Hello,
Bill I have used your book a couple of time and produced some great ribs, chicken.
My only comments is that there are a lot of other cuts of meats or types of meat that you do not cover in your book and would benefit someone not interested in competition but who likes to cook different types of cuisine in a smoker.
Do you have any suggestion for online recipes?
Thanks
Claude
Ps. I just purchase a stump smoker and I am getting great results with it.
If you are looking for a unique smoke flavor added to your barbecuing, then I highly suggest you try some of these oak wine barrel blocks. These are real wine barrel blocks from the Wine Country in California. You will be amazed at how much of the wine flavor transfers through the smoke to your barbecue imparting a delicious, subtle fruity smoke flavor to your meats. Just soak them in water for 1 hour and then throw them on top of your regular heat source for an added layer of tasty goodness…
Available in our eBay store at www.bbq-book.biz
Bill
Bill: I’m wanting a lazy Q grill. I’ve looked at the Traeger you suggest and it looks really nice but would like something that I can get the smoking woods locally since they are cheaper and easy to get. What do you think about the Cookshack Smokette? Would the electric with some wood chunks above the heating element give similar smoking results? …or do I really need something that will cook with the pellets to get good results? Could you give me some advice? Thanks, jp
Hi Bill,
I bought your book a few weeks back and for the most part have enjoyed reading it. I haven’t tried any of your recipes yet but plan to. I’m a bit disappointed in some of the instruction and was wondering if you could help clarify for me. In most of your instructions for the different types of meats, you don’t give an idea of the amount of wood chips or chunks needed to properly flavor the meat. You do discuss that meat can be oversmoked, but it would be nice to have some specifics. For instance, on the pork butt, you tell us what size piece of meat to use, and how long to cook, but how many wood chunks do you use and for how many hours are you producing smoke? One fist sized chunk every hour for one hour, two, three, more? This will make or break the flavor of the meat. Please help!
Bob