Hello:
I have been very busy with school, so I have not been able to post much.  I wanted to let you know about my brisket cook.  It took about 10 hours to come up to temp.  it was 45* and rainy the whole day, so I was happy with the cook time.  I was not able to serve it at the party I cooked at (rain and cold, and dark, and the people never chipped in the 5 bucks a plate they agreed to.), so I foiled it up and took it home for re-heat the next day.  I chopped the whole thing and served with toasted Italian bread. Holy cow was that good.  My friends have proclaimed me hero.  I see what you mean about “trim the fat later”.  There seemed to be a huge puck of fat right in the middle of the point.  Also, I have been getting some unique flavors cooking with maple wood.  I don’t have access to as much hickory as you guys.  I used a lot of oak, apple, and maple for the cook.  I just wanted to let you know that my first brisket was awesome.
Thank you very much for all of your help with my many questions.  I wish I could re-pay you one day.  I consider you a good friend, and whenever people ask me about my cooking style, I always give you the credit.
Enjoy your holiday weekend.
It’s 33* here right now L
Thanks,
Jeff

Hello,
my name is Alex and I am from Munic in Germany. I bought a  nice BBQ-Grill  last week and got very disappointed by the result of my first Ribs.
For the first firering I used coals  but i didn’t get the real heat on so I used normal wood and it worked out. I did  the same today but after 1.5 hours of bbqing the ribs tasted all the same and very smoked. I mean too smoked cause we really couldnt find out which ribs had  which rub on ….  So I am so dissapointed and even worse my wife is having a go on me because I insited on buying the BBQ-Grill ….. and the taste was horrible  so there you go with my troubles…How can I handle all these things
So I really need help and my other question is do you send your book also the Europe- Germany?
Thank’s very much for your help and sorry for the typing and or language errors ….and hopefully you can help me..
Thanks very much and all the best from Munic

Alex

I use 3 texas and 1 lil tex in comp, after finding out the hard way about room as I said I am a dealer for Traeger… I love the lil tex for chicken and put ribs in another and 1 shoulder  and 1 brisket in the other 2.  I start the briskets together  then move one when I start the soulder.
I just took on a dealership for the fast eddies smokers, Tried it at the last imperial beach cook off.  I feel they hold temp well and better than the traegrs, I not to sure of taste yet..
I do get more sleep than the stick burners.. my complaint to them is their doors opening and closing wake me up. The fast Eddies must be popular as I sold 4 this week to 1 traeger..
any questions on the traeger I be happy to help, you did a good job on your book,

Thanks Larry

BILL;

    DOUG JENKIN HERE, WHAT MAKES YOU THINK I KNEW WHAT AN E-BOOK WAS?

I ONLY RECENTLY FIGURED OUT HOW TO TURN THE DAM COMPUTER ON. I’LL TELL YOU WHAT THOUGH, NO JOKE, THAT BOOK IS WHAT I NEEDED. I STARTED WITH A TINY GAS MAKE BELIEVE SMOKER AND BILL & CHERYL JAMISON”S BOOK ”SMOKE & SPICE”.

I STILL USE THAT BOOK, I WORE OUT TWO COPIES. I NEEDED SOME HELP FOR A LONG TIME, YOU CAN ONLY GET SO LUCKY BY YOURSELF. MY TWO DAUGHTERS TOOK ME TO LYNCHBURG LAST MONTH, I THOUGHT I DIED AND WENT TO HEAVEN. I TOOK TWO RACKS OF DON SOLAR’S RIBS BACK TO THE ROOM, I HEATED THEM UP 5:30 AM NEXT MORNING & ATE THEM. I NEVER ATE MY OWN AT 5:30. I TOOK A CHANCE AND WENT BACK TO THE TOWN SQUARE SUNDAY MORNING, I CAUGHT THE MAN PACKING UP. AFTER COMPLIMENTING HIM I TOLD HIM I KNEW WHY I COULDN’T MAKE RIB EQUAL, I DID NOT HAVE THE SAME MEAT. I NEVER HEARD OF ST. LOUIS CUT, HE EXPLAINED. WITH YOUR BOOK I MAY NEVER START IN THE CONTESTS, BUT, I BET YOU I MAKE MY FRIENDS & FAMILY REAL HAPPY

                                                          THANKS DOUG

Thanks
I am a begineer so I am looking for advise.
I only cook for my family and a few friends. I am looking for a new
cooker/smoker for 6-8 people
I also am looking for cookbooks that will help me improve.
Do you have any recommendations?

Bill…. I just need to find out where these cook-off’s are….  Do you have a print-out or something I can look up on where to go with  my new pit and my new receipts????…..  Thanks  Michael

Hi Bill,

Thanks very very much for your BBQ book, and the fantastic serves. Be sure next time I need something special and you have it in your list I will not hesitate to order from you.

In South Africa the in thing has always been the normal bbq, over coals or charcoal, but very little about your smoking. I am very interested in trying to establish your type of smoking here, but no real suitable smokers as you describe in your book seem to be available here. As a retired engineer with little money and plenty of time, and access to a complete steel fabrication shop, how about a couple of dimensioned drawings for the building of something like the first sketch in your excellent BBQ Book ?

Hope to hear from you soon, and blame you for one sleepless night and red bleary eyes reading your interesting book!!!!!!!!!!!!!!!!

Thanks again,

Jan

Well I’ll be!   After three years of cook-offs, one trophy here, one trophy there.  I bought your book, I read the dang thing at least five times.  This past week-end, the Family Tradition cookers took reserve grand champs for the first time.  IBCA cook in Willis Texas, 2^nd chicken, 3^rd ribs (highest ever), 9^th in brisket.  I look forward to your next email and any new books and recipes.  Thanks a bunch.  
Erik

Hello Guys,
Recently found your website, got on your email list and noticed you are using a Lang.
I am looking for a large size smoker. Could you comment on your lang as compared to others like the

Howdy Bill .                                                                                                                  
You bet your pork butts i have your book.Love it !!! It’s packed with great cooking tips.We will be buying more for holiday gifts soon.My good friend in Galveston Texas has your book and has been cooking in the same cook off( Galveston co. Fair and rodeo) for the last 5 or 6 years.Before this years cook off he got your book.Well he had never placed before in this cook off. This year he done better. 2nd place in chicken ! Well i will say THANK’S for him.Well 2nd is not bad in a normal cook off but in this cook off there was 265 teams. GO Chester !!! Thats not all. Next cook off was Houston BBQ cook off .He placed 7th in brisket out of about 350 teams.I think we have competition boy’s!! Well thats just a little Testimonial of a friend of mine and how your book can
help all of us small time and big time. Thanks Bill again for tips from your book.Im heading for one more BBQ cook off this year 11/17-18 in Round rock Texas it is a IBCA cook off so we will let ya know how we do.
Talk later                                                                          
                                          Alan  Pit Crew BBQ Team