Hello Bill,
Thank you for your email. Just a quick word to let you know that I have downloaded a copy of your “Competition BBQ Secrets”, and I think that it is terrific, great hints, and the photos certainly look delicious! Summer-time is on it’s way here in New Zealand, and I can’t wait to haul out our BBQ and put your excellent information into practice!
Thank you very much for sharing your secrets.
Warm regards,
Jenni C. (Auckland, New Zealand)
hey bill,
do you have any info on smoking up a juicy turkey. I know that i need to brine it, but what temp should i smoke it and how long should i smoke it before i just cover it and let it cook? I also want to say that i was able to make some fabulous st louis ribs with your help.
…………William R
Hi Bill,
I just love your book. I learned a lot.
I am 78 yraes old and live in a high-rise for the elder.I just cook for my friends on a gas grill, and I make fantastic ribs, brisket, and chickens. I adaptted your techniques into my cooking. Thanks a lot!
Dick
Would you please contact me as soon as possible? I am having trouble getting crispy skin on my bbq chicken. The skin has been rubbery and I am looking for a solution.
Thank you,
Tee Wayne
Bill:
Glad to get your reminder about your news letter and enjoyed reading your book.
Hope you have time for a couple of dumb questions from a newbie.
I bought a LANDMANN smoker at Sam’s , I am including a photo so you can get an idea of what I’m working with. The firebox is 19” x 16”x 16” and the smoker is 19” x 31” x 16”. The smoker has 2 racks, 1 of which is adjustable up and down (the lower one) with a
Crank and pulley system. Continue reading
My apartment complex will not allow me to have a smoker grill. What type of grill should I purchase a gas or electric? Do you have one particular that stands out?
Bill, I’m cooking for an outdoor Art festival this weekend for the 1st time officially. 80 lbs butts the day before (125 5 oz servings assuming 50% yeild) and 180 5 oz fresh bratwurst the day of the event. Total 300 meals w/ pickle / chips. The attendance at the gate last year was almost 2000 people and the event is one day 10am – 4pm. Is this a good starting point to make I don’t have too much or too little food?
Bill I’ve searched and searched for a smoker that would run with out me baby sitting it, no electric, no propane, I’ve had them both. The name brand cookers were just to exspensive ($2000 and up). I came across the Ugly drum smoker, found info on other BBQ forums. What a smoker, I can cook 14 hrs plus on 9lbs of charcoal and a few chuncks of wood. If people want simple, cheap, long burn time and easy to operate, buy or make an Ugly drum smoker, you won’t regret it.
In the recent Kansas City Bullsheet in the story of the Polish Smokehouse they talked about Alder being a great wood. I usually use fruit trees, maple and oak. Am I missing something with the Alder?
Scott
Dear Bill, I bought your book awhile back and I was panning through the old monthly emails and came across the $7 rubbery chicken one. Is the “secret sauce” for the skin in the book? I read the book on chicken and could not tell if it was.
Sincerely,
Scott