Competition BBQ Secrets

Archive for January 10th, 2008

Bill,

I purchased your bbq secrets online last week and made a killer batch of pork ribs last weekend (I had marinated them overnight in italian dressing prior to downloading your book and they came out great). I use a 40″ Masterbuilt electric smoker and they came out perfect using your cooking time, temp and dry rub. I have a few questions:

Would you recommend using the water pan every time when smoking?
Would you recommend soaking wook chips or using dry?
What is your ratio of apple juice, worcestershire and soy sauce for your pork butt injection?

Thanks for taking my smoking to the next level,
Griff

I have a question about my smoking techniques that i was hoping you could help me with. I use pecan wood for everything. I don’t get that sweet flavor everyone is talking about. When i smoke my briskets, it sometimes gets this taste that numbs your mouth. kinda like a novacaine reaction in your mouth.. can you tell me why this happens, am i doing something wrong, is there a way to clean my smoker and get it to where it will taste better in my meat.. please help if you can, you are of course the bbq expert, that is why i have subscribed to your monthly letter. all of your tip have been great. any tips you can give me on this situation would be greatly appreciated!!!

Sam