Bill;
I have purchased your book and love it. Your tips about temperature reading I think will help me to be more successful smoking my ribs. I think I have been smoking them at to low of a temperature which makes them tough. My goal is to make them fall off the bone tender? Are there any other suggestions you might have to help me? I have a Bar-B-Chef offset smoker. I have also tried posting on your blog but cannot figure out my username or password?
Thanks for you help,
Damon

I just got a new traeger grill and was wondering what temperature (ie. smoke, med, or 225 degrees) most people use?  Do you start with “smoke” for a certain period of time and then change to 225 degrees or do you use “smoke” for the entire time even though the temperature is only ~180 degrees.  I am planning on using the 3-1-1 method (2 hours, flip for 1 hour, foil for 1 hour, finish for 1 hour).  Any help on this would be appreciated as I am hoping to do some ribs this weekend.  Thanks.

 Brian (Salt Lake City, UT)

Bill,
Thank you for your book and your suggestion of the Maverick ET-73.  I
appreciate the time you take to answer questions.
My question is this – i own a weber 22 1/2″ kettle.  Should i (a) run
the probe wire under the lid of the kettle, (b) run the probe wire down
through the lid damper, or (c) drill a hole in the side of the kettle at
the grate level and insert the thermometer there.
Thanks for your time…
Michael

Bill,
Can you help me out?? I just received a call from the Terrell, Texas High School Band and they want me to prepare brisket for about 400 people. I have never tried to fix that many briskets.
How many will I need to cook, can you give me any other ideas.
Larry

Bill,
I really enjoy your book and the more ‘technical’
approach to cookoffs.  Some good tips and very well
explained.
One comment – I can not swear that it helps and
certainly not a ‘technical’ tip.  This was explained
to me by an old guy once – a cow always gets up with
it’s right foot 1st. So the right brisket is tougher.
Take care and thanks again for the book.
Dave
Texas-Que-Step

Cold weather does not deter me from using my smoker, Nebraska has cold weather.
I went to a rental and moving supply business and bought an old furniture packing pad for one dollar. I cut a hole to facilitate the temperature probe and smoke stack pipe. This keeps the  heat in the smoker and allows for better control of the temperature.
Gordon

Hi Bill,
I have a problem getting chicken skin crisp.  I use thighs in competition.  The put it on the grill for a couple of minutes never works.  Have any secrets?
Jeff

Bill,
Bravo on the project example this month!  In a day where BBQ recipes are a dime a dozen, actual cooking methods are worth their weight in gold…especially those that are about methods we may not be used to, like ’cueing in the cold or using a full rack instead of a trimmed rack (St. Louis cut).  Keep up the good work!
Steve
The Yankee Gator
Bloomington, IL

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You can read it at www.thebarbecue.net

Howdy,
Do you know of a good resource to see the upcoming BBQ events?  I live in FL and would love to attend some.
Thanks
-mike

Bill,

 I purchased your book and was so excited to learn how to smoke ribs like a pro. I have a water smoker that I used to cook two racks of spareribs. I followed your instructions to the tee, and I ended up with ribs that were dry. You can imaginge my disappointment after spending 5 hours during the process. I would be really interested in any comments you have. Thanks.

 Art