Competition BBQ Secrets

Archive for May, 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

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