Competition BBQ Secrets

Archive for October 29th, 2009

I thought I would drop you a email and say thank you for the great BBQ book. I put it right to good use. It complimented my catering business so much. Thanks so much.

Sincerely,
Exe. Chef Rob G.

Bill,
I use a large electric smoker (Sam’s Club Masterbuilt) and have had many a great meal using it, but the past 2 times I’ve cooked a whole pork shoulder the internal temperature seems to hit a flat spot at 165. I put the temperature gauge in at the beginning & just leave it in. I have not had this happen until the last 2 times, I cook at 215-225, and have been forced to raise the temp. to try & get up to the 190 range. I have tried 3 different gauges, so I doubt that is the problem. Any thoughts?

Thanks,
Gil