Bill and Lee – THANKS for the wonderful information in your book on BBQing. I followed as closely as I could your detailed directions for smoking ribs and they were the best I have ever done! The whole family really liked them. I would hope to get better as I cook more, but for the first time trying a new procedure, they were very good. The money for the book was very well spent. I am eager to try some more cooking using your information. Thanks Again,
Raymond – Amarillo, Tx

TWICE A YEAR OUR FAMILY HAS A REUNION AND WE HAVE DONE
WHOLE PIG BBQ FOR THE PAST THREE YEARS. WHILE IT HAS GOTTEN BETTER EACH TIME, WE ARE STILL NOT SATISFIED WITH THE FINISHED PRODUCT. IT COULD BE BETTER.

WE RUB THE PIG WITH A DRY RUB, SLOW ROAST IN A 500 GAL. PROPANE TANK THAT WE CONVERTED INTO A GAS BBQ. WE HAVE GOOD CONTROL ON THE HEAT. WE CAN EVEN PRODUCE A GOOD SMOKE FROM MESQUITE OR FAVORED WOODS. I BELIEVE OUR PROBLEM IS THAT WE DON’T SEEM TO BE ABLE TO GET THE FLAVOR OF THE RUBS AND MARINADE TO PENETRATE THE MEAT.
THE MEAT IS ALWAYS JUICY AND SO TENDER BUT LACKS FLAVOR IN THE THICKER AREAS SUCH AS THE HAMS AND LOINS.

MY QUESTION IS, DOES YOUR BOOK COVER SLOW ROASTING OF WHOLE PIGS AND SUCH AS WHOLE LAMB OR YOUNG BEEF? IF NOT, DO YOU HAVE ANY RESOURCE SUGGESTIONS.

THANK YOU

WANDA

Hi Bill,
Great book! It had the information and more that I was looking for. I especially appreciated the information about if one is thinking about competing. I almost slept with it under my pillow ) I was surprised that you use “off the shelf” sauces and then add honey. That’s where my question comes in. There are all kinds of honey out there depending on what flowers the bees gather the nectar from. Do you use any special type? (wildflower, orange,clover,Black locust etc.) Thanks again for publishing such a great book.
Best BBQing regards,
Richard

I have the book and smoked a pork but last weekend ,the first I have ever cooked. It was perfect . I injected with your recipe and cooked for nine hours. we are having leftovers tonight.

Hi Bill,

I am halfway through your ebook and I like it. I’ve got a question about one of the rubs that you recommended.  I was about to buy some of the HomeBBQ beef rub when I realized that it contained MSG.

I contacted the company and they said that that was their only product containing MSG. Since I refuse to pay for MSG I was wondering what else you could recommend for a brisket rub.

Thanks,

Todd

Can you give me a good procedure for smoking about a 8-10 lb leg from a wild pig. Should I brine it first? I will be smoking it in an electric smoker that really doesn’t get that hot (200 deg. tops) Please Help!
 
Thanks Travis

Bill-

Thanks for the links.  I am a novice BBQer and am in
the market for a good, reasonably priced, outdoor
grill.  Any resources that might help me?

Thanks,
Gene

Bill-

I live in Kansas City and I can’t seem to find Moore’s Marinade. I found their webiste and will probably order some off there. In the meantime, what would you recommend using as a substitution?

Thanks,

Doug

Thank you very much for your answers, they were much appreciated.  If I may, I have a few more questions for you.

I’ve read that you should burn down your smoke wood to embers before subjecting them to the meat.  Something along the lines of soot being produced and imparting it onto the meat?  I’ve always got my fire going, threw in the smoke wood and away we go!  Am I doing it wrong, or is it more of a personal preference?

I plan on smoking a brisket this weekend (I have a Char-Broil off-seat firebox smoker), and cannot remember if you had said that putting a pan of water in there will help regulate the temperature to some degree? (Maybe it was in one of your newsletters?)

I’ve got two grates in my firebox, is there a preferred level to put the briquettes on?  the lower grate is on the bottom end of my vent and the top grate is on the top end of the vent.

Jason

 I am interested in ordering your book online, but I must have missed the price when I was searching.  Would you mind letting me know the price of your book?Recently, my family and I moved from a sea level location to an elevation of nearly 4,000 feet.  I knew the altitude was affecting the tenderness of my slow-cooked meats,  but didn’t know what to adjust.  I read your article on reducing the temperature and increasing the cooking time.  I am trying out a pork shoulder (in the oven) and wondered just how low can I set my oven for safe cooking?  I am using a meat thermometer, so I am able to make sure the meat achieves safe temperatures.

Thanks for sharing your knowledge!  It has sure been helpful.

Jill