Thanks for the great article.
You guys have ruined my life. I smoke ribs according to your book, and now I have people asking me to cook for special ocassions. My problem is I can only smoke three racks at a time. I use a charcoal grill that the cooking surface is 24×30.
Just like the book, I take the whole 6 hours. When you take a bite the bone is clean.The smoke ring is perfect.
You guys are awesome. Thanks again for the article.
Ray

You can access the June Newsletter at www.bbqsuccess.com

Hi Bill
I have purchased your e book and another youi recomented.
 I know you like the Lang but do you know anything about this smoker  best texas bbq smokers   http://www.tx-bbq-smokers.com/

thanks tom

Hello Bill,  Smoked two 6 lb brisket one came out very dry , the other one came out  very very dry.
Both had a good smoke ring. I smoked them about 7hrs at 225 degrees. That’s too long 
I have smoked a 12lb brisket last year that was about 9 hrs. same temp. 225 and every thing was perfect nice juicey
This is the first time I marinated them with  alittle soy aged vingar and some Worcester sauce
I smoked with a hickory, cherry apple and oak. So what did I do wrong.
Thank, You !
Richard

Hello Bill, What  is better for pulled pork the shoulder or the butt  ?
Thank, You !
Richard

Mr. Bill, I went ahead and emailed your brother in-law and I haven’t gotten a response.  Really need your help.  Hook me up Bill……thanks again

Need Fix Down In The Rio Grande Valley

Hello Bill ,  I was wondering if you have to use a brine when smoking a turkey ?
Thank, You !  
Richard

How long do I let it dry for? Maple ranges from 2″ to 8″ in diameter so I know to split up and wait a year, but the crabapple I separated the trunk which ranges from 2″ to 4″ in diameter which I am going to cut into 3-4″ chunks, and the branches which range from 1/2″ to 2″ in diameter..hoping to get some use from the branches this year..any chance of that in your opinion? Stored in my garage by the window for sunlight to hopefully help the process….let me know, thanks and your book I brief over before every BBQ!!!

Bill, having trouble finding good barbecue in Savannah. I only visit occasionaly, so my searching is limited. Really liked Vandy’s (downtown) in Statesboro. Old Charlie Pierce can turn out some good Que.

 Where do you suggest I try in Savannah?

Thanks
John

Bill, Laura & Lee,

I have my copy!   I read it all the way through, then went back and highlighted information that really ‘grabbed’ me, then went back and underlined the important instructions/suggestions.  It’s fantastic.  My kids, grand-kids and great-grand-kids are going to think I’m a guru.
I’m sure the other  books y’all suggested are informative, but I’m going to try your recipes and instructions first, before I try any others.
The how-to’s are straight forward, but the price of ‘how-to prepare and smoke a brisket’ alone are worth the price.
Thanks again for getting this 72yrs young person excited.    Pappy
PS: I researched many grills before I bought your book.   Your instructions are for the smoker you have now, not an electric, vertical ‘wet smoker’  (Masterbuilt.)  I’m just having trouble trying to convert y’alls instructions to this type of ’wet heat’ smoker.   How would experts like y’all, smoke a brisket in a vertical ‘wet heat’ smoker.   If any of you have any suggestions, I sure would appreciate them.  THANKS SO MUCH FOR THE MANUAL !

Dear Bill
I purchased your book a few years ago and I’m sure it has changed over the years. A friend told me about it some years back and I have worn out the pages in the past 5 years. My friend John Campbell ordered it for me and I can’t say enough about it. I just became computerized and would like to get registered so I can get around the site.
 I built my own BBQ/smoker that you just can’t believe. I built it from a three door file cabinet and everyone goes crazy over what I cook in it. I wish I could give you a picture of it and some dimensions. I can tell you that I’m a new one with some great changes that will improve it and make it much better. After a block party, everyone requests that I cook something for their party. I use a rub and sauce from your book. They all think it’s my own recipe.
Thanks Bill,
Dale