What’s in the meat you eat?

BBQ Friend:meat hormones

Ever wonder what kind of hormones, antibiotics, and other chemicals are in your meats? Well… here’s a newsletter that has all this information in one concise place. You’ll probably be surprised at what is going on at the meat producing farms…


Bill Anderson
Chatham Artillery BBQ Team


New book – Competition BBQ Secrets 300 Degrees Hot & Fast…

Hello BBQ Friend:bbq book

It’s finally here! The new book… Competition BBQ Secrets 300 Degrees Hot & Fast. The first 10 reviewers could not believe I put so much useful information in one little book. To read all about it along with their word for word testimonials, visit the link below.

And… you can save $10 by purchasing before Monday Feb 1st. On Monday morning, the price goes up to $29.95 for everybody. Get yours today!…


Bill Anderson
Chatham Artillery BBQ Team

Buying a new smoker

Hey Bill,

Im looking at getting a smoker for catering and using on a food trailer. I only have 2 in mind. One is a Cookshack and the other is a Ole Hickory CTO. I know both have been used on the comp circuit. Cookshack is electric and CTO is gas assist. Being a user of Cookshack FEC 100, sell me on why I should purchase the cookshack. Of course that means I will have to install a generator on the trailer, but I want the best smoker money can buy for my business. Fyi starting out I will only be doing my trailer or catering 1 to 2 days a month.
Thanks James

Smoked Elk

elk-smokedMorning Bill, hope you get this.  We live in Chama, New Mexico.  A small town in Northwest New Mexico known for trophy Elk Hunting. My Bill harvested a 400lb 4×5 Bull Elk.  I’ll send you his picture on seperate e-mail if you like. You will recollect us writing you earlier and before thanksgiving asking you for help/tips to smoke an elk roast.  You answered back “don’t know, never smoked elk”. We smoked our first elk roast for thanksgiving using our smokeshack smoker from fast eddy and your rub.  Below is a tenderloin smoked.  Check out the smoke ring on this meat!  You are asking, how was it?  Well….mouthwatering and tender as can be!  Delicious!  Your rub and wireless sensor for maintaing peek temperature were the key to a first time smoke success to cook “elk” by my husband Bill McKinney.  A great success story for us!!!  Thought we would share.  Ever in our part of the country call us for a visit.  We can have some smoke fun w/out the competition stress.  Instead just 2 guys that like to smoke their meat vs grill……

A Smoked Spiral Beef Tenderloin video for Christmas…

Hello BBQ Friend:smoked beef tenderloin

Looking for a smoked BBQ recipe worthy for your Christmas dinner table? Look no more! This simple, elegant, and delicious recipe will make even BBQ Santa say mmmm, mmmmm! Best thing I have ever smoked!

Check the video out at…

Merry Christmas!
Bill Anderson
Chatham Artillery BBQ Team

Slow Smoked Turkey video & Great Black Friday Deals…

BBQ Friend:slow smoked turkey

Here’s a video I did a few years back exclusively for BarbecueCoach.com members. Most turkey recipes call for cooking at much higher temperatures around 350 deg. You’ll be surprised at how moist and tender an apple, honey, & maple syrup glazed slow smoked turkey will be!

To see the great deals and watch the video, go here…

Happy Thanksgiving!
Bill Anderson
Chatham Artillery BBQ Team

Fresh Ham

Hi bill so I am going to smoke a whole fresh ham tomorrow for xmas eve dinner it is 19lb.

Roughly how long do you think it should take to cook at 250 degrees indirect on my weber. Should I treat like a shoulder. will use my Dry rub recipe and use kingsford regular and hickory flavored charcoal. Let me know thought if you get a minute and have a Merry Christmas