Competition BBQ Secrets

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

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