Competition BBQ Secrets

Archive for August, 2008

Mr. Anderson my name is Carrie turner my boyfriend and I just started doing competition bbq ! Is skin less bbq chicken a good or bad thing ? One of many questions ! ! Thanks killer cooking Huntsville Alabama

Bill,
I live in Marietta GA and did not know about the BBQ contest in Kennesaw. It would be nice if you posted a schedule of events in your news letter. Your information is always after the fact.
Thank You.
Tom

Hello:

I just recently purchased a new Cookshack Fast Eddy FEC100 to use in BBQ competitions. I used it for the first time last weekend and did pretty good – a 3rd place in brisket and 4th in chicken. It’s the only smoker I know of that has consistent temperature control, no extreme hot or cold spots, is an easy to operate pellet smoker, and has lots of space. I liked it so much, I became a dealer. For all the specs on this fantastic smoker, visit www.bbq-book.biz

Thanks,
Bill Anderson

I had to say thanks Bill because I bought your book a couple of months ago and it WORKED!! I borrowed a friend’s smoker, got to test cook on it once before our competition and then the following weekend we threw our hat into the rib category with not a prayer in the world and got 3rd out of 24 teams. There were a few fuming that this chick who had never cooked ribs before placed third and I could not even believe it

I am addicted now – thanks for all the great tips. We beginners really do appreciate it!!!!

Happy BBQing,
Melissa

Bill Anderson,

How can you profess to be an expert BBQ cook selling a book called Competition BBQ Secrets when you have only cooked a few contests and then not even placed in the top 10?

Dan

Bill,

I was very disappointed in your latest newsletter. One of my problems is controlling the temperature in my smoker so I was excited to see the headline. I had expected to see tips as you normally have.

However, all I really saw was a commercial for the smokers that you sell. I have your book and have enjoyed your newsletters, but this newletter was an insult. Please do not disguise your sales pitch next time.

Thanks
Pop

Hi Bill,

I really look forward to your monthly newsletter. I’m curious about the pellet smoker. I have a hard time with the pellet thing. I live in orchard country and get my wood pretty cheap and use no gas, just wood. I can see where the pellets would cut down on the labor and be more consistent on the heat but I am concerned about the cost. Cookshack wants $20/ 20 #s of pellets plus freight. If I buy one of these smokers and need to run it for 24 hours what is the fuel burn? If the pellet hopper only holds 20# will that run this cooker for 24 hours?

I’m also curious about the trailer. I couldn’t find a trailer option on their website. Also, if you are mobile, what about power? I wonder how long the smoker would work off of a car battery with a small converter.

One other question is the smoke ring. Several years ago I bought one of the Smokin-Tex smokers. I’ve never been able to get a smoke ring using that smoker. I do get a ring when using my Brinkman firing with wood which requires constant monitoring, and I’ll admit is really a pain.

Thanks for the info,

Richard McGaughey

P.S. I’m read y for a good smoker, and I don’t mind spending the money but there are so many choices.

Hi Bill!
 
Do you have any tips for using an electric smoker?  I don’t seem to be getting the full smoke flavor.  Is that because an actual flame is missing with the electric heat source?  My wood chips become charred, but not ashes.  Thoughts or tips are appreciated!
 
Thanks,
Korey

Hello Bill:

I purchased your book about a year ago but forgot to sign up for the newsletter my mistake. I have about 20 bbq books in my collection and would like to add 20 more but my wife would kill me. I built my own smoker from a large propane tank and I own two Weber bullets. I tried your recipes on ribs and took 5^th in a state championship, you talk I listen. I also tried the brisket recipe and really enjoyed it. I have books and cd’s from big name cooks, but your book really comes down on the level that beginners can understand and that leads to my next question. In October I will be going to a bbq contest within my company and I will be going up against some great bbq cooks and could use some help. I saw and printed but lost, an article were you spiced up the marinade for a contest and it sounded very good. If you remember drop me a line or any other ideas without giving out your secrets. Thanks for a great book and newsletters.                                                                                                                                                                                                 Bill.

Hey Bill,

I just purchased your on-line book and after reading through it, I have
a couple of questions.

1.  The pork butt chapter does not mention adding any wood to apply
smoke.  Was this intentional?  If not, what type of wood do you add and
how long do you apply the smoke?

2.  Actually, same question for turkey chapter.  The is no mention of
adding any wood to apply smoke.

Thanks,
Darren