FAQ OF THE INTERNET BBQ LIST

FAQ OF THE INTERNET BBQ LIST

A Listing of the Frequently Asked Questions of the BBQ List

Version 2.0

Update history:

Version 1.0 issued September 21, 1997
Version 2.0 issued June 2, 1998

This document is a compilation and summary of frequently asked
questions and answers posted to the Rick Thead BBQ List. We
hope this list of questions and answers will help you improve
your barbecue skills. This FAQ was edited and is maintained by
Bill Wight. Please direct comments, corrections or suggested
additions to: [email protected].

(C) Copyright 1997-1998 William W. Wight. All rights
reserved. You may copy and distribute this document as long as
it is copied and distributed in its entirety with the
contributor's names and this copyright notice intact.

I have given credit for each answer provided in this document
where the author was known. Special thanks for extra effort
goes to Ed Pawlowski, Harry Jiles, Danny Gaulden, Rick Day,
Jeff Lipsitt, Billy Maynard aka Belly, Rodney Leist, Kit
Anderson, David Westebbe aka EskWIRED, David Klose, Rick Otto,
Tom Kelly and Garry Howard.

The embedded Mini-FAQ is mainly the work of Ed Pawlowski.

BBQ List FAQ Team consists of the following members: Ed
Pawlowski, Lloyd Carver, Tom Kelly, Garry Howard, Rock McNelly,
Rodney Leist, Dan Gill, Vince Vielhaber, and Alex Baker.

The BBQ List FAQ -- Version 2.0

Table of Contents

1. Introduction to the BBQ List
1.1. Who we are
1.2. What we do here
1.3. Charter
1.4. Definition of terms

2. Administrative
2.1. How to get on the List
2.2. How to get off the List
2.3. Posting guidelines
2.4. Front porch rules apply
2.5. Digest vs. individual messages
2.6. Where can I find the recipe archives?
2.7. Are there other barbecue mailing lists?
2.8. Is there a newsgroup about barbecue?
2.9. How can I get updates and different formats of this FAQ?

3. What is barbecue?
3.1. Our definition
3.2. Where did the term barbecue originate?
3.3. What is the 'correct' way to spell it?
3.4. Let's get started with some questions on barbecue

4. Tell me about barbecue -- The Mini-FAQ -- by Ed Pawlowski

5. Hardware--Smokers
5.1. Home smokers
5.1.1. New Braunfels smokers
5.1.2. Brinkmann Corporation
5.1.3. SnP Pro vs. the NBBD and Hondo
5.1.4. BBQ Pits by Klose
5.1.5. Oklahoma Joe's Smokers
5.1.6. Weber Grills
5.1.7. Char-Broil
5.1.8. Traeger Industries
5.1.9. Cookshack Ovens
5.1.10. Big Green Egg Smokers
5.2. Homemade smokers
5.3. Brick and block pits

6. Hardware--accessories
6.1. Thermometers
6.1.1. Pros and cons of thermometers
6.1.2. Where should I measure the temperature?
6.2. Tools for barbecuing

7. Tell me about using smokers
7.1. Most common mistakes made by beginners
7.2. Smoker modifications
7.2.1. Modifying charcoal-burning bullet water-type smokers
7.2.2. Modifying the Hondo/NBBD or SnP Pro smokers
7.3. Smoker maintenance
7.4. Smoker temperature control
7.5. Smoker fire control
7.6. Pre-heating wood
7.7. Pre-burning wood
7.8. Using chips and chunks for smoke
7.9. Wood vs. charcoal
7.10. Briquettes vs. lump charcoal
7.11. Gas-fired smokers
7.12. Electrically-heated smokers
7.13. Grills -- charcoal and LP gas

8. Wood for smoking
8.1. Types of wood suitable for smoking
8.2. To bark or not to bark
8.3. Green or seasoned?
8.4. What types of wood should I not use?
8.5. How do I start my wood or charcoal fire?
8.6. How much does lump charcoal and smoking wood cost?

9. Rubs, marinades, mops and barbecue sauces
9.1. Rubs
9.2. Marinades
9.3. Mops
9.4. Barbecue sauces

10. We're smoking meats here
10.1. Pork
10.1.1. Ribs
10.1.2. Shoulders, picnics and butts
10.1.3. Whole ham
10.1.4. Pork chops and pork loins
10.1.5. The whole hog
10.1.6. Bacon
10.1.7. Sausages
10.1.8. Hot dogs
10.2. Beef
10.2.1. Brisket
10.2.2. Jerky
10.2.3. Barbecued chopped beef sandwiches
10.2.4. Steaks
10.2.5. Short Ribs
10.2.6. Roasts
10.3. Chicken
10.3.1. Breasts
10.3.2. Leg quarters
10.3.3. Wings
10.3.4. Whole chicken
10.4. Grilling Chicken
10.5. Turkey
10.5.1. Breasts
10.5.2. Legs
10.5.3. Whole turkey
10.5.4. How to brine a turkey
10.5.5. Deep frying a whole turkey
10.6. Pheasant
10.7. Duck
10.8. Lamb
10.9. Venison
10.10. Fish

11. General questions about barbecuing

12. Science and barbecue

13. Low-fat barbecuing
14. Freezing barbecue meat and leftovers

15. What goes well with barbecue?
15.1. Coleslaw
15.2. Beans
15.3. Chili
15.4. Corn
15.5. Potatoes
15.6. Rice Dishes
15.7. Vegetables
15.8. Cornbread

16. Barbecue portion size

17. Problems while barbecuing--What went wrong?

18. Making lump charcoal

19. Barbecue contests

20. Smoking chiles

21. Smoking cheese

22. Smoking nuts

23. Books on barbecue

24. Barbecue book reviews

25. Where do I buy this barbecue stuff?

26. Other Internet resources on barbecue

============================================
1. Introduction to the BBQ List

1.1. Who we are

Why, we're just a bunch of down-home folk, a lot like you.
We're carpenters, paleontologists, home-makers, plumbers,
farmers, cooks and engineers (and just about everything in
between). We're a diverse group that has one thing in common--
we like barbecue.

1.2. What we do here

We like to sit on the front porch, around the barbecue pit,
watching the smoke rising out of the stack, drinking a beer or
a Dr. Pepper and having us a real good chat about barbecue, the
size of the universe, the meaning of life and other important
stuff.

We also, from time to time, if the feeling strikes us just
right, and we've got a beer or Dr. Pepper in hand, will impart
our "Q" knowledge to newcomers to barbecue that will enable
them to increase their barbecuing skills to levels unheard of a
hundred years ago. So stick around, read the posts and join
the fun. Who knows, you might just learn a thing or two about
barbecue, the size of the universe, the meaning of life and
other important stuff. BTW, if we don't know the answer to
your question, we'll just make one up.

1.3. Charter

Our Charter--
The BBQ Mailing List was started in early 1996 by Richard Thead
to facilitate the discussion of barbecue, grilling and outdoor
cooking.

Here Rick's Charter for the BBQ List:

"The charter is really pretty broad. We include in-
ground pits, log burning pits, water smokers (gas
& electric), grilling, etc. We should try not have
our discussions drift too far off. The long-term
goal of this list should be to show that BBQ is a
subject that can be well defined enough to carry
on meaningful discussions about it."

We don't discuss religion, or politics and we post no obscene
pictures (provided you don't look at the mugs of some of our
members on Garry's Web page--
http://www.netrelief/bbq/RoguesGallery/default.asp). Please
don't look--as it's pretty scary and people have left the List
after seeing them.

We talk about Q here. We answer questions about Q. We fight
about Q. We take Q seriously. That's what we do. Sometimes,
opinions and prejudices border on religion, but just keep in
mind that most of the time a post that sounds critical, or even
hostile, is most likely done tongue-in-cheek. Don't take
everything you read on this List too seriously, in fact don't
take anything you read on this List too seriously! (Except
safety.)

Here is what Rick used to send to new List subscribers:

"I'd like to keep this list fun and informative
for everybody. Hopefully, we can keep the flames
to a minimum. We all need to keep in mind that
BBQ means different things in different places.
I'm as guilty as anybody of being a BBQ snob.
However, for this list, anything having to do with
smoking, grilling or any other type of 'outdoor'
cooking is welcome. The only thing I'd like to
discourage is the so-called 'oven BBQ,' where you
throw something in the oven with a bottle of
liquid smoke and call it BBQ. There are plenty
recipes for that in the recipe archives already,
and it has no place here."
Rick <[email protected]>

If you are a new member and discussion topics seem to be
wandering, just stick around awhile and see what happens. Many
of the BBQ List members have been participants for many months
and have grown to be friends. Some members even get together
occasionally around the country to share barbecue and swap
stories (more likely lies). Consequently, other topics of
discussion may spring up temporarily but the discussion will
come back around to barbecue. Just be patient.

--------------------
[I'm new to the Internet and this BBQ List. Just what is a
FAQ, anyway?]

Jerry Ward--
I will take a stab at letting you in on some Internet
etiquette. FAQ stands for Frequently Asked Questions. Most
groups on the Internet have a FAQ. It is recommended that you
read it first before posting any questions, as it may contain
your answers. That way, the same basic questions don't need to
be answered over and over each time a newbie (new person) joins
the List.

Editor--
We have included many World Wide Web URLs to various barbecue
resource sites. Please be aware that the content and
availability of Web sites change rapidly. We cannot be sure
that the Web URLs given in this FAQ will be available or will
not change in the future.

1.4. Definition of terms

Bandwidth A term we use to describe an undefined amount of
traffic on the Internet. An example would be:
"Posting pictures to the BBQ List is a waste of
bandwidth."

Creosote A chemical that forms during the burning of wood in
an oxygen-starved environment. Creosotes are gases
and will condense on cooler surfaces, like barbecue
meat and the metal walls of smokers. Creosote on
your meat will give it a bitter, nasty taste and is
to be avoided.

ECB El Cheapo Brinkmann smoker. Refers to a vertical
water smoker made by several manufacturers that costs
in the neighborhood of $30. Can produce, in the
hands of a skilled pitmaster, prize-winning barbecue.

Hondo A smoker made by New Braunfels and called the Hondo.
It is a wood or charcoal burning off-set firebox type
smoker. It is almost identical to the NB Black
Diamond and is functionally equivalent to the
Brinkmann SnP Pro.

IMHO In My Humble Opinion.

KCBS The Kansas City Barbecue Society. They sanction many
barbecue competitions throughout the USA.

Larding A technique for use with very lean meats where slabs
of fat are placed on the outside of the meat. This
acts like a fatter piece of meat and the fat bastes
the meat as it smokes. The slabs of fat can be 1/2
to 1" thick and can be held in place with cotton
string, the kind you'd use to tie a rolled-roast.
Discard the fat when the meat comes out of the
smoker.

Lazy-Que A somewhat-derogatory term used by wood-burning
smoker traditionalists referring to those who choose
to barbecue by using gas or electricity to fuel their
pits and wood chips and or chunks for smoke. The
Lazy-Q'ers thereby relieve themselves of the
necessity to expend any but the most trivial effort
in the act of barbecuing.

Lurking Reading the posts on a mailing list or newsgroup but
not contributing to the discussion. This is what
most newcomers do, read for awhile before they post
anything.

MD Mindless Drivel. A term used for postings to the BBQ
List that are utterly without any redeeming social
merit. When you wish to post a non-barbecue message
to the List, place the letters "MD" in the
subject/title to identify the post as such.

MIM Memphis In May. A barbecue society and a barbecue
competition held each May in Memphis, TN. MIM
sponsors many barbecue contests throughout the US.

Mr. Brown The crust that forms on the outside of barbecued
meat. Also the trade name of a commercial barbecue
spice rub.

NBBD A wood or charcoal burning smoker made by New
Braunfels and called the Black Diamond. It is
identical to the Hondo except it has a wooden front
shelf instead of a metal shelf.

Pit A term originally used to describe an in-ground
barbecue pit now used synonymously with the term
'smoker'.

Pseudo-Q or Faux-Q (don't say this one out loud). Meat that
is boiled in water (parboiled) and then finished on
the grill and served with a barbecue sauce containing
liquid smoke product. Also used to refer to foods
cooked in the oven that simulate real barbecue.
These are taboo on the BBQ List.

SnP Pro A wood or charcoal burning smoker made by the
Brinkmann Corporation called the Smoke'N Pit
Professional. It is an off-set firebox type smoker,
with a wooden front shelf.

SWOCS A barbecue smoker made by Southwest Outdoor Cooking
Systems. A vertical smoker that uses gas for fuel
and to heat and burn wood chips or pellets to produce
the smoke. The company ceased operations in early
1997.

Thread On Internet mailing lists or on newsgroups, a
discussion on a particular topic that goes on for
days, weeks, months, or in some cases years. An
example could be a 'thread' on how to smoke chicken.

WSM Weber Smokey Mountain charcoal bullet water smoker.
The Cadillac of bullet smokers manufactured by the
Weber Grill Company.

URL Uniform Resource Locator. An Internet Web page or
FTP address.

============================================
2. Administrative

2.1. How to get on the List

To subscribe to the Thead BBQ List, set your Web browser to
this URL:

http://www.azstarnet.com/~thead/bbq/MailingList.html

Follow the directions to subscribe to the BBQ List. You have a
choice--regular or digest format.

You can subscribe by email also:

To get the DIGEST version of the BBQ List, send this line in
the SUBJECT (not the body) of a message: SUBSCRIBE BBQ-DIGEST
email to: [email protected]

To get the regular version of the BBQ List, send this line in
the SUBJECT (not the body) of a message: SUBSCRIBE BBQ
email to: [email protected]

2.2. How to get off the List

To unsubscribe to the Thead BBQ List, set your Web browser to
this URL:

http://www.azstarnet.com/~thead/bbq/MailingList.html

Follow the directions to unsubscribe to the BBQ List.

You can unsubscribe by email also:

If you get one big message two or three times a day, send this
line in the
SUBJECT (not the body) of a message: UNSUBSCRIBE BBQ-DIGEST
email to: [email protected]

If you get many, many messages throughout the day, send this
line in the
SUBJECT (not the body) of a message: UNSUBSCRIBE BBQ
email to: [email protected]

To change from the regular to digest format or the other way
around, you must first unsubscribe to the format you are
currently receiving and then subscribe to the format you wish
to receive.

2.3. Posting guidelines

Editor--
As with any newsgroup or mailing list, there are certain
courtesies to which all subscribers should adhere.

1 We are all friends here. There should be no posts that
are insulting or degrading to any members of the List.

2 Flame wars. When someone does post an insulting or
degrading message, it's best just to ignore it. What
often happens is that the post is responded to and a flame
war on the List ensues. This is a total waste of
bandwidth and does nothing but make people mad and hurt
feelings. Flame wars have no place on the BBQ List.

3 There are women and kids on this List, so all posts should
be respectful of that audience.

4 Avoid sending posts to the List that are devoid of any
real information content to the List members, such as 'one-
liners' and 'me-too' posts. These just waste bandwidth.

5 Use private email to a List member for messages that are
not of concern or interest to all List members.

6 When you reply to a post by another List member, cut the
original post to the minimum number of lines necessary to
make a meaningful reference. Please save the bandwidth--
the Internet is getting to be a very crowded place.

7 When posting to the BBQ List, never include attachments,
such as documents, drawings, sound files, video clips or
pictures. Many email programs cannot process attachments
and sending them can cause all kinds of problems, as well
as wasting a lot of bandwidth. If you have an attachment
you wish to share with the List, please put it on a Web
page and post its URL.

8 When posting a message to the List and you have a barbecue-
related question, make sure that the subject line of the
message reflects your question. For example, 'Subject:
How do I smoke fish?' will get you answers.

9 Advertising on this List is discouraged. If you do it,
expect to get flamed big time. If you can condense your
ad to a couple of lines, put it in your signature. Then no
one will complain too loudly. If someone asks questions
about your product or service, just answer them by private
email.

10 Remember, we're here to have some fun and to share
information on barbecuing.

2.4. Front porch rules apply

---------------------
[What does 'Front Porch Rules' mean?]

Rodney Leist--
The BBQ List is a loose-structured, tight-knit group of folks
from all over the world who have adopted a casual 'front porch
get-together' climate for discussions. If you've never
participated in a front porch meeting before, here's the way it
usually works. Generally, at the start, serious topics are
discussed in depth and at length with many varying opinions,
pro and con, thrown out for whatever they are worth. For us the
topics involve what and how to barbecue (and all that goes with
it).

As time wears on, jokes and bull sessions are injected and
other topics gradually creep into the discussions, displacing
the primary topics. Some folks who are not interested in the
off topic exchanges, may decide to take care of some other
business for a while. Hopefully most of them gradually return.
Occasional lulls in the conversation occur. Some folks get
busy or stop to ponder, or maybe even sulk, then all of a
sudden, the discussion fires back up to a 'Del key' numbing
pace before once again returning to issues focusing around the
primary topic. The cycle continues into the wee hours of the
night, again and again and again. Along the way, somehow we
manage to talk a lot about barbecue.

With any front porch gathering, there's always assorted types
of folks from 'very verbal' to 'quiet and reserved', and so it
is with the BBQ List. Some posters you like, some you respect,
some you tolerate, some you wish would go away and some you
hardly even know are there. The single most important thing
gluing the front porch session together is that everybody
stepping up on the porch is there because they have something
in common and want to be there. Listening, learning,
participating and tolerating who and what you don't like is
what it's all about. These are the things that make the front
porch meeting work. So, come on up and grab a chair.

2.5. Digest vs. individual messages

The List is set up so subscribers have a choice of how they
receive the BBQ List. If someone wants to participate
regularly in the discussions, they can subscribe to the regular
BBQ List and get individual email messages. If they would
rather mainly lurk, and only follow-up occasionally, then the
digest will keep their inbox clutter to a minimum. The BBQ
List can be a busy place at times, with upwards of a 100
messages or more a day (or 4-5 digests a day). So if you
subscribe to the regular List, be prepared for a whole lot of
email. As some folks say: 'Happiness is a full email inbox.'
You may change from regular to digest forms of the List easily,
(or digest to regular)--see Sections 2.1 and 2.2 for
directions.

2.6. Where can I find the recipe archives?

You can get the BBQ List recipes from the following Web sites:

http://infoest.sbc.edu/barbeque.html for the recipes posted
through 1997.

http://www.navicom.com/~kurtl/bbq.htm for the recipes posted
after 1997.

2.7. Are there other barbecue mailing lists?

Yes. There is another mailing list called the 'Barbecue List'
owned by Dave Lineback. It is dedicated to traditional
barbecuing and grilling over wood fires. To subscribe, send an
email message to:

[email protected]

in the body of the message put: subscribe barbecue

There is also a digest format available for the Barbecue List.

In the body of the message put: subscribe barbecue-
digest

2.8. Is there a newsgroup about barbecue?

Yes. It is called: 'alt.food.barbecue'

It is an open, unmoderated forum for all questions and comments
related to barbecue and grilling.

There is also an 'alt.food.barbeque' (spelling difference)
newsgroup on some news servers that doesn't seem to have any
traffic.

2.9. How can I get updates and different formats of this FAQ?

1 You can read the FAQ on Dan Gill's Barbecue Survival Guide
Web page at:
http://members.tripod.com/~DanGill/Survive.HTML

2 You can download the latest copy in plain ASCII text or
Word 6.0 format at this Web site:
http://www.eaglequest.com/~bbq

3 You can read the FAQ in HTML format at this web site:
http://www.eaglequest.com/~bbq/faq

4 You can also download a copy of the latest version of the
FAQ in plain ASCII text, MS Word 6.0 or Adobe Acrobat PDF
format at this Web site:
http://www.calweb.com/~ambaker/bbqfaq.html

============================================
3. What is barbecue?

3.1. Our definition

--------------------
[Just what is barbecue?]

Ed Pawlowski--
There are many interpretations of the term 'barbecue' in the
world. Some people use it to describe a social gathering and
cooking outdoors. Others use it to describe grilling food.
For our purpose here, we are using the term to describe meat,
slow-cooked, using wood smoke to add flavor. There is
equipment designed just for this type of cooking.

Barbecuing is not grilling. Grilling is cooking over direct
heat, usually a hot fire for a short time. Barbecuing is
cooking by using indirect heat or low-level direct radiant heat
at lower temperatures and longer cooking times. The
distinction between barbecuing and grilling is the heat level
and the intensity of the radiant heat. It is the smoke from
the burning wood that gives barbecue its unique and delicious
flavor.

3.2. Where did the term barbecue originate?

-------------------
[Where did the name 'barbecue' originate?]

Randy Dewberry--

Here is one explanation from the Georgia Journal July/August
1997

"Introductions--
Spanish conquistadors picked up the word barbacoa, a raised
platform, from the Arawak people of the Caribbean. When
DeSoto's men came through Georgia in 1540, they described
natives near the Ocmulgee River roasting venison and turkeys
over coals on a similar device, making it the first barbecue
recorded in North American history. So when it comes to
barbecue, we Georgians can rightfully claim to know what we're
talking about. Except, of course, that we don't always agree."

3.3. What is the 'correct' way to spell it?

--------------------
[I've seen it spelled 'barbecue', 'barbeque', Bar-b-que, Bar-B-
Que, 'BBQ'. 'Q', and 'Que'. Which way is correct?]

Darned if we know. It tastes the same to us no matter how we
spell it. For this FAQ, we will try to use the spelling:
'barbecue', from Mr. Webster's big book and the abbreviation
'BBQ'. We have left the other spellings as is where it is used
in a title or URL location.

3.4. Let's get started with some questions on barbecue

-------------------
[What's the best way to get started doing barbecue?]

Rick Otto--
When I first got into finding barbecue information on the
Internet, before I began 'lurking' on the BBQ List, I was
jumping all over the place, trying one recipe after another,
with some successes but a lot more failures. Once I settled
down, (and started reading the posts and then asking questions
on the BBQ List) and started trying to perfect a dish, things
all fell into place. I began with a pork shoulder because I
was told it's the most forgiving. Once I had that down, I
gained confidence to progress to other dishes. Someone
recently stated that the worst barbecue you can do is better
than any 'Run-of-the-mill' barbecue in a restaurant. TRUE.
I've enjoyed some of my failures. I just wish I could pass
some samples to all the experts on this group for a first-hand
appraisal.

--------------------
[Here's an important question for the List. My wife gets sick
of barbecue if we have it 5 nights running. . . Hmmmm. What
should I do?]

Take her to McDonalds or Burger King on the fourth night and
she will be ready for barbecue again.

--------------------
[I'm a newcomer to barbecue. Can the people on this List help
me get started?]

Ed Pawlowski--
At one time all of us had to learn about barbecue. Some got it
handed down by family and others stumbled across it and wanted
to learn how to make it. The purpose of this BBQ List is to
help each other make better barbecue. There are many talents
assembled here and they are all willing to assist you. Take
advantage and enjoy. I'll bet that you can add to some topic
that the rest of us are less knowledgeable about.

--------------------
[Can someone tell me why there are differences in barbecue in
various places?]

Frank Boyer--
The barbecue of any area today is what was common at the time
the area was settled. When the East coast of the US was
settled, tomatoes were considered poisonous. The sauce of the
day was vinegar-based, and the meat was cooked with local
trees. The Caribbean has hot peppers, pimento trees, allspice,
citrus, seafood, and hence jerk. The Kansas City area had
grain for hogs, tomatoes were okay to eat, sugar from the
south, and cattle and peppers came up from Texas. So we have an
area that cooks beef and pork with a sweet tomato-based sauce
with chilies. Texas had beef, peppers, post oak trees and
mesquite, hence brisket with a chile-based rub, served dry.
The Northwest had game, seafood and alder trees and smoked
salmon. A lot of the plains food was cooked on Buffalo chips,
I wonder what that did for the flavor! The Mediterranean had
grapes, seafood, etc. and grape wood is used for cooking. The
comfort food of an area is very important to its people.
Sometimes it isn't better, it is just different.

4. Tell me about barbecue -- The Mini-FAQ -- by Ed Pawlowski

--------------------
[What is the best way to learn how to barbecue?]

Put the engineering books away. This is cooking meat here.
There is far more art than science, more alchemy than
chemistry. Get some wood, matches, and meat and go to it. You
will learn far more by building a fire and watching the results
than anyone here can teach you. There is no instruction book on
making good barbecue.

--------------------
[Will the smoke preserve my food?]

There are two types of smoking, cold and hot. Cold smoking is a
method of preserving meat. First the meat or fish is soaked in
a brine solution, then smoked cold at temperatures of 100F or
so. Bacon is done this way. Hot smoking is really smoke
cooking. It is done at temperatures in the 225F range and will
not add any preservation to the foods. This FAQ is devoted to
smoke cooking.

--------------------
[What meats are used?]

Beef briskets are favored in Texas, pork shoulders in North
Carolina, ribs in Kansas, chicken in Louisiana. Much of the
regional favoritism is due to the type of animals raised in the
area. Turkey, seafood, lamb, goat and venison can also be
smoked in this manner.

--------------------
[Why cook the meat so long?]

Barbecue is an evolution of cooking technique that involves
using the tough, cheaper cuts of meat and cooking them until
they are tender. Brisket comes from the breast area of a steer
that does a lot of work and tends to be very tough. This is
also true for pork shoulders (the forelegs of the pig). These
cuts of meat have a lot of fat and collagen, the material that
holds the muscle together. Long slow cooking transforms the
collagen from a tough material to a gelatin that dissolves.
This can take hours at a temperature of about 160F.

--------------------
[What is a rub?]

Often meats are seasoned before cooking by application of a dry
rub. It is a blend of spices and herbs rubbed onto the meat to
enhance flavor. There are many variations. Most recipes
include: salt, paprika, chili powder, garlic and onion powders,
black and red peppers. There is no limit to the imaginative
use of spice combinations.

-------------------
[What is this 'Mr. Brown' I read about?]
The brown crust that forms on the outside of the barbecued meat
is referred to by some barbecuers as 'Mr. Brown'. This dark
tasty layer is also called 'the crust'. There is also a
commercial dry rub with the trade name of "Mr. Brown". It is
available at barbecue specialty stores.

--------------------
[What's the best kind of smoker for me to buy and what will it
cost?]

You can spend as little as $30 for a bullet water smoker or
tens of thousands of dollars for a custom-built rig. Most of
us spend less than $500. Keep in mind that equipment is only
part of the story. A good pit-master can turn out good
barbecue on simple homemade units costing a few dollars.
Starting out, consider the Brinkmann Cook'N Cajun Charcoal
Smoker or similar unit at around $50, or an off-set firebox
smoker that runs about $200. Once you have mastered those, you
will know better what suits your needs.

--------------------
[Are all smokers wood-fired? Can I use my gas grill to
barbecue?]

It is the wood that is used to generate the smoke. That is the
common denominator of all barbecue pits. For a heat source,
some use charcoal, wood, gas, wood pellets, even electricity.
Traditionalists use wood as a fuel, but many of the newer units
work well with charcoal. A gas or electric smoker with wood
chips for the smoke can do a very good job of making barbecue
and be much less labor intensive in keeping the fire at a
steady temperature.

The common backyard gas grills are not air tight enough to do
proper smoking, but you can still get some flavor by using the
wood chips in a pan over the lava rock. Use one burner and
keep it as low as possible and put the meat on the other side
of the grill, elevated if you have a top rack.

--------------------
[I've seen some inexpensive bullet water smokers. Are these
smokers any good?]

There are two main types of barbecue smokers, horizontal and
vertical. The horizontal smokers usually have a firebox off-
set to the side to provide the heat and smoke. I highly
recommend the vertical water smokers to the beginner,
especially if you are not sure if this is the way of life for
you. They are very capable cookers and can turn out prize-
winning food.

There are three basic types of vertical water smokers,
segregated by the fuel they use: wood or charcoal, gas, or
electricity. All can give the beginner very good barbecue.

Vertical smokers are more compact and can be cheaper to build.
A good example is the $30 Brinkmann Sportsman Smoker, the
better $50 Brinkmann Cook N' Cajun and The H2O Smoker from Char-
Broil. Weber makes the best charcoal bullet smoker, The Smoky
Mountain Cooker, around $170 . What they have in common is a
water pan. This is what differentiates the smoking process
over indirect heat from grilling over direct heat. The water
pan is a buffer between the heat source and the meat. It also
acts as a heat sink and thermal mass, lessening the temperature
spikes often seen while adding fuel to the fire.

The original Brinkmann had two pans, one for water, one with a
hole in it for the charcoal. Due to someone burning down his
deck, they no longer provide the hole in the bottom pan. This
restricts the airflow and makes it more difficult to use. See
Section 7.2.1 for information on how to modify your bullet
smoker to make it work more efficiently and to give you better
barbecue.

--------------------
[Can you help me get started on my first time with a water
smoker?]

Start the coals with a chimney starter and let them burn until
a white ash covers the coals. Put the water pan in place. To
make clean-up easier, spray it with Pam first and put in a foil
liner. Pour in some hot water. I suggest hot (almost boiling)
because it will get the food cooking faster instead of wasting
the heat output to bring the water up to temperature. To add
water during the cooking session, use a long-nose water can or
similar item. Open the door, not the lid, and pour. If you are
using an electric or gas-fired water smoker, lift the dome lid
and pour the water past the meat into the lower water pan. DO
BE CAREFUL WHEN YOU MOVE OR POUR HOT WATER, AS SERIOUS INJURY
CAN RESULT FROM UNSAFE HANDLING. FOLLOW THE MANUFACTURER'S
SAFETY GUIDELINES FOR YOUR SMOKER.

It is best to pre-start coals if you must add more than a few.
This can be done in a bucket or other pan. Use tongs to
transfer the coals to the smoker. If the temperature drops,
give the coals a stir with a metal rod. Re-bar and old
Studebaker lug wrenches work well for this job.

After you use the smoker a few times, you can experiment.
Instead of water, leave the pan empty, but cover it with foil,
much as if you were making it into a drum. You will still have
the buffer, but the smoker will now operate at a higher
temperature. If you have a hole in the center, or place an
aluminum pan on the top, it will still catch the drippings from
the meat.

You may want to add a more accurate thermometer to your smoker
to supplement or replace the simple thermometer that came
installed in the dome of your smoker. Most important is
knowing your smoker. Note the needle position of the factory
gauge and the actual number will not matter; after a few tries,
you will know if the temperature is running too hot or too
cold. The end result is what counts.

Resist the temptation to peek. You release a lot of heat and
smoke every time you lift the lid. You can use wood chips,
pellets, or chunks to get the smoke you want. Just put them on
top of the burning coals, the gas plate or on/near the electric
element. Chunks should be soaked in water for an hour or two
before hand so they do not burn up too fast. It only takes a
few chunks to turn out good smoked food. You want a light
white smoke, not a dense white smoke. More here is not better.

--------------------
[How do I maintain an even temperature inside the smoker?]

Regulate the amount of fuel in the fire. Dampening down the
burning wood can make the fire smolder and make a heavy, bitter
smoke. It is better to use less fuel burning at a high
temperature, rather than a lot of fuel burning at a low
temperature. If the temperature gets too high, open the door
to release the heat. Short temperature spikes and drops are
normal and will not affect the end result.

There are two approaches here. One is the Lazy-Q way, letting
an electric or gas-fired system make your life easy. The other
way is to have a traditional wood-burning smoker. The Lazy-
Q'ers are often at odds with the wood purists. Have to say
though, the wood burners work harder and develop more skills to
make good barbecue. It is more challenging, both mentally and
physically to keep a fire in a narrow, low temperature range
for a long period of time.

You have to learn to think ahead, not for what the thermometer
says now. You have to anticipate. Using a baseball analogy,
the batter starts his swing long before the ball is over the
plate. He has to figure out where it is going to be and has to
be there to meet it. Same with wood; you have to know how long
the coals will be hot, how long for the next log to catch, what
the wind will be doing, what effect the sun or lack of it will
have on the smoker. What works at 2 p.m. in the afternoon is
not going to work at 2 a.m. the next morning when that brisket
is still going.

The sun affects the heat of the smoker. On a 90F day, you have
a differential of 135F from optimum cooking temperature. Later
that night, you have a 175F differential. At night you'll have
no heat absorption of the sun's heat, and a slight breeze may
carry off lots of BTUs from the surface of the smoker and
you'll have a stronger draft in the flue.

--------------------
[What's the best kind of wood to burn and do the different
kinds of smoking woods 'taste' different?]

The southwest uses a lot of mesquite, the south uses mostly
hickory, the northeast has maple. The main reason is because
these woods are plentiful in those areas. Any wood from a nut
or fruit bearing tree can be used. Do NOT use any softwood.
The resin in conifer wood (pine, fir, spruce, etc.) will ruin
the meat and can make you very sick. There is more information
regarding woods for smoking in Section 8.

--------------------
[Can you make good barbecue with briquettes and what's the
difference between lump charcoal and charcoal briquettes?]

Charcoal is made by burning wood in very low oxygen levels.
This leaves mostly carbon. In this form, it is known as
natural or lump charcoal. It will be of irregularly-shaped
pieces of broken-up wood. If you shake the bag, it sounds like
the tinkle of broken glass. Briquettes are different. The
charcoal is ground into a powder and then additives are
introduced. The additives can include starches, coal dust, oil
products and other binders. Under high pressure, the ground
charcoal and additives are formed to the regular shapes that
are familiar to us. The advantage touted by the manufacturers
of briquettes is the consistency of the product in heat output
and burn rates. Lump charcoal has a higher BTU rating per
pound and is preferred by many barbecuers. Never use the easy-
light type charcoals for slow cooking. They have additives
that must be burned off at high heat and if used in a smoker
will give your barbecued meat nasty flavors.

--------------------
[My door mounted thermometer read 220F the whole time but it
took a lot longer than I expected for the meat to get done.
Why is this?]

The thermometer on the door is giving you the temperature at
the door. Cooking temperatures are defined as the temperature
at the rack where the food is. All smokers have hot and cold
spots as well as temperature stratification. Heat rises so the
readings at the top can be 50 or more degrees F hotter than at
the rack. Use an oven thermometer on the rack to find the
difference in your smoker. Keep in mind, the temperature can
vary depending to how the smoker is loaded with meat, so you
will want to try this several times. Once the difference is
known, you can make the adjustment by knowing that you have to
keep the door thermometer at a certain temperature so the meat
cooks at 225F or so.

--------------------
[What is a smoke ring?]

Smoke rings are produced by a chemical reaction between the
meat and the penetration of the smoke. You will see a smoke
ring on meat barbecued over a wood fire. It is a pink color
that extends from the outside surface into the meat. It's
thickness is dependent on several factors, such as the type of
smoke and the duration of smoking. See the following two
questions for a better understanding of the chemical reactions
involved.

--------------------
[Why is my barbecued chicken pink? Is it still raw?]

No, the smoke has a reaction with the chemicals in the bone and
meat. The meat turns a pink color even though it is thoroughly
cooked. Ash is loaded with potassium and sodium nitrates. This
reacts with oxymethyglobin to form nitrosaminoglobulins and
gives us the pink color of hams, lunch meats, hot dogs, and
smoke rings.

Man has known this for a long time and has been using salt to
preserve meat. It was found that nitrates are a natural
impurity in salt. This was isolated and used to chemically cure
meat. (Saltpeter)

--------------------
[When do you use a dry rub and a marinade?]

Much depends on your personal choice. A marinade can flavor
and moisten the meat. A rub only adds flavor. Many barbecuers
use a marinade followed by a dry rub.

--------------------
[Can you give me a few recipes for dry rubs?]

Dry rubs contain some salt along with other spices. Many have
sugar in them to take the bite out of the spices. Experiment
to find what you like.

Danny Gaulden's Sparerib Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon granulated garlic
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon black pepper
1 tablespoon white pepper
1/2 cup paprika
1 cup brown sugar

This may be a little hot for some folks, so one may want to
reduce the cayenne a little, but that's the way they like'em
out West. I believe the brown sugar is a must, and when it
caramelizes, it produces that rich dark cherry-red color, plus
it tastes good!

=================

Dry Rub for Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons salt
3 tablespoons black pepper
2 tablespoons pepper powder
2 tablespoons garlic powder
2 tablespoons ground bay leaves
1 tablespoon paprika
2 tablespoons dry mustard

Sprinkle this on chicken and turkey before barbecuing.

--------------------
[Can you give us a recipe for a simple marinade?]

A simple marinade is 8 ounces each of cider vinegar and lemon
juice, two ounces of Tabasco sauce and a few cloves of crushed
garlic. You can use beer and onions or you can use Dr. Pepper
or Coke, or all four together. Another simple marinade is to
just combine orange juice or apple juice with beer.

There are many dry rub and marinade recipes in the BBQ List
recipe archive.

--------------------
[When do I apply the barbecue sauce?]

Finishing sauces, especially those with tomato and sugar,
should be applied only at the very end of cooking. If applied
too early, they will caramelize, burn and turn black from the
heat.

