Thanks, just finished the book. OUTSTANDING. 
I looked at the Traeger grill and wonder if you ever “tasted” the food off this grill.
A while back I bought a Bradley smoker, which uses a sawdust disc that gets shoved out on a hot metal plate and smokes.
Well, the food tastes like crap, as you mentioned in your book, this is the nasty smolder taste, not burning wood, smoke. 
IS THE TRAEGER the same type of flavor?
Maybe not, since they actually set their wood pellets on fire….but I always worry about not using really wood. 
Stewart

What is the consensus on leaving the bark on or removing it befor cooking?

Bill can you tell me how to get my charcoal just right for barbequeing on the back yard grill?
Thanks
Ron 

Bill, thanks for the book its been a great help.  I ve got a question , weve been try to cook a beef brisket but we are trouble.  The size of the brisket weve been trying is 6 to 8 pds, its still coming out really dry and tough. We have a event in 2 weeks, is there anything you could suggest to help.. Oh yea the Au Jus sauce is great by the way

ok This is coming a little late, but how many bbq reciepts are in this book. I have a green egg and love to smoke, but I feel like my bbq is average. Hope this helps Rick

- rikcyb

Bill, Love your book. But I have two questions. How do
you keep the mustard from curdling and how do you
thicken a sauce up. We have tried the mustard sauce
twice now and it always has little chunks of mustard.
Thank you Joe David

Thanks for the book guys. The first contest I entered after reading your book I took 1st in ribs. Are there going to be a book 2 ? Or some updates for your favorite customers (lmao).
look forward to hearing from you,
                                                    Thanks, KC

Hi Bill,
I love your ebook and have smoked my 6th pork butt on
propane with wood chips.
Are there any bbq grills in the $500 neighborhood that
use wood you can recommend?  I want to try my hand at
real fire
When I get around to a pellet grill I will buy the
Traeger off your website link.   I don’t want to
overspend on a wood grill as I think I may end up with
a pellet.
thanks,
-Daryl

Bill,
Would you mind answering a coupe quick questions?
-do you apply a binder to brisket before a rub?
-when you foil your ribs, do you individually wrap
each rack? or put several in a foil pan and cover.
Thanks!
Dave