn’d be competition to anyone…really.  I’m not interested in competing…just adding a new division to our catering company…Deliciously Wicked Barbeque.

I realize that you might not be able to reach anyone, we’re not shy and will talk to a lot of willing people.  We’re looking forward to our stay.

Warmly,

Marjorie

Maison Blanc