Hi Bill,
I wrote you a few weeks ago asking if you knew, if Ben Lang was still in business? Don’t know if you remember or not. Well, I did purchase a Lang 60. I have used it twice and found the temp. gauge at the top and the grate temp. is about 50 degrees different. I do know that you used the Lang for some time. Did this present a problem for you as long as you used the Lang?
 I did notice also the temp. was different about 50 degrees from the fire box end to the opposite end. Did you have this problem? Don’t get me wrong, I do like the product.. Every pit and smoker has it’s own character. I am just still learning this one. I will be using it for Thanksgiving and on Sat morning. Will be cooking for my daughter’s wedding party. Any suggestions or comments would be greatly appreciated.
Thanks for your help
Mark

Bill,…I’m definitely interested in this product…However, please allow me to ask a question. Do I have to purchase an expensive, fancy grill to utilize your recommendations from the book???….What type of grill do you recommend for use if I plan to only cook for 4-12 people in my local backyard??….Thanks for the help!!!…..Mike

I purchased and downloaded your e book…Competition BBQ Secrets…great information.
I need some help…
A couple of buddies and I are going to have a little BBQ showdown over thanksgiving weekend…I’ve decided to have a whole hog butchered but keep half to smoke on my smoker.
I need some guidance on cooking time and temp.
The hog will be about 125 to 150 lbs on the hoof…Were going to have half the hog processed to allow us to smoke the usual items, shoulder, ribs, ect.
The other half were going to cook whole but with the back leg removed to allow us to make it fit on my Brinkman Smoker…It’s larger than your run of the mill smoker but not HUGE. 

The whole half should weigh in about 45 to 50 lbs.
I’m thinking 8 to 10 hours at 250 to 275???
To flip or not to flip???
Mop or not to mop???
Rub is a no brainer.
Skin will be removed.
Should it be allowed to sit wrapped in plastic after cooking similar to shoulder and brisket?
If the half a hog is starter in the morning 6 to 7 am…Can it be done and ready to pull/pick by 6 or 7 pm that night?
Failure it not an option…My BBQ reputation is at stake here!
I’ve read a lot of information on the internet and in various cook books…I think I’m ready and it should turn out ok. I just need a little reassurance.
Chris, Phyllis, Ethan, Olivia, Jackson, & Teddy

Bill I live in hamlin N.Y. is this book as good as they say. I just started smoking bbq a year ago but would like to learn more the books i have just does not give me the right info. I would like to con-peat in  bbq competitions    Thanks  Jay ( butthutt bbq )

Hi Bill – First off I just want to tell you how much I enjoy your book.  It’s extremely well written and informative…a great job all around and you are to be congratulated.  I noticed on your blog that you mentioned that you are now using a Traeger yourself.  I have always smoked using my Backwoods smoker and just bought the Traeger “Texas” model a couple of weeks back.  I had the digital board installed Continue reading →

Can you help me.  Everytime I cook my brisket it is coming out dry and tough.  I continually baste it with apple juice and water.  Am I cooking it at too high a temperature, too long, not long enough?
David

Just a reminder that we have some great instructions on how to smoke a turkey at www.bbq-smoked-turkey.com – you are going to smoke your Thanksgiving turkey, aren’t you?

And these BBQ tools are great for any BBQ enthusiast…
Maverick Remote Digital Dual Probe Thermometer
Maverick Instant Read Pocket Meat Thermometer
Maverick Clip On LED Grill Light for many hours of bright light

All these are available in our eBay Store at www.bbq-book.biz

They make great Christmas presents too!

Have a Happy BBQ Turkey Thanksgiving!
Bill Anderson

Bill,
I am going to cook a turkey this weekend. My smoker will only go up to 275 (electric). My bird is a little over 13 lbs. Anything different on the cooking instructions/time or just check my thermometer.
Great book.
Tom

 just wanted to let you know what I bought your book a couple of weeks ago and we did a competition on November 9/10. We placed 4th in Wings, 2nd in shoulder/bb, and 3rd in From the Water Category. We used your book to the letter. Word for word, step by step. Thank you. Please call me if you can so that I can talk more with you about your bbq techniques. My number is 706 xxxxxx and I live in the Augusta GA area. Thanks.. Buster

I realy appreciate the book , i have learn so much in such little time
, I lived in Germany for years , and an old Bavarian taught me how to
cold smoke meat , but the system you have is unsurpassed.We would
smoke meat for 8 weeks with saw dust from nut trees , it was realy
good when it came out the smoke house . But what you have here in the
book is a lot quicker and more taster and tender. All i can Say Is
Thanks for the BBQ Book , I love it . i hope we get to meet one day !
God Bless yall.
–
In God We Trust,!!