Competition BBQ Secrets

Archive for March, 2008

 One of the BBQ contest I cook in tags your entry, so that makes it hard to half your chicken. Any tips on smoking chicken whole or doing the beer can thing?
Thanks,
Mike

Bill
Greetings. Thank you for your book. Ii is very useful. What is permissible in compétition to re-start your fire, in case it goes out?

Best Regards,
Jorge

Your recipie instructs to make Au Jus per instructions on package but to use beef broth instead or water.  Are the two cans of beef broth in your recepie in addition to the broth replacing the water??  Thanks!  great book!

JD

Three more questions and I think I’m done.  I’ve been
very pleased with your book.  I’ve made some great
stuff on my HomeDepot el-cheapo offset smoker.
1.  I’d like to get a bteer unit and possibly compete.
 I like the Lang 60 due to the indirect heat and the
heat shield.  Is that unit an OK size for competition,
but mostly home smoking?
2.  Approximately how much lump charcoal per hour does
it take to keep it up to temperature (say 250F) on an
average 75 degree day?  I don’t want to go broke
keeping it hot.
3.  How do you cook multiple meats like chicken and
pork when the cooking temperatures vary (more than 1
smoker)?
Thanks again.
Charles

Help!  My son wants me to smoke some pheasants.  Any instructions?  Nothing in the book tells me how.  What about rub, etc.  Thanks Howard

Does your book include anything on smoking Salmon or fish
Ken

Hello,
Can you tell me if this thermometer only display degrees fahrenheit or also degrees Celsius.
- twan4161

Purchased today.  Great info.  Just two quick
questions:
1.  In the brine section you talk about the various
meats, but in your details on how to cook each type of
meat, the only time brining is mentioned is in the
pork butt section.  Would you mind clarifying?
2.  If a marinade is going to be used, do you also use
a brine, or if I use one I shouldn’t need/use the
other?  If you use both, which one comes first, etc.?
Thanks,
Charles 

Hey Bill! I have a question concerning the juices that are collected when I put he ribs in the foil for the hour. There seems to be a significant amount of juice that accumulates when in the foil, and am wondering if this is normal, and what to do with it. (If anything. )

I did not see in your book what kind of wood you recommend for pork butts. I am firing up the BBQ at Odark thirty tomorrow morning. Your suggestion would be appreciated. Thanks.