Competition BBQ Secrets

Archive for September, 2007

Admitedly, it’s my first smoker but everything turns out great.  Actually, I followed a very good tutorial on www.wiviott.com , and I followed it to the letter.  I also purchased a few books like yours and This is my first full season of smoking and generally learning more about bbq and I’m loving it.  In your opinion, is the Charbroil Silver a better smoker than the Weber?  The reason I ask is b/c the Charbroil is actually cheaper than the Weber.  Also, generally, do you have an opinion on vertical vs. horizontal smokers?  I hope I’m not taking too much of your time but this stuff just gets me going. 

Hi Bill

Got the monthly email concerning the purchase of smokers and read the review of the Char-Broil Silver smoker. I’ve had one of these for years. I bought mine back when it was a New Braunfels Silver smoker. There are a few tricks that one can do to increase the smoking experience that I thought I would share.. Read the rest of this entry »

hi bill

I had this type of smoker and did not like it. I could not get my cooking chamber temp up past 160 degrees, no matter how much heat I had in the fire box. I had so much heat in the fire box that i peeled all the paint of the outside of the fire box. I had all the vents open to. What did i do wrong. Do you think the temp gauge does not work properly?

Michael

Bill,
 
My Ribs and Hams are known up and down the street where we live and at one time when I was teaching I did Pork Ribs for the whole Faculty where I used to teach and had my sauce stole, and once no ribs left for the cook. Well I guess that’s a compliment, Read the rest of this entry »

Thanks Bill for the email info. And Thanks Also for the Information
you Wrote About our Lang Model 60.. You have some great information
(content) available on you site .. It $hould take you very far.
Best Regards,
 Ben Lang

Bill,
When cooking Pork Shoulders of about 16 lbs in competition how much time should one allow to have good judgeable meat if cooking between 230 and 250 degrees?  If using 1.5 hrs per pound (24 hrs)  seems like too long.
Dale

Bill in your review of the Lang smoker you said to leave the damper 100% open all the time.  I have a Lange smoker and do not understand why you say this.  Ben originally told me to leave it open when starting the fire and then turn it to 25-40% to control the temp.  I also find by setting the damper to just under the air intake it holds the smoke longer, uses less wood and still holds the temp.   I am very open to what you have to share with me to help improve my process.

Thank you Charles

Bluffton, SC.

Hi Bill:

I have a quick for ya ??? Planning to smoke Pork Shoulders.

Looking to do a 4 oz. Sandwich, Do you think 8 – 8 lb. Pork Shoulders will be OK ?

I was thinking I would loose 2 lbs. in the cooking process, 4 oz.,into 6 lbs. would yield 24 sandwiches, 8 Pork Shoulders x 24 = 196 Sandwiches….????

Thanks for your help,,,this is my first catering job.

Bob K.

Bill,
Thanks for the informative newsletters.  I just read this one and I like that you actually bought the CharBroil Silver and gave it a go to test it out.  Nice review too.

Question though:  No review of the Weber Smoker?  I actually don’t really need one; I own one and I love it.  I’m amazed every time I use it.  Seeing that the subject of this newsletter was a review of various smokers, i was just surprised that you didn’t review the Weber. 

I bought a Charbroil smoker at Lowes except it has double doors and a metal shelf plus a water pan that mounts at the top between the two doors. It listed for 179.00, it had a dent and some nicks on it, I bought it for 117.00. We did some chicken on it last week and it held steady temp and is very heavy. No temp gauges. I used charcoal and wood.