--------------------
[What's a mop and when do I use it?]

Mops are basting sauces used to add moisture during the cooking
process. They usually contain liquids that can take the heat
with no ill affects. They consist of one or more of: beer,
wine, beef broth, fruit juices, vegetable oil and some spices.
Apply them about every hour during cooking.

--------------------
[How do I barbecue really good tasting and tender pork ribs?]

Everybody likes ribs, especially baby backs. On the bone side
of the rib there is a membrane. From one corner, cut under it
with a knife and work the it up with your fingers. Pull it off
working toward the other side. You can marinate them or you
can put a rub on them. Remember, ribs are thin so you do not
want to pile on the rub like you would a large piece of meat.
Just a light coating on each side will do.

Fire up the smoker and get it up to a temperature of 225-240F
at the grill. If you put them on flat, place them fat side up.
If you want to save space, use a rib rack to stand them on end
or you can roll them up loosely and hold them together with a
bamboo skewer. Smoke baby backs for about 3-4 hours, spares
for about 4-5 hours. You will see the meat pulling back on the
bone when they are done. Use a carving fork and poke it
between the ribs. When the ribs are done, the fork will go in
easy. Serve with a little sauce on the side. Opinions vary,
but the meat should be the star, not the sauce. Sauces are to
accent the taste of the meat.

--------------------
[How do I barbecue North Carolina-style pulled pork?]

True NC pulled pork is a pork shoulder smoked over hickory
coals. You can use either the picnic half or the butt half as
it is difficult to find whole shoulders. Each half will weigh
about 7 to 8 pounds. Smoke gently (220-240F at meat-grill
level) until the meat is very tender. This takes from 8 to 12
hours, keeping the meat at or above 160F. The meat should be
ready to fall apart at an internal temperature of 185-190F.
Pull or chop the meat, putting it into a container. Eastern NC
style uses a sauce consisting of cider vinegar, salt, black
pepper, and red pepper. Variations include sugar to off-set
the vinegar. About 12 ounces of sauce to 6 pounds of finished
meat. Mix this together, refrigerate overnight so the flavors
meld together and serve on white bread buns, perhaps with
coleslaw on the top.

--------------------
[Can I smoke bacon at home?]

Yes, it is a cold smoking and curing process. An excellent
description is on Rick Thead's page for meat preserving. It
describes the brining process, gives the cure recipe and the
smoking process. Set your Web browser to the following URL:
http://www.azstarnet.com/~thead/bbq/

--------------------
[Is it really possible to get good barbecue from an inexpensive
water smoker?

Frank Boyer--
There is a gentleman named Harold F. from Oregon who has ten or
so Brinkmann water smokers, and he often uses up to four units
to compete with. He has won the Oregon state championship, as
well as taking first in ribs (open) and brisket (invitational)
at the 1994 American Royal Barbecue Championship in Kansas
City. The invitational is all-state, comprised of champions or
winners of previous cook-offs. There are over 50 cooks
competing and the cook-off is KCBS sanctioned. If you learn to
use your water smoker, world class results can follow.

The RE Max team at the KCBS of 1995 uses 2 or 3 Weber water
smokers and has won many events. The Weber units cost about
$170 and are the highest quality of all of the water smokers,
and they have the best air controls.

--------------------
[Can I make good barbecue on a gas or electric smoker using
chips of wood?]

Danny Gaulden--
I just want to say this. Sometimes we old pros and
perfectionists get so carried away with the long, slow, wood-
only, "perfect" Q'ed product, that I think we get some of the
beginners thinking that if they can't do it that way, then just
don't barbecue anything. That's horse hockey. If you have the
time, and gain the experience, then do it the old-fashioned way-
-it can't be beat. But if time is short, your experience level
low, or you're just plain lazy, there's nothing wrong with a
little faster smoking time, or using a gas or electric smoker.
It can still be darn good, and better than most anything you
will ever put in your mouth.

--------------------
[Can you help me make some good barbecue on my gas grill? Any
good recipes? And can you make barbecue as good as what comes
off a wood-fired smoker?]

Danny Gaulden--
Your "any good recipes to try on my gas grill?" couldn't have
been more timely. As a matter of fact, it might be the best
way to get started to some excellent barbecuing, for learning
to build and maintain the proper wood or charcoal fire, keeping
the heat and smoke correct, etc. can be a school of learning in
its own right, and is a little overwhelming for a lot of
beginners. Sometimes they get discouraged and give up--we don't
want that to happen with you. With the gas grill, you can
concentrate more on the meat, play with the smoke, have a few
cold ones, and the odds with the gas grill will be more in your
favor to produce some good stuff the first few times around
than with a wood burner. Is it "as good as what comes off a
wood fired smoker"? Not in my opinion, but it's next to it,
and better than anything you will ever cook in the kitchen
oven, and that's a pretty good start. And it will have that
great outdoor flavor.

While at my cabin recently, I carried a few things to barbecue,
and one of the items was a pork Boston butt. I have a little
smoker up there, along with a smaller, cheaper gas grill. I
intended to smoke the butt on the smoker with charcoal and wood
chunks, and didn't take any charcoal, for I thought I had a 20
lb. bag of it up there. Guess what--no charcoal, and the
nearest store was about 25 miles down the mountain. So I
elected to use the gas grill. It is a two burner with left and
right control knobs. I rubbed the butt with some of
Willingham's dry rub, let it sit awhile at room temperature
(it's cool up there), fired up the left side of the grill on
the lowest setting it would go, and put the butt on the right
side for an indirect smoking process. The temperature next to
the meat stayed at about 250 to 275F, but no burning of the fat
cap, or meat occurred. I threw some wet hickory wood chunks
(no foil, just raw chunks) onto the lava rock fired side every
time one would burn out. I did not use a mop. I cooked the
butt with the fat side up for about 4 or 5 hours, then turned
it over with the fat side down. About every hour, I would turn
the meat with a different side to the fire so it would cook
more evenly. After 8 hours, it was very fork tender through and
through, and was a beautiful color. I basted it with my
mustard, vinegar and brown sugar glaze a couple of times during
the last half hour of smoking. This really turned out great,
and was a lot of pure fun to do without a lot of hassle. It did
take a lot of attention during the entire cooking time, but I
had nothing else to do, and enjoyed it. It had a really nice
smoke flavor, as I kept a little smoke on it almost constantly.

If you have a Weber Genesis grill, you should be able to
achieve a more even heat distribution than I did with my cheap
grill, so get to barbecuing, and make some good stuff.

--------------------
[Can someone help me with some basic questions about using an
electric bullet type water smoker?]

Glenn Birkhimer--
OK. Fire away with the questions.

--------------------
[Will an oven thermometer sitting on the rack show an accurate
temperature?]

Glenn--
I use an oven thermometer on the bottom rack where I can see it
when I open the side door. One problem with putting a
thermometer in the smoker, is that after awhile smoke will most
likely get under the cover and it will become unreadable.
Environmental conditions can affect the lower grill temperature
as measured by my oven thermometer. During hot (90+F) and no
wind days, I've observed 260F at the lower grill level and 265F
in the dome. I drilled a 1/4" hole in the dome near the handle
to hold a cheap metal candy thermometer. If it's windy the
grill temperature is usually somewhere between 235F and 250F
depending on air temperature. The dome temperature is very
sensitive to wind. With no wind it can get over 265F. Breezy
wind and it has trouble staying above 220F. I now use a funky
old cardboard box about 2 ft. square and slightly taller than
the smoker as a wind break on breezy days and during cooler
weather. On a recent smoking session in November the air
temperature was 54F and breezy at 2:00 p.m. and dropped to 46F
by 5:00 p.m.. With the windbreak in place, my lower grill
temperature stayed at 250F once the smoker was heated up to
temperature. The dome temperature varied between 220F and
240F.

--------------------
[Where in the smoker do I put the chips?]

Glenn--
I use water-soaked hickory chunks, either right on the lava
rock or in a little steel pan set on the heating element.
Forget the foil log stuff. My chunks catch on fire if they
touch the element, so I don't let them do it. Flaming chunks
generate too much heat and flying ashes.

==============

Bill Wight--
I have a Char-Broil electric smoker (1650 watts). The best
method I've found to date is to put three or four 1" x 2"
chunks of mesquite, hickory or pecan right on top of or
touching the electric element. The chunks slowly burn for
almost two hours and this gives a nice, steady, light-white to
invisible smoke and the best tasting end results. As the
chunks burn, I turn them over or move them closer to the
heating element every 60 minutes or so. You want a light to
invisible smoke, not a heavy dense smoke.

I have not seen a smoke ring in any of the meat I have smoked
in my electric water smoker, no matter what wood chunks I use.

==============

Rock McNelly--
If the electric bullet is not set up right, it can be difficult
to get it up to temperature. The things that effect it the
most are:

1 Light-weight extension cords. -- Use at least a 12 gauge
wire cord. Buy at a hardware store or make one up
yourself.
2 Too many lava rocks to heat up. -- Get rid of them and
line the bottom with foil. No lava rocks or ceramic
briquettes are needed.
3 Way too much water in the pan. -- Use about 2 liters of
boiling water.
4 Excessive lifting of the lid. -- don't peek. Lift the
lid only when necessary to mop, not peek.
5 Too much heat escapes around the lid. -- Fill gaps with
foil. Make new vents in top of lid that you can open and
shut.

--------------------
[What goal should I aim for in my barbecue? How good is good
enough?]

M. Baudoin--
I've made ribs that make grown men fight and chicken that has
made women faint.

(Editor-- Sounds like a pretty fair goal to me.)

--End of Mini-FAQ--

============================================
5. Hardware--Smokers

--------------------
[Do I have to have a very expensive smoker to make good
barbecue?]

Rodney Leist--
Listen folks. Several of us have been fortunate enough to get
new pits (BBQ Pits by Klose) recently. There's been a
tremendous number of posts proclaiming the religious
experiences and enviable barbecue produced on these pits. Here
is something for the newcomers and everyone--it's not the pit
that makes good barbecue. Dave Klose and I discussed this a
few days ago. He said, and I completely agree, that if you
learn to cook good barbecue on whatever you use, whether it's a
55 gal. drum half, an NB, a Brinkmann, a bullet water smoker,
or whatever, you've done the hard part and can feel good about
what you've accomplished. There's no magic in any Cadillac
smokers. They can't make a bad cook a great cook, they can
only make a good cook better.

==============

Philip F. Wight--
Rodney - I think you've touched on the "secret of the ages"
when it comes to barbecue . . . that if you know what you're
doing you can turn out just as good a quality barbecue from a
$50 converted oil drum as you can from a $50,000 BBQ Pit By
Klose. The more expensive unit will have bells and whistles to
make the work easier but the basic touch has to be there first.
I'm told that many outstanding competitors use the bullets and
small water cookers to turn out first quality stuff. That's why
this List is so important; here we've learned technique as well
as recipes, and I've come to believe that it's 90% in the
technique.

==============

Belly--
"It not the pit, it the pitmaster that makes good barbecue."

--------------------
[What would you change if you could re-engineer the smoker you
purchased?]

Scott McDaniel--
I bought a Oklahoma Joe's smoker, and the only regret I have is
I didn't get a bigger one. My advice: buy more than what you
think you need.

--------------------
[I was looking at an off-set firebox smoker and it looked
plenty big enough to smoke 3 turkeys at once. Is this true?]

Rick Thead--
One thing to keep in mind before you go out and buy too much
meat to smoke at once is that the whole area in the smoking
chamber isn't usable for smoking long-term. The section
nearest the firebox will be too hot to leave the meat for more
than a few minutes to an hour or so. I like to start the food
near the fire end and then, after getting some browning, move
it farther away for the rest of the smoking time.

5.1. Home smokers

--------------------
[I hear the term 'off-set firebox smoker'. What does that
mean?]

Editor--
The wood-burning smoker type that most experienced barbecuers
will use to do their smoking is called the 'off-set firebox'
smoker. This type of smoker has three main parts: the firebox,
the horizontal smoking chamber, and the exhaust chimney. Some
manufacturers add a vertical smoking chamber at the end of the
horizontal smoking chamber and the exhaust chimney exits from
the top of this vertical chamber.

The firebox is where you make the fire and it is located to one
side of the smoker, either right or left. It is 'off-set' from
the main smoking chamber, or middle part of the smoker (where
you put the meat). Being off-set, the heat that comes off the
fire does not go directly to the food racks (like on a backyard
charcoal grill), but instead travels horizontally past a baffle
and into the smoking chamber, ideally under and around the meat
on the racks. The heated air and smoke then exit the smoking
chamber through the exhaust chimney. Some smokers have the
exhaust chimney opening at the top of the smoking chamber, on
the end opposite the firebox. Other designs have the exhaust
opening in the middle of the opposite end of the smoking
chamber.

In the smoking chamber there is at least one meat grill or
rack, often several and often at more than at one height, i.e.
upper and lower grills. Here is where the real business of
smoking meat is done--on the grills. Most backyard off-set
firebox smokers can handle a brisket, a chicken and a slab or
two of ribs at the same time. Larger pits can hold much more
meat and feed larger crowds of people.

Some pits have a vertical smoking chamber at the end of the
horizontal chamber, opposite the firebox, that can operate at a
lower temperature than in the horizontal chamber. This chamber
is used for smoking things like fish, jerky and bacon.

The exhaust chimney is where the smoke exits the smoker. It is
usually fitted with an adjustable damper. A note of caution
here: beginners to smoking should leave this damper wide open
while smoking. Experience will let you deepen the amount of
finishing smoke flavor by adjusting this damper. Closing the
exhaust damper without knowing what you're doing will be the
shortest route to ruined barbecue.

--------------------
[Can you give me some pointers on selecting a barbecue smoker?]

Editor--
Selecting a barbecue smoker is like buying any other piece of
equipment. You need to do some homework and decide a few
things before you rush out and buy one. Consider: where will
you use it--backyard or porch or apartment? How much do you
want to spend--$30 or $3000? How much room do you have--four
square feet or an acre? How serious are you about barbecue--
once a month or every day? How many people do you want to feed
when you have a barbecue party--two or a hundred? What kind of
weather do you have--hot humid Florida or cold freezing Maine?
How much barbecue do you want to do at one time--a few hot dogs
or a load of pork shoulders, ribs and a couple of briskets? Do
you want to be able to cool-smoke some fish or bacon? Do you
want a combination unit--smoker and grill? What level of
attention do you want to have to put into your smoking--tending
a wood burner every 30-60 minutes or a gas or an electric Lazy-
Q unit every few hours or so? How long do you want the smoker
unit to last--pass on to your grandchildren or replace it every
other year? Do you want a smoker that you can take to the
beach or the mountains, or do you want one made out of bricks
that forms the focal point of your patio?

When you know the answer to all these question, picking out a
smoker will be fairly straight-forward.

-------------------
[What are the advantages or disadvantages to choosing a square
vs. a round firebox when buying an off-set firebox smoker?]

Harry Jiles--
Having owned both round and square firebox pits, I will give
you my opinion. Square fireboxes have more room. A 16" sq.
firebox has more interior volume than a 16" round firebox.
This extra room allows you to have more room under the fire
grate for ash, a full 16" square firegrate and more room over
the firegrate, so the flames are not right at the top of the
firebox. All this extra room helps give you better fire
control. Ashes don't build up and smother the fire as quickly,
more room to rake the coals to one side or the other and more
room to add logs without burning the paint off the top of the
firebox. Another added feature of the square firebox is the
ability to use the flat top as a cooking surface for pots and
also as a grill.

I personally feel the round firebox is one of the biggest
shortcomings of the NB and Brinkmann offset pits. The 16"
firebox makes fire control difficult, or at least somewhat
tedious. However, when you have a round firebox of 20" or
more, these problems are eliminated. Even though a 20" square
firebox still has more room than a 20" round one, the round one
has enough room to eliminate the problems associated with
smaller round fireboxes.

Bottom line is, IMHO, that a square firebox less than 20" is
better than a round firebox less than 20", but 20" and above,
it really doesn't matter.

==============

Danny Gaulden--
Even though most folks like a square firebox, I don't. I'm
talking about a firebox and smoker dedicated to slow smoking
only, not a grill and smoker combined. I would choose a
properly dimensioned round box over a square firebox any day.
However, an improperly designed round firebox can be very
awkward. I think this is the problem with the "Hondo" styled,
cheaper pits like the NBBD, SnP Pro, etc. If a round firebox is
approximately 1.5 times longer, or more, than its width, it is
a great, user friendly log burner.

A round firebox allows me to bank my coals in the middle of it
in a nice little compact, hot pile, without them trying to
spread out all over as they do in a flat firebox. This makes
the addition of new logs reach the burning stage much faster,
for the heat and draft is concentrated into a smaller draft
path. A round firebox is also much easier to take out the
ashes than a flat firebox, for as you scoop one shovel full
out, the other ashes fall towards the center, rather than
pushed all over the place as in a flat firebox.

There are some other elements to be considered here, and one
must choose what they are primarily using the firebox for.
Example: the Klose Back Yard Chef--the square firebox is
important to me, for I do a lot of steak, chicken, and pork
chop grilling, as well as corn and potatoes. A flat firebox
works best for this, for one can spread out the coals over a
wider area, and that is important for grilling. However, if
you are concerned with slow smoking only, I think a "properly
designed" round firebox is the only way to go. The choice is
yours!

==============

Editor--
The flat top feature of the firebox is also nice for pre-
heating your firewood before it goes into the firebox. On a
round firebox, there must be a flat top bracket or shelf welded
onto it to get this feature.

--------------------
[What should I look for when I start shopping for a premium
smoker?]

David Klose--
Here are a few features you may want to look for when buying a
premium grill/smoker, whether it is charcoal, wood, or even gas-
fired.

1 Ask your retailer if the unit you are interested in is
made from all new steel. There are some units out there
that are made from used materials and should be avoided.

2 Pick the thickest steel unit you can find and afford. The
thicker the walls of the smoker, the better it will hold
in the heat, as well as always cooking more evenly.
Quarter inch steel pits last much longer than the sheet
metal ones. Look for a pullout ash pan--this will help
increase the life of the grill or smoker considerably and
make it much easier to load wood or coals.

3 Try to buy a smoker that will fit the size of family/group
you are normally feeding. A medium-sized smoker 18" or
20" diameter by 30" long will allow large cuts of meat
like shoulders and turkeys to be cooked without burning
the skin from the hotter top areas of your grill. A 20"
diameter by 30" long smoker will hold a brisket or
shoulder, two whole chickens, and few hoops of sausage on
the bottom shelf, with 3 corn-on-the-cob, 3 baked
potatoes, and a slab of ribs on the top half shelf, if one
is present. This size will feed the average family/group
of 5 to 10, without having to stack the meats and
vegetables inside too closely together.

4 A nice feature in some off-set firebox smokers, is an
adjustable meat rack over the fire, for grilling steaks,
hamburgers, hot-dogs, fajitas, vegetables and blackening
redfish.

5 Try to get a unit that has features like adjustable grill
heights, and removable meat racks framed in steel angles
for extra strength. A large log rack underneath is also
helpful for storing wood, charcoal, trays and pans. A
steel plate fixed baffle, welded at 45 degrees, between
the firebox and main chamber of your smoker will allow you
more cooking area, and helps to even out the temperatures
from one end of the smoker to the other. A 2-inch high
steel plate welded vertically at the bottom of the smoking
chamber by the firebox, will allow you to pour water,
wine, or juice in the bottom of your smoker to keep the
meats moist during cooking. A drain at the end away from
the firebox is useful to drain off any drippings and
fluids you don't want after cooking. Place a ball valve
on the drain for easy cleanup.

6 Be sure to inspect the grill or smoker for sharp edges,
unwelded corners, sturdy legs and quality wheels. Swivel
casters on one end, and large wheels on the heavy end will
make moving your grill easier. Be sure the doors fit
tightly, with a seal that won't warp due to the heat of
everyday cooking. Make sure the straps on the edges of
the doors are welded completely, and not skip welded, as
this can lead to warping.

7 Decent handles that don't get hot are a must for any grill
or smoker. Wood handles do not last very long outside in
the weather. A handle that allows the air to go through
it, like a coiled stainless steel handle, are by far the
best you can get.

8 Make sure your smoker includes a quality stainless steel
thermometer that is hermetically sealed, so smoke does not
condense inside the dial. It should be mounted at the
meat rack level, and not higher up in the center, or on
the top of the door, as it is usually 50 to 75F hotter
than at the meat rack.

9 Look for grills or smokers that have plenty of shelf and
table space.

10 Be wary of grills that have cheap door hinges or latches,
as these will last outside in the weather for only a short
time before they rust shut or break off. The doors with a
steel bar the full length of the door hinges are better.

11 Adjustable controls for air-intake at the firebox are
helpful for controlling the inside temperature of your
grill or smoker. Ones with the sideways sliding controls
will last much longer. An adjustable cap on the
smokestack will also be helpful.

12 Be sure to ask for any recipe or instruction books that
may be included. Also collect any information they may
have on accessories for your smoker, like covers, charcoal
and wood suppliers, cookbooks, cutting boards, seasoning
supplies, and replacement parts for your grill, like
racks, etc.

13 Deal only with reputable companies, that will be there to
answer your questions if a problem should ever arise or
you need replacement parts.

--------------------
[David, since you make and sell barbecue pits for a living (BBQ
Pits by Klose), I guess you could have just about any size or
style smoker you want. What do you have?]

David Klose--
I have one of my Klose Backyard Chef smokers that is 20-inch
diameter by 36-inch long with a 20 x 20-inch firebox. This will
feed 20 people. It holds up to 4 briskets. However, a typical
load for me is a brisket or a pork shoulder, 2 chickens, 2
strings of sausages, 2 ears of corn , and 2 baked potatoes.
This model is the perfect size for that. I have had a 100
different smokers through the last 15 years and I like this one
best.

--------------------
[I'm new to barbecue. What type of smoker should I start out
with?]

Editor--
This is a question that all beginners to barbecue ask. Here is
what the many of people on the BBQ List did when they started
barbecuing:

1 They purchased an inexpensive water smoker. Charcoal-
fired if they wanted to start off to learn barbecue and
fire-control at the same time; electric or gas if they
wanted to learn to barbecue with a minimum of hassle.
Price of these units is between $28 and $60.

2 When their barbecue skills increased in a year or so, they
wanted a 'better' smoker. They had to make a choice.

2A Some liked the simplicity of the bullet water smoker, but
wanted better temperature control. So they purchased the
Weber Smokey Mountain smoker. It is the world's best
bullet water smoker, versatile and forgiving. Price of
the Weber unit is about $170.

2B Some went with a traditional wood-burning off-set firebox
smoker, purchasing the Brinkmann Smoke N' Pit Professional
or the New Braunfels Hondo or Black Diamond. Price for
these units is between $170 and $200.

2C Some went with a better Lazy-Q smoker, purchasing a
Cookshack electric smoker or the Traeger pellet-fired
smoker, (prices between $485 and $1,200).

3 As their barbecue skills matured and their desire to smoke
more meat at a time came about, they wanted a larger,
premium smoker. Here the choice of how to go is much more
complicated, but the barbecuer by this time knows exactly
what he or she wants. Many List members have purchased a
premium smoker from BBQ Pits by Klose, some have chosen a
premium smoker made by Oklahoma Joe. Other List members
went in different directions, purchasing smokers by made
by other manufacturers, taking the home-built road, and
some went down the most ambitious road of all, building a
permanent backyard smoker or even a smoke house. Price for
pits on this road range between $500 and $2,500 and above.

==============

Harry Jiles--
If you can afford it, get a Klose smoker or one of the other
heavy commercial brands like Oklahoma Joe's. They will last a
lifetime and make it easier to maintain a good fire and steady
temperature than a lighter weight mass-merchandised smoker. It
will probably save you money in fuel costs in the long run.

==============

Danny Gaulden--
Harry has hit on a valid point with the fact that a good smoker
will "maintain a good fire and steady temperature." There's
more to this than meets a beginner's eyes, and well worth
thinking hard about. A "good" fire is not just a fire. It's a
very special fire that you need when barbecuing. It's a nice
little bed of coals in the fire box, and a couple of logs
slowly flickering, sending out a gentle white smoke throughout
the smoker and up the stack. Do not try and control the
temperature by shutting down your firebox inlet damper. It
should always be at least 1/2 open, preferably almost wide
open. And remember always keep the exit flue damper wide open.
This kind of fire will help you produce a great tasting
product, without a bunch of soot or creosote. A good smoker
will allow you to build this kind of fire, and be able to keep
the temperature steady in the cooking chamber at the same time.

A poorly operating smoker is another matter. You will have to
make a big fire in the firebox, with lots of hot coals, and
keep a 3 or 4 log fire going most of the time, to keep the
temperature high enough in the cooking chamber. This causes
several problems--the worst being that you have a fire that is
hard to control with any kind of quality. What I mean by this
is if you try to close the intake damper down a bit, you will
starve this hot fire of oxygen, and produce creosote, or a
stale smoke and soot. Also, a hot fire such as this simply will
not allow you to cook well. It will have a different, less
desirable smell, create a different chemistry, etc. Every time
you chuck a log into it, the log will burst into wild flames,
(not good) and burn too quickly due to the intensity of the hot
fire you are having to maintain. If you try to close the intake
damper down a notch or two, creosote will develop. Lots of
times this will occur, even with your damper wide open, for the
fire just can't get enough oxygen.

You will end up going around in a vicious circle. Lots of good
barbecue meat has been ruined because of this problem. On the
other hand, the 'good' fire will allow you to open the intake
damper wider, if you need more heat, or nearly close it down to
decrease the heat, and not create the problems mentioned above,
for you're not having to work with such a large fire. Plus as
the years go by, and if you've barbecued a lot, you will save a
sizable amount in money spent for wood. Might say you'll get a
lot of your investment back, and have a heck of a lot more fun
barbecuing. Think about it.

-------------------
[I've read several posts from barbecuers who use electric
smokers. They say they get good results with a minimum of
work. So why should I bother with all the hassle of a wood
burning smoker?]

Bill Ackerman--
I have both an electric (Southern Pride) and a log burner
(Klose BYC). There is absolutely no comparison between the
product from the two pits. Everything I do in the BYC is
superior to the electric. The advantage of the electric is that
I can pretty much set it and forget it while the BYC needs to
be watched and fed logs every hour or so. So when I'm lazy or
real busy or I'm cold smoking something, I use the electric and
the result is usually very good. But when I want to do it
right, I fire up the BYC. I used to think smoke was smoke and
heat was heat, but there is something magical about cooking
meat with burning logs. It's hard to express, but the time,
effort, and care put into tending the fire is reflected in the
end result. It's also more fun and more satisfying.

-------------------
[I am soon going to order a Klose or Oklahoma Joe's smoker.
What are the opinions on the vertical smoking chamber that I
can order installed next to the horizontal smoking chamber? Is
it worth the extra bucks to get the smoker with both horizontal
and vertical cooking chambers?]

Harry Jiles--
I have a Klose Backyard Chef, and I use the vertical chamber
more than the horizontal when I am not using both together. I
think it is easier to open the vertical chamber to check or
baste the meat, and stay out of the smoke, than with the
horizontal. Also, when I add fresh logs to the fire, I can
open the horizontal door for a couple of minutes and dump off
the initial smoke while the wood catches fire, before it gets
to the meat in the vertical chamber. The big advantage to
having the vertical chamber is the increased capacity you get
and a little more flexibility on arranging meat in the cooker.

-------------------
[Can you tell me something about the commercially-produced
smokers and grills suitable for home barbecue?]

The following is a list of popular budget and premium smokers.
Descriptions were taken from the manufacturer's literature.
All prices as of late 1997. Reviews when given reflect the
opinions of BBQ List members.

5.1.1. New Braunfels smokers

5.1.1.1. Universal Water smoker

UNIVERSAL WATER SMOKER #1400. Sug. list $149.95 354 sq. in.
cooking area. Expandable up to 1,770 sq. in. Americas largest
water smoker--uses up to ten grills. Smoke pounds of fish
fillets or boneless chicken fillets. Has Universal Rack System
for hanging rods and multi-level cooking grills. Heavy gauge
steel construction with 2 porcelain cooking grills, 1 heavy
duty meat hanging rod, enamel water pan, charcoal/wood pan,
cool touch stainless steel handles, adjustable air vent and
large full-height access door (Temperature gauge not included).

5.1.1.2. Hondo

HONDO Smoke/Grill- #2800 Sug. list $299.95 732 sq. in. Cooking
area-expandable up to 1,708 sq. in. with optional grills. Three
porcelain grills are standard. The Hondo has wire front shelves
plus the added feature of a welded on hot plate, great for
warming side dishes. This unit has an off-set firebox. The
street price of the Hondo and black Diamond smokers is $170-
$200.

[Review--List members report a high degree of satisfaction with
the Hondo smoker.]

5.1.1.3. Black Diamond (NBBD)

BLACK DIAMOND Smoke/Grill #4800 732 sq. in. Cooking area
expandable up to 1,708 sq. in. with optional grills. Three
porcelain cooking grills are standard. This unit has a
Malaysian mahogany front shelf, hardwood handles plus the added
feature of a welded on hot plate, great for warming side
dishes. This unit has an off-set firebox. The Black Diamond is
the same unit as the Hondo with a wood vs. a steel shelf. Sug.
list $299.95

BLACK DIAMOND Stainless Steel #4848 Sug. list $449.95 732 sq.
in. Cooking area expandable up to 1,708 sq. in. with optional
grills. The Black Diamond has Malaysian mahogany front shelf
assembly across main chamber, with stainless steel chamber
doors, side air baffle and smokestack damper. This unit has an
off-set firebox.

[Review--List members report a high degree of satisfaction with
the Black Diamond smoker.]

5.1.1.4. Luckenback

LUKENBACH Grill #1800. This is primarily a drum-type grill
with 488 sq. in. of cooking area. This unit has an easy-access
fire door on one end. It has a wood front shelf. It is
possible to smoke meat in this unit by building a low fire on
one side of the unit. Sug. List $199.

5.1.1.5. Guadalupe

GUADALUPE Grill/Smoker #5630 Sug. list $399.95 Exclusive Multi
Draft System 488 sq. in. Cooking area-two porcelain cooking
grills. Utilizes dual smokestacks with dampers in both ends and
a central divider which offers multi grilling and smoking
options. Grill at two heights at same time or totally isolate
foods from the fire using the central divider. Features Cool
Touch stainless steel door handles, Malaysian mahogany front
shelf, louvered air control on side access doors and now with
four swivel caster wheels. Dual 4-way adjustable grill heights.
Includes two easy clean-up slide out liner/ash trays for
extended life. This unit does not have an off-set firebox.

5.1.1.6. Grill Sergeant

GRILL SERGEANT #7500 16 lbs. Sug. list $39.95 180 sq. in.
cooking area. This take along charcoal grill has adjustable
smokestack which also locks lid for clean portability. Quick,
easy assembly--no tools required. Ideal for picnics, camping,
RVs and more.

5.1.1.7. The Boss Grill

THE BOSS Barbeque Center #8400 Sug. list $149.95 513 sq. in.
cooking area. Heavy gauge steel barrel type styling. Adjustable
3-position height fire/grate pan with handles for lift-out
cleaning. Hardwood front shelf and large bottom storage rack.
Has 4-even flow air damper controls and in-door temperature
gauge. Includes: 2 cooking grills and 2 fire grates.

5.1.1.8. Bandera

BANDERA Smoker/Grill #5600 Sug. list $499.95 1,220 sq. in.
Cooking area with four porcelain cooking grills. The Bandera
expands up to 4,185 sq. in. using 14 cooking grills in its
cooking chamber. Includes: 2 hanging rods, 1 rib rack,
porcelain enamel water pan, a Malaysian mahogany front shelf,
easy moving casters and wheels, 'Cool Touch' stainless steel
handles and easy clean-up, slid-out liner/ash pan for extended
life. Temperature gauge is optional. This unit has an off-set
firebox with a rectangular vertical smoke chamber.

[Review--List members report a high degree of satisfaction with
the Bandera smoker.]

5.1.1.9. Pecos

The Pecos is a small portable grill smoker with 244 sq. in. of
cooking surface. This unit is ideal for apartment dwellers and
for taking on trips. List price is $99.95.

5.1.2. Brinkmann Corporation

From the Brinkmann Mail-Order Catalog dated 8/97:

5.1.2.1. Sportsman Charcoal Double-Grill Smoker and Grill
Model 815-3060-C - the perfect smoker for a sportsman comes
equipped with two cooking grills to handle 50 lbs. of food.
Features include wooden handles, a heat indicator and hinged
door for adding charcoal and water. Ideal for smoking wild
game or grilling hamburgers. List Price: $69.95. Street Price
about $30.

Editor--this model and another called the Smoke N'Grill (not in
their mail-order catalog) are the smokers referred to elsewhere
as the ECBs (El Cheapo Brinkmann). [Review--List members
report a high degree of satisfaction with the ECB smoker.]

5.1.2.2. Cook'N Carry Smoker/Grill
Model 810-5030-0 - This compact, single-grill charcoal smoker
has a double-latched lid for carrying to your camp or picnic
site. Use as a water smoker or a barbecue grill. Great for
camping, tailgate parties and picnics. List Price: $39.95.

5.1.2.3. Cook'N Cajun Charcoal Double-Grill and Smoker
Model 850-7000-1 - Our top-of-the-line double-grill charcoal
smoker has a 50 lb. capacity. Smoker body lifts off base for
easy access to an extra-large charcoal pan. Features heat
indicator in dome lid handle, extra-large porcelain-coated
steel water pan and Nylon handles. Converts to a waist-high or
portable grill. List Price $89.98. Street Price about $45-50.

[Review--this is the Brinkmann smoker model, or one called the
Smoke N'Grill Gourmet, we recommend that beginners purchase if
they want a charcoal-fired unit. The body of these smoker
models lifts off the charcoal pan section for ease of fire
maintenance. They have a larger fire pan, better temperature
control, easier starting, and easier cleaning, making the
difference in price between this model and the cheaper ECB
above well worth the extra few dollars.]

5.1.2.4. Smoke'N Grill Stainless Steel Charcoal Smoker
Model 810-5305-S - This strikingly beautiful stainless steel
smoker cooks as good as it looks. Double grills handle up to 50
lbs. of food. Features include stainless steel body and dome
lid, heat indicator, wooden handles, porcelain-coated water pan
and charcoal pans, and hinged door for adding charcoal and
water. Converts to electric model. List Price: $169.95.

5.1.2.5. Smoke'N Grill Electric Double-Grill Smoker
Model 810-5290-C - Double-grill 1500-watt smoker handles up to
50 lbs. of food. Converts in seconds to a barbecue grill.
Wooden handles stay cool. Water pan and lava rocks included.
List Price 139.95. Street price about $70

Brinkmann also sells a Gourmet Electric Smoker model that is
similar to the Smoke'N Grill Electric but is taller. Street
price is less than $90.

Editor--The Brinkmann electric smoker models do not have
adjustable heat controls for the electric element--a desirable
feature found in the Char-Broil units.

5.1.2.6. Smoke'N Grill Gas Double-Grill Smoker
Model 810-5600-0 - Double-grill design provides two cooking
surfaces that handle up to 50 lbs. of food. The middle section
is removable for easy conversion to a gas grill. Equipped with
lava rocks, 18,000 BTU gas burner, LP gas hose and regulator.
Features Piezo quartz ignition system for matchless starts.
List Price 169.95. Street price about $100.

5.1.2.7. Smoke'N Pit Professional Horizontal Smoker (SnP Pro)
Model 805-2101-1 - This large capacity horizontal charcoal/wood
smoker incorporates a separate fire box, a design favored by
many smoke cooking enthusiasts. A wood or charcoal fire is
built inside the fire box for indirect heating. Features
include heavy-gauge sheet metal steel, heavy-duty hinged lid,
three adjustable cooking levels, wooden cooking shelf, molded
wheels and wood storage rack. List Price: $379.95 Street
Price about $170-$199.

[Review--List members report a high degree of satisfaction with
the Smoke'N Pit Professional Horizontal Smoker.]

5.1.2.8. Smoke'N Pit Pitmaster Horizontal Smoker & Grill
Model 805-2101 - The Pitmaster is similar to the Professional,
but does not feature a separate fire box. For indirect
cooking, a charcoal or wood fire is built on the left side of
the cooking chamber and food is placed on the right side of the
cooking chamber. There is a kit to convert this unit into a
professional model. List Price: $229.95. Street Price about
$100.

5.1.3. SnP Pro vs. the NBBD and Hondo

--------------------
[What is the difference between the Brinkmann Smoke'N Pit
Professional and the New Braunfels Black Diamond/Hondo?]

David A. Rogers--

Features
The Hondo (read also Black Diamond) has a heating shelf over
the firebox - the SnP Pro doesn't. That's the only feature of
difference.

