Hello Bill,
I just ordered your book on BBQ Secrets. I don’t have a smoker yet and can’t really afford a Lang model 60. What do you recommend for a starter smoker? Would I be better off to go ahead and find the money for the model 60 to start with?
Best Regards,
Charlie
Hi Bill,
I was wondering if you could offer some advice. I have only been smoking for ~1 year and having trouble with pork roast. I smoke it at 225F and bring it up to an internal meat temperature of 180F, but it never gets very tender. I end up having to cut the meat into slices, as it does not fall apart. Any thoughts?
Thanks for your help and the great newsletter information
Korey
Bill, your great letter on Traeger encouraged me to buy one last week. It.s the best thing since sliced bread. They should sponser you, Putting their logo on your sign should be worth eveh more than the cost of meat. My Traeger dealer is pretty strong and I’ll ask him to help if approve. This could also be a good outlet for your book. Sell them enough to give a book away with each new grill with your personal supplement designed for the Traeger, Have you figured a way to do steaks on the Lil; Tex?
Jay
The BBQ Judge Survey results are ready and available in October’s BBQ newsletter…
http://www.bbqsuccess.com/bbq-judge-survey/
Also… information on the American Royal trip and Myron Mixon’s BBQ cooking school.
Bill
BILL got a question for you to ponder on if you were going to build a enclosed trailer to travel coast to coast too compete what type of smokers would you us? I’m thinking Backwoods but that is the only one I am familiar with..thx joey
Hello. Im gonna be selling my BBQ TRAILER. Can you tell me any good places to list it. Im located in Benson, Az. Any help is good help
Kenneth Kitelinger Regret Nothing; and Fear Even Less!!!
Bill I am not a certified judge but I do judge here in Texas where the judges are just everyday people with varing taste which I think gives you a more overall ability of a BBQ cook.
If it would be OK I would like to fill out your survey with comments on some things.
It is very strict here in Texas,everything is exact if not it is considered a marked tray.I looked at your survey and if each tray is not exactly the same it could be a marked tray.Also i noticed that you cook only thighs.Why don’t you rewrite the rules and cook only 1/2 whole unjointed chicken where you have two different meats White & Dark.this will separate the men from the boys.
Just some thoughts Zanna
Bill, I am a KCBS judge but have competed 100% of the time in 2009.
After having competed in almost 10 cook-offs this year I must say I am
a little disappointed in how teams seem to have shelved BBQ skills for
BBQ judges.
For example, I fashion myself to be a BBQ purist. In the case of
chicken, for example, I believe half chickens should be BBQ’d and
that’s what I’ve turned in at every competition. All the other teams
turn in thighs. Now at home I wonder if they’d just cook thighs for
their families or half chickens? See what I’m getting at. All their
BBQ skills are being thrown out the window in order to win.
Sorry if I’m getting carried away. Love the book by the way.
Hi Bill, I filled out your survey.. I am a Certified KCBS Judge and we are told to judge what the cook presented to us and not what we like or dislike. I know that this is hard to do and I have gotten into some “discussions” with other judges about this. I didn’t like that because of whatever and I don’t like it. I would remind them that they are to judge what the cook presented and not what you like, and the the ”discussion” ensues. I love it when the cook takes and chance and tries something new.
Take care