Competition BBQ Secrets

Archive for July, 2007

HI Bill.  I had a question about the paper book.  Does it still have the links like the e-book does.  I realize I would have to type them in instead of just clicking, but I would rather have a paper book so I can read it on the go.  This is a new computer and I do not know when I will have a printer to hook up.  We have a Bar-B-Q business (with a 4ft smoker) so I am excited to read your book.  I have only been smoking for a year so all the help I get is appreciated.  Most people say they love our Bar-B-Q, but I think I can do better (I am a bit of a perfectionist when it comes to cooking).  Well, I’m smoking brisket right now so I guess I better go.  Thanks for your time.                                          Susie

Please help:

How do you keep a charcoal fire going, and burning at
a specific temperature.

Hi. I just opened your book today. My wife got it for my birthday(which is today) I can’t wait to try some of your methods. I bought a 1200 square inch offset smoker for myself. I smoked yesterday and it turned out allright, but would not enter it in any contests though. Thanks a bunch for the book. I have left you positive feedback on Ebay.
Yesterday was a pork smoking day and next week I am doing beef. Just just have to do a brisket!!! Oh Yum!!! Thanks again….Greg

I am almost finished building my own BBQ from some plans I purchased on ebay. I started with an old militery truck gas tank about 30″ in diameter and 5′ long. After I torched  the opening for the lid I noticed quite a bit of rust, the steel is 3/16 thick and I plan on using a wire brush to clean most of it out. Is this a good idea to take the extra time, at least in the top portion of the tank? When I cook in it for the first time, is there any break in proceedure or seasoning of the smoker before I try it for the first time.

hey Bill do you have any good ideas about Texas brisket ?

BILL,

I DON’T AGREE WITH YOU THAT GOOD RIBS “FALL OFF THE BONE”  THOSE ARE OVERCOOKED.

A PROPER RIB HAS TO BE PULLED OFF THE BONE.

THAT IS PART OF THE SENSORY ENJOYMENT OF EATING, JUST LIKE VISUAL EYE APPEAL OF THE FOOD.

FALL OFF THE BONE RIBS AREN’T SOMETHING I  ENJOY.

MOST HAVE BEEN BOILED TO “TENDERIZE” THEM OR TO SPEED UP COOKING.

A PROPERLY COOKE RIB WILL COME OFF THE BONE WITH A MODEST PULL- BUT IF IT FALLS OFF IT IS OVERDONE.

CHEERS, TOM

Hi Bill -

Love the book! I’ve already used the information to cook a few butts -
and they taste like heaven. I have a couple of questions though. Is
there a forum for asking questions about the content? Or are you guys
available for questions via email? Please let me know. Thanks! Chip

 Hi Bill,

Where in Georgia is a source for Certified Angus Beef, or must I order it online? In your book you mention you’re not always able to get it, and I haven’t seen it in my local supermarket.

Best regards,

Richard

I checked the Blog, but didn’t see my questions. They are about brining:

How important is the amount of brine solution you have the butts sitting
in? I know the ratio of salt, sugar, and water is essential – but does
the amount of brine the butts sit in matter?  Your equation comes out to
about 2 gallons of brine to 1 butt. I have a big pot Read the rest of this entry »

Bill,

I’m using a gas grill right now for my smoking. I’d like to get a rig that is more appropriate for smoking and am considering the traeger lil tex and the primo oval. I had a question about the Traeger that I was hoping you could answer. The traeger pellets provide smoke flavor and heat. How do you control smoke time with this system? Do you change the pellet type when you want to stop smoking and just want heat?

Any thoughts you had on ceramic vs the traeger would also be welcome.

thanks

John