Construction
The Hondo is made with a circumferential weld on both ends of
both barrels. i.e. looking at the end of a Hondo, the barrel
is welded all the way around. The Brinkmann is welded on the
bottom third with three or four additional spot welds.

The Hondo has a wimpy wire front shelf. The SnP Pro has a wood
shelf. The Black Diamond model has a sturdy wood shelf.

The lid on the SnP Pro rests against an angle bracket welded to
the barrel for that purpose. On the Hondo, the lid rests
against the smokestack. The Black Diamond comes with a welded
firebox top door bracket.

Tom Kelly--the SnP Pro stack has been modified since David's
post to correct a potential safety problem. A bend was added
so the lid would open further. Apparently, the previous
position allowed the wind to blow the door closed onto your
hands, tools, etc. In the new design, the lid rests against
the smokestack, just like the Hondo/NBBD

Both units are made out of the same gauge heavy-gauge sheet
metal, about 3/32-inch thick.

Design
The SnP Pro has brackets to support the grills in the smoke
chamber at grilling height. The Hondo has no grill brackets,
but you can turn the grills 90 degrees to get them a little
higher (they're rectangles). The grills sit on the inside wall
of the cooking chamber.

Tom Kelly-
The grills on the SnP Pro are located MUCH higher than in the
NBBD/Hondo. I measured the grill-to-door opening height and it
was about 7-1/2 inches in the SnP Pro. This would be tight for
a big turkey. The Hondo/NBBD grills sit several inches lower
and thereby have more head room.

Editor--
The smokestack on the Hondo is attached by a bolted flange and
extends further into the smoke chamber than on the SnP Pro.

List members report that the legs and wheels of both units are
not as strong as they should be. Care must be taken when
moving these units over rough ground and lawns.

Neither design is perfect. Some BBQ List members have reported
great success with their Hondo/NBBD and SnP Pro right out of
the box. Other members have reported big internal temperature
variations, leaking air and smoke from doors and have made
modifications to correct these problems. The biggest complaint
seems to be that the heat from the firebox on these units flows
up and into the top of the smoking chamber and along the top of
the chamber and out the exhaust stack, bypassing the meat on
the racks below, and causing high temperature variations within
the smoker. The modifications suggested keep the heat and
smoke lower in the smoking chamber. The most ambitious of the
changes brings the heat up from under the meat rack and gives
the best results. See Section 7.2.2 for modifications on
making your Hondo/NBBD/SnP Pro more efficient.

5.1.4. BBQ Pits by Klose

From their Web site: http://www.bbqpits.com

BBQ Pits by Klose was founded in 1986 with the principle of
maintaining an integrity of the Old Western trail drive style
of cooking in mind. BBQ Pits by Klose is a purveyor of custom
barbecue grills, smokers, cook-off and catering rigs. The sizes
range anywhere between a $69 drum grill to a $400,000 catering
rig.

All BBQ Pits by Klose are made by hand, with no machinery
involved in the manufacturing process except a welding machine,
in the spirit of the old style iron foundries. One welder to
one pit from the beginning to the finished product. Handmade
all the way.

Here are a few models in the Klose Backyard Chef(R) line:

----
18" Diameter by 24" Long Smoker--Round firebox List Price $595

Here we have an 18" diameter by 24" long smoker with an 18"
round firebox. It has stainless steel air-cooled handles and an
easy to read 3" dial, stainless steel thermometer, hermetically
sealed. There is a 10" wide by 30" long table on the front,
with a 10" wide by 18" long table on the side, making an "L"
shaped table. Additional storage space underneath with an 18"
wide by 42" long log rack. The main area has a full meat rack
framed in steel angles for strength, as well as a removable 1/2
shelf. This smoker features adjustable firebox and smokestack
controls. CAPACITY: 624 sq. inches in smoker, and 324 sq. in.
in the firebox.

----
18" Diameter by 30" Long Smoker--Square firebox List Price
$650

Here we have an 18" diameter by 30" long smoker with an 18" by
18" square firebox. Air-cooled stainless steel handles, an easy
to read 3" dial, stainless steel thermometer. There is a 10"
wide by 40" long table on the front, with a 10" wide by 18"
table on the side, making an "L" shaped table. Additional
storage & shelf space underneath with an 18" by 30" long log
rack. The main cooking area has a full meat rack framed in
steel angles for strength, as well as a removable 1/2 shelf.
This smoker has adjustable firebox and smokestack controls, as
well as adjustable grilling heights on the firebox to 5 levels.
CAPACITY: 780 square inches in smoker, & 324 square inches in
firebox.

----
20" Diameter by 30" Long Smoker List Price $675

This backyard unit is one of the all-time favorites to take to
the beach or for family reunions.

It's 20" in diameter by 30" long, with a 20" by 20" square
firebox and 1/4" thick new steel to maintain even heat. Ideal
for grilling and smoking. Air-cooled stainless steel handles
and easy-to-read. 3" dial, stainless steel thermometer.

It comes with plenty of table space outside, as well as storage
space underneath for your charcoal and woods. It has 840 square
inches of cooking area in the smoker, as well as 400 square
inches of grilling area in the firebox. Large enough for a
brisket, a turkey, ribs, sausage, corn-on-the-cob, and baked
potatoes. It has adjustable height to five levels in the
firebox for grilling fajitas, shrimp, blackened redfish and
steaks.

----
20" Diameter by 42" Long Smoker List Price $775

This backyard unit is one of the all-time favorites to take to
the beach or for family reunions.

It's 20" in diameter by 42" long, with a 20" by 20" square
firebox and 1/4" thick new steel to maintain even heat. It's
ideal for grilling and smoking.

It comes with plenty of table space outside, as well as storage
space underneath for your charcoal and woods. It has 1218
square inches of cooking area. Large enough to hold up to 3
briskets, a turkey, ribs, sausage, corn-on-the-cob, and baked
potatoes. It has adjustable height to five levels in the
firebox for grilling fajitas, shrimp, blackened redfish and
steaks.

----
20" Diameter by 40" Long Smoker List Price $1075

A 20"x40" main chamber, with a full meat-rack and 1/2 shelf.
The 20"x20" square firebox has an adjustable grill and fire-
grate. There is a pull-out ash pan for easy clean out. Lifetime
Burn-through Guarantee.

Adjustable controls on the firebox and smokestack. Also
featured is a 20"x20" upright slow-smoker with 3 shelves and
hanging rods. There is a full log rack underneath and wrap-
around tables, dual stainless steel handles and two
thermometers. Cooking capacity: 2320 square inches.

On all BBQ Pits by Klose--A Lifetime warrantee on burn-through
and rust-through. Klose pits feature heavy-wall construction
that makes temperature control much easier than the mass-
produced units sold by other manufacturers.

[Review--List members report a high degree of satisfaction with
the Klose line of smokers.]

5.1.5. Oklahoma Joe's Smokers

From their Web site at:
http://www.oklahomajoes.com/page24/index.htm

Their line of backyard off-set firebox models include:

"Grill With Firebox"
Utilizing the off-set firebox design concept, the Grill with
Firebox features a long horizontal cooking chamber with plenty
of room for your favorite smoked meats! Keep a pot of beans or
soup warm on the flat top of the firebox. This model has the
same unique baffling and damper system found on our smokers.
Designed with grilling and barbecuing in mind, these models are
relatively compact and mobile--perfect for the backyard
cookout. The grill with firebox is available in 16" and 20"
sizes. Get those fires going with our LP log lighter system
(also available).
16" Grill #16-GWFB $799.00
20" Grill #20-GWFB $1,069.00

----
"Tailgator"
The Tailgator is the smallest in the Oklahoma Joe's line, and
is modeled after the Grill with Firebox, but it is much
smaller. It is made to travel and is very affordable. The 12"
model has 3 square feet of grilling area. Need a little more
cooking area? The 14" model has 4 square feet of grilling area.
The Tailgator is great to take to lake, or to football games or
to just keep at home for the family to enjoy.

12" Tailgator #12-TAIL $329.00
14" Tailgator #14-TAIL $399.00

----
"The Oklahoma Tradition"
This cooker has become a #1 seller and shows the tradition and
quality of Oklahoma Joe's. Available in 14" and 16" sizes. Due
to the off-set firebox design, the tradition is the ultimate in
versatility for grilling, barbecuing and smoking. Because of
its steel construction, the Tradition burns wood and charcoal
longer than ordinary thin-walled units. And in the tradition of
Oklahoma Joe's, this model comes with a limited lifetime
warranty.

14" Tradition #14-OKTKD $439.00
16" Tradition #16-OKTKD $589.00

Their line of backyard vertical smokers include:

"The Chuckwagon"
The Chuckwagon has the ultimate vertical smoking chamber. With
four shelves to smoke on, you can smoke almost all of your
favorite meats at the same time. Similar to the smokers in
design, the Chuckwagon has 4 extra inches in the firebox so it
will handle any wood you buy at your local wood yard. The wagon
wheels give this smoker a western flair and roll easily over
rough surfaces. Editor--This is a combination smoker with
horizontal and vertical smoking chambers.

16" Chuckwagon #16-CW $1,149.00
20" Chuckwagon #20-CW $1,499.00

----
"Smoker"
This model is great for taking your time and smoking all day
long. Available in 16" and 20" sizes, our smokers feature
triple cooking areas (grilling, barbecuing and vertical slow
smoking). All Oklahoma Joe's smokers have a flat grill top that
is perfect for the bean pot, OKJ's Bar-B-Q sauce or a bread and
tortilla warmer. Editor--This model is a smoker with
horizontal and vertical smoking chambers.

16" Smoker #16-SMOKE $1049.00
20" Smoker #20-SMOKE $1329.00

Oklahoma Joe's pits feature heavy-walled construction that
makes temperature control much easier than the mass-produced
units sold by other manufacturers.

[Review--List members report a high degree of satisfaction with
the Oklahoma Joe line of smokers.]

5.1.6. Weber Grills

See their Web page at: http://www.weberbbq.com

Weber makes a line of premium grills and a bullet-type smoker.

Smokey Mountain Cooker (TM)
Porcelain-on-steel Smoker has two heavy, bright nickel-plated
18 1/2" cooking grates, aluminum door and legs, and packed with
a premium grade cover. This is the premium bullet water
smoker.
Model 2890 18 1/2" Black $179.99

Other Weber grills can be used for smoking, but they are
primarily for grilling.

[Review--List members report a high degree of satisfaction with
the Weber bullet smokers. These units are used by many
participants on the barbecue competition circuit and many have
won top prizes.]

5.1.7. Char-Broil

H2O Smoker

A basic bullet water smoker that uses charcoal for fuel.
Features include heat-resistant handles, two pans, one for
water, one for charcoal, double grills, a hood-mounted
temperature indicator and hinged door for adding charcoal and
water. Street price often below $30.

Editor--the main body of this unit DOES NOT lift off the
charcoal pan section.

Electric Water Smoker

This unit has a 1650 watt electric water smoker. It has an
infinite control heating element, multiple cooking surfaces, 6
quart water pan, hood-mounted heat indicator and smoker
cookbook. It converts to electric table top grill, UL approved.
Holds up to 50 pounds of food at a time. The smoker section
lifts off the base section allowing for full access to heating
element for adding wood chips/chunks and cleaning.
Model 4512 - Electric Water Smoker, Sug. List Price $88.50
Street Price $40-70

[Review--List members report a high degree of satisfaction with
the Char-Broil electric smokers. The Char-Broil electric
smoker is the recommend unit for beginners to purchase if they
want an inexpensive electric smoker.]

5.1.8. Traeger Industries

Traeger makes a line of grills and smokers using the concept of
an automatic pellet feed system for fuel. Pellets of hardwood
are added to a hopper and a pellet feeder moves the pellets
into the firepot where they are burned. The feed mechanism can
be adjusted to provide three heat settings.

From their Web site: http://www.mtsi.com/~traeger

Model BBQ075. Sug. List Price $799. Grill cooking area 545
sq. in. If you are in the market for something out of the
ordinary, this Texas Style grill is for you! Designed after the
traditional Texas Style wood cookers that were constructed from
scrap oil well casings, this unit brings old fashioned wood
cooking into the 21st century with its high tech auger fed
burner. Forget fire tending and temperature control problems.
This unit automatically augers wood pellet fuel to accurately
provide three different cooking temperatures. Traditional
design is now "state of the art" technology, a winning
combination that will deliver professional results every time
you cook.

Model BBQ100. Sug. List Price $699. Our "original", the most
popular model, has just been improved. Designed for versatility
and affordability the BBQ100 has already transformed thousands
of customers just like yourself into real "Outdoor Gourmet"
chefs. It grills, smokes, and bakes. It is an exceptional
value! Are you ashamed of your current gas or charcoal grill?
Lift up the end of a Traeger grill and you know instantly that
it is a well built product, solidly constructed for years of
service. When you add up the assortment of features, quality of
construction, and real wood flavor; you'll wonder why you ever
messed with gas or charcoal grills.

[Review--List members report mixed results with the Traeger
auger fed pellet smokers. Some members have reported good
experiences with their units but others have reported
significant difficulties in operation.]

5.1.9. Cookshack Ovens

From their Web site at: http://www.cookshack.com/

What in the world is Cookshack?

We're a company dedicated to the manufacture of electric smoker
ovens for genuine pit barbecue and wood-smoked foods. A leader
in the market for over 30 years, Cookshack's state-of-the-art
ovens are distributed worldwide to restaurants, caterers,
supermarkets, convenience stores, meat markets--in fact, to all
sorts of retail food service operations.

They manufacture a line of premium vertical smoker ovens in
various sizes. They have two home smoker models: the Smokette
II, suggested list price $425, and the "Model 50", suggested
list price $895. They are used by everyone from backyard cooks
to chefs.

[Review--Many List members report the Cookshack units to be the
ultimate in Lazy-Q smoking.]

5.1.10. Big Green Egg Smokers

From their web site at: http://www.BigGreenEgg.com

The rebirth of the ancient oriental Kamado cooker. The idea is
3000 years old but The Big Green Egg is NOW! The perfect smoker
AND grill AND barbecue. Meats, fish, veggies, pizza--all done
to perfection.

Our ceramics experts have created what some call "The Ultimate
Smoker"--a beautiful and practical marriage of time proven
cooking methods and modern technology. Suggested list prices
are $99 to $459 for the mini through the large smokers.

[Review--Many List members report a high degree of satisfaction
with the Big Green Egg smokers.]

5.2. Homemade smokers

-------------------
[I'm good with metal working and I want to make my own smoker.
Can somebody tell me where I can find some designs or plans?]

Unfortunately, it is beyond the scope of this FAQ to include
plans for building metal smokers. We know of no companies
selling detailed working drawings for off-set firebox metal
smokers. Several List members locate a smoker that they liked
at a friend's home and took a ruler to it and made up a set of
working sketches. So if you're in the mood to make your own
smoker, find someone with a Klose or Oklahoma Joe's smoker, get
your ruler and go to it.

There are few web sites that give pictures and sketches of
metal smokers. Daryl Dowell has one such site at:
http://www.mindspring.com/~ddowell/page2.html. He has sketches
for making a very nice horizontal off-set firebox smoker.

Also, Garry Howard has some plans on his web site for building
a metal smoker:
http://www.netrelief/bbq

5.3. Brick and block pits

--------------------
[I want to build my own backyard barbecue smoker from bricks or
concrete blocks. Where can I get plans to do this?]

Rock McNelly--
Try finding a book by Sunset Publishing called, "Barbecue
Building Book." ISBN 0-376-01042-8. In it you'll find ideas
and plans for indoor and outdoor barbecues. Everything from
simple one-grate on-the-ground grills, to elaborate above-
ground grill, oven, and smoker combos. There's even plans for
an in-ground pit capable of feeding 600 people. This has been
the most informative book that I've found yet.

Of course, if you build it . . . We will come!

==============

Editor--
There is another book, titled, "Quick and Easy Art of Smoking
Food: Updated for the 90's", by Chris Dubbs, Dave Heberle, Jay
Marcinowski (Illustrator). ISBN: 0832904627. It includes
pictures of numerous smokers, including stick frames, pit-and-
barrel, smokerator, barrels, masonry pits, smokehouses, and
sheds.

Check out Garry Howard's Barbecue Web page for pictures and
sketches of backyard pits.
http://www.netrelief/bbq

Dave Lineback has built a Lexington NC style smoker from bricks
in his backyard. Pictures and sketches are on his web page:
http://www.ipass.net/~lineback/bbq/wdh.htm

==============

James Whitten--
"The Canning, Freezing, Curing and Smoking of Meat, Fish and
Game", by Wilbur Eastman, published by Gardenway Book, ISBN 0-
88266-045-4, paper ISBN 0-88266-071-0, cloth.

This book has been around for awhile and is fairly basic. It
has a section on building a smokehouse.

"Home Smoking And Curing How You Can Smoke-Cure, Salt And
Preserve Fish, Meat And Game", by Keith Erlandson, ISBN
0091778255

The author spends a good deal of time discussing how to build a
smoker for the do-it-yourselfer. From using trash cans to
building small sheds, he gives you the ins and outs of them.
He doesn't give you measurements, but he does include drawings
for what he's talking about. The rest of the book deals with
brining and smoking fish and game.

============================================
6. Hardware--accessories

6.1. Thermometers

--------------------
[Do I really need a thermometer in my smoker?]

Tom Kelly--
Unless you're one of the real pro's out there, you need a
thermometer. Even if you have one of those Brinkmann "COLD-
IDEAL-HOT" indicators, you need to know what temperature it's
really indicating. Also, if you have a thermometer that's not
at grill level, you need to know how close it reads to an
accurate thermometer placed at the grill level so you can use
your installed thermometer as a guide.

You have a lot of choices here. Thermometers range from $3
home oven types to $30 or more dial indicator or digital remote
reading units. You'll have to decide what's best for you.
Here's some information to help you make that choice:

Oven Thermometer - These $3 or so units will work fine. You
can get them at K-Mart, WalMart, Roses or stores that carry
kitchen accessories. Set it on the grill and smoke away. The
two big drawbacks are, 1) you have to raise the lid to check
the temperature (and that causes heat loss) and 2) you have to
clean the face of it just about every time you use it use
because the smoke will totally coat the face. Also, over time,
the smoke products can muck up the spring mechanism (through
the small holes in the back) so plan on buying a new one after
a few years, depending on the amount of use.

Built-in Thermometer - These dial indicator thermometers are
available for about $30. Brinkmann and New Braunfels make them
to fit the threaded hole in the cooking chamber lid. They have
a range of about 50 to 500F. The element (probe) is inside the
smoke chamber and the dial is outside so you don't have to open
the unit to check the temperature and the face and mechanism
don't see the smoke. The only problem may be the placement of
the thermometer. On the Brinkmann SnP Pro and the NBBD and
Hondo units, the thermometer is 4 to 8 inches above the grill
level so the indicated temperature may read as much as 60F
higher than the grill temperature. Several other instrument
companies also make dial indicator thermometers and some are
available on the Internet.

[Editor--if you want to install a dial-indicating thermometer
in the door of your NBBD/Hondo or SnP Pro, we suggest that you
look into a more accurate unit than the ones sold by New
Braunfels or Brinkmann. Several manufacturers (like Ashcroft)
sell industrial-grade stainless steel Bi-metal barbecue
thermometers that will thread right into the hole in the
cooking chamber door. These units can be purchased for about
$30. You will also need to order a keeper nut for about $1.
You can get these thermometers from several places, including
BBQ Pits by Klose, by phone or from their Web site.]

Remote-Reading Thermometer - Polder makes a very nice remote-
reading thermometer for about $30. You can buy the Polder unit
at many barbecue supply stores and over the Internet from
Cunningham Gas products. These electronic units have a 4 or 5
inch probe which can be placed in the smoker. A metal braided
shielded wire runs from the probe to an LCD readout placed
outside the chamber. The probe can be positioned anywhere
within the smoker to obtain a fast and accurate temperature
indication. These units are excellent for `calibrating' your
installed dial indicator thermometer because it shows the
difference between the grill level and the dial indicator
location. Sunbeam made a similar unit, but reports in early
1998 said that the Sunbeam digital thermometer was out of
production.

Other types - Some folks have reported that a candy
thermometer, poked through the center of a cork that fits a
hole into the cook chamber works fine. There are probably lots
of alternate solutions.

==============

Rock--
I have the Perfect Temp by Charcoal Companion, and as far as I
can tell, it's identical to the Polder in every way except for
brand name. I bought mine from the Barbecue Store on the
Internet. It works just great!

==============

Scott--
I've got both the Polder and the Charcoal Companion (don't know
if that's a Sunbeam or not) and I can't tell a bit of
difference other than the Charcoal Companion has different
printed instructions, like maybe Polder sells the thermometers
to the company and then they print their own instructions (and
the Polders are white while the CCs are black). Even came with
the same brand of battery (El Cheapo Hong Kong Industrial Grade
Alkaline, guaranteed to last nearly 2.3 minutes). Probes are
the same length, display is identical down to the size and
placement of numbers. They were also priced identically -
$29.95.

==============

Editor--
Be sure and check out the accuracy of you digital thermometers
often. Place them in boiling water and they should read 212F
or less if you are at some altitude above sea level. My home
is at 2100 ft. ASL and my Polder reads 206F in boiling water.
If your Polder is acting weirdly, it is sometimes necessary to
remove the battery from the unit and then reinstall it to reset
them.

6.1.1. Pros and cons of thermometers

-------------------
[Do I really need a thermometer? An old-timer told me not to
bother with one.]

The old-timers on the List don't use thermometers and say they
are not needed. Beginners seem to want and need them. Seems
that once you're an old-hand at barbecue, then you can tell the
temperature by the color of the smoke, the smell of the smoker
or by some extra-sensory thing. But until you get to that
point, a thermometer somewhere in the smoker is an absolute
necessity.

6.1.2. Where should I measure the temperature?

--------------------
[What's the best way to place the thermometer in the smoker so
I'll know what the smoker temperature is? And do you guys
leave the temperature probe in the smoker the entire time
you're smoking?]

Editor--A summary of several posts--
Remember, the important place to measure the temperature in the
smoker is at the meat. This is also not the easiest place to
measure the temperature. Most smokers come with a thermometer
in the lid, whether it's a bullet smoker or an off-set firebox
smoker. The temperature measured at this point, in the lid,
can be 50-70F higher than at the meat cooking rack. If your
smoker has upper and lower racks, the top rack will be 20-50F
higher than the lower rack. None of these things is a big
problem once you learn your smoker. For the beginner, we
suggest that you equip your smoker with a good analog
thermometer in the dome or lid. A candy thermometer works well
(you need a range of about 150F to 350F). Use this thermometer
to monitor and control the temperature inside your smoker. A
digital meat thermometer that you can poke into the meat is
well worth the investment of $30. Once you understand the
temperature profiles within your smoker, then you can stop
using the digital thermometer and rely on the one in the dome
or door. Also remember that in your horizontal smoker (SnP
Pro, NBBD, Klose, OKJ's, etc.) the temperature at the meat rack
will be highest near the firebox and coolest at the opposite
end.

Like we've said before, you've got to put some heat to the meat
and experiment with your smoker to get good at doing barbecue.
Nothing beats experience. A whole chicken costs about $5 and
is a good way to begin working with your smoker. You're not
going to go bankrupt if you ruin a few chickens and chances are
you won't ruin any. See Section 10.3.4 on how to prepare the
chicken before it goes into the smoker.

==============

Belly--
This is the way I do it. I stick the digital thermometer probe
through a potato, with the end sticking out about 2 inches.
This keeps the tip off the hot metal of the grill. That way I
can know for sure what the true grill temperature is and I can
move that tater around to measure temperature at different
places. I leave it the whole time I'm smoking. As for
measuring the temperature inside the meat, I don't do it. I
just use my old fork on the meat to tell when it's done. Well,
that the way this old county boy do it.

==============

Kurt Lucas--
I never stick a thermometer into any meat I barbecue. I only
use the thermometer to watch the temperature at the cooking
level. If the temperature of the smoker is watched closely and
maintained properly, checking the meat temperature is not
necessary. The only time it's necessary to measure the
temperature of the meat is when you are doing cuts of meat that
you want to cook to a temperature other than "well done".

==============

Vince Vielhaber--
When I'm going to use one, I put the temperature probe in at
the beginning and leave it there the whole time I'm smoking. I
bring the cable through a hole in the front of the NBBD.

==============

Terry Light--
I have a Polder and 2 Sunbeams thermometers. I always use 2
when cooking outside, usually stick one probe through the
corner of whatever meat I'm cooking so the end is in the air
right at the meat level to measure smoker temperature and I put
the other probe in the center of the meat.

==============

Editor--
One thing that the digital temperature probes are really good
for is to tell beginners when to take off the meat. With one
of these probes, it is easy to tell when meats like pork loin,
beef tri-tips and poultry are done as these meats are ruined by
overcooking.

6.2. Tools for barbecuing

--------------------
[What kinds of tools are handy for barbecuing?]

Tom Kelly--

RIB RACKS - If you have a small bullet water smoker, you might
want to consider a rib rack. These racks allow you to stand a
rack or slab of ribs on edge, instead of laying them flat, thus
freeing up valuable grill space. They are available at
barbecue stores, some home centers, better kitchen stores and
restaurant supply houses. Usual cost is about $20.

UTENSILS - A set of long spring-loaded barbecue tongs are
indispensable for picking up and moving meats, especially ribs.
A large fork or spatula is also handy for checking doneness and
transferring the cooked meat to a serving platter or to a
roasting pan for covered cooking.

FIREPLACE TONGS - These are useful for messing with the fire
and for adding chunks of wood or charcoal to the firebox. Get
the smallest ones you can find as you aren't going to be moving
fireplace-sized logs around in your smoker. If you pre-burn
your wood, the tongs are great for transferring coals to the
smoker's firebox.

SPRAY BOTTLE - Nope, not for putting our grease fires! A spray
bottle is ideal for applying thin mops, such as apple juice,
beer or soda, which do not contain ingredients that would stop
up the sprayer nozzle.

DRIP PANS - These accessories come in many shapes, sizes and
materials. The bottom line is that a drip pan, placed under
the meat, can help keep your cleanup requirements to a minimum.
Instead of washing out the smoke chamber, you simply clean out
the drip pan. For even easier cleanup, line the pan with
aluminum foil and just fold up and throw away the foil after
smoking.

COOKING PANS - A nice aluminum, stainless steel or porcelain
roasting pan is a handy smoking item but be aware, it'll turn
black over time!. Many folks like to finish their product in a
covered pan, either in the smoker or in the oven. A shallow
roasting pan, covered with aluminum foil, works great for this
purpose.

WATERING CAN or FUNNEL - Many of the bullet water smokers have
horrible access to the water pan. Refilling the water pan can
be dangerous and difficult. A long, flexible funnel or a
gardener's watering can makes replenishing the water pan a
breeze.

CHIMNEY STARTER - This is one of the most indispensable items
for anyone using lump charcoal or briquettes. They are
available at home centers (Lowe's, Home Depot, HQ, etc.) for
about $10. Basically, it is an open metal cylinder with a
grate near one end. You fill it with fuel which sits on the
grate, crumple up newspaper underneath the grating and light
it. In 15 - 30 minutes, you are ready to pour the contents
into your firebox or firepan and get to smoking.

COOLER - A standard insulated chest or drink cooler, size
determined by your needs, is an invaluable tool for barbecuing.
Often, the meat, particularly brisket, is removed from the
smoker, wrapped in several layers of foil, and placed in a
cooler. This `resting' period continues the cooking process
(without you having to tend the smoker and burn fuel) and
tenderizes the meat further while holding in heat. A brisket
can be safely kept in a cooler if it's wrapped in towels for
additional insulation for 6-7 hours prior to serving.
Remember, meat must be kept at a temperature above 140F for
safe storage.

BEER HOLDER - Self explanatory. You or anything else that
keeps your beer handy and cool while you slave over the smoker.

BASTING BRUSH and MOP - You should have one of each. Both
should have long handles. A mop is used for thinner sauces and
a basting brush for thicker ones and for honey, butter and
oils. These are available in barbecue stores, kitchen shops,
supermarkets and discount stores. They are available from $2
to $9. Always slip back the sleeve covering the top part of
the mop or brush when you put these into the dishwasher after
use. This will clean the top portion of the mop or brush.

WATER CAN - Some people who have off-set firebox smokers like
to have some added humidity to the smoke, just like the bullet
smoker people get. To accomplish this, an old coffee can
(paint burned off) set in the firebox will do the trick.
Alternatively, a small loaf pan, filled with water and set in
the smoke chamber in front of the firebox opening has basically
the same effect.

FOOD GLOVES - When handling the meat, particularly after
smoking, a nice pair of rubber gloves is handy. Helps keep the
meat clean and also helps keep from burning your hands if the
meat is too hot. There are some gloves that are FDA approved
for food handling, such as those made by Edmont.

CHICKEN RACK - A chicken rack is available at barbecue stores,
better kitchen stores and at some home centers. Some consist
of a pan with a center cone attached to the pan while others
are fabricated from a wire frame. In either case, the chicken
sits upright. On the cone type, the hot air and smoke can get
to the inside of the bird as well as the outside. It is also
supposed to save some space if you have a small cooking
surface, depending on the size of the rack's footprint.

JACQUARD - This item is available only at specialty kitchen
stores and kitchen item suppliers. It consists of a row of
tiny blades (as few as 9 or as many as 36) which are used to
tenderize the meat. This tool is plunged into the meat many
times and it cuts the fibers. Probably not an item required
for the backyard chef.

INSULATION - If you smoke in a cold climate, you might consider
insulating your smoke chamber. Brinkmann makes a "Smoking
Jacket" for some of its smokers. A water heater blanket may
work just as well but be sure there are no combustible
materials adjacent to the chamber. A piping system insulation
manufacturer would also have a suitable product. WARNING: IF
YOU INSULATE, MAKE CERTAIN THAT THE MATERIAL IS ENCLOSED AND
CANNOT ESCAPE ONTO YOUR FOOD AND THAT IT WILL WITHSTAND THE
TEMPERATURES YOU EXPECT ON YOUR UNIT.

CHIP BOX - These small metal boxes are designed to hold wood
chips. The box is placed on a bed of coals or just above an
electric or gas element and produces smoke.

============================================
7. Tell me about using smokers

7.1. Most common mistakes made by beginners

--------------------
[Can you tell me some of the most common mistakes beginners
make?]

Editor--A summary of several posts--

1 Getting in too big of a hurry. Barbecue takes time and
patience. You can't rush it. Figure 1 to 1 1/2 hours per
pound for most meats. If you're tending a wood-burning
smoker, figure on adding fuel every 30-45 minutes.

2 It helps to be a semi-good cook in the kitchen before you
get into barbecue. If you can't boil water, let someone
else do the barbecuing. I'll bet that almost all the old
hats here on the BBQ List were pretty decent cooks in the
kitchen before they learned to grill and barbecue.

3 Opening the lid to peek too often. This lets out the heat
and the smoker will be below temperature. Open the lid
only when necessary to mop or move or turn the meat. The
meat's not going anywhere, so you don't need to keep
checking up on it.

4 Trying to do a brisket or spare ribs the first time you
use your smoker. Start off on the road to "Perfect Q"
with the simplest meat to smoke--a whole chicken or a pork
picnic roast. They're cheap and hard to ruin. Don't fill
up the smoker with meat until you've had some successes.
Start with just one item.

5 Using lighter fluid to start your charcoal briquettes.
This can give you some really awful odors and tastes in
your smoked meat. Use a chimney starter for charcoal. If
you must use a charcoal lighter fluid, let the coals burn
for at least 30 minutes before you put on the meat.

6 In a wood burning smoker, making the fire too big and
closing the inlets and exhaust dampers to control the
flame. This is a no no. Open that exhaust damper all the
way. Regulate the oxygen intake with the inlet damper.
Be careful how you close that inlet damper--your fire can
smolder and give you some nasty-tasting smoke. Best
advice--keep your fire low and your dampers open.
Remember, a bad-smelling smoke=bad-tasting meat.

7 Using green wood. You must use seasoned wood to get good
results when you begin barbecuing. The old pros can use a
mix of green and seasoned wood, but beginners should not
use the green stuff until they know about fire and
temperature control. Using green wood without knowing
what you're doing is the surest way to ruin the meat.
You'll get creosote and that will make bitter meat that
cannot be saved.

8 Trying to adjust too many things at once. Don't adjust
everything on the smoker at once. Change one thing, see
what happens, then change another.

9 Changing things too much at once. Make small changes to
the smoker. Open or close the intake vent a little bit,
not a lot. If you are continually making big changes, you
will continually overshoot the correct temperature point.
Your temperature curve will look like a giant sawtooth.
Make the changes in small increments.

10 Putting cold meat into the smoker. This can lead to the
condensation of creosote on the surface of the meat if you
don't have a clean-burning fire. Beginners should allow
the meat to warm up on the counter, but for no more than
an hour, before you put it in the smoker. Experienced
smokers can put the cold meat directly into the smoker.
Some say this helps smoke penetration.

11 Don't invite the family, the in-laws, and the preacher and
his wife over the first day you get that new smoker.
Practice some, get to know your smoker on a personal
basis. Do a pork picnic shoulder, some chickens, then
some ribs and finally when everything's coming together,
do a brisket. Then invite the whole gang over and wow 'em
good.

12 Trying to learn to barbecue without reading this FAQ front
to back and subscribing to the Thead BBQ List. Ruin good
meat every time.

==============

Jeff Lipsitt--
When you start barbecuing for the first time, keep a log book
of exactly what you're doing and when you did it. This will
help later on when you want to make a few minor changes or
repeat something.

I'd also suggest trying to stay with one food type (i.e.,
chicken, pork butt, brisket, etc.) until you've got everything
pretty much down pat. Also, try to buy similar weights, so
your timing will be the same.

Once you've got all your favorite food types somewhat mastered,
go crazy and experiment with different rubs, mops, sauces, and
so on. It's important to have at least one item that you can
pretty much always count on, and that everyone likes. Besides,
you never know when I may be in the neighborhood!

7.2. Smoker modifications

7.2.1. Modifying charcoal-burning bullet water-type smokers

The smoker modification Section was edited by Tom Kelly from a
summary of posts by Mike Roberts, Pat Lehnherr, Harry Jiles and
The Bear--

The Brinkmann water smoker is an inexpensive tool which can
make some excellent barbecue. It is sometimes referred to as
an ECB on this mail List (El Cheapo Brinkmann). Don't let this
moniker fool you however. The ECB makes some mighty fine
barbecue right out of the box. However, there are several
modifications which can improve its performance, ease its use
and therefore enhance your enjoyment.

Modification 1 - Improve accessibility to the firepan.

WHY? - The small door on the side of the Brinkmann does not
allow for easy access to the firepan. Adding wood, lump
charcoal or briquettes is a hit or miss prospect. Try throwing
in a few preburned Kingsford briquettes and you'll see what we
mean. This modification makes fire maintenance a snap.

HOW? - Remove the legs from the unit and install them on the
outside. Obtain a length of ungalvanized threaded rod and six
matching nuts. Alternately, obtain 3 bolts of sufficient
length and 6 matching nuts. Drill through the lip of the
firepan at three locations approximately 120 degrees apart.
Center the hole between the inside and outside diameter of the
lip making sure that the nuts can be installed without
interfering with the pan. Measure from the ground up to the
ledge on the legs that the firepan used to sit on. Cut three
pieces of threaded rod about 1 inch longer than this
measurement or use your 3 bolts in an inverted position. Now
all you do is thread on a nut above and below the lip of the
pan to secure it in place at the same height it used to sit.
Set the Brinkmann smoker over the pan and you are ready to
smoke.

Starting a fire and maintaining it is now much easier. When
you have to add fuel or `shake up' the fire or remove ash, all
you have to do is CAREFULLY lift the unit straight up about 6
inches and set it aside. You have to be particularly careful
if you have water in your water pan. Tend to the fire and then
replace the main unit. The top is never removed and the door
is not opened so less heat is lost.

Modification 2 - Improve firepan airflow

WHY? - The Brinkmann firepan has no air holes to improve
combustion of the fuel. It apparently used to but rumor has it
that someone used the smoker on a deck and some hot embers
dropped out and set the deck on fire. Ergo, no more holes.
But, no holes means poor combustion and incomplete burning.
This modification lets more air get to the fire.

HOW? - Take the firepan and drill about five 3/8-inch holes in
the bottom of the pan. This will give you about 1/2 square
inches of airflow area. This increased airflow allows for
better combustion.

Another advantage of this modification (assuming you have made
modification number 1) is that you can lift off the main unit
and using fire gloves or a couple pairs of pliers, pick up the
firepan and shake it. This gets rid of much of the ash and
keeps the holes free for air supply.

CAUTION - DO NOT USE THIS MODIFIED UNIT ON ANY COMBUSTIBLE
SURFACE (Such as a wood deck). If you plan on using this on a
deck, make sure that the unit is placed in a sand-filled tray
or similar fire resistant arrangement.

