Monthly Archives: November 2008

BBQ fire management

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1

I have read alot of the reviews of your book and seriously considering buying it, but i have a couple of questions do you cover much on starting fire for the smoker, i recently got a smoker on trailer and wondering what the heating source should be if its charcoal, lump charcoal or wood. Also I live in NW MN and wondering if you have anything about cold weather smoking. Right now its 25 degrees and debating it i can get it hot enought to use during the winter. Hopefully your book covers these topics and i will soon be purchasing a copy.

Thanks
Mark

Vertical smoker temperature control

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1
Hello.
 
I have your book and learned a lot.  I have a question about my smoker.  I have a vertical smoker and have trouble keeping the temperature around 200.  If I have a water pan in, the temperature drops to 140 and I can’t raise it.  If I take the water pan out, the temperature goes up to 225 but I have to keep the fire very hot and my ribs get  burned on the bottom. Any suggestions? Please!!!!!
 
Thank you.
Tatyana

Rubbery chicken skin

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1

I bought your article on bite-through chicken skin, and darn if it
didn’t work! Earlier this year, my chicken got 5th of 40 at the West
Coast Championships with rubber skin. Of course the exact same chicken
got 35th of 40 at Clovis a month later, but that’s competition BBQ.

Anyway, I expect to take a few walks in chicken next year – and I hate
cooking chicken.
Thanks for sharing. I’m gonna get the rest of the book.