Morning Bill,
Have been reading your book on Competition Barbeque Secretes. Am retired
and enjoy tinkering and slow cooking for our own use. Not into any
commercial products or competitive cooking, just enjoy the fall smoking
sessions in the back yard.
My question is: having ordered the e-book version is it possible to send in
shipping charge coverage and rcve a hard copy?? Would like to add this too
my wife’s cook book collection. Also, are there other books that might
expand on these subjects??
I have included some pictures of my indirect gas cooker which is a custom
made unit greatly modified by me to include thermostat heat control and a
smoke injector for the wood flavors. The injector operates on variable air
pressure from a gold fish aquarium pump and a condenser (last picture) to
serve as an indicator for adding wood chips as well as filtering tar from
the smoke. The unit works very well with the exception of my concern for
the excessive air flow resulting form the propane gas combustion. Am in the
process of modifying the unit to isolate the gas chamber by adding a
separate smoke stack and an variable air vent in the cooking chamber to
reduce air flow and remove the exhaust propane gas byproducts from exposure
to the meat. Otherwise will still have the smoke from the wood as well as
grease drippings from the meat on the heated bottom pan surface.
I have been studying your book learning more regarding the correct cooking
temperatures. Your discussion on the boiling temperature for water and
associated effects on preserving moisture in the meat is “solid gold” and
extremely helpful. My current thinking is that by reducing and controlling
the air flow in the cooking chamber, independent of the temperature control,
I might be able to preserve more moisture in the meat. Given the thermostat
temp control I should be able to cook at the threshold of the water boiling
( am at the E coast i.e. sea level).
Have enjoyed your news publications and other articles. Am so glad to read
some material that is not based on temperature control using the hand for
low—medium–and high heat—-what a refreshing experience. Keep up the
good work.
Best Regards,
B. G.