Modification 3 - Improve accessibility to the water pan

WHY? - The small door on the side of the Brinkmann does not
lend itself to easily refilling the water pan. Adding water is
a hit or miss prospect and can end up with water spilling into
the firepan.

HOW? - Technically this is not a mod but more of a tip. Run
down to your local K-Mart or auto parts store and purchase a
plastic funnel with a long flexible filling end. Then, adding
water is a snap. Open the door, hold the funnel end over the
pan and fill with water safely from the other end.

CAUTION - ADD WATER CAREFULLY! IF THE WATER HAS COMPLETELY
BOILED OFF, ADD WATER VERY SLOWLY TO AVOID BEING BURNED. THE
WATER CAN FLASH TO STEAM OR BOIL VIGOROUSLY IF ADDED TO A VERY
HOT, DRY WATER PAN.

Modification 4 - Improve temperature indication

WHY? - The temperature gauge that comes as standard equipment
with the Brinkmann leaves a bit to be desired. The `LOW,
IDEAL, HIGH' indication doesn't really tell you what's going on
temperature wise. You'll be hard pressed to maintain 220F
using the stock gauge.

HOW? - Obtain a good quality candy or meat thermometer
(temperature range about 150-350F) that has a shaft at least 4
inches long. Obtain two matching corks, each about 4 times the
diameter of the thermometer shaft. Drill a hole through the
center of one of the corks (top to bottom) just slightly
smaller than the shaft diameter. Now drill two holes, one in
the side of the dome and one in the side of the body. The hole
should be sized so you can push the cork in about half its
height. The holes should put the shaft within an inch of the
upper surface of each grill. Now you can monitor the
temperature at the grills more accurately. Plug the unused
hole with the undrilled cork.

NOTE - Don't try to use the existing hole where the stock
'thermometer' is installed. For one thing, it's too large to
easily get a good fitting cork. For another, it's several
inches above the upper grill and that location will read
somewhat hotter than the grill level itself.

A more expensive but easier fix is to obtain a Sunbeam or
Polder electronic remote reading thermometer. They can be
purchased for around $25 to $30 at kitchen shops or stores such
as Service Merchandise. Push the probe through a small piece
of wood or a cork so that it is not in direct contact with the
metal grill, replace the lid and you can read the temperature
at the remote display. Very accurate.

7.2.2. Modifying the Hondo/NBBD or SnP Pro smokers

Editor--
DO NOT use galvanized steel sheet metal for any of these
modifications. The zinc in a hot environment can give off
vapors that are toxic. Use only plain steel or aluminum
material.

The Hondo/NBBD and the SnP Pro are both off-set firebox
smokers. Both can produce excellent barbecue right out of the
box. However, there are several modifications which can
improve their performance and ease of use and therefore enhance
your own enjoyment at the same time. These modifications may
be applicable to other, similarly designed smokers.

Modification 1 - Improve heat uniformity in the smoking chamber

Why? - The design of these smokers is such that the firebox is
at one end and the exhaust stack is at the other. In addition,
the hole between the firebox and cooking chamber is located
about mid height of the cooking chamber. Since hot air rises
and since the heat source is much closer to one end of the
cooking chamber than the other, the actual temperature at the
grill level varies greatly end to end.

HOW? - There are two modifications offered by the List members.

A The easiest method is to obtain a piece of 12 inch or so
aluminum flashing. Roll this flashing up so that it can
be inserted into the smoke stack from below (remove the
grill to gain access). Reinstall the grill and pull the
flashing down to the level of the grill. If you need
additional grill space, just push the flashing up into the
stack to clear whatever you are cooking.

B This method saves grill space but requires the services of
a good welder. Obtain a 4-inch piece of steel pipe (one
List member used a diesel exhaust stack from a semi).
Don't use a 3-inch pipe (same size as presently exists) as
this is too small. Remove the existing stack and weld a
patch into the hole. Cut a hole in the side wall of the
cooking chamber at the end furthest from the firebox and
about an inch above the bottom (so as not to allow grease
to enter the new smokestack). Now, either bend or cut and
miter the 4-inch pipe so it has a 90 degree bend in it and
weld it to the opening just made. You will also probably
have to weld a flat bar support (hanger) near the top of
the cooking chamber to support the pipe, between the pipe
and chamber side wall. The new exhaust stack should be at
least 30 inches from the elbow to the top. Clean and
repaint and you're ready to cook.

C Some List members who have made the change to a 4-inch
exhaust stack have taken the factory stack and installed
it in the firebox. This gives an additional level of
control--to vent heat when the cooking chamber gets too
hot and to let out the thick smoke when new wood is added.

What these modifications do is force the combustion gas to
escape the cooking chamber at a lower level, thereby
maintaining a more uniform temperature in the chamber both side
to side and top to bottom. The 4-inch exhaust stack draws much
better than the factory 3-inch stack, giving better heat
circulation in the cooking chamber.

Modification 2 - Eliminate the radiant heat hot spot

WHY? - The hole between the firebox and cooking chamber is wide
open! This is great for airflow but bad from the standpoint of
thermal uniformity. Any food close to the hole will not only
be exposed to the high temperature combustion gasses but also
to the radiant heat from the fire. Just like sitting in front
of a fireplace in a cold room, the side facing the fire picks
up radiant heat and gets much hotter than the side away from
the flame.

HOW? - There are four methods offered to solve this particular
problem.

A Cut an aluminum piece of flashing large enough to cover
the firebox to cooking chamber opening from its highest
point down to a level about 1/2 inch below the grill
level. Make sure your grill is at its lowest normal
working level. At the top of the cut piece of flashing,
include enough additional material to engage the top bolt
and the next two lower bolts that hold the firebox to the
cooking chamber. You'll have to bend the flashing a bit
to clear the small `shelf' at the top of the cooking
chamber to firebox opening on the NBBD. Push the flashing
up against the bolts to mark their locations. Drill three
holes slightly smaller than the bolt diameter at these
marked locations. Now, either push the flashing in place
over the exposed ends of the bolts or remove the nuts one
at a time and install the flashing secured behind the
bolts.

B This modification is similar to number 1 above except that
the flashing is sized and fit to extend INTO the cooking
chamber instead of just vertically blocking the opening.
For this mod, you want a piece of flashing that will hook
to the top bolt and end up at the grill level but slanting
down at a 45 degree angle. You will lose some grill space
but you will maintain the opening at its original area and
at the same time, force the hot gas out below grill level
and protect the food from radiant heat.

C-a This modification was developed by Mike Roberts and is the
most ambitious of all. It consists of a welded piece of
steel at the opening and several more shields as you
travel the length of the cooking chamber. First, a piece
of steel is cut to close off the firebox to cooking
chamber opening to just below grill level. A second piece
of steel is welded to the bottom of this one, at a 90
degree angle, to force the exhaust gas further into the
cooking chamber. This second piece is cut to the width of
the first vertical piece and is 6-1/4 inches deep into the
firebox. In effect, you will end up with a `shelf' just
below the grill level that extends 6-1/4 inches into the
cooking chamber. All the exhaust gas has to pass under
this shelf to escape the smoker. This baffle could also
be fabricated from heavy gauge sheet metal and bent into
shape without needing any welding. The sheet metal baffle
would then be bolted onto the top two bolts holding the
firebox onto the main smoker section. Next, 3 additional
plates are cut out and set in the smoker at the same
level, basically extending this shelf. Each shelf is 5
inches long by the width necessary to rest on the chamber
sides at the same height as the first shelf. The edge of
each shelf (nearest the chamber walls) has a cut out made
to let heat rise as it progresses along. The cutouts are
1/8 X 4, 1/4 X 4 and 1/2 X 4 inches for the first, second
and third portable shields respectively (you will end up
with an "H" shaped piece of metal with a really thick
center section). The shields are placed in the chamber
about 1/2 inch apart so the total length of this shelf
becomes 22-4/3 inches (6-1/4 plus 1/2 plus 5 plus 1/2 plus
5 plus 1/2 plus 5). According to Mr. Roberts, this evened
out the temperature, side to side, to within 20 degrees.
NOTE - This modification could probably also be done using
flashing to avoid the expense and time of welding.

D This modification accomplishes the intent of A and B
although not to the same degree of effectiveness. Get an
aluminum tray which is approximately the width of the
firebox to cooking chamber opening. This tray should be
tall enough to block the top of the opening and
approximately 3 or 4 inches wide. Fill this tray with
water and set it in front of the opening. It will block
some radiant heat, force the gasses below the tray (to
some extent) and boil off and maintain a more humid
cooking environment. NOTE - This mod is only for the lazy
and does not work anywhere near as well as the other
three.

Modification 3 - Add a drain connection to the smoking chamber

WHY? - The NBBD and NB Hondo do not have a connection to drain
away grease from the cooking chamber. Although not an absolute
necessity, a drain hole can be quite useful.

HOW? - Weld a 1/2 or 3/4 inch piece of pipe or a 3/4 inch half
coupling at the far end of the bottom of the smoking chamber.
Attach a shut off valve and you have a drain connection. NOTE
- Some propose to install a 90 degree elbow before the valve.

This arrangement allows you to do several things. You can put
water or a combination of water and seasonings in the bottom of
the smoker during its use. After smoking, simply drain away
the leftover liquid/grease. You can also eliminate the use of
a grease drip pan although this really isn't recommended.
Additionally, should you ever want to clean your unit, you can
fill it with cleaning solution (Simple Green works well), scrub
it and then drain away the spent mixture.

Modification 4 - Improve the tightness of the unit openings

WHY? - These units are nicely made for the money but they are
not precision made. Therefore, the doors and openings leak
(allow air and smoke in and out) and thereby reduce the cooking
efficiency and your ability to control what's going on.

HOW? - Install a gasket. A BBQ List member has evaluated a
method using a high-temperature silicone sealant to make formed-
in-place gaskets for his NBBD. He reports that the silicone
material lasts for about a year and then comes apart and falls
off. He was happy with the results and feels that it was worth
the effort and will repeat the process each season.

Another List member suggests using flat fiberglass gaskets made
for wood-burning stoves. The gasket material comes as a thin
rope and is secured to the smoker body with a high-temperature
adhesive.

HOW? - Do some body work. Another List member reports that a
poor-fitting door can be made to fit better with some auto body
type hammering with a dead-blow hammer and wood blocks.

HOW? - Another List member reports extending the exhaust stack
increased the draw through his smoker and eliminated the smoke
leaks on the doors. Another List member reported smoke leaks
coming from the doors before he replaced the factory exhaust
stack with a new 4-inch diameter stack on the end of the
cooking chamber. The new stack extended 32 inches above the
elbow. After the new stack was installed, all smoke leaks
disappeared.

Modification 5 - Improve the thermal efficiency of the unit

WHY? - These units are made of fairly light gauge steel. They
heat up and cool down rapidly in response to changes in the
fire intensity and outside weather conditions (wind and
temperature). Adding fuel generally causes a temperature spike
and letting the fire go too long without refueling generally
causes a dip.

HOW? - Line your cooking chamber with firebricks. Remove the
upper grates and set firebricks all along the bottom. Wrap
them in aluminum foil to ease cleaning. While adding bricks
will naturally extend the amount of time it takes to initially
get the unit up to temperature by 15 - 30 minutes, it will be
much more tolerant of fires which get too low or those times
when you add a few more lumps of charcoal and the fire
intensity subsides until the new fuel catches. The bricks hold
heat and will tend to stabilize the temperature. They will not
prevent temperature spikes but they will prevent the dips from
being as low before the addition of the bricks. This can also
be done to the firebox if you have sufficient room.

HOW? - If you are going to make modification 2 'C', use thick
steel plates for the lower distribution plates. A steel plate
that is 3/8 or 1/2 inch thick will add additional mass to the
smoker and help to stabilize temperature dips.

Modification 6 - Increase the volume below the fire-grate

WHY? - On some units, the position of the fire-grate is such
that after a long day of cooking, there is very little room
left under the grate for air to get in. This space is filled
with ash from the fire so combustion efficiency suffers.

HOW? - Raise the fire grate. This can be accomplished by
welding some angle iron to the sides of the firebox at the
desired level so there is more room for ash to fall into while
still having sufficient room for combustion air. Another
method would be to obtain some 1/4 inch steel rod. Drill four
holes (two in front, two in back) of the firebox at the level
you want your grate. Push the rods through the holes and set
the grate(s) on the rods. If you use two grates, you may have
to increase the number of holes and rods accordingly.

Modification 7 - Improve temperature indication

WHY? - No temperature gauge comes as standard equipment with
these units. Without something, you'll be hard pressed to
maintain your desired temperature.

HOW? - There are a few proposed solutions:

A Buy a thermometer that will fit the hole in the door.
Just remember, the location of this thermometer is higher
than the grill and will give a somewhat higher reading
than the actual grill level temperature. Also, if it is
directly above a large piece of meat, your initial
temperature indication will be lower than the actual
temperature.

B Obtain a good quality candy or meat thermometer that has a
shaft at least 4 inches long (temperature range about 150F
to 350F). Obtain two matching corks, each about 4 times
the diameter of the thermometer shaft. Drill a hole
through the center of one of the corks (top to bottom)
just slightly smaller than the shaft diameter. Now drill
two holes, one to the left of the cooking chamber door
handle and one to the right (about 18 inches apart).
These holes should be sized so you can push the cork in
about half its height. The holes should put the shaft
within an inch of the upper surface of each grill. Now
you can monitor the temperature at the grills more
accurately. Plug the unused hole with the undrilled cork
and swap positions as desired.

NOTE: - You can use the existing hole provided for a stock
thermometer. However, it's several inches above the upper
grill and that location will read somewhat hotter than the
grill level itself.

C The preferred but more expensive fix is to obtain a
Sunbeam or Polder electronic remote reading thermometer.
They can be purchased for around $25 to $30 at kitchen
shops or stores such as Service Merchandise. Push the
probe through a small piece of wood or a cork so that it
is not in direct contact with the metal grill, set it
anywhere on the grill, close the door and you can read the
temperature at the remote display. Very accurate, very
easy.

-------------------
[I have seen many references to 'tuning a pit'. Can someone
please explain what this refers to?]

Rock McNelly--
'Tuning a pit' refers to making it cook with an even
temperature from one end to the other. Usually, this is
accomplished with a series of steel baffles, plates, or tubes.
These direct the heat and smoke from the firebox across the
bottom (in most cases) of the cooking chamber. The object is
to allow the heat to rise at intervals to provide for an even
temperature throughout the smoker. It basically disperses the
heat where it's needed instead of all coming in at the firebox
end.

==============

Garry Howard--
The object of pit tuning isn't to dissipate the heat but to
make sure it is distributed evenly throughout the pit, ideally
eliminating hot spots. If you heat a tuned pit up to 250F the
whole cooking area will be at 250F.

7.3. Smoker maintenance

--------------------
[I just got a new off-set-firebox type smoker. How do I
condition it?]

David Klose--
A new barbecue smoker should be cured like a new iron skillet.
You may chose to rub the inside of the smoker with Pam, peanut
oil, cooking oils, or even bacon grease. Light the smoker with
a medium fire using lump charcoal or seasoned wood, say to
220F.

Choke the smokestack control about 1/2 way closed and let it
smoke heavily. A few hours is good--the longer the better. A
smoker will cure without oils, but the build-up of the resin
base on the doors etc., doesn't seem to hold very well over the
years without using oil. I have made maybe 100,000 barbecue
pits. I have noted that pits cured with oils seem to produce
better end product.

--------------------
[Do I need to clean my barbecue smoker? And if so, how do I do
it and how often?]

Lloyd Carver--
The type cleanup required is partly determined by your type of
equipment. If you have a vertical water smoker, there is very
little to clean up. In the water smoker of course you need to
dump the ashes each time the smoker is used. Next you will need
to clean the water pan. Each time you use the water smoker
grease drips into the water pan and is cooked down. This needs
to be cleaned out before using again. If soap and water will
not break this down, a little oven cleaner will take care of
it. Lastly, when you take the last of the meat out of the
smoker, you should brush down the grills. If you clean them
with anything else you will need to re-season them before using
again.

In a horizontal unit (off-set firebox type), the ashes will
need to be cleaned out of the firebox or wherever the fire is
built. The ashes can adsorb water and speed up the rusting
process of the firebox floor. The horizontal unit could have a
special problem not usually found in water smokers. Often there
is no drip pan under the meat. This means rendered fat will
accumulate in bottom of the smoke chamber. This could cause
health problems, flavor problems, and even, if it got warm
enough in the smoke chamber, possibly a fire or an explosion.
This grease must periodically be cleaned out. Scraping followed
by soap and hot water should get rid of the grease. This would
be followed by re-curing as done when you first started. The
last would be cleaning the grills/grates. This would be
accomplished as in the water smoker.

After many uses or at least once per year you should check for
buildup of carbon in the lid and smoke chamber. A wire brush
should be used to clean this out. If you take it down to metal,
re-season the inside.

Rust spots should be wire brushed, sanded and re-painted with
high temperature grill or stove paint.

==============

R. W. Ramsey--
Well, last night I thought I'd be a smartypants and clean the
excess goo off the inside of the smoker, so I heated that
sucker up to about 450F and sprayed it out real good with the
water hose. Worked real well. All the goo was gone. Trouble
is, it was starting to rust by this evening, so I have coated
the interior with cooking spray and am sacrificing a perfectly
good chicken to build up the goo again.

==============

Harry Jiles--
I clean mine the same way. The steam produced when you spray
in the water really cleans things up. I brush the whole inside
down with soy oil as soon as it dries, which is only about 5
minutes after spraying, and have no problem with rust.

==============

Editor--
Some List members report that an easy way to clean your grill
racks is to put them into an electric self-cleaning oven and
start the cleaning cycle. They come out clean as a whistle.

==============

Rodney Leist--
I just wanted to thank the list of a really good 'solution' to
a nasty problem. I've listened to several of you talking about
using "Simple Green" for cleanup for a long time and am just
now trying it. It does work better than anything else I've
ever used. Spray it on and hose it off.

--------------------
[What's the best way to repaint my smoker?]

David Klose--
If the paint is peeling from the exterior of a barbeque smoker,
I recommend going to a large hardware store, and buying the
best heat paint you can get. Try for Rust-o-leum 1000F, or
1300F paints if you can find them. When heated, epoxy paints
are TOXIC and cannot and should not be used on food equipment
like barbecue pits. The paint breaks down when heated and gets
inhaled, so to speak. Not real good for you. You might not die
right away, but it may be harmful to you.

Most commercial smoker manufacturers usually use 500F or 700F
paint. As I understand it, charcoal burns at 700-959F.
Hardwoods burn at roughly 1050-1180F. Due to the expansion and
contraction of the surfaces of barbecue pits made from sheet
metal and steel to 1/2" thick, I have found that the metal can
move as much as 1/8" during the heating and cooling process.
The heat oxidizes and embrittles the paint, and the repeated
expansions tear it, causing it to flake.

Start with the best paint you can find. I use 1300F paint on my
barbecue pits. I give them five coats, painted over a three
day period and dried a week before I will let a customer touch
them. Smoking out (curing) the smoker should also help set the
paint just like you would a new skillet. Wire brush the bad
areas well and then wipe down with water and allow that to dry.
You can even light the smoker with a LOW FIRE, say 200F, to
help expand the metal so the paint will penetrate deeply into
the pores. Then spray or wipe the paint on while the smoker is
warm. This helps bake it on. Apply a few coats, with an hour
in between. Let the smoker cool naturally. Cold water or high
humidity at this point only counteracts the steps taken. Be
sure there is a 70% humidity or less for the application of the
base coat of paint if possible.

Your smoker will probably peel again as there are very few
paints of the quality needed for this application that the
average person could afford. You can also apply Pam or peanut
oil to the outside of the firebox after it has cooled when you
finish cooking, as this will help keep the paint pliable, thus
inhibiting cracking of the paint to a small degree.

7.4. Smoker temperature control

--------------------
[Will the wind affect my barbecue smoker while I'm smoking?]

Editor--
Definitely, the wind will affect several things while you're
barbecuing. A cold wind blowing across the smoker will remove
more heat than a smoker working in still air. So you'll have
to compensate for the additional heat loss. The wind can also
get into the cracks, vents and joints of your smoker and
increase the air flow through it, causing the fire to burn
quicker and hotter. Try putting your smoker in the lee of the
wind or erecting some wind baffles. Remember, it's the
temperature inside your smoker that's important, not what's
going on outside. You can also insulate your smoker. A water
heater jacket might work or you could check with an air
conditioning company to see what kind of wrap they recommend.

--------------------
[I have real trouble keeping the temperature up in my ECB
smoker in cold windy weather. What can I do?]

Vince Vielhaber--
Go to the hardware store and get some flashing to make yourself
a wind break for the smoker. Then you can happily barbecue all
winter. The cold air is getting in from the bottom and cooling
everything off.

If you're using the electric element plate for the regular ECB,
get at least a 6 ft. piece of 15 inch wide aluminum [1]
flashing and attach the ends together [2] into a hoop with
either screws and nuts or pop rivets [3].

If you're using the charcoal pan with either wood or charcoal,
you want to make sure you have ample air so the fire gets
enough oxygen. Here you want at least a 7 or 8 ft. piece of 15
inch wide aluminum flashing and attach the ends as above.
After the ends are attached, take some duct tape or 100MPH tape
and tape the top and bottom edges and the joint where the ends
meet. This will help prolong the life of the windbreak and
your fingers and hands. I've cut myself on the sharp edges a
few times before doing this.

[1] You don't want to go much wider than 15 inches since the
handles of a standard ECB is only 20 inches from the ground and
you want room to work.

[2] The best way to attach the ends is to overlap an inch or
two but not too much. A standard ECB only has a circumference
of about 55 inches so a 6' long piece of flashing is going to
allow a couple of inches clearance between the windbreak and
the cooker. If you go beyond a couple of inches overlap you
won't be able to slide the windbreak over the handles.

[3] Use caution over the fasteners you use. While sheet metal
screws make sense, the points can be hazardous to your hands.
Screws and nuts are more preferable but the best way is to use
pop rivets and washers.

==============

J. Jacobs--
I recently fired up the electric smoker and after a while, I
was shocked to see the temperature rise only to 188F. So I
decided to give it some time to heat up and take a break and
read the BBQ List messages I had missed the last couple of
weeks. Between reading messages and sneaking outside to check
if I had got any more heat--no such luck! Back to the computer
where I happened to read a message about having a tough piece
of meat and being chided by Danny G. that he had cooked it at
too low a temperature. Alarm bells went off in my head that I
was about to ruin some excellent meat. Then I read a post about
not being able to get an electric smoker up to temperature in
cold weather. Then I came across someone's comment
recommending to buy some flashing to keep the cool wind from
dropping the temperature. Then the light bulb went on. I got
my wife's favorite heavy blanket, wrapped it around the bottom
of the smoker and the temperature shot up to 228F. Only don't
use you wife's favorite blanket, as she ate my food and sent me
to the garage. Now all I have to keep warm with is my wife's
smoke-ridden favorite blanket.

--------------------
[Would putting firebricks in my off-set firebox type smoker
help even out the temperature spikes and lows?]

Edwin Pawlowski--
If you increase the mass, the thermal dips would have to be
lower. Aside from the mess of dripping grease, the underside
could be lined completely and hold in a lot more heat.

--------------------
[So let me get this straight. If using firebricks to help
retain heat, do you put them in the smoking chamber or the
firebox of an off-set smoker?]

Lloyd Carver--
The more mass you have in all parts of the smoker should hold
the temperature more stable in that area. In the firebox would
be good to keep the output of the firebox stable and in the
smoke chamber would be good to hold the temperature more stable
there. Just remember the drawback, it takes longer to get the
smoker up to smoking temperature.

==============

Edwin Pawlowski--
Actually, the best way would be to do both, put bricks in the
firebox and cooking chamber. One of the reasons a Klose or an
Oklahoma Joe's smoker has better temperature control is because
they are made from heavier metal than the typical discount
store rig. Adding brick to the firebox would help, but adding
it to the cooking chamber would help even more. Next would be
adding a fiberglass insulating blanket around all of this. It
would take longer to get all the brick up to cooking
temperature, but once there, be less subject to fluctuations.
The drawback is cost. If you buy a $179 NBBD or SnP Pro, then
add $400 in modifications, you will have an improved but still
lacking smoker.

==============

Tom Kelly--
I think you're both right in a way. Once you get the beast up
to temperature (bricks in one or both sides) you'll have a
large thermal reservoir that will withstand temperature loss
better, but it won't prevent high temperature spikes.

==============

Rodney Leist--
Tom's observations correspond with mine perfectly. I've used
one firebrick in the firebox and one in the cooking chamber of
my NBBD for a few months now and am satisfied with the results.
I use the firebrick in the cooking chamber to cover the top
half of the opening into the firebox in lieu of a metal baffle.
If anyone tries this, I suggest putting the bricks through a
break-in session before using them in close proximity to meat.
Several small flakes of brick blew off during the first firing.

--------------------
[Would insulating my smoker make it easier to control the
temperature?]

Danny Gaulden--
Insulation will help you more than you will ever know,
especially in a northern climate. It's one of those "you have
to try it to appreciate it" things.

While I was waiting for the new pit for my restaurant to come
in, I cooked outside on a mid-sized commercial rotisserie
smoker. It is made from 12 and 14 gauge (rather thin) steel
and took a lot of wood to bring it up to temperature and hold
it there. I don't like having to keep too big a fire going in
the firebox: 1), you're asking for trouble (more chance of soot
and creosote), 2), you don't get as good a smoky-tasting a
product, and 3), it gobbles wood at an unacceptable rate. With
all the "stuff" on the outside of this pit (shelves, spare
tire, etc.), it would have been very difficult and expensive
for me to make a double wall stuffed with insulation, so I was
at a loss with what to do with it. Everything I came up with
wasn't available locally here in Carlsbad. So I went down to
the hardware store and bought a roll of 3 1/2 in. Corning
fiberglass insulation and some duct tape. Everybody told me
this wouldn't work.

By the time I cut and taped insulation on and around everything
but the firebox, this was one ugly pit. I'm talking real ugly
here. But it WORKED. I really didn't care how ugly it looked,
what I cared about was how it cooked.

Some facts: Temperature rose approximately 110F after I put on
the insulation. The product tasted great and the wood
consumption was cut nearly in half. Another big plus: I was
able to keep the "right kind of fire" in the firebox.

After the weather started warming up, the pit was becoming too
efficient. By this I mean that the fire was so low before I
needed to add wood that there was hardly enough coals to get it
going again. So I took off the bottom half of the insulation.
Since heat rises, I still was able to maintain about 60 to 70
percent of the efficiency. Worked great until the new rig
arrived. Contrary to popular belief, the insulation did not
melt or burn at all, as many believed it would. I have thought
about how much insulation to tell one to use. This is my best
reply: Use as much as it takes for you to achieve the desired
cooking temperature that you want, and at the same time,
maintain what you would call the "perfect fire". The two go
hand in hand and can no doubt vary between pitmasters.
==============

David Klose--
On the subject of heat retention, I have seen people use moving
blankets to retain heat during rain storms, cold snaps, and
Jack Daniel's holidays away from the pit on Super-Bowl Sunday,
with great success.

-------------------
[Sometimes I get a temperature spike in my NBBD when I add
wood. How can I quickly get this down?]

Editor--
There are several ways to do this. One way is to open the
cooking chamber door and let off some heat. Also, opening the
firebox door (end or top) will let out some of the heat in the
firebox, lowering the temperature.

--------------------
[I've seen people on the List writing about creosote. What is
it and how does it form?]

Editor--
'Creosote' is a term for a group of organic compounds that can
form during the destructive distillation of wood and coal.
They are oily and sticky materials that condense out of the
smoke on cooler surfaces--meat and the walls of the pit--when
wood is burned without sufficient oxygen to affect complete
combustion. The formation of creosote in your barbecue pit is
to be avoided at all costs as it will ruin the meat.

==============

Stephen J. O'Connor--
Bitter creosote occurs when smoke cools enough to allow certain
substances to condense out of the smoke. Overwhelming the
smoker with too much cold meat can cause the smoke to cool.
Other factors can cause it as well: a smoldering fire, poor air
circulation, cold ambient temperature. Also, in my experience
throwing a lot of cold fuel on a fire--especially when the fire
has gotten low, can cause creosote to form.

Ways to reduce the odds of creosote occurring include:

1 running a small hot fire that does not need to be choked
down by closing vents;
2 allowing food to warm up before putting it on the cooker;
(60 minutes maximum)
3 putting less cold food on at a time;
4 regulating air flow with the intake vents rather than the
exhaust chimney damper;
5 barbecuing in nice weather;
6 giving the smoker plenty of time to warm up thoroughly
before putting on the food;
7 adding new fuel gradually;
8 preheating or preburning the fuel.

I generally give my smoker a good long warm-up and get it up to
a temperature well above the temperature at which I want to
cook. I cannot let food sit out to warm up, so I put it in
gradually. I preheat my logs by leaving them on top of the
firebox before adding them to the fire. When I do add them, I
often put them on the side of the main fire allowing them to
further warm up without cooling the main fire. They ignite on
their own, then I push them into the rest of the fire. When the
fire goes down more than I intend, I carefully add small pieces
of wood at frequent intervals.

When the weather is cold, windy, or wet, I need to be more
careful. When the weather is warm, I can get away with a little
more.

-------------------
[I occasionally get bitterness, but attributed it to a build up
of creosote on the inside of my smoking chamber. I have a
Brinkmann SnP Pro. When I breakdown and clean it, the
bitterness usually goes away. Maybe it's coincidental!]

Dwight Inman--
I have had experience with this and no it is not coincidental.
If you get a build up of creosote inside the cooking chamber it
will continue to taint the meat with a bitter flavor until you
clean it out. If you use the right wood there is no need to
clean your smoker. However, if you ever use green wood
extensively, go back to seasoned, and still have a bitter
taste, then it is time to do a through cleaning job. The point
is the metal will hold the creosote, and release it at each
firing on every cook out.

===================
Rock McNelly-
You need to distinguish between creosote and soot that is
deposited on the inside surfaces of your smoker. Creosote is a
stick gooey resinous material and soot is just that black
fluffy stuff.

7.5. Smoker fire control

--------------------
[Can you give me some pointers on fire control using wood and
charcoal?]

Kit Anderson--
Charcoal- Use natural lump hardwood. Get one of those chimney
starters from the hardware or barbecue store. Put two sheets of
newspaper in the bottom and fill the top part with charcoal.
When the coals have started, dump them out of the chimney onto
your smoker's burning surface. If the pieces of lump charcoal
are too big, carefully break them into several pieces with a
hatchet.

Wood- I use medium-width, fireplace-length, hardwood logs. Bark
on or bark off--your choice. Seasoned logs have less creosote.
(Editor--wood-burning beginners using NBBD-type smokers should
use hardwood pieces of 1 1/2 to 2 inches in diameter by 8-12
inches long and progress to larger logs as they gain
experience.)

Burning logs in a SnP Pro/NBBD--Open the chimney and intake
dampers wide open. Start a secondary charcoal fire in a grill,
Habachi or some other suitable container, and one in the
smoker's firebox. When the coals are going, put three logs on
the secondary fire. The logs will flame. After the flames die
down a bit (10 minutes), put one log in the smoker firebox and
close the damper halfway. Every half hour add another log to
the secondary fire pit and move one from there to the smoker
firebox. Control the temperature with the firebox damper.
Unless you're burning hickory or oak to fuel the smoker, add a
chunk of smoking wood (mesquite, hickory, pecan, apple, etc.)
every time you add more fuel for the first three hours.

Charcoal in a SnP Pro/NBBD- Skip the secondary fire pit part
and add a few of the larger chunks of charcoal every 30-40
minutes to keep the fire going. You can get some lump charcoal
going in a secondary fire pit to have it ready for adding to
the smoker's firebox when necessary. A gas grill makes a good
lump charcoal pre-burner.

Charcoal in a Weber Kettle-
Open one bottom vent and the top vent. Position the top vent
opposite the open bottom vent. Put a pie pan below the meat to
catch the juices. Bank a small amount of coals on one side of
the grill over the open vent and let the smoker warm up for 20-
30 minutes. Put another pie pan above the fire and add water to
it. Put the meat over the drip pan. Stick a meat thermometer
in the top or side of the grill, and work the fire to stabilize
the temperature around 200-240F. Hotter fires will
significantly shorten cooking times and not allow slow-cooking
of the meat.

Soak hickory, mesquite, cherry, apple or other wood chips in a
bowl of water for 20 minutes or more, and place small amounts
of the chips on the coals every 20-30 minutes or as often as
desired. Place meat away from the heat source, on the side
opposite the banked coals. If you have two or more slabs of
ribs, use a 'rib rack' to help stand the slabs of ribs on their
side next to each other. Place ribs thick side up/bone-end
down, so the small ends stay moist. That's it! Sit back for 4
to 6 hours, watch the smoke rise, and drink your favorite
beverage. Don't forget to add soaked wood chips every so often,
and keep the water pan half full. You may want to turn the meat
in-place to give each rib end or side equal time nearest the
heat source.

--------------------
[Can you tell me some more about smoking in a Weber kettle?]

Ken Haycook--
If your Weber is a charcoal dome-lid type, simply put 5 - 6
briquettes on opposite sides of the charcoal grate. Light them
and wait until they turn gray all over. Put a foil pan in the
middle of the grill area and add a little water to it. Place
the meat, beef, pork, etc. over the pan. Add smoking wood to
each side and lower the lid. Close the bottom vents but open
the top one.

The 10 briquettes will keep the temperature at about 240F for
about one hour, depending on the brand, your vents, and how you
light it. Every hour on the hour, check the charcoal and bump
the handle to knock off the ashes. Add no more than one
briquette to each side. After the first hour, add another chunk
of smoking wood. Make sure the wood is heavily soaked in water.

Continue this procedure until the meat is done. For
briskets/pork butts, cook about 1 1/2 hours per pound. For
chicken or turkey use 3/4 to 1 hour per pound, check it on the
low side to prevent dryness. For turkey breasts use a higher
heat at 3/4 hour per pound and use a butter, paprika, garlic
salt, and black pepper blend of spices. It will come out like
pepper bacon. For fish, 30 minutes per pound is usually good. I
would put some lemon slices in the fish cavity to prevent
drying and I would use about 4 briquettes per side rather than
5 - 6.

For whole turkeys I usually use peeled grapefruit, oranges, and
lemons in the cavity. It doesn't add any flavors but a lot of
moisture.

It's easy, just remember to keep your addition of coals to a
minimum. The Weber tends to hold the heat well.

==============

David Klose--
Here's an interesting trick in a grill: line the charcoal up in
an "S" shape, only lighting the first end of the coals. If done
properly, the charcoal should burn "down the line" thus
creating a smoker effect, allowing for easier cooking.

--------------------
[What color smoke do I want coming out of my smoker?]

Ed Pawlowski--
You want a light white or an invisible smoke. Even though you
do not see smoke, the products of combustion are still in the
air and working. Heavy white, dark or colored (green, yellow,
orange) smoke is to be avoided at all costs.

==============

Tom Street--
John Willingham says in his book - "When you think of barbecue,
stop thinking of smoke. Smoke is nothing more than dirt,
wafting into the air from burning wood. When the wood is
properly burned at the right temperatures for barbecue, it does
not smoke."

==============

Editor--
Several List members have reported seeing greenish and
yellowish smoke coming out of their pits. This is a sign of a
very poorly managed fire. The fire is starved for oxygen.
Open those exhaust and inlet valves all the way and keep that
fire smaller and work to get a light white to invisible smoke.

-------------------
[I'm a little confused about the amount of smoke I should be
seeing out of the smoker. I read where some List members say
that one should see a very small quantity of white smoke while
others say that the more smoke billowing out the better. Based
on what I've seen at barbecue stands around the country the
pros tend to use less actual smoke.]

Dan Gill--
Don't feel bad about being confused over the right amount of
smoke. Even experienced cookers, competitors and judges still
deal with the question of how much and what kind of smoke works
best for their smoking units. How and what you burn to produce
a good smoke flavor is dependent upon what type of smoker you
have. In general, unless you have a lot of airflow through the
cooking chamber, thick white smoke is full of particulates that
can precipitate out on the meat and result in bitterness.

The method that works for me is to burn a charge of wood down
to a bed of good hot coals before putting the meat on. This
gets everything heated up. I start cooking in the 250-300F
range (at the meat rack) with little visible smoke. As the
cooker cools, I start adding wood but I keep the fire active
and maintain a good air flow through the smoker (inlet and
exhaust vents open). As the raw wood burns, there is a fair
amount of white smoke, but it is clean and smells good.
Starting with everything hot, it does not take much wood to
keep temperature in the 225-250F range (at the meat rack). For
a long burn, such as needed for a brisket or a pork shoulder, I
reduce the heat to around 200F after the meat gets up to an
internal temperature of 160F. This keeps the meat from getting
dry.

