Competition BBQ Secrets

Archive for June 24th, 2009

My wife Peggy Johnson ordered your book for me as a father’s day gift. I had always cooked on a gas grill at home and a charcoal grill when we are at the lake. I found a smoker (Vision VCS) at Lowes last Christmas marked down from $249.00 to $65.00. So I bought it and ruined ribs because I could not control my heat, it kept getting to hot. So I went back to my gas grill. I decided to try the smoker again but this time I played with it with no meat and worked on maintaining temp. I still have a problem keeping my temp. low enough, it goes up to 300 at times. I am using Kingsford charcoal and soaked hickory chunks. I read your book and smoked some baby back ribs for father’s day and they were excellent. I have just ordered the Maverick smoker thermometer.

Thanks for the great book,
Sammy

For 10 years now, I and a couple friends rent a big smoker and cook for 400-500 of our closest friends (neighborhood 4th of July party). We will prepare 220 – 250 pounds of brisket, 300 sausages for the event.

Folks love the brisket and every year we are asked if/ how they can purchase extra and save it for a later time. Any tips on freezing and reheating smoked brisket?

Thanks
Mike H

p.s. We got your book over the winter and are excited to apply what we learned to this years event!