Hello:

     I want to tell you about a great cookbook entitled “Foods of the Southland” by a fellow BBQ enthusiast. They came down from Tennessee a few weeks ago and met me at the Boss Hog Cookoff in Waynesboro, GA. Dave and Betty are two of the nicest people you will ever meet! And I highly recommend that you get yourself a copy of their cookbook today. For all the details, click on the link below…
http://www.bbq-book.com/store/html/foods_of.html
Thanks,

Bill Anderson

Bill,
Thank you for keeping me abreast of what’s happening
in the world of grilling and food services.  I have a
question for you, when using chargoal, as you know the
fire start out very hot once the coals turn white with
visible redness when cooking.  How do you get the
temperature to cook on a medium to level without
burning your food?

Hi Bill:

I have a question…what is the best way to start the wood in a smoker. Some say to use “instant light” briquets and then add the wood when the coals turn white. Some use regular charcoal with a lighter fluid. Finally, I heard that some use wads of paper with regular charcoal and then  add the wood.

What do you recommend for the best fire and the best taste. I do a lot of pulled pork and want to bring it up a notch. I also do a lot of ribs.

Thanks for your help.

Carl