==============

Belly--
You want to see very little white smoke coming from your pit.
The secret is in the smell of the smoke coming from the
firebox. You want a good sweet-smelling smoke. If you got
everything working right, the correct amount of wood, the right
amount of air--that will equal the right amount of heat and the
smoke will smell so good you think you can eat it. That's the
way we do barbecue in the hills of Texas!

-------------------
[How do you control things while smoking to prevent that bitter
creosote taste?]

Dan Gill--
There are several approaches used by List members to avoid
stale smoke, condensation and the bitterness of creosote
deposition: Allowing the meat to warm to room temperature can
help but is risky (bacteria may multiply); Maintaining a small
fire with open dampers works but may tend to dry the meat; Pre-
burning or making coals separately drives off the bitter
volatiles but is a lot of trouble.

I like to start the fire a couple of hours before I plan to put
the meat on and let the first charge burn to coals. This gets
everything hot. There should be little if any visible smoke
when the meat goes on, but the smoker may be hotter than you
would normally operate it (say around 300F). Let the meat warm
and the smoker cool for up to an hour then start adding raw
wood to keep the temperature up around 250F and to make smoke.
With this method, you don't need to keep the intake damper wide
open (meaning better humidity control) and you avoid
condensation and creosote problems.

--------------------
[I just got my brand new NB Black Diamond smoker (Brinkmann
Smoke'N Pit Pro) seasoned and I'm all set to go. The only fire
I've built in a pit was in my old bullet water smoker. I have
some questions.]

Question: 1. I used a Brinkmann thermometer stuck in the
factory hole (about halfway up the lid). Is this anywhere near
accurate?

This section is a summary of a thread begun by Tom and answered
by Harry, Ed, Bear, Kurt, Mike, Rodney, Pat and Jim.

Answer: Nope. The temperature in the lid could run anywhere
from 25-75F higher than meat rack temperature.

Q: 2. I had lots of smoke escaping from both the firebox lid
(at the hinge seam) and at the cooking lid (mostly at either
end but some along the bottom). Is there a gasket material
that would work well? If I do nothing, is it a big loss?

A: My SnP Pro does the same thing. I've never bothered to mess
with it. Doesn't seem to be a problem except maybe in the
winter.

Q: 3. Temperature control was iffy. I started up with a
small charcoal fire and the inlet damper open 1/4 or so (same
for the outlet). It held 225F for a good 30 minutes and then
it started to drop a bit. I threw in some more charcoal and
opened the inlet and it took a good while to get back up.
Overshot (hit 325 - 350F). Closed down on the damper from 3/4
to about 1/2 and the temperature dropped to 220F in less than a
minute. Is it that sensitive to damper setting? I had a hard
time maintaining any constant temperature.

A: You'll continue to have the same problem until you use it
many times and get a good feel for it. I had the same problem
with mine and found out it wasn't the smoker having the
problem, it was me. After many, many uses, I've got it down
pretty well. And then the weather changes and you have to
figure it out all over again. Ignore what the book says and
keep the exhaust damper wide open. You'll be better off if you
keep the inlet damper 3/4 to full open all the time.

Q: 4. I chopped up some oak and wild cherry to try. Every
time I added a "log" to my fire, I got thick, white smoke until
it caught good. Is this how you do it?

A: Yep, it is a smoker. Try smaller pieces if you're worried
about incomplete combustion. You can also warm or pre-burn
your wood. Get some wood started in another pit or grill and
add it hot to the firebox.

Q: 5. Speaking of fires, for the second seasoning at 350F, I
had 3 or 4, 8 inch long by 2 inch diameter hunks of wood,
burning away! Nice flames in the box, not too much smoke
visible from the stack. Do you generally have actual flames?
How big a fire (quantity of wood) is normal for smoking in a
NBBD? Fill 'er up and choke it down or have a small amount and
keep adding?

A: NEVER "Fill 'er up and choke it down ". That's the best
way to get bitter-tasting meat. Stick to a small amount of
fuel and add to it as you need to or you'll have high
temperatures. I like to get my wood burning with just the right
flame. Open the outlet damper up all the way. Control the
temperature with the inlet damper. If you close the outlet,
the smoke will not vent, get stale, and you've just added that
bitter taste everyone complains of to the meat. A big fire
choked down will give you bitter smoke.

Q: 6. It was really great firing this up for the first time.
I just need to learn a few things about the fire before I ruin
several hundred dollars worth of meat practicing.

A: You probably won't ruin anything. It may not be the way you
want it for the first few times, but still better than what
you'd get from the local 'Q shack. By the time you learn with
an empty smoker, it is too late. When you put meat in the
thing, temperature control will be different, as will be the
flow of air through it, around the meat. Don't fill it, but
put something in it to try, a whole chicken is a good way to
start. Just start cooking with it. Experience is the best
teacher. I doubt that you will totally ruin much meat, if any.

You are going to see some temperature variance, especially when
adding more fuel. Once I get the intake damper set, I don't
mess with it much. When I add fuel, I leave the side door of
the firebox open a little to let in more air and get the fuel
burning quicker. When the temperature comes back up I close
it. When I first started using my NBBD, I was always opening
and closing the intake damper and trying to keep the
temperature exactly where I wanted it. I now keep my hands off
of it as much as possible and don't worry about 25-35F
temperature swings and I get along much better. I cook almost
exclusively with wood, although I learned a neat trick of
starting a fire with charcoal to provide a good coal bed to get
going.

I have found that if there is a LOT of smoke (i.e. under the
doors and around lids, etc.) there is something wrong with
either the air intake or the wood itself. The right-sized fire
burns with hardly any visible smoke, that's what you want. You
need to keep a good air flow through the unit at all times.
This keeps a good clean burn going. Avoid using unseasoned
wood, as it will tend to over-smoke and CAN cause bitter meat.
Wet bark also can cause this problem. While I can't speak for
everybody here, my best results are obtained when there is very
little smoke from the stack and none at all from the doors or
other openings. I use both vertical and horizontal off-set
units (homemade) and usually if there's a bunch of smoke coming
from the stack, I know it's time to put the brewskie down and
check the fire.

You will learn to regulate the temperature by the amount of
fire in your firebox. There will always be some open flame, but
the best fire is the kind you would cook your marshmallows or
"smores" on later. Regulating the amount of fuel, combined with
the correct amount of intake air (never choke the exhaust) will
give you the best results.

You already have lots of good suggestions. I'll add another.
I used fiberglass wood-stove gasket to tighten up my NBBD. I
found that it gave me much better temperature control,
especially on breezy days. Look for flat gasket material, the
round stuff is too thick for the doors to close. If all you
can find is round material, you can use it on the outside of
the NB, butted up against the seams, but not under them like
you can with the flat stuff.

Using the gaskets has allowed me to start with a much larger
load of charcoal to give a longer burn without fiddling with
the fire. Before I added the gaskets, I had to use a much
smaller charcoal load to keep the fire from getting too hot.
This required much more frequent additions of charcoal and a
lot more fiddling. The reason was too much air coming in
through the gaps.

Q: 7. Just for point of reference, I have a grill that's
about 12" x 14" that sits in the bottom of the firebox. My
first lump charcoal fire was enough to make a 10 inch or so
diameter pile that was only a few inches tall at the center.
Is this too small?

A: I usually start with about 3-4 pounds of lump charcoal. Let
it burn down pretty good and add an oak log and let that go for
awhile until I get a good bed of coals and can start
controlling the temperature. This usually takes an hour to an
hour and a half. I then toss on one more log and let it catch
fire for about 10 minutes or so. Adjust the inlet damper about
3/4 open. Open the lid to the smoke chamber to remove any
built-up heat, close it and watch the grill level temperature.
It will usually be in the general area of 200-235F at this
point. Meat goes on about now. I add a split log about every
two to three hours from this point on.

I have a NB Hondo, same operating design as yours, just
different shelves on the outside. I use two fire grates in the
firebox turned so they run across the box and overlap (gets
them up higher for better airflow.)

Temperature is pretty sensitive to damper positions. I usually
move them in very small increments, then wait 15 minutes for
things to stabilize before I judge the results. I add split
wood (usually ash these days) directly to the fire. I use
mesquite lump charcoal to keep things burning, and add a piece
of wood as necessary to keep it smoking. The wood burns hotter
than the charcoal, take that into consideration in your damper
settings as you adjust (maybe add wood instead of opening
dampers more). I used to fill it up with charcoal briquettes
and choke it down so it would burn a long time without
intervention. But I have found that I get a much cleaner, more
attractive and better tasting product by using a small hot
fire, leaving the inlet damper almost wide open and tending it
more often.

I use about 10-12 pounds of lump charcoal to smoke all day
(brisket or pork shoulder). I don't really know quantitatively
how much wood for the same time, probably a half to a whole log
8 inches in diameter and 15 inches long.

The only piece of meat I ever ruined was a rack of pork ribs.
At the time I thought I had gotten them just way too smoky.
They were bitter, overpowering, and inedible. It was the only
time I ever tried to use only wood in the smoker. Now, having
learned more, I think that rather than being over-smoked that
it was a creosote problem, caused by an oxygen-starved fire.

You probably won't ruin anything, and you've great advice from
everybody here. I learned it all by trial and error, until I
found this List a few months ago! I'm still the only person
I've met face-to-face who owns a smoker.

When I started with NBBD, I had the same problem, temperature
spikes and low points. One thing that helped was to stop
overreacting. By that I mean, when the temperature shoots up
to 350F, don't shut down every damper to bring it down. When
the temperature drops to 150F, don't open the intake wide open
and dump a full load of hot coals in the firebox. Make small
changes or you'll be riding a thermal roller coaster. Once I
realized that, even temperatures were easier to maintain.

Make sure you're only making small adjustments, even if it
appears you need to make big adjustments. If it gets too hot,
close down the inlet damper a little, or open the firebox door
to dump some heat. If you've got a lot of heat to get rid of,
open the cooking chamber door a bit. If the temperature drops
a bunch, don't dump a truck load of coals in there. Open the
damper all the way, or add just a few coals. Remember, it
could take up to 15 minutes or so for the temperature to react
to what you do to the fire or air damper.

Another thing you have going for you is that when you put a 12
pound brisket on the grill, you have one heck of a thermal mass
there. A brief spike in the temperature will not harm the
meat, a short drop in temperature will not add hours to your
cooking time.

==============

Scott in Carolina--
Also, one of the troubles with the Brinkmann SnP Pro and NBBD
is the lack of a damper between the firebox and the cooking
chamber. My big Oklahoma Joe has a sliding damper system with
convection tube that makes temperature and smoke control a
breeze - assuming you have excellent fire-tending skills.

One thing we've taken to doing when not burning wood to coals
is using smaller logs and placing some actually inside the fire
box but away from the fire. We do this before adding them to
the fire, it really heats them up and gets them going before we
add them. We have very little smoke, and the barbecue never
turns out bitter since I learned this trick.

==============

Bill Wight--
When I got my NBBD, I made all the modifications suggested,
including adding a 4 inch diameter new exhaust smokestack that
comes off the far end of the cooking chamber. I find that when
I am burning wood and I close the inlet damper down beyond 3/4
open, I immediately get a dense, foul-smelling smoke coming out
the exhaust stack. So I have decided to learn to control the
temperature with fuel and not by adjusting the inlet damper.
Doing this, I've never made any bitter tasting barbecue. My
biggest problem was maintaining the temperature low enough. By
keeping a big enough fire to last about 30 minutes, I was
seeing temperatures at the meat rack of 275F or more. So took
the factory smokestack that I removed from the top of the
cooking chamber when I installed the new smokestack and I
installed it in the firebox. So now my NBBD has two
smokestacks, the factory one in the firebox and the new one in
the cooking chamber. I can keep a small, hot and clean-burning
fire going with the inlet damper all the way open, all the
time. When I add fuel or when the temperature in the cooking
chamber gets too high, I open the damper on the firebox
smokestack all the way and dump out some heat. When the
temperature drops, then I close down the firebox smokestack
damper. This way I can get very good temperature control in
the cooking chamber.

==============

Editor--
I thought it would be beneficial to those barbecue beginners
attempting their first use of a wood-burning off-set firebox
smoker to have the step-by-step instructions of a fellow
beginner (about 8 months into barbecue) who learned it the hard
way--trial and error. This article features the NBBD smoker,
but the tips will work on the Hondo, Bandera and SnP Pro as
well.

--------------------
[Rick, did you modify your NBBD smoker in anyway before you
started using it?]

Rick Otto--
No. I began using it right out of the box. No modifications.

--------------------
[How many doors in the firebox does the NBBD (Hondo and SnP
Pro) have?]

The NBBD firebox has two doors. It has a door lid on top that
opens like the one in the cooking chamber. This top firebox
door has a flat shelf welded on top for warming things directly
over the heat. (Editor--the current model of the SnP Pro does
not have this warming shelf.) The top firebox door opens wide
and holds open. The NBBD also has a door on the end. The door
is fitted with a latch. The 'butterfly air baffle' (the inlet
air adjustment device or inlet damper) is in this door.

--------------------
[Can you put wood into the firebox from either door?]

Wood can be placed into the firebox by either opening the top
of the firebox, (the worst scenario when you've got a fire
going) or by opening the end door wide and placing wood
directly on the fire. Using the firebox end door keeps the
heat a little more constant and avoids a massive loss of heat
when you open the top firebox top lid door.

--------------------
[Do you pre-heat your fuel wood?]

No, I do not preheat my wood, but it's not a bad idea.

--------------------
[What do you use for fuel?]

I start and continue with wood all the way. I tired to use
briquettes, but the ash clogged the firebox too soon; I was
smothering any fire I had. I didn't like wood chunks either.
Seems as though if I used them dry, I got too hot a fire. If I
used soaked chunks, I didn't like the color of the smoke.

--------------------
[OK, briquettes didn't work for you and you didn't like the
wood chunks, so what wood do you use?]

I contacted an orchard owner and got a wonderful deal on some
cherry, peach and pear wood. It's cut into anywhere from 12-
18" lengths and from 1" to 3" in diameter. I split anything
larger than 3" diameter before I burn them. The wood was aged
at least a season before I got it.

--------------------
[Tell me how you start a fire in your NBBD and keep it going]

I like to use one of those waxy fire-starters (the kind you use
to start campfires and fireplaces). It burns down pretty fast
and it has no residue or odor. I just place it on the grate
and pile some small kindling on top of it. I slowly add some
larger pieces of wood until I can add two medium-sized logs
(that's what I'll call them) to the fire and make sure they
start. My fire starts with the two logs, and when I add wood,
I try and make sure that I can add two more logs at a time. It
just seems as though when you add two at a time, they seem to
feed off of each other instead of just one fighting to get
started.

--------------------
[In what position do you keep the exhaust vent on the
smokestack?]

The vent to the cooking chamber (smokestack) is always left
wide open! If that is closed down in any way, it concentrates
the smoke in the cooking chamber and you risk getting bitter
meat.

--------------------
[How do you control the temperature in the smoking chamber?]

Any temperature adjustment I make is done by the firebox side
door butterfly air baffle opening/closing only. The exception
to this is when I get a high heat spike. Then I open up the
cooking chamber door for a couple of seconds and let some heat
out. Sure, some smoke goes out too, but that's never been a
problem. I just relax for a while until the temperature evens
out in the smoker.

--------------------
[How do you measure the temperature in the smoking chamber?]

I use a round analog thermometer that is mounted right into the
cooking chamber door. It's not accurate as to the actual heat
at the grill level, but it is accurate in determining what the
heat is inside. When I have a steady fire going, the door-
mounted thermometer reads 300F, while the grill level, where
the meat is, is about 225F. What I DON'T DO is constantly mess
with temperature adjustments. Very small adjustments to the
butterfly air baffle in the firebox will make big temperature
changes in the smoking chamber. I keep the air baffle open
about 1/2 way all the time. To lower the smoking chamber
temperature a little, I close the baffle about 1/4 turn. To
increase the heat a little, I open the baffle 1/4 turn.
Sometimes it takes even less adjustment than that.

The point is, the fire will react, but not immediately. It's
something that you can't adjust like a knob on a stove. If you
keep this in mind: "the reaction to an adjustment is not
immediate", then this will help you relax and not mess with the
air baffle adjustment so often. Another thing to remember is
this is: "LONG cooking times". The temperature spikes that do
occur won't hurt the meat at all, and you should look at the
whole process, not just at a momentary spike that makes you
want to panic. I use a Sunbeam thermometer with the probe
inserted into the meat and the wire extending out the exhaust
pipe and the thermometer sitting on the shelf outside. That's
what I judge the meat by, not the thermometer in the door. The
one in the door give me an indication of how my fire is doing--
not the actual temperature at the meat level.

After the temperature settles down, and the fire is even, I add
the meat. Make sure it's at room temperature. When you open
the cooking chamber to add the meat, naturally, the temperature
in the smoking chamber will drop. DON'T adjust anything yet!
When the door is shut again, the temperature will rise and
level out without you making any adjustments. I try and look
ahead and predict when the temperature will drop again. It
just seems that if it's been at an even keel for a long time,
it's probably time to add a couple of logs again. Anticipating
the need for fuel prevents the temperature from dropping from
220F to 150F. Then panic addition of more wood, opening the air
baffle, the temperature goes too high, then closing the air
baffle, and waiting for the temperature to settle again. An
even feed of a couple of small logs, about every 1/2 hour, is
all it takes for me. I think that's important and I don't know
why. I just get a better fire when I add two logs.

--------------------
[How big is your fire? How much flame?]

I try and keep a small 'flicker' of a flame going between the
two logs. If there is NO flame, the smoke is pretty intense
(it's smoldering).

I get some pretty darn good results out of the NBBD and it sure
beats gas or anything else I have ever tried. I sure hope I
can help someone with this information . . . it works for me.

--------------------
[I just finished some splitting logs into NBBD-sized fodder (2
ft. x 2 inch x 2 inch triangles) and then fired up the band saw
and hacked them into chunks about 8 inches long. Am I taking
this stuff way too far?

Editor--
That's a good size piece of wood that works well in the NBBD
and SnP Pro fireboxes. Using small pieces of wood and keeping
that fire small and hot with lots of oxygen is the best way to
keep that meat tasting great.

-------------------
[I have a horizontal Oklahoma Joe cooker. I have trouble
keeping clean, invisible smoke when it comes time to stoke up
the fire with more wood. Is it OK to keep open the firebox lid
long enough for a new log to get hot, thus reducing white
smoke? I'd really like to avoid the need for preparing coals in
a separate fire chamber.]

Ed Pawlowski--
Wood burning is an art. The science part is simple, add heat
and oxygen and it burns. Getting the quality of smoke you want
is another story. Try splitting the logs down smaller and
adding more frequently. Don't let the existing coals burn down
too low before adding more wood. Practice. A split piece will
start easier than an equal sized barked piece. Don't damper
the inlet. Practice more. Keep the logs to start next on the
heating box to preheat. Use wood that is aged more. Expect to
get some white smoke under any circumstances.

The more you burn, the better you will get at knowing when to
add fuel and how much to add. There is no formula; it is an
intuitive feel learned from a lot of wood burning. Most of
all, learn to anticipate. If you see you have to add more wood
and then add it, you are already too late. Practice more.

==============

Harry Jiles--
I burn wood in a Klose pit and do not preburn it. I use well-
seasoned wood and add logs directly to the fire as needed. I
keep a supply of kindling sized pieces of wood handy and add a
couple of them whenever I add a couple large logs to the fire.
I try and make sure I add the logs while there is still a good
bed of coals in the firebox. If for some reason the fire has
burned down to the point that there isn't a good bed of coals,
I add a couple of handfuls of lump charcoal to get more coals
quickly. After adding the wood, I leave the end door of the
firebox open a couple of inches for an extra shot of oxygen to
the fire. I usually open the cooking chamber to mop the meat at
the same time I add wood.

This dumps off the initial smoke as the fresh wood catches
fire. The kindling pieces catch fire almost immediately and get
the large logs going quickly. The open firebox door lets in
more air to also helps the fresh wood get going quickly. When I
am done mopping the meat, which is just a minute or two, I then
close everything back up and the temperature in the smoker
comes back up in a couple of minutes. At that time the fire is
burning well and producing a thin blue-white smoke.

This procedure has worked very well for me.

=============

David Klose on smoker operation--
Most offset firebox smokers have the thermometer at the center
or top of the door. In my opinion this is not the correct
location for the thermometer. Near the meat rack is where it
should be located.

Keep the environment moist:
I assume that you know to make a fire on one end and cook on
the other. You also need a moisture source, like a pan of water
over the coals. The water not only adds moisture, but it also
helps with temperature control. This is particularly true with
the bullet type smokers and it also helps with off-set firebox
type cookers. I am not too sure how much help a water pan will
be in controlling temperature, but you do need it to keep the
moisture up in your cooking environment. You can place an
aluminum pan on the meat rack closest to the firebox, placing
water, cider vinegar, onions and bell peppers, etc. in the
water to steam into the meat as you cook. Also throw some whole
onions in the fire from time to time, as they are a natural
meat tenderizer.

Controlling the fire:
Only use the INTAKE damper to control your fire. Never use the
exhaust damper/control to control your fire. Keep the exhaust
either wide open. The only time you would ever shut the exhaust
damper down completely, would be to pull in an out of control
fire, melt-down situation like a grease fire that needs to be
brought under control. Otherwise, leave exhaust open and don't
touch it.

The amount of fuel (charcoal, lump coal, hardwood) you use is
important, particularly in NON-airtight cookers. You may have
to decrease the amount of fuel in order to control or get a
steady temperature without spiking it high. This is a
"personality of the device" situation. Using the firegrate
will make your fire burn hotter since air can get under the
fuel.

Controlling the fire is really a vital part of the art of
barbecue. What makes it tricky is that there are a lot of
variables involved--like outside air temperature, humidity,
amount of wind, direction of wind, fuel being used, size and
amount of fuel. etc. Each of these things can and will effect
your ability to control a given fire.

Basically, don't point your intake damper into the wind. You
don't want wind rushing in to "fan" your fuel, which would
cause temperature spikes. On humid days, fuel tends to burn
more slowly and with a bit more difficulty. Find the right
sized pieces of wood for your firebox--not too big, not too
small.

Wood chips/chunks:
Using chips or chunks really is a fairly simple thing with not
too many gotchas. Do presoak them for at least 1/2 hour, longer
if you prefer. Use chips dry if you want a strong burst of
smoke for a short period of time. Use chunks when you plan on
long-term smoking. Long-term is like 4- 5 hours for a butt or
some relatively big piece of meat. I cook my pork
(shoulder/butts) with 4-5 hours of strong smoking using chunks
of mesquite and hickory. First one kind for a while then the
other. Use larger 1/2 split and some whole logs on the offset
smokers. Be sure to always keep plenty of different size
kindling, chips, chunks, and split and whole logs around, as
these will help you select the right woods for the right job.
Larger logs burn cooler and longer, so you won't have to watch
the fire as close.

Amount of time to cook:
You'll get a lot of different advise on this one. And, I have
found the cookbook Smoke and Spice by Cheryl & Bill Jamison,
helps a lot for food preparation times and recipes. It is
excellent.

I think you'll find 1 1/2 hours per pound is not a bad starting
point. Personally, I use 2 hours per pound. However, bone mass,
amount of fat, etc. can make a difference. If you want to
"pull" the butt or shoulder, don't go by time except to give
you "ballpark" number anyway. Go by the twistability of the
bone to determine doneness. If you can hold on to the bone and
twist it easily, then you're ready to pull. If the bone feels
like it would not come out of the meat with a good tug, then
leave it on for more time. Always put the barbecue on early and
you can always keep the meat warm if it gets ready sooner than
you think. Foil works very well for keeping your barbecued meat
nice and hot.

When cooking a butt or shoulder you need to remember that you
are placing a somewhat large cold mass on your cooker. It will
take a while for the meat to warm up and begin the cooking
process. Many people will bring a piece of meat to room
temperature prior to putting it on their cooker. This is why. A
lot of people worry about the health aspects of bringing a
piece of meat to room temperature first. Your decision, but
just remember that this piece of meat is cold right to the bone
and will take a while just to begin the cooking process. You
have to account for that time.

Lastly:
Try to keep the cooking chamber door shut. I know that with
many types of cookers, you have to open it just to add fuel.
Just try not to open it for anything but adding fuel and
mopping. Get a probe-type thermometer and you won't have to
open the lid for checking temperatures at meat level.

-------------------
[I'm confused. I read in the book "Smoke and Spice" that
barbecue should be cooked in the 180-220F range. From my
reading on the BBQ List, many of the 'old pros' seem to like a
higher temperature. What gives here?]

Danny Gaulden--
Higher temperatures--this is just the way I like to cook my
barbecue. This is not everybody's method, for sure. I just
don't like smoking below 225F. I feel that if one is cooking
below this temperature, the meat doesn't achieve a good rich
flavor. It seems to me that certain chemical reactions occur
at this temperature and above. Don't ask me what reactions as
I don't know. I just know the meat takes on a much richer
flavor and tastes better. That's what I'm after. I seem to be
responsible for getting this whole "higher temperature" thing
going with one of my earlier posts, and am glad just about
every one of our experienced barbecuers came out of the closet
on this subject. Below are my guidelines on smoking meats "low
and slow".

I like to smoke all my meats between 240 and 250F. This
includes pork butts, brisket, chicken, turkey, ribs, wild game,
goats, etc. I don't have a problem if the temperature hits
260F for short periods of time. The major exception to this is
smoking sausage. I like staying in the 220-225F range, but
don't mind if the temperature drops to 200F. It depends on the
sausage.

There's no doubt that different pits can handle higher
temperatures better than others. There's no doubt that
different pits can handle hard smoke and soft smoke better than
others. It depends on their design and how they function. My
pit at the store (a large JR rotating rack type) does best with
a wood that is slightly on the green side. I get no bitterness
nor any creosote flavor in my product. Absolutely none! As a
matter of fact, using seasoned wood in my store pit just
doesn't work at all--I don't get the flavor I want. But the
same greener wood in a Black Diamond/Hondo type pit or a Klose
Backyard Chef will cause a harsh, bitter taste in the meat.
The off-set firebox horizontal pits need a more seasoned wood
to cook properly. There is nothing wrong with this--they just
function in a different manner from my big JR.

The secret to making good barbecue with a wood fire is to get a
good hot bed of coals working for you, and then add a chunk of
wood as needed. There are lots of ways to make a fire. Some
are good, some are not so good. As you are barbecuing take
time to study your fire and how it is working--for or against
you.

-------------------
[I heard from a guy who works at Oklahoma Joe's (who says he's
an experienced smoker) that you should start out with a lower
temperature, 200F, and a medium to heavy smoke for the first
two hours. He said after two hours that the meat doesn't
accept any more smoke. Comments?]

Kit Anderson--
I just got a copy of 'Professional Charcuterie' on Bill
Ackerman's recommendation. It is a great book on sausage
making. One particular point of interest is the smoking
technique. Most of the recipes involving smoking call for
putting the meat in at 135F for a hour, going up to 155F, then
higher until the internal temperature reaches 160F.

This is not cold smoking, which is done at 80F. The puppies is
to get the smoke ring and its associated flavor to form at a
maximum depth. The reaction stops when the meat gets over 120F,
or so. This makes a lot of sense when looking for 'bacon on a
stick' ribs. I have advocated putting the cold ribs in a cold
smoker and then starting the fire to achieve this. It works for
baby backs but not all the way through on spares.

This past weekend, I was visiting a friend that has a SnP Pro.
He was cooking spares and had lowered the grill in the cooking
chamber to fit 6 full racks. He said he liked to smoke at 200F
but was having trouble with the ribs being tough. I saw that he
was monitoring temperatures on the lid which meant the
temperature at grill level was probably no higher than 135-
150F. He was not using a digital thermometer. The ribs had been
on for 3 hours when I got there.

So, I boosted the temperature up to 300F for two hours until
dry bone started to show on the ends. I could easily pull the
ribs apart and found that the smoke ring went all the way
through. Bacon on a stick spares, tender and moist.

-------------------
[I read in the BBQ List FAQ that the main reason to raise the
meat to room temperature for a wood burner was to avoid
condensation of soot and creosote on the meat. For this reason,
I bring the meat to room temperature before I put it into my
electric smoker then wait a little while before I add the wood
chunks. Is this unnecessary?]

Danny Gaulden--
At my restaurant, for 22 years, I have taken the day's meat to
be cooked straight from the walk in refrigerator into the cool
smoker. The temperature in the pit will usually be around 125
to 140F. I am in total agreement with Kit Anderson that if one
wants more smoke flavor and a deeper smoke ring, this was the
way to do it.

My reasoning behind this is that I feel the meat is more
relaxed, and the pores are more open when the meat is cold.
The smoke draws to it like a magnet. Just like creosote does
to a cold chimney until it gets heated up.

Now, here is where some of our novice smokers can get into
trouble. If your fire isn't established, and is in a high burn
state when you put on the meat, and you close the intake damper
down too much to try to keep the temperature down in your
smoker, you will get more creosote on the meat than if you had
let it warm up to room temperature. Not only will the "good
smoke" draw to the meat, the "bad smoke" will also. That's why
I have stated in some of my earlier posts to let the meat warm
up a bit before placing in the heated smoker. It was less of a
risk for a lot of you and simply safer. However, it seems that
some of the ones who have been here for a few months are
becoming good pitmasters at a fast rate, and we can discuss
things at a more advanced level. My problem with some of the
things I do is that I don't know how to explain them, just know
that they work. I guess that's why we have Kit around. From
him, I have learned a lot about why what I do works and can
talk to people on a more intellectual level about it. It's
always better to understand why something works, not just that
it works. Kit is my scientist.

Now, if you are using a water smoker, be it an electric, gas,
or charcoal burner, this cold meat technique shouldn't be much
of a problem. Nor should it be with the Cookshack smoker
either. However, doing this with straight wood burners can be
more challenging. You must know how to start out with a low
heat fire, fairly smoky, and slowly bring the heat up without
starving the fire for oxygen. It may be easier for you to go
ahead and make a larger fire, let it burn down to mostly coals,
then through in one piece of greener wood for smoke in the
early stages. That way, you can go ahead and close down your
firebox damper a bit without the problem of creosote, and
maintain a lower heat in the cooking chamber for awhile.
Notice I said just for awhile. It's much easier to have a good
bed of coals in the firebox, and just add a log here and there
to maintain and increase the heat, than to have too few coals
and have to chunk in a bunch of wood to bring the temperature
up. I do not maintain this low temperature cooking for a long
time. I am continually slowly bringing up the temperature
until I reach about 240F in the cooking chamber. With the cold
meat placed in the cool smoker, and starting out with a smaller
and cooler fire that I slowly bring up, the meat turns out nice
and smoky and with a great smoke ring every time. You should
not attempt to do this until you have experience in fire
control however, as it is easy to get creosote to condense out
of the smoke and ruin you meat.

7.6. Pre-heating wood

-------------------
[I hear some people pre-heat their wood before they burn it.
Why do they do this?]

Editor--Summary of several posts--
Many List members like to pre-heat their wood before the logs
go into the firebox. They do this to get the wood closer to
its ignition point. This way, the log catches fire quicker.
The log is not cold and therefore does not cool down the fire
when the log is added. This practice keeps a cleaner-burning
fire going with less chance of creosote forming. To pre-heat
your logs, set them on top of the firebox. Make a row of them
and take the one off the end closest to the firebox door to use
next. Move the other logs forward and put a cold log at the
back end of the line of warming logs. Some List members like
to put the logs to be pre-heated directly into the firebox, but
next to the outside wall of the firebox. This way, the logs
get pre-heated but don't actually catch on fire until they are
moved onto the coals in the middle of the firebox. This
technique only works with smokers with bigger fireboxes (like
with a Klose or Oklahoma Joe's unit). In a NBBD or SnP Pro,
the firebox is so small that the logs pre-heated at the outer
walls are actually so close to the fire that they catch on fire
before they are moved into the center of the firebox.

7.7. Pre-burning wood

--------------------
[What is pre-burning of wood or charcoal?]

Rodney Leist--
A technique allowing the as-needed production of pure, hot
coals for the use in the slow smoker firebox. The technique is
especially useful for anyone having a smoker constructed of
lighter gauge material, typically, smokers costing less than
$500, because controlling temperature is usually easier when
working with hot coals instead of raw wood. Pre-burning is
accomplished in an old grill, a half-drum or heavy duty pan, or
even in a small fire pit if your yard can take it. Build a
small fire with several split pieces or limbs of fuel wood such
as hickory or oak. You can use the pre-burned pieces at
different stages. Using pieces which have been only blackened
on the outside provide smoke to blend with the primary smoking
wood in addition to heat. Slight pre-burning also allows any
undesirables, such as insects, spiders, mold, etc., to be
burned off before they add to the flavor of the meat. Wood
which has been pre-burned to hot coals is used to provide heat
only. Using coals makes temperature control much easier since
no extreme temperature drops occur as when adding cold wood to
the firebox. Anticipate your needs and add additional pieces as
needed to your pre-burn fire.

-------------------
[Why should I pre-burn wood before I put it into the smoker's
firebox?]

Kit Anderson--
There are several reasons for doing this.

1 It takes heat to get the new wood burning so by adding
glowing coals to the firebox instead of unburned wood, you
eliminate temperature swings.
2 It drives off a lot of the creosote.
3 It gives you the chance to play with the ultimate power
tool- fire.

My second fire is in a kettle grill. The logs go about 20
minutes before I move the coal over to the smoker firebox.

-------------------
[I used some red oak and smoked a brisket for 12 hours. I kept
the fire clean-burning but I still got a bitter taste to the
meat. What can I do to prevent this?]

Bill Wight--
Some woods, such as walnut, red oak and hickory are strong-
flavored woods. So even though they are good woods to use, you
may not want to smoke for 8 plus hours with them as they can
over-power the meat. There are several ways around this if red
oak happens to be your wood of choice:

1 Make sure that the wood is well-seasoned--at least 1 year
old after it was alive and cut up,

2 Start off with the red oak and after about four hours of
smoking, switch to charcoal, either lump or briquettes,

3 Start off with the red oak and after about four hours of
smoking, begin to use pre-burned red oak (red oak that you
have reduced to red glowing coals in a fire pit outside
your smoker),

4 Start off with the red oak and after about four hours of
smoking use a milder smoking wood, like apple, pear,
alder, cottonwood, etc.

The most likely reason that people say red oak produces bitter
tasting meat is that they did not get a clean burn with it in
their firebox. Learn to keep the fire small and hot with lots
of oxygen so that the smoke coming out of your smoker is almost
invisible to a light white color and smells good.

==============

Dave Gomberg--
I have finally figured out how to manage strong woods (walnut,
red oak and hickory). It is kind of a modification of a
preburn which works well in a wood-fired off-set firebox
smoker. What I do is pre-heat/dry the next piece of wood in
the back of the firebox, and when I need to put it on, I burn
it with the firebox end door open for about five minutes. This
takes care of the smolder/bark stage and all the bitterness
goes out the firebox door. Then I close the firebox door and
the smoking resumes. Because of the way it is constructed, the
Hondo (NBBD, SnP Pro) smoke chamber loses relatively little
heat during the five minutes with the firebox end door open.
And I don't need a separate facility for preburning.

7.8. Using chips and chunks for smoke

--------------------
[Can you tell me the best way to use chips and chunks of
smoking wood in my charcoal smoker?]

Editor--
If you are using charcoal briquettes or lump charcoal to fuel
your smoker, you must use chips or chunks of a suitable
hardwood to give your meat the smoky flavor necessary for
barbecue. Some List members like to soak the chips and chunks
in water before adding to the smoker, some use them dry. Some
members like to use an aluminum bag/log to hold the chips, some
just toss them on the coals. You will need to experiment and
find the best way to add the smoking wood for your situation.
You can use chips and chunks from all the smoking woods:
hickory, oak, pecan, mesquite, fruit woods, grapevines, etc.
Chips and chunks of these woods are available in barbecue
stores, supermarkets, and places like WalMart, HQ, and Home
Depot, as well as through mail-order houses. Don't buy too
many chips or chunks at one time, as they tend to dry out and
lose their flavor components. Buy what you need for one
barbecue season.

Chips can be used by tossing onto a charcoal fire or onto the
heated plate in a gas-fueled smoker. Most List members
recommend soaking the chips in water for 30 minutes before
using. Chunks of hardwood burn slower and last longer and are
best in off-set firebox smokers using lump charcoal for fuel.
Chunks are also good in electric pits where lava rocks are not
used.

==============

Hung Pham-
I have had pretty good experience with chips this way: Build a
very well-sealed aluminum foil bag/log about 1" x 2" x 3" and
fill it with chips. Punch a very tiny hole with a needle on
top and one on bottom. Place the aluminum 'log' right on the
coals or in an electric smoker, next to but not touching the
element. In a gas-fueled smoker, place the aluminum log on the
lava rocks or the heated plate. Plenty of smoke will start in
about 10 minutes and then will keep going for close to an hour.
After that, I stick the aluminum bag with a knife to make a
bigger opening. Plenty more smoke will come out for at least
another hour. I used to just throw the bag away after the
first hour and wasted a lot of wood chips.

Soaking the chips in water will extend the smoking life. If
you throw dry chips onto the hot coals, they will usually flame
up and last only 20-30 minutes. Soaked chips will last an hour
or so.

7.9. Wood vs. charcoal

-------------------
[Why do barbecuers use different kinds of fuel?]

Editor--A summary of several posts--
The traditionalist will barbecue only with hardwood. Many
barbecuers on this List use a combination of lump charcoal and
wood. Some use lump charcoal to get the hardwood fire going,
some use the lump charcoal for the fuel and add wood chips or
chunks for the flavor. In some areas of the US, it's hard to
find reasonably-priced lump charcoal. In other parts, hardwood
is expensive. It all boils down to a matter of what works best
for you and where you live. If hardwood is plentiful and
cheap, use that. If lump charcoal is more economical than oak
or hickory, use it. Lump charcoal has the advantage of burning
with a more uniform heat than logs of wood. There is less
variation from piece to piece so the temperature control of the
smoker is easier. But with experience, you can learn to
control the temperature of your smoker with whatever fuel you
use.

------------------------
[I used some lump charcoal from mesquite and then some lump
made from hickory. I could taste no difference between the
two. Neither of them gave any of the good 'smoky' flavor I
like. What gives?]

Harry Jiles--
Lump charcoal adds very little flavor to the meat being cooked,
no matter what wood it is made from. Virtually all the
aromatics (the chemicals in the wood that give the flavor) are
burned off during the charcoal production process. If you use
lump charcoal for a fuel source for smoking, you will have to
add flavor wood chips or chunks (hickory, grapevines, etc.) for
more smoke flavor.

7.10. Briquettes vs. lump charcoal

-------------------
[What is the difference between charcoal briquettes and lump
charcoal?]

Editor--A summary of several posts--
Many List members have a strong preference for lump charcoal
over conventional charcoal briquettes. Briquettes are produced
by crushing charcoal and mixing in additives, such as nitrates
(to make them burn better), and clays and starches (as binders
to allow pressing into the traditional shape). Some List
members say the additives tend to impart their own undesirable
flavors to meats smoked for long periods of time, as all good
barbecue must be prepared. A Kingsford Company spokeswoman
recently stated: "Briquettes are preferred by Americans for
their uniform size and stable heat." She pooh-poohs concerns
about their ingredients, which include: powdered charcoal,
anthracite coal for long burning, limestone to create white
ash, starch as binders, and sawdust and sodium nitrate for
quick lighting. "The starch is perfectly natural and the coal
is high-quality coal".

Pure charcoal (lump) can usually be found with diligent
searching (some supermarkets, WalMart, HQ and Home Depot,
etc.). It is sold in bags similar to briquettes. Pure charcoal
is carbonized wood with no additives which might impart
unwanted flavors in the meat. It usually comes in the
naturally irregular shapes of the real wood from which it is
made. Bags of lump charcoal are usually marked with the name
of the wood it was made from, i.e. hickory, mesquite, oak, etc.

-------------------
[Can someone tell me which brand of charcoal the 'pros' use in
barbecue contests?]

Frank Boyer--
Many of the teams at MIM use "Holland" brand charcoal.

==============

Patty Burke-Shelby--
Hickory Specialties, in Tennessee, makes Nature Glo, Wildfire,
Holland, and Kroger brand briquettes. It is a pure hickory
charcoal briquette with corn starch being the only additive. I
would not compare it to Royal Oak. To me Royal Oak falls in
the category of Kingsford, it also leaves a bad after-smell
when burning.

We (Tower Rock BBQ Team) use the Nature Glo and the Kroger
brands. We used to use the Holland brand until we called the
company and found out that Kroger and Nature Glo were the same.

-------------------
[I use charcoal briquettes in my Weber kettle. I've read about
guys here using lump charcoal for grilling and smoking. Is
there a big difference?]

Harry Jiles--
Yep! I have 200 lbs. of lump left from 1600 lbs. that I picked
up in June of last year. I have probably used about 240 lbs.
of that myself, for grilling and starting the fire and
preheating my Klose. The rest of it has been used by friends
that are all hooked on it now. I could probably get orders
together now for 7-8 tons of it, maybe more. Once someone uses
it, that's all they want to use. I even have two buddies that
have retired their gas grills and bought Webers, so they can
cook using the lump charcoal.
-------------------
[I'm having a lot of trouble keeping lump charcoal going in my
firebox. Is lump charcoal hard to keep going?]

Rodney Leist--
Lump charcoal is like regular wood. It likes company when it
burns. You didn't say how much you were using but you have to
have enough burning to keep each other company. Just like
trying to burn a single stick of stove wood, it's almost
impossible unless you have a gas heat source to keep the single
piece going. Make sure you have enough chunks together,
touching or overlapping, or else they will go out.

-------------------
[Has anyone tried using coal for fuel in a smoker?]

Editor--Summary of several posts--
Burning coal, either soft or hard, in your barbecue will give
your product a taste that will not be enjoyable (described
somewhere close to the smell of burning old motor oil). When
coal is used in ovens for cooking food, the combustion fumes
are separated from the cooking chamber. In a word, DON'T.

7.11. Gas-fired smokers

-------------------
[Can you tell me something about gas-fired smokers?]

Editor--
Some smoker pits operate on gas. You can find gas-fired pits
in all configurations: bullet water smoker, off-set firebox,
and vertical smoker types. The SWOCS is a good example of a
vertical unit that uses gas for fuel. In all gas smokers, wood
chips are added for the smoke flavor. The chips are usually
placed on a plate that is heated by the gas burner. Some gas-
fired smokers have lava rocks that are heated by the gas flame.
Some List members have added gas burners to their traditional
off-set firebox wood-burning pits for use during long smoking
periods, as needed for briskets. The gas burners can be
removed and replaced as required. List members who have SWOCS
gas-fired smokers, often use a clay flower pot to heat the
smoking wood chips or pellets. The chips slowly burn and give
off a steady, light, white smoke. Add chips every hour or so
as needed. Some gas-fired smokers use a system to deliver wood
pellets to a heated plate. The pellets are fed automatically.

7.12. Electrically-heated smokers

-------------------
[Can you tell me something about electrically-heated smokers?]

Editor--
Home smoker pits also operate using electricity. An electrical
resistance heating element in these smokers heats the air that
heats the smoker. Most electrical smokers are the water bullet
type smokers. Wood chips or chunks are placed on or near the
heating element to slowly burn and produce the smoke for
flavoring the meat. If you are shopping for an electric
smoker, we recommend that you buy a unit that comes with a way
to adjust the temperature of the heating element. The Char-
Broil Electric Water Smoker comes with such a control, the
current models of Brinkmann Smoke'N Grill Electric and Gourmet
Electric Smoker units do not have that feature. List members
have reported situations where the fixed temperature was either
too hot or too cool. The Cookshack smokers are a premium line
of electric oven-type smokers that use wood chips for the smoke
flavor.

-------------------
[I bought an electric bullet smoker that does not have a
temperature control. Some days it's too hot and some days it's
too cold. Can I put a dimmer switch in the line to give me
variable temperature control?]

Alex Baker--
A dimmer switch will vary the voltage to the electric heating
element. However, as you cut the voltage to the heating element
it cools down. But the big effect is that you wind up with
the element not getting hot enough to make the wood chips or
chunks burn.

The control on the Char-Broil electric smoker is not simply a
device that lowers current flow to the element. The
temperature control device contains a temperature sensor and
adjustment that turns the power off when the desired setting is
reached, and then turns it back on when the temperature drops
off. Thus when at power, the element gets full line voltage
which makes the wood burn and generates the smoke we all crave.

Temperature switches are available, but you would be better off
and it would be much cheaper, to buy a thermostatically
controlled smoker.

The List tipped me off to the advantages of the Char-Broil
electric bullet unit when I went searching for my first smoker.
All I can say is, it was good advice.

7.13. Grills -- charcoal and LP gas

[What is the best gas or charcoal grill for me to buy?]

Editor--
There are a number of companies that manufacture charcoal and
gas grills. The manufacturers include: Weber, Char-Broil,
Coleman, Ducane and several others. The clear favorite on the
BBQ List for charcoal and gas grills is Weber. If you want a
gas grill, BBQ List members report that the Weber Genesis 1000
and 2000 models are the very best money can buy.

============================================
8. Wood for smoking

8.1. Types of wood suitable for smoking

-------------------
[Would someone please tell me what kinds of wood are suitable
for smoking?]

The traditional woods for smoking are HICKORY and OAK. Here is
a list of woods suitable for smoking:

ACACIA - these trees are in the same family as mesquite. When
burned in a smoker, acacia has a flavor similar to mesquite but
not quite as heavy. A very hot burning wood.

ALDER - Very delicate with a hint of sweetness. Good with
fish, pork, poultry, and light-meat game birds.

ALMOND - A sweet smoke flavor, light ash. Good with all meats.

APPLE - Very mild with a subtle fruity flavor, slightly sweet.
Good with poultry (turns skin dark brown) and pork.

ASH - Fast burner, light but distinctive flavor. Good with
fish and red meats.

BIRCH - Medium-hard wood with a flavor similar to maple. Good
with pork and poultry.

CHERRY - Mild and fruity. Good with poultry, pork and beef.
Some List members say the cherry wood is the best wood for
smoking. Wood from chokecherry trees may produce a bitter
flavor.

COTTONWOOD - It is a softer wood than alder and very subtle in
flavor. Use it for fuel but use some chunks of other woods
(hickory, oak, pecan) for more flavor. Don't use green
cottonwood for smoking.

CRABAPPLE - Similar to apple wood.

GRAPEVINES - Tart. Provides a lot of smoke. Rich and fruity.
Good with poultry, red meats, game and lamb.

HICKORY - Most commonly used wood for smoking--the King of
smoking woods. Sweet to strong, heavy bacon flavor. Good with
pork, ham and beef.

LILAC - Very light, subtle with a hint of floral. Good with
seafood and lamb.

MAPLE - Smoky, mellow and slightly sweet. Good with pork,
poultry, cheese, and small game birds.

MESQUITE - Strong earthy flavor. Good with beef, fish,
chicken, and game. One of the hottest burning.

MULBERRY - The smell is sweet and reminds one of apple.

OAK - Heavy smoke flavor--the Queen of smoking wood. RED OAK is
good on ribs, WHITE OAK makes the best coals for longer
burning. All oak varieties reported as suitable for smoking.
Good with red meat, pork, fish and heavy game.

ORANGE, LEMON and GRAPEFRUIT - Produces a nice mild smoky
flavor. Excellent with beef, pork, fish and poultry.

PEAR - A nice subtle smoke flavor. Much like apple. Excellent
with chicken and pork.

PECAN - Sweet and mild with a flavor similar to hickory. Tasty
with a subtle character. Good with poultry, beef, pork and
cheese. Pecan is an all-around superior smoking wood.

SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on
most white or pink meats, including chicken, turkey, pork and
fish. The flavor is milder and sweeter than hickory.

WALNUT - ENGLISH and BLACK - Very heavy smoke flavor, usually
mixed with lighter woods like almond, pear or apple. Can be
bitter if used alone. Good with red meats and game.

BBQ List members report that wood from the following trees is
suitable for smoking: BAY, CARROTWOOD, KIAWE, MADRONE,
MANZANITA, GUAVA and OLIVE. The ornamental varieties of fruit
trees (i. e. pear and cherry) are also suitable for smoking.

Other Internet sources list the wood from the following trees
as suitable for smoking: BEECH, BUTTERNUT, FIG, GUM, CHESTNUT,
HACKBERRY, PIMIENTO, PERSIMMON, and WILLOW.

==============

Dave Klose--
On the subject of barbecue woods, I have found the best results
to be from nut and fruit-bearing trees, cut down from 6 months
to 2 years ago. I have found that wood over two years old tends
to produce a dirty taste in the food more often than not. Wood
can be cut down whole, and split after five or so months of
seasoning. I recommend splitting three days or so before
cooking with it.

HERBS AND SPICES - Don't forget you can add soaked garlic,
peppers, onions, herbs, and spices directly to your fire. Good
with all meats and vegetables. Try using apple chips soaked in
water, placed on the coals when you cook duck or goose in your
smoker. It will taste like you rubbed your bird with honey.
Delicious. Also try smoking a cherry pie on pecan wood. Great.

==============

Editor--
Although the experienced wood-burners on the List will say you
should use wood for smoking that has been seasoned for less
than two to three years, older wood can certainly be used for
smoking. It will have very little smoky flavor left but it
will provide good heat for your smoker. Just add some flavor
wood chunks, such as hickory, oak or grapevines, to get that
good smoke flavor. So if your neighbor gives you a cord of
ancient oak, take it! Just be prepared to have to add some
younger wood chunks to your fire to give you some flavor.

-------------------
[Where can I find woods suitable for barbecue?]

Randy Dewberry--
Most barbecue wood is purchased from firewood dealers, but make
sure that you let your relatives, friends, neighbors and co-
workers know that you are always looking for fruit woods and
hardwoods. Let them know what size you might need. As an
example, if you let them know that even trimmings would be
nice, you can collect a quite variety of wood types. You will
be surprised at the number sources that turn up. So far I have
pecan, apple, pear and plum.

Editor--
If you cannot find a source of barbecue wood in the yellow
pages, go to a barbecue joint in your area and ask them where
they get their wood. They will be able to tell you what kind
of wood is available and where to get it and how much they have
to pay for it.

Also, check out this web site for detailed information on how
to buy wood from a dealer.
http://muextension.missouri.edu/xplor/agguides/forestry/g05452.
htm

--------------------
[I just got a load of mixed hardwood. It all looks the same.
The bark on the hickory looks smoother than the oak but I can't
visually tell the difference between the oak and hickory. Can
somebody help?]

Rock McNelly--
Just looking at the bark, it really is hard to tell the
difference between hickory and oak, and I have a less than a
perfect record guessing between them! But what I have found to
work, almost 100% of the time, is to take a lighter and burn
the edge of the wood just enough to release that good aroma
that each one has. Hickory will jump out at you like a freight
train! While the oak will be just a bit more subtle about it.
Another idea is to make yourself sort of a "catalog" of the
different woods once you've positively identified a chunk of
it. Use a piece of plywood, or something similar, and mount
chunks of each wood, with the bark on them. Put the name under
each piece. Keep the catalog near your wood pile for easy
reference.

==============

Editor--
The Audubon Society publishes a series of field guides. The
tree guides have pictures of trees along with pictures of their
bark to help you tell one tree from another.

--------------------
[Can someone tell me about the BTU content of the different
smoking woods?]

Danny Gaulden--
I'm going to make this simple for you. Pound for pound, all
woods create the same amount of BTUs. Does this mean that a
cord of seasoned pine puts out the same amount of heat as a
cord of seasoned hickory? No! The hickory will produce twice
the amount of BTU's of the pine because it weights roughly
twice as much as the pine.

So if one threw three 18 inch long, 4 inch round, seasoned
hickory logs into their wood-burning smoker, they would create
about twice the heat of three pine logs the same size, for the
hickory is much denser and heavier. But, if one was to put 20
pounds of pine, or 20 pounds of hickory into the firebox, the
overall heat would be the same. Now understand the pine would
burn much faster, and give off a lot of heat quickly, then die
down, whereas the hickory would burn much more slowly, and give
off its heat at a slower rate. By the way, pound for pound,
green wood gives off much less BTUs than seasoned wood, for it
takes a lot of the heat energy to evaporate the moisture out of
the green wood (i.e. turn it to steam). Do not ever use pine
for barbecuing--I'm only using it here to show the differences
in wood density.

==============

Ed Pawlowski--
A cord of hardwood is about 12,500,000 BTUs of heat.
A hundred gallons of heating oil is 13,600,000 BTUs of heat.
Natural gas has a 1000 to 1100 BTUs per cubic foot.
Propane has 2519 BTUs per cubic foot or 21,670 BTUs per pound
or 92,600 BTUs per gallon.

Note that the hardwood is an estimate that will vary depending
on how tightly it is stacked, the mix of wood, and the
seasoning of the wood.

As long as I'm tossing numbers, a ton of coal is 25,000,000
BTUs and a pound of Styrofoam is 18,400 BTUs.

So, to answer the original question, the harder the wood the
more power is packed into the same volume. Wood density can
vary considerably in the same tree so you will find little
specific information about the heat content of a species.

--------------------
[I have this wild cherry that has been down for a couple years.
It is not rotten but it is blackened on the ends from the
weather and has a few soft spots where ants have gotten into
it. OK to use it for smoking?]

Danny Gaulden--
All seasoned woods tend to turn a dark color on the ends. If
the areas where the insects have eaten are airy and spongy,
then do away with them. I see no reason why you can't use the
good areas for barbecuing.

The only thing that concerns me about using wood that is very
seasoned is that it tends to burst into flame quickly rather
than burn slowly. The problem this creates can be a serious
one if you're not careful. When the old seasoned wood ignites,
it can cause a fast rise in temperature in the smoker, causing
it to overheat. Most folks want to quickly close down the air
damper, which causes the fire to starve and create creosote.
Creosote is a very unforgiving enemy of barbecue, for it only
takes a minute or two for it blacken and foul the meat in the
smoker. Once this happens, you can wipe and wash off the meat
all day long, but it will never be the same. The oily, stinky
smell will be on and in the meat. I didn't read this from a
book, I learned it the hard way many years ago. You must be
very careful when using very seasoned wood, as well as green
wood. So if you get a flare-up, open the firebox door to let
out some of the heat, rather than shutting down the air inlet
damper.

If you are going to use the wood for smoking only, and have
another kind of heat source (charcoal, gas, electricity), then
the cherry wood shouldn't present a problem. Being as old as
it is, soak it in water overnight, or for several hours before
adding it to the heat source. It would probably be wise to
wrap it in foil and punch a couple of very small (toothpick
size) holes in it. You will be amazed at how much smoke will
come out of these two little holes. Make too many holes in the
foil, and the wood will stand a much greater chance of catching
fire.

-------------------
[I'm new at the burning wood in my barbecue smoker. Can you
give me some general information about wood?]

Danny Gaulden on wood--

Wood Storage:
Once the wood has been split, it must be stacked to dry or
season. Drying occurs more rapidly along the grain. Therefore
don't stack the wood for drying until it is split. Avoid damp
places or depressions where water will collect after a
rainfall. The pile should be free-standing with maximum
exposure to air and sunlight. A tarp over the wood pile in
rainy season helps keep it dry.

Green Wood:
Green wood can be as much as 65 percent water. Much of this
moisture evaporates very quickly. In three months of reasonable
weather (evaporation depends on temperature and humidity), the
seasoning is half complete and the fuel value is 90 percent of
what it will be when thoroughly dry; in two years the wood is
as dry as it will get.

There is an appreciable difference in BTU rating for woods
burned green or air-dried. Completely dry hardwood has about
7850 BTU's per pound whereas green wood when burned loses over
one-eighth (1200 BTU's per pound) in evaporating the moisture.

It requires no work to let the wood sit for at least a year. In
the process you are increasing the heat value, the wood will be
lighter, ignite better, and produce less smoke and fewer
sparks. Wood will dry faster if it is split. Much depends on
the humidity and the weather in your area. In some areas in May
and June, wood will dry rapidly, it will reabsorb water in July
and August, dry out again in September, reabsorb water in
October. Potentially wood can increase its moisture content if
not properly stored.

Drying can be hastened if the pile is stacked criss-cross for
three months, then stacked in the normal parallel fashion.
Green wood is easy to identify. Just split a piece. The core
will look wet and shiny; dry wood looks dull and the saw marks
are less pronounced. Green wood is almost twice as heavy as
seasoned wood and will make a dull thud when two green sticks
are hit together. It is hard to handle, hard to light, and
burns slowly. Much of its energy is lost in heating, then
evaporating the excess moisture. As wood dries, the moisture
evaporates naturally and the wood begins to shrink. Wood, even
when air-dried, is still has 20-25 percent moisture content.
Since wood shrinks unevenly, cracking and checking of the wood
occurs. Dried wood can be recognized by the weathered ends, and
by the cracks which will radiate like spokes out from the
heartwood.

Buying Wood:
The delivery of wood is not yet a regulated business. Whether
you are actually "taken" or not, you probably will think so.
One delivery won't appear as large as the next, will be piled
differently if at all, and may have assumed another name by the
time it arrives. Wood is sold by the truck load, by weight, in
cords, ricks, runs, or units. All this is as confusing to the
wood-burner as to many dealers. Others simply take advantage
of the fact that most homeowners don't know the difference
between wood species or understand wood measurements. Wood
usually is sold in divisions of a STANDARD CORD which is a
neatly stacked pile eight feet long by four feet wide by four
feet high with a volume of 128 cubic feet. Since wood can't be
stacked without air space, only 60-110 cubic feet of the 128
may be solid wood. (Usually it runs between 80-90 cubic feet
with more solid wood content in round wood than split.) A FACE
CORD is also called a RICK or a PALLET and is one-half a
standard cord. There is a considerable difference in weight
between woods; a standard cord of air-dried hardwood weighs
about 4,000 pounds while a standard cord of softwood will weigh
half that.

-------------------
[Can you give me some pointers on buying and stacking wood?]

Ed Pawlowski--
Buying hardwood is a lot like buying a used car. Except a used
car is easier and the dealer more honest. Some states regulate
how wood is sold--it can be sold as a cord, 128 cubic feet or
fraction thereof, but not a pickup truck load, or by weight.
For smoking or for your wood stove or fireplace, you want
hardwood. Often, you can specify what species of wood you
want, but you will pay two to four times as much as you'd pay
for a mixed load of hardwood.

Most dealers sell green wood, that is, it is recently cut, not
aged. Seasoned wood will cost more, especially in the winter
when it is in demand. Other sections of the FAQ discuss as to
how long wood should be seasoned for smoking so I will not go
into it here. Burning for heat, it should be seasoned at least
six months, preferably a year. Wood cut in the spring contains
more moisture and will take longer to season than wood cut in
the winter. That is because the tree is taking water to nourish
itself and grow leaves.

The dealer may offer 4-ft. log length, cut-to-length (usually
16"), or cut, split, and delivered. Each step involves more
labor and drives up the cost. Even if you buy split wood, you
may want to split it more for use in the smoker. The quartered
wood is good for a stove, but smoke cooking is a different
operation that requires adding smaller pieces of wood.
Splitting also aids drying as more surface area is exposed to
the air.

Green wood means it was recently cut. Seasoned wood means the
same wood will cost you about $30 a cord more. Do pay
attention to the dealer before he drops the wood. Check the
measure and check the age. Seasoned wood, if it honestly is,
will have cracking on the ends of the logs. It may also be
darkened and weathered. Smack two pieces together, a 'thud'
sound indicates the wood is green, a 'thunk' indicates dry
wood. Well-seasoned wood has a ring to it when hit together.
If you handle enough of it, you can tell how dry it is by feel
or heft.

Assuming the wood is bought at a fair price, let's get on with
splitting and storing. Hickory is more difficult to split than
oak or maple. Some woods are "stringy" and would be harder to
split. If that is the case, try to cut the logs to a shorter
length.

In all cases, wear GLOVES, SAFETY GLASSES and preferably hard
tipped shoes and long pants. Logs do fall, fly and move around
when split. So do the tools. Get the kids and dog out of the
way. Be sure your wife is also taking precautions as she
stacks the wood for you. Get her a good pair of gloves for her
dainty hands. I've never had much luck with using wedges.
When I first started using wood, I had a wedge, a sledge, and
countless trips to the store for new hickory handles. Close
don't count splitting wood and a heavy sledge will only take a
few over-hits before the handle breaks.

I bought a maul. The first handle (hickory) lasted two years.
I replaced it with a fiberglass handle and have been using it
for over a dozen years now. First, put the wood to be split on
top of a stump or other large piece of wood. You want the maul
handle to be perpendicular to the wood when it hits the target.
This increases the accuracy and exerts maximum force to the
wood. Next, practice. The wood I split is 16" long and
various thicknesses. A large diameter piece may take a few
smacks, but a 12' dia. piece will go in half with one good hit
of the maul.

If you live in the northern climes, a good time to split the
wood is when the it is frozen in winter. It gives a cleaner
cut and takes less force to do the same work. Very green wood
is stringy and more difficult than wood that is a couple of
months old. Hickory, especially with knots, is a pain to split
clean. Oak is much easier.

Now that it is split, what to do with it? Keep some of the
medium sized logs that were cut in two. Using them as a base,
flat side down, make a small stack alternating the direction of
the wood 90 degrees each layer. Take some time to use the
flattest and squarest pieces for this role. This is going to be
the end of the stack and is known as chimney stacking. Lay the
other pieces in between, not too snug. You want air to
circulate. This should be done on a solid base of concrete,
stone, or old pallets. Keep the wood off the ground or it will
rot and collect more bugs. Don't stack more than about 4' high.
Be sure the pile is stable as wood is heavy and a falling stack
could injure a curious child or pet. No one should be playing
around the wood pile.

Do not stack the wood right up against your house or garage.
This invites all sorts of bugs and other creatures to make the
wood in your home into a meal. Don't be surprised to find a
nest or two as you use up the wood months after stacking.
Maybe even a snake skin left over from the shedding. In
summer, leave the wood exposed to the sun. There is no
advantage to covering to speed drying with either clear or
black plastic. In fall, you may want to keep leaves off the
wood and in winter, keep the rain and snow off if you expect to
use it for heating. The logs will freeze together. This is
not a problem for smoking next summer, only for immediate
winter use.

==============

Bill Wight--
There is a wood splitting wedge called the "Wood Grenade". It
is a 4-sided wedge and does a much better job than the standard
flat wedge on hard to split wood. I've never buried the Wood
Grenade in a log like I have with standard wedges. The log
splits before the Wood Grenade gets all the way into the log.

-------------------
[I was cutting up some smoking wood with my chainsaw and I had
this big pile of cutting chips/sawdust on the ground. Is this
stuff good for making smoke for smoking or grilling?]

Wyndell Ferguson--
While I was doing all this cutting, I figured what the heck, I
put down a tarp where I was cutting and saved all the saw
dust/chips also! I have two 5 gallon buckets full of the
stuff. I use it on my gas grill when we do burgers and such.
==============

Ed Pawlowski--
I do the same thing when I cut up wood. Hey, its good wood so
why waste it? It makes smoke and gets the job done.

-------------------
[The guy who sold me some pecan wood for barbecuing, said not
to use it for the entire smoking time as my barbecue would
taste like pecans. Any truth to this?]

Garry Howard--
Danny Gaulden only cooks with pecan wood and his barbecue
certainly does not taste like pecans. You're being fed some
hogwash. Pecan is very similar to hickory but a little milder.
It's my favorite wood and there certainly isn't a problem using
it throughout the entire cooking process.

===================

Danny Gaulden--
Pecan is one of the best smoking woods. No, your meat will not
taste like pecans. This is basically the only wood I have been
using for the past few years. Contrary to popular belief, it
is not that mild of a smoking wood and yields an excellent
flavor. It is less bitter than hickory, but with a bit of the
same flavor, and in my opinion, it is just a tad stronger than
oak or apple. Where the idea that it is a "cool" burning wood
got started, I will never know. It makes good coals, and burns
as hot as any other hardwood in its class.

Editor--the woods used for smoking do not give the meat the
flavor of the type of fruit or nut the wood came from--almond
wood does not make the meat taste like almonds and lemon wood
does not give the meat a citrus taste.

8.2. To bark or not to bark

--------------------
[When I smoke with a wood fire, should I leave the bark on or
remove it?]

Beverly Collins--
I learned the hard way--ruining some good meat in my smoker by
leaving on the bark. Now I save the pieces with the bark on
and use for my grilled meat. Seems to work fine there where I
am depending on burning the wood to coals instead of smoking.

==============

Rick Thead--
I don't worry about the bark. I've read posts that said to
take it off. It might depend on the nature of the fire. As
I've said, I prefer a clean burn and can get away with the bark
on since I have a large smoker. Under these conditions, I
don't find that I have a problem with the bark. On other types
of smokers, there might be a problem with bitter taste.

==============

M. Bedouin--
To me it doesn't make a difference--bark on or off.

==============

Harry Jiles--
IMHO, the bark can add a bitter taste to the meat. Someone
else might know more about this and can correct me if I am
wrong, but I was told this was due to the tannic acid which the
bark contains. I remove all bark from the wood I use in my
smoker.

==============

Ed Pawlowski--
There was a discussion in 1996 on the List about bark giving
the meat a bitter taste. If I recall, it was never completely
settled. I leave the bark on the wood if it does not come off
easy. Can't say as I ever noticed a taste difference, bark on
or bark off.

==============

Rodney Leist--
Like green vs. dry, this debate is never over. Most folks
probably don't think too much about this one but some feel the
burning bark can produce a bitter taste. You decide.

8.3. Green or seasoned?

Rodney Leist--
This seems to be like a religious debate. Many excellent
barbecuers and restaurants advocate one or the other. Some say
green wood tends to produce a bitter creosote taste due to saps
in the wood, while others say the saps produce the best flavor.

==============

Dave Klose--
You can use some woods green for smoking, but under no
circumstances should you use green mesquite for smoking. It
will produce a bitter taste in the pit for years that cannot be
sandblasted out. People have used this before because they saw
someone in a restaurant using it. That was grilling with it,
not smoking.

==============

Editor--
We recommend that the beginning barbecuer use only seasoned
wood until he or she gets some experience in smoking with a
wood-burning smoker. Using green wood without knowing what you
are doing is a quick way to ruin barbecue.

8.4. What types of wood should I not use?

Dave Klose--
Don't use any wood from conifers (PINE, FIR, SPRUCE, REDWOOD,
CEDAR, CYPRESS, etc.). I saw a man cook with the heart of pine
one time that promoted some of the nastiest red splotches all
over the skin of the unhappy diners--made them extremely sick.

==============

Editor--
There are many trees and shrubs in this world that contain
toxins to humans--toxins that can survive the burning process.
Remember, you are going to eat the meat that you smoke and the
smoke particles and chemicals from the wood and what may be on
or in the wood are going to get on and in the meat. Use only
wood for smoking that you are sure of. If you have some wood
from a tree and know its name but don't know if it's good for
smoking, ask the BBQ List. If no one's ever used that wood,
DON'T use it.

It is beyond the scope of this FAQ to provide a complete
listing woods that are unsuitable for smoking. If you have
some wood and do not know what it is, DO NOT USE IT FOR SMOKING
FOOD. Burn it in your fireplace but not your smoker.

List members report that ELM and EUCALYPTUS wood is unsuitable
for smoking, as is the wood from SASSAFRAS, SYCAMORE and LIQUID
AMBER trees.

Here are some more woods that you should not to use for
smoking:

1 Never use lumber scraps, either new or used. First, you
cannot know for sure what kind of wood it is; second, the
wood may have been chemically treated; third, you have no
idea where the wood may have been or how it was used. For
all you know, that free oak planking could have been used
in a sewage treatment plant.

2 Never use any wood that has been painted or stained.
Paint and stains can impart a bitter taste to the meat and
old paint often contains lead.

3 Do not use wood scraps from a furniture manufacturer as
this wood is often chemically treated.

4 Never use wood from old pallets. Many pallets are treated
with chemicals that can be hazardous to your health and
the pallet may have been used to carry chemicals or
poison.

5 Avoid old wood that is covered with mold and fungus that
can impart a bad taste to your meat. If you have some
good cherry wood (or other good smoking wood) that is old
and has a fungus growth and you want to use it, pre-burn
it down to coals before you put it into your smoker.

8.5. How do I start my wood or charcoal fire?

-------------------
[What's the best way to start the fire in my wood-burning
smoker?]

Editor--summary of several posts--
Use the old tee-pee method with kindling. Put two balled-up
sheets of newspaper in the firebox and then stack up kindling
(1/4 to 1/2 inch diameter x 6 inches long) in a tee-pee shape
over the newspaper, smaller stuff first then bigger pieces.
Light the newspaper and keep the fire going with progressively
bigger pieces of wood until you have some nice coals and can
put on your logs.

For those without fire building skills, a propane gas burner
works well for lighting fires in your smoker. You can use all
kinds of burners from the small soldering torches to weed-
burners. Safety first here though.

Some List members put an electric charcoal lighter rod into the
kindling pile and when the rod is red hot and the wood
smoldering, blow on it to get a flame. Remove the electric rod
when the fire is going well.

Paraffin fire starters are used by some List members. You can
buy them in a camping supply store or make your own. See post
below.

==============

Rock McNelly--
I don't know how this would work for charcoal, but we used to
make our own fire starters as a kid out of paraffin wax, saw
dust, and egg cartons. We'd cook up some wax, stir in the saw
dust, and then fill the little "cups" of the paper egg cartons.
Then, when we wanted to start a fire, we'd just cut off one of
the "cups", and place it under the kindling and light it. It
would last a long time, and I can't recall a time that it
didn't get the fire going. If nothing else, it'll give you
something to do on a rainy weekend afternoon!

-------------------
[Is there no odor from the paraffin fire starters?]

Vince Vielhaber--
They smoke some, but not much odor. I usually leave the
firebox door open when I'm using one of these paraffin starters
because of the smoke and then close the door when they are
burned and the fire is started.

Another List member recommended pitch logs (pine saturated with
natural pitch) to start the fire. Make sure that the pine and
pitch are burned and gone before putting the meat in the
smoker.

Some List members use charcoal lighter fluid to start the wood
or charcoal in their pits. Just be sure that the fire burns
long enough to eliminate all the volatiles from the lighter
fluid so they don't give any bad tastes to your meat--wait at
least 30 minutes after the last use of the lighter fluid.
NEVER use gasoline or any other flammable liquids to start your
smoker fire--only use commercial charcoal lighter fluids.

8.6. How much does lump charcoal and smoking wood cost?

-------------------
[How much does lump charcoal cost?]

Editor--A summary of several posts--
List members report lump charcoal prices in bags of 20 pounds
to be between $6 and $10 per bag (in early 1998). In 40 pound
bags it can be a little cheaper per pound, running $10 to $18
per bag. the larger to package size, the cheaper per pound.
Shop around as prices in a single city can vary 50-80%.

-------------------
[How much does smoking wood cost?]

Prices for smoking hardwoods will vary with your location.
Prices are as of early 1998 include delivery and splitting.
Where there is lots of hardwood, like in parts of the south,
hickory can cost you as little as $75 a cord. In Carlsbad NM,
you can buy a cord of pecan for $110. In the hill country of
Texas, you can get a cord of oak for $80. In Southern
California, where hardwoods are scarce, a cord of oak or
mesquite costs $400, a cord of almond about $280. In Virginia,
a mixed cord of hickory and oak runs $135. In central
Illinois, a cord of mostly oak with some hickory and maple
mixed in runs $90-100. In western Connecticut, a cord of oak
with a little hickory and maple thrown in will cost you about
$90. In Southern Oregon, a cord of oak runs $120, pear wood
about $150.

============================================
9. Rubs, marinades, mops and barbecue sauces

9.1. Rubs

[I'm confused about something. Does a barbecue rub have to be
dry?]

Editor--
No. A barbecue rub can be dry or it can have some liquid in it
that gives it the consistency of a paste. It can also be in
between, as when a dry rub has some mashed garlic in it. Some
rubs start out dry and become a paste when they are heated, as
one that contains a large amount of brown sugar will become a
paste while it is hot. An advantage of a dry rub over one with
some liquid in it is that the dry rub will last for months,
while one with a liquid in it should be used the day it is
made.

--------------------
[Tell me some more about rubs and perhaps give me a few really
good recipes.]

Rick Thead--
The rub is the second most important part of the barbecue
process, next to the smoking technique. There are two main
concepts to keep in mind when formulating your rub. The
proportion of salt should be great enough to trigger osmosis
and begin to draw the moisture from the surface of the meat,
and (some may disagree with this) the proportion of sugar
should not be excessive because it will caramelize and burn
during smoking and leave a bitter taste. However, since sugar
contributes to osmosis, it is an important component and
shouldn't be eliminated.

Beyond that, your rub should only be limited by your
imagination. Other ingredients to consider can include
paprika, cumin, garlic powder, onion powder, black pepper,
cayenne pepper, chili powder, oregano, sage, or whatever sounds
good to you.

I like to keep my rub in a shaker for easy application. Rub
should be applied at least the night before smoking. Anything
longer, up to three days, is better. Shake the rub over the
entire surface of the meat to be smoked. Use a generous amount
at first and then, as it starts to get moist and adhere, add
more. I don't think it's necessary to "rub" it in. I find
that that only results in uneven distribution, and besides, it
stains your hands. Wrap the meat loosely in butcher paper and
leave in the refrigerator until a couple of hours before
smoking.

I find rubs to be far more useful than marinades especially for
large pieces of meat such as briskets and pork butts. For cuts
such as these, the internal and external fat melts through the
meat during cooking keeping it moist. I believe that the
texture of the meat is improved by drawing out excess moisture,
before cooking, through osmosis. The dry surface of the meat
and the rub itself combine to produce a flavorful and
attractive crust on the finished product. Unless it is
thoroughly blotted dry on the surface, marinated meat won't
color properly.

My favorite rub comes from a great book, "The Thrill of the
Grill" by Schlesinger and Willoughby.

All-South Barbecue Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown Sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly cracked black pepper
1 tablespoon cayenne pepper
4 tablespoon paprika

Simply mix together. I usually double or quadruple the recipe
since it is used liberally.

===============

Danny Gaulden--
Here is my rub and I like it a lot for almost everything. You
can apply it generously without it being too strong, but gives
a nice gentle flavor.

Danny Gaulden's General-Purpose Dry Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup paprika
2 tablespoon chili powder
1/4 cup black pepper
2 tablespoon garlic powder
1/4 cup salt
2 tablespoon onion powder
1/4 cup sugar
1 tablespoon cayenne pepper

==============

Editor--
Here are some other dry rubs List members like to use.

Granddad's General-Purpose Dry Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2-1/2 tablespoons dark brown sugar
1-1/2 teaspoons dried sweet basil
1/8 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon black pepper
3/4 teaspoon white pepper
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
2 tablespoons salt

Mix all ingredients thoroughly and store in a tightly-sealed
jar in a cool dark place.
==================

Poultry Perfect Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Hungarian paprika
1/4 cup black pepper, freshly ground
1/4 cup celery salt
1/4 cup sugar
2 tablespoons onion powder
2 tablespoons dry mustard
2 teaspoons cayenne
2 tablespoons zest from 3 to 4 lemons, dried and
minced

Mix ingredients in a bowl. Store in a tightly sealed jar in a
cool dark place.
Source: "Smoke and Spice" by Cheryl and Bill Jamison

===============

Carey Starzinger--
Here is one of my favorite dry rubs:

Barbecue Spice Mixture

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chili powder
1/4 cup hickory flavored salt
3 tablespoons onion powder
2 tablespoons cumin
1 tablespoon paprika
1 tablespoon garlic
1 tablespoon brown sugar
1 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon lemon zest

Mix ingredients thoroughly and store in a tightly-sealed jar in
a cool dark place.

=================

Garry Howard--

Dry Rub No. 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon paprika, Hungarian
1/2 teaspoon celery salt
1/2 teaspoon sugar
1/2 teaspoon sage
1/2 teaspoon mustard
1/2 teaspoon Chipotle powder

Mix all ingredients well and store in refrigerator, covered
tightly.

Source: Grillin' And Chillin' Food TV Show GR3603

==============

Bear's Brisket Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons salt
2 tablespoons pepper
1 tablespoon thyme
1 cup dark brown sugar

Mix ingredients well and store in a tightly-sealed jar in a
cool dark place.

=============

Jack's Dry Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon sage
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin

Combine all ingredients, and mix well.

Source: Grillin' & Chillin' Food TV Show GR3626

================

Garry Howard--

"On The Grill" Memphis Rib Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon ground basil
1 1/2 tablespoons dry mustard
1 tablespoon red pepper
1/2 tablespoon black pepper

Combine dry rub ingredients and rub onto ribs.

Source: On The Grill Magazine - June 1997

====================

Garry Howard--

Cambridge Dry Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dark or light brown sugar
3 tablespoons salt
3 tablespoons black pepper
3 tablespoons chili powder
2 tablespoons cumin powder
2 tablespoons paprika
2 teaspoons garlic powder, optional
2 teaspoons lemon pepper, optional

I adapted this rub from a recipe by my good friend Chris
Schlesinger. His version is in his book "The Thrill of the
Grill", which he wrote with John Willoughby. I have altered the
quantities of the ingredients to suit my own tastes. This is an
excellent all-purpose rub for chicken, fish, pork, or lamb, and
can also be a breading for deep-frying. Sprinkle it into the
batter for deep-fried zucchini, onion rings, or mushrooms. Wow!
For a basting sauce or marinade, I add soy sauce, vinegar, and
water.

In the top half of a double boiler set over simmering water,
combine all the ingredients. Cook for about 20 minutes,
stirring every 5 minutes or so, until the sugar begins to melt
and the mixture thickens. Remove from the heat and let the
mixture cool to 100F. Pass the mixture through a sifter. Use
immediately or store in a cool, dark place. Rub will keep for
several months.

Source: Chris Schlesinger

===============

Spicy Chili Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons brown sugar
1 tablespoon ground oregano
4 tablespoons paprika
2 tablespoons salt
1 tablespoon granulated sugar
1 tablespoon white pepper

Mix all ingredients in small bowl and store in a tightly-sealed
jar in a cool dark place.

==============

Kansas City Barbeque Society Dry Rib Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon dried Lemon Powder
2 1/2 teaspoons black pepper
6 teaspoons sugar
2 teaspoons MSG
1 teaspoon paprika

Combine seasoning thoroughly and store in a tightly-sealed jar
in a cool dark place. Rub into meat and refrigerate overnight
before cooking.

==============

Willingham's Beef or Pork Dry Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons salt
1 tablespoon black pepper, freshly ground
1 tablespoon lemon pepper
1 teaspoon onion salt
1 teaspoon mild chili powder
1 tablespoon cayenne pepper
3 tablespoons brown sugar
1 teaspoon white pepper
1 tablespoon thyme, dried
1 tablespoon rosemary, dried
1 tablespoon cornstarch

In the top of a double boiler, combine all ingredients accept
the cornstarch. Heat over simmering water until the
ingredients are warm to the touch (about 160F). Stir
continuously during heating. As the sugar dissolves, it may
form a crust. Transfer the heated mixture to a glass bowl and
cool to room temperature. Break apart the crusty mix and rub
the mixture between your fingers so that it becomes granular
again. Add the cornstarch and stir to mix. Use immediately or
keep in a glass jar with a tight-fitting lid. Store in a cool
dark place.

Source: "John Willingham's World Championship Barbecue"

==============

Kansas City Barbeque Society Barbeque Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1/4 cup paprika
2 teaspoons chili powder
1/2 teaspoons cayenne
1/2 cup salt
2 teaspoons black pepper
1 teaspoon garlic powder

Combine all ingredients and store in a tightly-sealed jar in a
cool dark place. Use as a rub for any barbecued meat.

-------------------
[I see rub and sauce recipes calling for chili powder. What is
this, just powdered chiles?]

Editor--
Pure powdered chiles are properly called 'powdered chiles'. A
'chili powder' is a combination of one or more powdered chiles
and other ingredients. Below is Garry Howard's personal chili
powder recipe. Use this mixture wherever chili powder is
called for. Kit Anderson says compared to homemade recipes,
the chili powders you buy in the store taste like cardboard.

Garry Howard's Personal Chili Powder

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounces ancho chiles, dried and roasted
4 ounces red New Mexican, chiles dried and
roasted
1 ounce chile de arbol, dried and roasted, to
add some heat
6 tablespoons cumin seeds, toasted and ground
6 tablespoons garlic, granulated, freshly purchased
4 tablespoons oregano, ground, preferably Mexican
type
4 tablespoons hot Hungarian paprika

Garry suggests that for the best chili powder, roast the chiles
first. See Garry's web page for complete directions on how to
roast the chilies.
http://www.netrelief.com/cooking/chile/recipes/chilipow.htm

=================

Kit Anderson--

Chris Schlesinger's Barbecue Rub for Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup paprika
1/4 cup cumin seed, toasted and ground
1/4 cup coriander seed, toasted and ground
1/4 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper

==============

Carey Starzinger--

Latin-style Spice Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup cumin
1/4 cup chili powder
2 tablespoons coriander seeds, crushed
1 tablespoon cinnamon
1 tablespoon brown sugar, packed
2 tablespoons salt
1 tablespoon red pepper flakes
2 tablespoons black pepper, fresh ground

Combine all the ingredients and grind to a powder in a spice
mill, coffee grinder, or with a mortar and pestle. Store in a
tightly seal jar in a cool, dark place. It will keep for about
6 weeks.

Source: "The Great Barbecue Companion, Mops, Sops, Sauces, and
Rubs" by Bruce Bjorkman

==============

Memphis-Style Dry Barbeque Seasoning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon chili powder
1 tablespoon ground red pepper
1 tablespoon cumin
2 tablespoons paprika

Mix all ingredients in a bowl. Pour into a salt shaker.
Sprinkle lightly on ribs or chops during grilling for "dry"
barbeque flavor. Once ribs are ready, shake seasoning over
meat to taste and serve. Use this method along with barbeque
sauce for an extra spicy effect.

Source: "Mesquite Cookery" by John "Boog" Powell

==============

Kansas City Style Barbecue Paste

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup brown sugar
1/4 cup molasses
1 tablespoon paprika
1/4 teaspoon chili powder
1/4 teaspoon cayenne chile powder
1/4 teaspoon ginger, fresh, minced
1/4 teaspoon allspice
1 tablespoon salt
1/4 teaspoon black Pepper
1/2 teaspoon garlic paste
1/4 cup vegetable oil
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard

Mix all ingredients and rub paste onto the surface of pork or
beef.

--------------------
[Do I have to use an exact recipe or a commercial rub for doing
good barbecue?]

Belly--
There are as many ways of doing barbecue as there are people--
there are no two going to do it just alike. I use both salt and
brown sugar in my rubs and sauces and anything else I can find.
I don't think I ever make a rub or barbecue sauce the same two
times in a row. I may try but there is always something that is
a little different. So just play with your sauces and rubs and
get them to where you like them.

==============

Editor--I saw a post some months back (couldn't find it again
for inclusion here) where the poster said that he kept a jar
for combining left-over rubs, a little of this recipe, a little
of that. He said one day he used his left-over jar for the rub
on his barbecue meat and this 'special blend' produced the best
barbecue he'd ever made. Of course, he couldn't recreate it!

-------------------
[When you use a barbecue marinade or rub, is it a good idea or
a bad idea to pierce the meat all over to allow better
penetration of flavor? Can this cause too much fat/moisture to
leach out during cooking?]

Editor--
If you choose to use a rub or a marinade, do not pierce the
meat. This will allow too much moisture to escape the meat.

-------------------
[I've heard of powdered Worcestershire sauce. Where can I get
it and what can I do with it?]

David Jernigan--
I use it in almost all of my rubs--beef, chicken, pork, fish.
I don't use a lot. Maybe a tablespoon whenever I make any kind
of rub. I have four quart jars labeled 'beef', 'chicken',
'pork' and 'general'. When one gets low, I mix up another
batch and add powdered Worcestershire in with whatever is left.
So, say I am mixing 3/4 of a quart of rub for pork, I put about
a tablespoon of powdered Worcestershire in that. For beef, I
use a little more.

One thing you have to worry about with Worcestershire powder is
that you have to keep it in an airtight jar. As it gets older,
it has a tendency to clump into something close to granite. If
you have it in a rub that sits around, make sure it is well
mixed. Otherwise, you get small little rocks in the rub where
the powder has clumped together.

I get Worcestershire powder at the grocery store (Albertsons).
It's pretty much available everywhere around here. I think
David Wade invented it or claims to have and he lives around
here, so its pretty common. The stuff at Pendarys is better
than what I get in the supermarket, but it is about twice as
expensive. Of course, everything at Pendarys is expensive, but
you can count on everything being a quality product and there
are some things I just can't get anywhere else.

------------------------
[Can you tell me about using mustard on the meat before I give
it a dry rub?]

Editor--Summary of several posts--
You can rub the meat (pork shoulders, butts or picnics, ribs,
briskets, etc.) with mustard prior to rubbing on the spices for
a different taste in the finished product. Just give the meat
a good rub with plenty of mustard and then let it sit for a few
hours in the refrigerator. Then put on the dry spice rub and
let the meat sit in the refrigerator overnight. What kind of
mustard do you use? Plain old yellow mustard works well but
you can also use the fancy mustards. Experiment with different
types and see what kind tastes best to you.

9.2. Marinades

-------------------
[Do marinades really tenderize the meat?]

Jim Tarantino--
From his book, "Marinades":
First of all, marinades do not tenderize food. They soften and
denature it. Tenderizing occurs in food when muscle tissue is
separated, torn, or bruised. Tenderizing, for example, occurs
when a cook pounds a chicken breast or a veal scallop with a
kitchen mallet. Marinades soften or denature tissue with their
acid ingredients."

"Marinades do not penetrate deeply into muscle tissue. When a
marinade hits the surface of meat or poultry, the muscle tissue
softens and expands; in some cases this stops penetration."

Paraphrasing here: Marinades are made up of three parts with
three specific flavor roles. The first is acid, such as wine,
vinegar, citrus juice, or yogurt, acting as a softening agent.
The second is oil, which adds flavor and moisture. The third
is the aromatics that give the marinade its aroma and flavor.

Jim Tarantino's Basic Beef Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup sherry vinegar or red wine vinegar
1/2 cup dry red wine
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1/2 cup olive oil
2 cloves garlic, sliced
2 tablespoons parsley, fresh, chopped
2 tablespoons fresh herb combo:
rosemary, tarragon, thyme
1 dash black pepper to taste

Combine the vinegar, wine, soy sauce, Worcestershire sauce, and
sugar in a non-reactive mixing bowl. Whisk in olive oil a
little at a time. Add the pepper, parsley and herbs.

For beef steaks marinate for 6 to 8 hours. For roasts and
brisket, 10 to 12 hours.

==============

Jim Tarantino's Basic Chicken Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire sauce
1/4 cup canola oil
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano, crushed
1 dash kosher salt to taste
1 dash black pepper to taste

Combine the orange and lemon juice, mustard, and Worcestershire
sauce in a glass bowl. Whisk in the oil a little at a time.
Add remaining ingredients.

Chicken breasts should marinate 3 to 4 hours. Wings 4 to 6
hours.

-------------------
[Can you tell me some more about marinades?]

Ed Pawlowski--
Below is some information on marinating meat from the "Cooks
Bible", published by Cooks Illustrated. Most of us marinate
meat so I thought it would be of interest. It also recommends
putting the meat and marinade in a plastic bag instead of a
bowl and shaking it once in a while to distribute the solution.

Why don't marinades make meat more tender?

Harold McGee, in "On Food and Cooking", points out that enzymes
(many marinades contain enzymes such as papaya or pineapple) do
not work effectively at room temperatures and are especially
impotent when left at 40F in a refrigerator. He also points out
that marinades that contain wine, vinegar, and/or citrus juices
will denature the surface proteins, resulting in drier meat
(when protein is denatured it uncoils and loses water). And, as
I experienced in my testing, marinades don't get deep down into
the meat, causing a change of texture only on the surface.
Puncturing meat with a fork, for example, to gain access to the
interior, has little effect, although it will enhance the loss
of meat juices during cooking, an unintended and adverse
effect.

Master Recipe for Fish Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons cumin seeds, toasted
2 tablespoons fresh cilantro, minced
1 fresh hot chili pepper, seeded, minced
4 cloves garlic, peeled, minced
1 tablespoon fresh ginger, minced
1/4 cup lime juice, fresh
1/4 cup dry white wine
1 teaspoon kosher salt
1/2 teaspoon sugar
1/2 cup olive oil

Combine ingredients.
Makes enough marinade for 2 pounds of fish

This marinade is particularly good as a sauce for the cooked
fish. Set aside some of it before you marinate the fish.

This is similar to the beef marinade but uses lemon juice
instead of balsamic vinegar. Chicken is more delicate, so I use
less garlic and rosemary.

Master Recipe for Poultry Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup olive oil
4 cloves garlic, peeled and lightly crushed
1 tablespoon minced fresh rosemary or thyme
1/4 cup lemon juice
freshly ground black pepper to taste

Heat olive oil in a small saucepan. Add garlic and rosemary and
let cook over low heat for 5 minutes. Remove from heat and let
steep for 10 minutes. Strain oil through a sieve. Add lemon
juice and pepper and stir to mix. Makes enough marinade for 1
chicken, butterflied or cut into parts. Marinate 3-4 hours.

==============

Carey Starzinger

Mustard-Herb Marinade for Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Dijon Mustard
2 tablespoons dry mustard
2 tablespoons vegetable oil
1/4 cup dry white wine
2 tablespoons dried tarragon
2 tablespoons dried thyme
2 tablespoons dried sage, crushed

Mix all of the ingredients in a bowl. Let stand 1 hour. Add
chicken and coat well. Let chicken sit in marinade 3-4 hours.
Pat dry with paper towels. Use the remaining marinade to baste
chicken just before removing from the grill.

Source: Mesquite Cookery by John "Boog" Powell

-------------------
[Can someone give me a good marinade for brisket?]

Edward Spiegel--
I prepared the brisket by using the 'All-American Rub'. I then
stuck it into a large (2 gallon) Ziploc bag into which I poured
the following:

Ed's Special Brisket Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 bottle beer
1 cup apple cider vinegar
1/2 cup brown sugar
3 drops orange oil
1 pinch cinnamon
2 teaspoons salt

I let it marinate overnight. The brisket was great!

-------------------
[If I use a marinade on my meat, can I safely use the leftover
marinade in my sauce?]

Bill Martin--
Heat the leftover marinade gently to boiling, turn it down and
let it simmer for about 20 minutes. This should take care of
any bacteria that may be in the marinade.

==============

Editor--The marinade should generally have no more bacteria in
it than was on the meat that was marinated. Often the marinade
will have fewer bacteria due to the makeup of the marinade
(acid content, alcohol content, etc.) Don't let the marinade
sit around at room temperature. Heat it as soon as the meat is
finished marinating and then store it in the refrigerator until
it's time to add it to your sauce.

-------------------
[Can you give me some ideas for injection marinades?]

Glen Dikes--
Injection Marinades. Try pureeing "Paul Newman's Italian Salad
Dressing" and injecting it. I have also used "Figeuroa" brand
Mesquite Fajita marinade cut with Burgundy wine and water.
Also for leaner cuts of beef, I use a mix of olive oil, red
wine vinegar, garlic powder, onion, and other herbs as I see
fit on the day in question. I also use quite a bit of cumin
for that South West flavor. I know, I know . . . there are no
measurements listed because I don't use them except to bake.
Experimentation can be the spice of life!

9.3. Mops

--------------------
[What is the difference between a mop, a sop and a basting
sauce?]

Editor--
A mop, a sop and a basting sauce are all basically the same. A
liquid that you put on the meat while it cooks. A basting
sauce may be somewhat thicker than a mop or a sop.

--------------------
[Can someone discuss the effects that oil-based mops have on
moisture retention while barbecuing?]

Danny Gaulden--
I didn't figure this out by being a genius, but by doing and
observing what was going on every time I smoked something. I
don't know anything about the science behind what I am about to
say but I just know that it works for me and makes a much
better product. My store pit, being a carousel-type, helps me
produce the best ribs, brisket, etc. that I've ever eaten. Yet
when I would barbecue the same cuts of meat at home on my Klose
horizontal off-set firebox pit, they were always drier and not
as tender. "Why is this?" I thought. So I started looking at
my several pits and how they cooked differently. The store pit
always has a good load of meat in it and especially many fat
briskets. I noticed that when I pulled my ribs off of this
pit, they always had a shine on them, and were just plain wet
with drippings from the briskets, butts, and other fatter cuts
of meat on the rotisserie. Didn't take me long to figure out
what was the problem at home on my horizontal pits--they do not
have the ability to have the "meat drippings" from the other
meats drip down to the next rack, and self baste themselves.
Bingo! The result of this not happening in my Klose pit is
drier ribs, briskets, etc. So I started making up an oil-based
mop. I put in a small shot of zesty spices, plus a little
Worcestershire sauce. I love that stuff and what it does to
beef and pork. Don't put on too much to overpower the meat,
just enough to give a nice flavor that one would say "Ummm,
that's good, what am I tasting here?" Remember, the key to good
seasoning is to produce a great flavor, but not to make it so
strong that one can pick out the ingredients.

So every hour or so (maybe a little less), I will brush on my
oil mixture on everything I cook in my horizontal pits. I try
to duplicate what happens in the rotisserie pits. To answer
your question on "oil based mops, and moisture retention": Oil
hangs around a lot longer on the meat than water, vinegar, etc.
I assume it's because of its chemical make-up, and the fact
that oil has a much higher heat tolerance and evaporation point
vs. water or vinegar-based mops. It is like a little guard
around you meat--it takes the beating from the heat (to a
point), and protects the meat under it and helps keep in the
moisture. All I know is that it works, and I will continue
doing it. But remember that you still have to keep your
temperature up high enough to cook the meat, not dry it out.
The oil or fat can only go so far. Pit temperatures of 240-250F
are the key to a great piece of barbecue. Also, in a
horizontal pit, like the Klose, remember to turn and rotate the
meat to even out the heating.

If you like the flavor that olive oil imparts, then by all
means use it. If you don't, then use a blander tasting
vegetable oil. Ribs aren't exactly what a health conscious one
would call a healthy food. I just don't think the oil, if
considered in the whole picture, makes that much difference to
ones health when eating the things we all like to barbecue.
Plus a lot of the oil cooks away. I have been using Crisco
salad oil, for I like to bake with it. So rather than have
different oils around, I use that and it works fine for me.

Try this. Get a 2 or 3 inch pastry brush, and brush on a
little oil on the top and bottom of your ribs, then apply your
rub. Don't use a rub that you have to "pile" on, for it will
burn a bit during the smoking process and make your ribs
"ugly". Use a rub that is fairly stout in flavor and doesn't
require a heavy coating to attain its goal. Don't rub it in
after you apply the oil, for that will make the rub bunch up in
places. Just press it in with your hand, and let it be.
[Editor--try David Klose's dry rib rub found in the Rib
section.]

Keep your pit in the 240-250F range. After 45 minutes or so,
check the ribs, and see if they are starting to look dry. If
they are, brush on a little more oil. Continue this for about
3 hours, or until the fat from the ribs starts to come up and
baste the meat on its own. At that point, you can stop
worrying about mopping with the oil. Give this a try, and I
know you will be a happy barbecuer.

-------------------
[I was thinking about using the oil basting technique to keep
the meat in the smoker more moist. My only question now is:
How does it effect smoke penetration and bark?]

Danny Gaulden--
I wondered the same thing before I tried this at home. I keep
three kinds of wood here at the house most of the time--green,
half green, and well-seasoned. That way, I can control my fire
to a fine art, and eliminate most of the problems that a lot of
people have using just one kind of wood. I get smoke when I
want it, and I get a good clean heat when I want it. Plus I
get great temperature control. Anyway, the answer to your
questions are: You will still get great smoke penetration and
you will also get a great bark. If you keep the temperature up
around 240 to 250F in your pit, you will get a great bark and
good things will happen.

-------------------
[Can you give me some more recipes for mops?]

Carey Starzinger--

General-Purpose Mop for all Barbeque Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons salt
1 1/2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon chili powder
1 1/2 tablespoons paprika
1 tablespoon hot pepper sauce
(like Texas Pete or Tabasco)
1/2 quart Worcestershire sauce
1/2 pint vinegar
2 quarts beef bone stock
1/2 pint vegetable oil
1 1/2 tablespoons MSG (optional)

To make bone stock, buy stout beef bones and bake them in a
medium oven for about 2 hours then boil them in water. Add all
the other ingredients to the bone stock and let mixture stand
overnight in the refrigerator before using. You can use canned
beef stock, but it's not as good.

Use this mop to baste meats while cooking. Keep leftover mop
refrigerated.

Source: Walter Jetton's LBJ Barbeque Cook Book

==============

Diddy-Wa-Diddy Mop and Dipping Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon black pepper
1 teaspoon salt
2 teaspoon hot pepper sauce
(like Texas Pete or Tabasco)
1 cup white vinegar
2 cups grape juice

Combine all ingredients in a jar. Tighten lid and shake until
blended. This sauce may be served at room temperature or
heated.

"This is a simple flavor enhancer", Remus tells me. "It's thin
enough to read today's headlines through--but not so thin that
a politician can." Remus assures me that this authentic sauce
can be used as a mop during cooking and as a dip after your
meat has been taken off the grill. For beef and pork.
[Editor-This mop will be improved by the addition of 1 cup of
vegetable oil.]

Source: The Great Barbecue Companion, Mops, Sops, Sauces, and
Rubs by Bruce Bjorkman.

==============

Mel's Moppin' Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cider vinegar
5 tablespoons Worcestershire Sauce
2/3 cup vegetable oil
3 tablespoons butter
1 whole lemon, thinly sliced, with peel on
3 cloves garlic, minced
3 tablespoons ginger, grated
2 tablespoons dry mustard

Combine all ingredients in a saucepan and heat until flavors
are nicely blended, about 15 minutes. After it cools, strain
the lemon slices out.

Source: The Great Barbeque Companion, mops, sops, sauces and
rubs by Bruce Bjorkman.

==============

Danny Gaulden--
Try this on your chicken for a butter baste mop the next time
you barbecue.

Danny's Lemon-Butter Basting Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup melted butter or margarine
2 teaspoons white pepper
1/4 cup lemon juice
2 teaspoons paprika
2 teaspoons celery salt
2 teaspoons onion powder
2 teaspoons granulated garlic
1 teaspoon sugar

Just put the ingredients into a sauce pan and heat it up. Put
the chicken halves in the smoker and keep that temperature at
240-250F. Mop the chicken every 30 minutes or so until it's
done, 170F internal temperature.

-------------------
[When I make an oil-based mop, the oil and fruit juice always
separates, making mopping difficult. Any tips?]

Editor--
Make up an oil-based mop, allow it to cool and put it into an
empty 1 quart Mason jar. Put on the lid and shake the mop
vigorously and then pour the mixture into a bowl. The oil and
water mixture will now stay in suspension for several minutes.
Mop the meat immediately. Then pour the mop liquid back into
the Mason jar and cap it and then repeat the procedure the next
time you need to mop.

9.4. Barbecue sauces

-------------------
[I'm confused. I hear about barbecue sauces, dipping sauces,
finishing sauces and barbecue glazes. What's the difference?]

Editor--
The term 'Barbecue Sauce' as used in this FAQ includes:
'Finishing Sauces', 'Dipping Sauces' and 'Table Sauces'. These
types of sauces are added to the meat after it is removed from
the smoker. A barbecue 'Glaze' is a sauce containing some form
of sugar (white, brown, or honey) that is usually put on the
meat a few minutes before the meat is removed from the smoker
or just after the meat is removed while it is still hot. The
sugar components of the glaze melt or caramelize from the heat,
giving the meat a shiny appearance. A finishing sauce is
usually added immediately after the meat has been removed from
the smoker. A dipping sauce is placed in a bowl for the eater
to dip his or her barbecue into before it is eaten. A table
sauce is one that sits on the table in a bowl or a bottle that
the eater can put directly on his barbecue or on his plate.

--------------------
[Can someone give me a few recipes for a good barbecue glaze?]

Danny Gaulden--
Here is my rib and pork finishing glaze recipe.

Danny's Mustard Glaze

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup brown sugar
1/3 cup yellow mustard
1/4 cup to 1/3 cup apple cider vinegar.

Mix the following ingredients together in a saucepan and heat
until it simmers. Let it sit until the ribs or pork butt are
ready to baste. You can substitute beer for the vinegar if you
wish.

==============

Rick Day--
Take your favorite barbecue sauce and add some honey in the
ratio 2 parts honey to 8 parts sauce. Heat it in a saucepan
for a few minutes and apply it to your ribs about 15 minutes
before you take them off the grill.

==============

Garry Howard--
Here's a great barbecue glaze. Coat your spareribs with hot
honey about 15 minutes before they come off the smoker. This
will give them an excellent glaze and incredible taste.

==============

Jack Daniel's Rib Glaze

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Jack Daniel's whiskey
1/2 cup dark brown sugar
1 cup catsup
1 teaspoon Worcestershire sauce
1/4 cup vinegar
1 tablespoon lemon juice
3 cloves garlic, minced
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon salt

Combine all ingredients: Mix well. Brush ribs with a thin
coating of glaze and place on grill. Continue to baste when
turning ribs. Makes enough for 2 racks of 7 to 10 ribs each.
Also great on chicken wings.

-------------------
[I looked in the BBQ List recipe archives and there are
hundreds of barbecue sauces. I don't know where to start. Can
I have a few recipes for some really good barbecue sauces?]

Jeff Lipsitt--

Sweet and Spicy Barbecue Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups brown sugar
1 15-ounce can tomato sauce
1 cup cider vinegar
1 large onion, chopped
6 tablespoons Dijon mustard
1 1/3 tablespoons thyme, dried, crumbled
1 teaspoon salt
1 teaspoon cayenne pepper

Combine all in medium saucepan. Simmer 15 minutes to blend
flavors. Season with pepper to taste.
(Can be made two days ahead. Cover, chill.)

Source: Bon Appetite - Nov. 1992

===============

Wyndell Ferguson--

Fergy's Barbecue Sauce (Tomato based)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups catsup
1 cup cider vinegar
1 tablespoons large onion, chopped
4 tablespoons chili powder
2 cup water
1 tablespoons garlic powder
1 tablespoons Worcestershire Sauce
1/4 cup molasses
2 tablespoons Louisiana style hot sauce

Bring to a boil, then reduce heat and let it simmer for 30
minutes, stirring occasionally. Store in jar or squirt bottle.

=================

Bill Wight--
Here is one of my favorite barbecue sauces.

Kansas City-Style Barbecue Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup light brown sugar -- packed
1 package chili seasoning* (1 1/4 oz.)
2 teaspoons dry mustard
1 teaspoon ginger, ground
1/2 teaspoon allspice, ground
1/4 teaspoon cayenne pepper
1/4 teaspoon mace, ground
1/4 teaspoon black pepper, fresh ground
1 cup white distilled vinegar
1/4 cup molasses
1/4 cup water
32 ounces ketchup
3 teaspoons liquid smoke (optional)

*(Garry Howard's chili powder recipe is good here)

In a large saucepan, combine the brown sugar, chili seasoning,
mustard, ginger, allspice, cayenne, mace, and black pepper.
Add the vinegar, molasses, water, and liquid smoke. Stir until
dry ingredients are dissolved. Add the ketchup and stir to
mix.

Bring to a boil over high heat, stirring constantly to avoid
spattering. Reduce the heat to low, cover, and simmer for 30
minutes. Remove from the heat and let cool to room
temperature. Use immediately or cool to room temperature,
cover, and refrigerate for up to 1 week.

This sauce (and most barbecue sauces) improves in taste if
allowed to sit overnight in the refrigerator before use.

Source: Paul Kirk, in "Willingham's World Championship
Barbecue"

===================

Dreamland Barbeque In Tuscaloosa

Here is the "Almost-Dreamland" recipe which was concocted by a
writer for "Men's Journal" that is declared to be very close to
the real recipe by Ms. Bishop-Hall:

Almost Dreamland Barbecue Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 28-ounce can tomato puree
1/3 cup yellow mustard
3 cups water
1 1/2 cups cider vinegar
1/4 cup dark corn syrup
2 tablespoons lemon juice
1 tablespoon sugar
1 tablespoon brown sugar, packed
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons ground red pepper
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder

In a large saucepan, whisk together tomato puree and mustard
until smooth. Stir in remaining ingredients and bring to a
boil. Reduce heat to low and simmer 30 minutes, stirring
occasionally. Serve warm. Sauce may be refrigerated for
several weeks.

================

Garry Howard--

Memphis Magic Barbecue Sauce

Amount Measure Ingredient -- Preparation Method
---------- ------------ --------------------------------
3 tablespoons butter
1/4 cup minced onion
1 cup white vinegar
1 cup tomato sauce
1/4 cup Worcestershire sauce
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
dash Tabasco sauce

The center of mid-South barbecue, Memphis offers a range of
sauces that take the high middle ground between Eastern and
Western styles. Like this version, they are often medium-bodied
mixtures, moderate in sweet, heat, and everything else except
taste.

In a saucepan, melt the butter over medium heat. Add the onions
and saut for 6 to 8 minutes, or until the onions begin to turn
golden. Stir in the remaining ingredients, reduce the heat to
low, and cook until the mixture thickens, approximately 20
minutes. Stir frequently.

Use the sauce warm. It keeps, refrigerated, for a couple of
weeks.

Source: "Smoke and Spice" by Cheryl and Bill Jamison

==============

Rock McNelly--
I, like most of you, have a few favorite sauce recipes that I
like. But being as lazy as I am, one of my favorites is a
doctored-up version of Cattlemen's Smoky barbecue sauce. It's
cheap, at about $7.00 a gallon, and readily available at Sam's,
and many other wholesale warehouses, and it's good straight out
of the jug!

Normally, I'll add butter (margarine) to add a bit of
creaminess to it, and then brown sugar to sweeten it up just a
bit. This has been one of my all time favorite standbys.
Well, this past weekend, I spiced it up a bit by adding roasted
garlic pepper, and chipotle sauce to it along with the butter
and brown sugar. I, along with my guests were really pleased
with the results.

The addition of the chipotle sauce added a deep, earthy taste
to it with just enough "after glow" to liven it up. The
roasted garlic pepper added a great warmth of garlic to the
blend. I suppose the warmth was accomplished by the "pepper"
part of it.

Rock's Doctered-Up Cattleman's Barbecue Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart Cattlemen's Smoky Barbecue Sauce
1/2 cup margarine
1/2 cup brown sugar, packed
2 teaspoons roasted garlic pepper - to taste
1 1/2 tablespoons chipotle sauce - to taste

Melt butter in saucepan. Add brown sugar and stir until
melted. Stir in the rest of the ingredients and simmer for 15
minutes. Can be served immediately, but best if allowed to
chill over night.

Note: The chipotle sauce is not the adobo kind that has been
discussed on the List in the past. This is the Bufalo (their
spelling) brand, "Chipotle Mexican Hot Sauce" that's made in
Mexico, and distributed by the Herdez Co. out of Carlsbad, CA.
It's labeled as "very hot" but don't believe it! It's pretty
mild.

==================

Belly's 'Kick-Ass' Barbecue Sauce -- Texas Style

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart V8 Juice
1 quart beef stock (de-greased)
1/2 cup yellow mustard
1/2 cup apple cider
1 cup dark molasses
1/3 cup black pepper
1/3 cup Hungarian sweet paprika, fresh
1/4 cup Worcestershire Sauce
1 big yellow Onion minced
1 cup Hatch NM chilies or any mild chilies
roasted and peeled, minced
1/2 cup pressed garlic

Mix together V8 juice and beef stock. Then add mustard, cider,
molasses, black pepper and paprika as you stir the sauce. Put
mixture on stove to simmer. After 1/2 hour, add Worcestershire
sauce, minced yellow onion, chilies, and garlic. Let the sauce
simmer for about 2 hours in your smoker to pick up the good
smoke taste. Stir and taste often as it simmers. After about
three hours total simmering time, taste and add some salt if
needed. If you want it hotter, add some Louisiana Hot Sauce.
You can put it in a blender to smooth it out. Let the sauce
cool and put it in a gallon jug and let age at least a week in
the refrigerator before using.

Serve on the side with brisket, ribs, chicken or over steak.

====================

Here's the winning recipe from June's "Best of the Web Recipe
Contest".

Great Barbecue Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cider vinegar
1/4 cup water
1 cup chopped onion
1 small lemon (unpeeled), cut into thin strips
1/4 cup light brown sugar, packed
2 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/4 teaspoon red pepper flakes, crushed
1 dash hot pepper sauce
(like Texas Pete) to taste
1 cup tomato catsup
1/4 cup chili sauce

In a large sauce pan, mix the vinegar and water. Stir in the
onion, lemon, sugar, mustard, Worcestershire sauce, salt, red
pepper flakes, and hot pepper sauce.

Stir over medium-high heat until the mixture comes to a rolling
boil. Reduce the heat to low and simmer, uncovered, for 20
minutes. Check and stir occasionally.

Stir in the catsup and chili sauce. Increase the heat and
return the sauce to a full boil. Remove the sauce from the
heat and let cool about 15 minutes before using.

This makes a great barbecue sauce for brushing on steaks and
chicken--use lemon strips and all! Cover and marinate in the
refrigerator for at least an hour before grilling. Baste the
meat with additional sauce while grilling. Serve hot off the
grill with extra sauce for dipping.
Yields about 1 pint.

Source: Contributed on-line by Cyndi Whitley.

==============

Kurt Lucas--
Here's a spicy sauce I spent a long time trying to perfect. I
think it's great and I'm sure you'll agree if you give it a
try.

Kurt's Jalapeno Barbecue Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon canola oil
1 large yellow onion, finely chopped
4 large jalapenos, finely chopped
6 cloves garlic, minced
1 tablespoon peppercorns, ground
1 tablespoon cumin, ground
1 tablespoon crushed red pepper, ground
1 1/2 tablespoons paprika
1 teaspoon oregano, crushed
4 tablespoons ground New Mexican chile
3 tablespoons ground mustard
1 cup cider vinegar
12 ounces beer
28 ounces catsup
1/2 cup brown sugar
1/2 cup blackstrap molasses
2 tablespoons cayenne pepper sauce
juice of 1 lime
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons kosher salt

Saut onions, garlic, and jalapenos until soft. Add all of the
dry spices and saut about 3 minutes, scraping pan bottom.
Deglaze pan with the cider vinegar. Add remaining ingredients
and simmer over low heat for about 2 hours.

NOTES : I only added 1/4 cup of molasses while the sauce was
simmering. After the sauce cooled I decided it needed more
molasses and added 1/4 cup more. I think I liked the way the
molasses tasted being added without cooking. Try doing it this
way and I think you will be pleased.

--------------------
[How about some sauces for pulled pork?]

Tom Solomon--
Here's a barbecue sauce I came up with while fooling around in
the kitchen on a rainy Sunday afternoon in the Virginia
mountains.

Silver Pig Style Hot Table Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 teaspoons malt vinegar
7 teaspoons water
3 teaspoons cayenne pepper
3 teaspoons paprika
2 teaspoons nuoc nam
1 1/2 teaspoons Texas Pete hot sauce
1 1/2 teaspoons black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

This is an approximation of the hot table sauce served at the
Silver Pig North Carolina-style barbecue restaurant in Madison
Heights, Virginia. If you don't have nuoc nam (Vietnamese or
Thai fish sauce), add one more teaspoon each of malt vinegar
and water, and substitute one teaspoon of salt in lieu of the
nuoc nam.

Simply combine all ingredients, shake well, and let sit. Give
the bottle a good shake before using.

==================

Tommy Bowen--
This is my pulled pork sauce. A little sweet, a little tart,
and everyone here loves it.

Tommy Bowen's Pulled Pork Barbecue Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounce cheap ketchup
2/3 cup apple cider vinegar
1 cup sugar
1 stick margarine
1 cup lemon juice
2 teaspoons black pepper
2 tablespoons crushed red pepper (red pepper flakes)

Put in a pot and bring to a boil. Keeps for weeks (months
even) in the refrigerator. Good stuff.

================

Tom Solomon--
Here's a Lexington North Carolina style barbecue finishing
sauce I've come up with. It's a mild version, and pretty
straightforward. If you don't have nuoc nam, substitute 2
teaspoons of salt.

Lexington-Style Finishing Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups white vinegar
2 cups apple cider vinegar
2 cups water
1/3 cup ketchup
1/8 cup Texas Pete Hot Sauce
1 tablespoon sugar
1 tablespoon red pepper flakes
2 teaspoons nuoc nam

Mix ingredients and simmer on low heat for 30 minutes, stirring
occasionally. Use as a finishing sauce for pulled pork
barbecue.

==============

Editor--Here's some more pulled pork sauces submitted by other
List members--

Eastern North Carolina-Style Barbecue Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup distilled white vinegar
1 cup cider vinegar
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 tablespoon hot red pepper flakes
Salt and ground pepper to taste

Mix all ingredients, including salt and pepper, to taste, in
medium bowl.

Adapted from a recipe in Chris Schlesinger and John
Willoughby's "The Thrill of the Grill" (Morrow, 1990), this is
a classic pepper-spiked vinegar sauce. Use on pulled pork.

================

Mid-South Carolina Mustard Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup cider vinegar
6 tablespoons Dijon mustard
2 tablespoons maple syrup or honey
4 teaspoons Worcestershire sauce
1 teaspoon hot red pepper sauce
(Texas Pete or Tabasco)
1 cup vegetable oil
2 teaspoons salt
1 dash ground black pepper

Mix all ingredients, including pepper to taste, in medium bowl.
The pulled pork tossed in this mustard sauce was the hands-down
favorite at a recent party. Though we prefer the flavor of
Dijon mustard in this sauce, feel free to substitute other
mustards to suit your taste.

===================

Western South Carolina-Style Barbecue Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1/2 medium onion, minced
2 medium garlic cloves, minced
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon dark brown sugar
1 tablespoon paprika
1 teaspoon salt
1 teaspoon cayenne pepper
1 cup ketchup

Heat oil in 2-quart saucepan over medium heat. Add onion and
garlic; saut until softened, 4-5 minutes. Stir in all the
remaining ingredients except ketchup; bring to a boil. Reduce
heat to low, then add ketchup. Cook, stirring occasionally,
until thickened, about 15 minutes.

Served originally at Mama Rosa's, a long-time barbecue pit
restaurant in North Philadelphia, this recipe is adapted from
Jim Tarantino's outstanding book "Marinades" (Crossing Press,
1992).

--------------------
[My understanding is that sauces with catsup and sugar in them
would burn horribly if added at the beginning of grilling or
barbecuing. Does anyone have anything to say about that?]

Rick Thead--
You're right. However, if the sauce is thin enough, then it'll
run off and there won't be enough sugar to burn. Generally, a
tomato or sugar-based sauce should be put on at the end of
cooking, for just a few minutes.

==============

Editor--
A really good place to learn about barbecue sauces is in Paul
Kirk's book, "Championship BBQ Sauces". Highly recommended.
See review in section 23.

============================================
10. We're smoking meats here

-------------------
[Should I pay extra for a better cut of meat for barbecuing,
like choice or prime?]

Harry Jiles--
The whole point of true barbecue, as per the definition which
is generally accepted and discussed on this List, is to take
those lower-priced cuts, which are less desired by the general
public, and cook them low and slow, in the presence of smoke,
and turn them into a tender, delicious and desirable meal.
Anyone can buy a good cut of meat and make an excellent meal
out of it, unless they screw it up, usually by overcooking it.
It takes much more skill, and I believe it gives one much more
personal satisfaction, to take a tough, fatty cut of meat like
a brisket, and cook it until it is fork tender but still juicy
and bursting with flavor.

-------------------
[How do I keep the meat from sticking to my smoker grill?]

Wyndell Ferguson--
Give the grill a good spraying with Pam or other cooking spray.
That'll keep the meat from sticking.

Editor--
In this section, I have included several methods from different
barbecuers for each major type of barbecue meat to show that
there is more than one way to get good barbecue.

10.1. Pork

10.1.1. Ribs

--------------------
[I want to barbecue some pork ribs. Can you tell me about the
different kinds of ribs and how to barbecue them?]

Harry Jiles--- (Editor--Harry is a pig farmer and knows a
thing or two about pork.)

There are basically three types of pork ribs, these are: spare
ribs; baby back ribs; and country style ribs. Let's take a
look at each type of rib.

Spare ribs are the traditional slab of ribs. They come from
the belly of the pig, behind the shoulder. They include 11 to
13 long bones. There is a covering of meat on top of the bones
and between them. They are the most inexpensive cut of ribs.
St. Louis style ribs are a variation of the full slab. They
are trimmed and have the brisket bone removed. Kansas City
style ribs are another variation. They are trimmed even more
than the St. Louis style ribs and have the hard bone removed.

Baby back ribs, sometimes called loin ribs, are cut from the
loin section. They are shorter and smaller than spareribs.
They have a covering of meat over the bones and also between
them. Because they do come from the loin, they are leaner and
meatier than spare ribs. They are also considerably more
expensive and in shorter supply.

Country style ribs are actually not ribs at all but are cut
from the blade end of the loin, right behind the upper portion
of the pork shoulder. They are more like fatty pork chops than
ribs. While they have more fat per pound than any of the other
styles of ribs, the fat is in layers and the meat between those
layers is leaner and less marbled than most other ribs. They
are the meatiest of all the ribs.

Now that you know what the different rib styles are, which are
the best to barbecue? A good question, which has no good
answer.

First, country style ribs, because they are more like pork
chops, are better for grilling than slow cooking, although they
can be slow barbecued quite successfully if one keeps a close
watch on them and gets them out of the smoker as soon as they
are done.

Spare ribs are inexpensive and full of flavor and are probably
the best choice for novice barbecuers. You won't feel near as
bad if you mess up a rack of spare ribs as you will if you mess
an expensive rack of baby backs. Some barbecuers, myself
included, actually prefer spare ribs such as the St. Louis or
Kansas City style over baby backs because they have more
flavor, more meat and cost less.

Because they are the leanest of the ribs, baby backs are less
messy to eat than the other ribs. They are also easier to
handle than spare ribs, because they are smaller. Some
barbecuers will cook nothing but baby backs and there is no
question that they are excellent eating when prepared to
perfection. They have a naturally sweeter flavor than spare
ribs. They are more expensive than spare ribs and because they
are leaner, they can be more prone to be overcooked and
therefore are somewhat less forgiving to the chef. You will
have to make up your own mind if they are worth the extra cost.

Smoking ribs is not at all difficult. Following are some
general guidelines for cooking ribs.

If you choose spare ribs, get well trimmed ribs, such as the
St. Louis style. Spare ribs also have a membrane on the bone
side of the ribs. While it is not necessary to remove this
membrane, the rendered fat will get away from the meat better
if you remove it. The ribs will also absorb a rub or sauce
better when it is removed. To remove it, carefully work the
point of a blunt knife, a screwdriver or a church key under the
membrane to loosen it and start to lift it from the bones. Once
you have it started, you can work your fingers under it to
completely separate it and tear it away.

Season both sides of the ribs generously with your favorite dry
rub. If you wish, you can also marinate your ribs with a
variety of liquids before seasoning. This is purely a matter
of taste, as ribs cooked correctly do not need a marinade to
help tenderize them. Marinades can easily overpower the true
taste of the pork.

Put the ribs bone side up on the smoker grates. You can really
pile a lot of ribs in a smoker if you rotate them once in a
while to make sure they receive an even amount of smoke and
heat. Make sure there is no flame or burning wood or charcoal
under the ribs. Indirect heat is the absolute best way to
cook ribs.

Most racks of ribs of 3 pounds and under will be done in
approximately 3.5 to 4 hours at 200 to 225F. If the ribs are
extra plump and thick it can help to bump the temperature to
250F. Baby backs will take 30 to 45 minutes less. In any
case, the ribs are done when the meat is tender and will easily
pull away from the bone. When they reach that point, take them
out immediately.

You can poke the ribs with a fork to see how tender they are or
you can gently pull and/or twist on a couple of the bones in a
slab. If the ribs are done, the bone will pull away from the
meat easily. After a while, you will develop a feel for
doneness and you will be able to tell by just poking them with
a finger.

If you wish to baste your ribs with barbecue sauce, don't do so
until the last 30-40 minutes of cooking time, so the sauce does
not burn on the meat. Turn the ribs over so the meat side is
up and then baste with your favorite sauce. Again, this is a
matter of taste, whether you want your ribs wet or dry.

As far as wood for smoking, use whatever suits your personal
tastes. Hickory, oak, apple and maple are some of the commonly
used woods for smoking ribs. Some like to use a combination of
woods for additional flavor. I like to keep smoke on my ribs
for the entire cooking period and that again, is a matter of
personal taste.

Ribs are one of the traditional barbecue meats and probably on
just about everybody's short list of favorite foods. So don't
wait any longer. Fire up the smoker and put on some ribs. And
put on a lot of ribs because all of your neighbors downwind of
your smoker will probably be coming by to visit.

--------------------
[Harry, what's the difference between a rack of ribs and a slab
of ribs?]

I am not sure myself, but I think it is just a matter of
terminology. I have always referred to the whole rib section
of one side as a 'slab'. I think 'rack' is a term that the
restaurant industry came up with to refer to the trimmed slabs
that they usually use. Therefore, a rack is something less than
a slab and how much less depends on how well trimmed it is. It
seems as the two terms are somewhat ambiguous and mean
different things to different folks. I am not sure if there is
any set-in-stone definition.

-------------------
[Harry, I like smaller racks of ribs. How come I can't find
reasonably-priced ribs that are 2 and down (1 1/2 to 2 pounds
per rack). Can you tell us a little about pork processors and
why this is so?]

Pork processors buy their hogs on a grade and yield basis.
This means they are actually buying the carcass on a lean meat
basis, not the live hog on the hoof. Top price is paid for a
carcass that weighs around 165-205 lbs. and has a lean meat
percentage of 52-54%. Translated to live weights, this means
the hog will weigh approximately 230-260 lbs. on the hoof and
have 3/4" of backfat or less.

This is 30-40 lbs. heavier than what was bringing top prices
just 4-5 years ago. They want the large hogs for purely
economic reasons. It takes the same amount of time to run a
250 lb. hog though the plant as it does a 220 lb. hog. This 30
lbs. per hog multiplied by the numbers that they kill in a day
adds up to a lot more pork and a lot of extra profit.

Even though processors want heavier hogs, they want them
leaner, so the pork producers have responded by breeding
animals that can put on the extra weight in lean meat and not
fat. This means that today's hogs are longer, taller and
bigger framed than hogs from years past. Obviously, the weight
of spareribs from these animals is also going to be higher,
hence the prevalence of higher weight ribs.

In order to get the 2 lb. and under ribs, you are going to have
to kill smaller hogs, 220 lbs. and under (live weight). The
high volume processors discount hogs at this rate which means
pork producers don't send them to market, unless they have to
for some reason, therefore the lack of smaller ribs. Ribs of
this size are going to have to come from smaller, specialty
processors who are willing to pay a premium for the smaller
hogs. That cost is passed on to the consumers. Since
mainstream consumers tend to buy food for as low a price as
they can, there is not a great incentive for these processors
to try and market the lower weight ribs to supermarkets. They
are marketed to food suppliers for the restaurant industry and
some of the finer meat markets. Also, since this is a lower
volume market than the supermarkets, there are fewer ribs of
this size available.

-------------------
[I hear that a guy in Carlsbad, NM smokes a pretty mean rib.
Can he share his secrets with us?]

Danny Gaulden--(Editor--Danny is the proprietor of a very
successful eating establishment featuring barbecue in Carlsbad,
NM and has been smoking meat for over 20 years. If you are
anywhere near Carlsbad, stop by Danny's Dairy Queen for some of
the best barbecue in America.)

Ah . . . Spare Ribs, definitely one of my favorites. A lot of
argument has been posted on this List over the past year on
ribs. Should one buy baby backs, spares, or what? I
personally like spares; especially the St. Louis cut, which is
hard to find. What is a St. Louis cut? It is basically a 3
1/2 and down rack that has the ends trimmed off, the bone cut
off the side, and very seldom much of a flap. A Great rib.
The term '3 1/2 and down' means that the slab of ribs will
weigh 3 1/2 pounds or less.

How do you pick a good slab of ribs? Well, it is sometimes
hard to do, considering the way most grocery stores package
them today. They can be all folded up with the "bad" parts
hidden. Either go to a butcher shop that will let you hand
pick your slab, or ask the butcher at your favorite grocery
store to let you pick out some that are not already packaged.
If he won't allow you to do this, find another store. Pick a
slab that is nice and thick, and has a little marbling on the
meat side.

After you get them home, do some work on them yourself. I cut
off the side bone that runs length-wise near one end of the
slab, and trim off the skin running along the top of the flap
on the bone side. Simply take a knife, hold the flap up with
one hand, and cut about 1/4 inch deep all the way across it to
remove the skin. With bone side up, and slab placed flat on
cutting board so that bones are running in a vertical position,
take a good sharp knife and make vertical cuts in flap about
every 1/2 inch. Cut from the top of flap down to where it
connects to the main body of the rib. Sometimes you will get
lucky, and there will be no side bone, and very little flap and
skin. Why do this procedure to the ribs? Usually the flap
area takes longer to cook than the main body of the ribs. This
procedure reduces the cooking time of the flap, and lets it get
done at the same time as the rest of the slab. I have seen a
lot of people overcook their ribs waiting for the flap part to
finish off. If they had done this procedure, that wouldn't
have happened. I do not remove the membrane on the bone side
of the ribs. Never felt a need to. Maybe that's necessary for
judging, but for down-home eating, I haven't found that to be
the case.

Next thing I do is apply a gentle rub. Now, not a lot, for
ribs are not as massive as butts and briskets. A little rub
goes a long ways. Don't be afraid of it, but don't over do it.
Then wrap'em up in a clear wrap, let sit in refrigerator
overnight, and barbecue them the next day. If you can't let
them sit all night in the refrigerator, the world won't come to
an end.

Build your fire and let the ribs sit out of refrigerator while
waiting for the fire to come up to temperature. I like to smoke
my ribs at 240-250F, and it generally takes about 4 hours.
Sometimes a little less, sometimes a little more. Just depends
on the ribs.

Let me say a little about the differences in using the various
styles of smoking pits. The big commercial pit in my
restaurant has a rotating meat rack, like a miniature Ferris
wheel inside. The meat is always turning. The temperature is
quite uniform in this situation. I always barbecue ribs with
the meat side up and leave them like that until they're done.
You can do the same in a water smoker, where the water pan acts
as a heat baffle to protect the meat from getting too hot on
the bottom. In an off-set firebox pit, like my Klose Backyard
Chef, I'm finding that I have to do something different. In my
Klose pit, the heat comes up from below the meat and if the
ribs are not turned about once an hour, I find that the side
facing down is over-done. So if you're using an off-set
firebox pit, like a NBBD or an SnP Pro, turn them ribs.

After the ribs have been in the pit for about an hour, I baste
them with a little salad oil, then again after about 2 1/2 to 3
hours. This helps keep them moist since they have no fat cap,
and I feel this in an important part of the cooking process.
Use a good brand of vegetable oil. When the ribs draw up on
the bone about 1/3 of an inch, and the meat between the bones
becomes very fork tender, I pull them off the pit, and apply my
finishing glaze immediately. By applying the glaze while the
ribs are still piping hot, it will caramelize on them, and give
a beautiful dark cherry-red color. They taste pretty good too!

If your fire gets out of hand and the temperature goes up to
250-275F, the ribs will draw up more on the bone, so always
judge doneness by the tenderness of the meat, not draw up on
bones. At cooler smoking temperatures the meat will draw up
less. If your smoker temperature is higher, say in the 250-
275F range, then take your ribs off sooner, maybe 3 hours
instead of 4. It's that simple!

Danny's Rib and Pork Finishing glaze:
Mix the following ingredients together: 1/3 cup brown sugar,
1/3 cup yellow mustard, and 1/4 to 1/3 cup apple cider vinegar.
Then heat in a saucepan until it simmers and let it sit until
the ribs are ready to baste. You can substitute beer for the
vinegar if you wish.

The great thing about smoking ribs is that they don't take all
day to barbecue, are one of America's favorite barbecue items,
and look wonderful when sliced and stacked on a serving tray.
Other quick and attractive things to go with your ribs and give
a great presentation, are barbecued chicken halves or quarters,
and a good sausage. Stack them all together on a large
platter, serve with beans, slaw, potato salad, hot bread, and a
few slices of onions and pickles. Boy, good things will start
to happen to you!

Update from Danny on smoking ribs--
You can start with 3 1/2 and down spareribs or loin backs.
Both have their advantages and disadvantages. The advantage of
3 1/2 and down is that they are considerably cheaper and have
more meat on the bone than most loin (baby) backs. In my
opinion, they are every bit as good as a loin back and by far
the best buy. The disadvantage is that I think they require
just a bit more skill to smoke to their highest taste level and
the membrane can be a bit difficult to remove compared to a
loin back. The advantage of the loin back is that I think it
is just a bit more tender to start with and takes a tad less
skill to barbecue correctly, and the membrane removes very
easily. The choice is yours to make.

One of the biggest mistakes that most beginner and intermediate
level barbecuers make is buying a rib that is too lean. Let me
repeat that--too lean. I want you to pick out a slab that has
a fair amount of fat running up and down the bones and the meat
between the bones. This is very important and will help keep
your ribs from getting too dry after cooking. Don't worry
about the fat, most of it will render out by the time they are
finished in the smoker. There is a world of difference between
a cooked slab of ribs that had good marbling in them vs. a slab
that was too lean. Not only do the marbled ribs cook out more
juicy, they are also far more tender.

Once you have a good slab, get it really cold in the
refrigerator, or put it in the freezer for a few minutes. It
is much easier to remove the membrane from very cold ribs, than
barely cool or room temperature ribs. After removing the
membrane, (see post below by Frank Boyer on how to remove the
membrane from ribs) apply whatever a rub you like lightly to
both sides of the ribs and rub it in. Don't go too heavy yet,
we aren't through with the rub. Then brush on a medium coat of
salad oil (Crisco, Wesson, etc.) over both sides of the slab
and sprinkle on another coat of the rub (go with a medium coat
this time), but don't rub it in. Just sprinkle it on. The oil
will keep the rub sticking to the meat. If you try to rub it
in after applying the oil, the rub will tend to ball up. Don't
worry, the rub will do its job. After the ribs are rubbed,
wrap them in a piece of clear wrap then place them into the
refrigerator for a few hours or overnight if you have planned
enough in advance. If you can't let them rest that long, don't
worry about it. You can send them straight from the rub to the
smoker and still produce a great rib.

Now, bring your smoker up to about 240F to a maximum of 250F
and start the smoking process. Place an oven thermometer on
the cooking rack about an inch or so from the ribs. This will
allow you to monitor the actual temperature of the heat around
the meat. Don't let the heat, at rack temperature next to the
ribs, drop below about 225 to 230F. If it does, bring the fire
back up to around 240-250F. If you smoke your ribs too slow,
they will cook dry and come out like rib jerky and we don't
want that. This is another mistake I think a lot of people
make--they smoke their ribs too long and at too low of a
temperature. Don't make this mistake. For the first couple of
hours, baste the ribs with a mixture of about half or more
cooking oil and half apple cider or juice. Baste every 45
minutes to an hour. After the ribs start to take on a shine of
their own (they are starting to render their own fat), you can
discontinue the basting. Depending on what kind of smoker you
are using will determine if you need to turn the ribs over a
couple of times, or not. After about 4 hours, your ribs should
be getting near the done state. Could take 3 hours or maybe
even 5. This is what make barbecuing such an inexact art.

How do you know when they are done? This can be the hardest
thing to get down pat, but once you learn it is easy as pie.
Take a very sharp meat fork, an ice pick, the end of your
thermometer (if it has a long skinny sharp stem), etc. and
stick it into the meat between the bones of the rib. If it
goes in extremely easily, they are done. Should feel kind of
like sticking a medium-done baked potato. Another tell tale
sign is this: If you feel they are close to being done, take
them off the smoker with a pair of tongs (grab the slab dead
center). They should be limber and bend on each end. Also,
you can lay them on a tray, then take each end about three
bones in, in your hand and bend them. They will literally
"crack" between the bones at the stress point when done. All
this may take you a few cookings to achieve, but I know you can
do it. Don't worry about having to open the smoker a few times
when checking for doneness. This has to be done. You can
become quite fast at this with a little practice, and you can
always get the heat back up. A bigger mistake would be to be
afraid of opening the smoker so much, and over cooking your
meat.

If you want a "wet rib" with a glaze, the second the ribs are
removed from the smoker, brush on my rib glaze given above.
This must be applied while the ribs are very hot so that it
will caramelize onto them. It will give them a beautiful deep
dark cherry color and taste pretty darn good also. If you
don't want a glaze, serve them dry. Your choice.

--------------------
[I've heard that you can get some great barbecue ribs in
Memphis. Can you tell me how to do this style rib on my
grill?]

Richard Young--
Memphis Hogaholics Award-Winning Ribs

I used to live in Memphis and barbecue is real big there. This
recipe is from the Memphis-In-May Barbecue Contest.

What you need is: 2 slabs pork spare ribs, a dry rub, some
basting sauce and a wet finishing sauce.

Rub dry--rub mix onto both sides of skinned ribs. Place meat on
the grill away from coals, bone side down. Cook ribs 1-1/2 to
2 hours, never turning, before using basting sauce. Cook slowly
for 3-1/2 to 4-1/2 hours, basting every 45 minutes to one hour.
Serve with Wet Finishing sauce on the side, or (not recommended
by purists) baste with the sauce during the last 1/2 hour of
cooking.

Memphis Hogaholics Award-Winning Ribs Dry Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon lemon peel
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon MSG
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon white pepper
2 tablespoons salt
2 tablespoons sugar

Mix together.

Memphis Hogaholics Award-Winning Ribs Basting Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart vinegar
1 pint water
1/2 small can chili peppers
1 cup prepared mustard
1-1/4 cup brown sugar
1/2 stick butter
1/2 bottle root beer

Combine first four ingredients in a saucepan and mix well.
Cook very slowly for 1 hour. Add sugar, butter, and root beer
to mixture and slow boil for 30 minutes. Recommended for pork
and game.

[Editor-Based on Danny's experience, 1 cup of vegetable oil
should be added to this basting sauce.]

Memphis Hogaholics Award-Winning Ribs Wet Finishing Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces dark soy sauce
24 ounces tomato juice
5 ounces Worcestershire sauce
12 ounces catsup
1 cup apple cider vinegar
1 cup brown sugar
juice of 1 lemon
1 teaspoon red pepper
1 teaspoon black pepper
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon basil

Mix all ingredients in a saucepan and simmer for 1 hour. Let
sauce stand for 2 hours before serving on the side with
barbecue.

The thing about this recipe is that it will depend on your
smoker or grill and the size of your ribs. Memphis barbecue is
over an extremely low fire so that the meat cooks very slowly.
If you cannot do this on your grill, you'll have to adjust your
cooking time accordingly. This is the original recipe and the
time to cook it in a smoker is approximately 6 hours. However,
I cannot do this on my grill because it's a gas grill and it's
too hot. This is what I do. I place the ribs on one side of
the grill only, I turn the burner on the other half of the
grill on low. I place a smoker box over the flame with wood
chips. Using this method, I can stretch out the cooking time to
about 2 hours max. But it's worth the fuss. The ribs are so
moist and falling apart on the inside with a nice crust on the
outside.

One more piece of advice. If you have a small grill and are
doing a lot of meat for a big gang, here is something I do in
that situation. I cook everything in batches until nearly
done, then transfer to baking pans and keep in warm oven while
I start the next batch. Since the majority of cooking was done
on the grill, the effect is the same. Also, seal the pans of
ribs with foil when you put in the oven; grilled ribs dry out
quickly in the oven.

-------------------
[How about some more good 'tried and true' rib rubs?]

Randy Dewberry--
This is Lemon Powder Rib Rub that David Klose had posted
sometime ago. I just tried it on some spare ribs, smoked dry.
Outstanding ribs, this will be my standard rib rub for sometime
to come. I made my lemon powder from dried lemon peel that I
powdered in my little coffee mill. This is for sprinkling on
spareribs before you barbecue them. Use heaping measures when
you are mixing it and do not skimp when you use it.

David Klose's Lemon Dry Rib Seasoning

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons salt
6 tablespoons sugar
1 tablespoons dry lemon powder
2 tablespoons MSG or other pep powder
2 1/2 tablespoons black pepper
1 tablespoons paprika

==============

Cathy Loup--
I've been reading and enjoying John Thorne's book "Serious
Pig." The section on barbecue includes this rub, which I just
tried on some baby backs with excellent results. I'm pretty
new to barbecue, but please trust me on this one--we all have
to take a leap of faith every now and then, right?

John Thorne's Home-Grown Patent Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon kosher salt
1 teaspoon ground hot red chile pepper
1 teaspoon whole black mustard seeds
1 teaspoon black peppercorns
3 whole juniper berries
1 tablespoon peanut oil
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1 large clove garlic, crushed through a garlic
press

Pound everything in a mortar (or pulse in a food processor)
until it's a thick paste. If necessary, add a little hot water
to thin to the consistency of bottled grainy mustard. Work the
result evenly into the meat and let sit 1/2 hour or so before
cooking. Recipe makes enough for 3 racks of baby backs.

==============

Don Havranek--
Well, I took Danny Gaulden's advice on cooking ribs. Got two
slabs that I felt had a good marbling. I made a rub from Paul
Kirk's Championship BBQ Sauce book called Doctor Dolan's
Barbecue Rub. Rubbed the slabs and then lightly coated them
with canola oil then sprinkled them again with some more rub.
I wrapped them in plastic and refrigerated then for 8 hours. I
got the smoker to 230F using hickory. I made a mop of 1 cup
peanut oil and 1 cup apple juice, and seeing as Danny said it's
OK to experiment, I threw in one cup of maraschino cherry
juice. I basted once an hour for three hours. The last hour
and a half I made his glaze of mustard, brown sugar, and
vinegar and glazed the ribs a couple times. Right before I
took them off (4 1/2 hours) I poured straight maraschino cherry
juice over the ribs. Darn that was good. Thanks Danny!

Doctor Dolan's Barbecue Rub
Recipe By: Paul Kirk's Championship BBQ Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dark brown sugar
1/2 cup cane sugar
1/2 cup garlic salt
1/4 cup onion salt
3 tablespoons salt
1 tablespoon celery salt
1/4 cup chili powder
1/4 cup paprika
3 tablespoons black pepper
1 tablespoon cayenne
2 teaspoon MSG
1/2 teaspoon allspice, ground
1/2 teaspoon oregano, dried
1/2 teaspoon summer savory, dried

-------------------
[How do I get the membrane off the ribs?]

Frank Boyer--
Removing the membrane from ribs is easy. Take a dull table
knife and slide it under the membrane at the second or third
bone from the end and lift the membrane up. After the membrane
is loosened grab it, I grip the membrane in a bar towel and
pull it off. Loin backs are easier than spare ribs, but it is
no big deal. I remove the membrane even when I am doing cases
of ribs. This is one of the ways to make your ribs a little
better. Better smoke and spice penetration help develop better
flavor. If you turn in ribs in a cook-off with the membrane
still on, check your appearance and tenderness scores.

--------------------
[What's the best way to smoke beef or pork ribs on my electric
water smoker?]

Jeff Lipsitt--
Smoking Beef And Pork Ribs On An Electric Water Bullet

I usually start this at 1 p.m. so we're eating at 5 or 6 p.m..
Sometimes we'll do a slab of each. Pinto beans and coleslaw
are our favorite sides.

Cut and remove the membrane from the bones as best you can. At
least separate each rib so they're being held together by meat,
not the membrane.

Make a dry rub out of paprika (Hungarian sweet), brown sugar,
garlic powder, pepper, salt, chili powder and cayenne, about 1
tablespoon of each should do it. Rub the ribs really well, put
them into a plastic bag and refrigerate them overnight. Make
Danny Gaulden's Mustard Glaze (see Danny's article in the Ribs
section) at the same time and put it in the refrigerator, too.
Then pour some Balsamic vinegar in a spray bottle.

An hour before smoking, let meat, glaze, and sauce come to room
temperature. Also, start soaking hickory chips at that time.
Plug in the electric bullet. Put three inches of hot water in
the water pan. Put the smoking wood chips in foil with big
(nickel sized) holes and put them next to the electric element.
When you've got good smoke, put the ribs on the grills, bone
side down. Every 30 minutes put in new bag of chips for nice
medium smoke. After 2 hours, I spray the tops of the ribs with
the Balsamic vinegar. Repeat every hour. Total smoking time
is 4 hours at about 220-240F. Before taking the ribs off, I
heat the glaze a bit in the microwave oven. Get out a huge
platter and foil it. Move the ribs to the platter and
immediately glaze them. Cut the ribs up individually and pig
out!

-------------------
[I have an ECB and I'm having trouble getting enough ribs in
the thing. Anybody got any ideas?]

Rock McNelly--
First, peel the membrane off of the back of the ribs. This
will allow for smoke penetration on both sides. Then rub with
your favorite dry rub and give them a good coating with
vegetable oil. Now, roll them up and stick a bamboo skewer
through them to keep them from unrolling. You'll be able to
get 3 or 4 racks in the space of one lying flat this way. You
just have to turn them over once in a while. World renowned
Executive Chef, Paul Kirk, teaches this method.

==============

Editor--
Barbecue stores and suppliers sell a device called a rib rack.
It allows you to stand 2-3 racks of ribs vertically on your
smoker's meat rack. They cost $15-20. Check with BBQ Pits by
Klose for an all stainless steel rib rack.

10.1.2. Shoulders, picnics and butts

--------------------
[Can somebody tell me about pork shoulders and how to barbecue
them?]

Harry Jiles--
The pork shoulder, which is the entire front leg and shoulder
of the pig, is another of the traditional pork barbecue meats.
The shoulder, or a portion of it, is usually used for pulled
pork barbecue. Pulled pork is meat that is cooked so tender
that the individual fibers of the meat can easily be pulled
apart with your fingers.

A pork shoulder is tailor made for barbecuing. Pork takes on
smoke as readily as any meat there is, and there is enough fat
in a shoulder to baste the meat and keep it moist during the
long slow cooking process. Yet when the meat is done, almost
all of the fat will have been rendered off, leaving wonderfully
tender tasty pork. A whole shoulder usually weighs around 12-18
lbs. It might be difficult to find a whole shoulder in a
supermarket. You might have to order one or go to a butcher or
locker plant to find one. If you can't find a whole shoulder,
don't despair. The shoulder is usually cut into two pieces,
which are the Boston butt and the picnic. These can be easily
found in supermarket coolers.

The Boston butt is from the upper part of the pork shoulder and
has the least bone. Yep, you heard right, a pork butt comes
from the upper portion of the front leg of the pig. I know that
doesn't sound right, but that is the way it is. A butt usually
weighs 6-8 lbs. A Boston butt is an excellent choice for pulled
pork barbecue.

The picnic is the bonier lower part of the shoulder. It, too,
usually weighs about 6-8 lbs. It may have the bone in it or the
bone removed and rolled and tied. Both are excellent for pulled
pork barbecue, but there is an old saying that the meat nearest
the bone is the sweetest, so many barbecuers prefer the bone
in. The meat of the picnic has a slightly different flavor than
the butt, more like ham.

Following are some general guidelines for smoking shoulders,
butts or picnics.

Whole shoulders, butts and picnics can be barbecued "nekid" (no
rub or mop) or using your favorite rub and/or mop. Your
personal tastes and preferences will have to dictate whether
you use a rub or mop or don't mop. Experienced barbecuers can
argue for hours about the best method and no one method is
right or wrong. I would suggest trying all these methods, over
time, and make your own choice about which you like best.

If you use a rub, apply it the night before or at least 8 hours
before you plan to cook. Massage the rub into the meat well and
place in a plastic bag suitable for food use and refrigerate.
Take your meat out of the refrigerator an hour before you start
cooking and pat it down with another coat of the rub.

Put the meat into your smoker and cook using indirect heat and
a temperature of 200 to 225F. If you use a mopping sauce, mop
the meat about every hour. Before cooking, sauces and
marinades can be injected into the meat for flavor but they are
not necessary for either tenderizing or maintaining moisture.

Use whatever wood you prefer to use. Hickory, oak, apple, maple
and pecan are commonly used. Some cooks use a combination of
woods for more flavor. The amount of time you keep smoke on
your shoulders, butts and picnics is another topic of debate
among barbecuers, but I would suggest you keep smoke on the
meat for at least 6 hours.

Cook for approximately 1.5 hours per pound. Some barbecuers
prefer to finish their meat by wrapping it in foil and putting
it back in the smoker for a couple of hours and then unwrapping
it. Poke holes in the bottom of the foil so fat and liquids
can get away and finish for an hour to firm up the outside
crust. Other barbecuers won't ever use foil. Again, this is not
necessary and is a matter of taste. Wrapping in foil can give
you some added control of moisture, especially if you are
cooking several different sized cuts of meat and want them to
all come off the cooker at the same time. Be forewarned; when
you unwrap a shoulder, butt, or picnic from the foil, the meat
will usually be falling apart, so handle it carefully.

Shoulders, butts, and picnics are done when the meat is
literally falling apart. Internal temperatures will be 170 to
180F. Very carefully remove your meat from the smoker and let
sit 15-20 minutes and then pull it apart. Properly cooked
shoulders, butts and picnics should never need a knife to cut
up the meat. They should easily pull apart. Remove any
remaining fat, gristle and bone.

The pulled meat can be eaten alone or put on a plain white bun
and a finishing sauce applied to the meat, which is the
traditional pulled pork barbecue method. There are many
different finishing sauces and you should try as many of them
that you can.

Properly prepared pulled pork barbecue is "to die for" and will
win you many friends at a cook-out or reunion. Give it a try.

=================

Danny Gaulden--
Pork butts are wonderful cuts of meat to barbecue, and one of
my favorites. As so many on the List have said, "they are very
forgiving", and a great choice of meat for a novice at barbecue
to start with. Why? Mainly because of the fat marbling they
have, plus just plain great flavor. If you undercook one just
a bit, it may be a little tough, but still eatable; if you over
barbecue it, it will still be pretty darn good, and most likely
still be moist. Not so with a brisket. Undercooked, it is
tough as alligator hide, overcooked it is dry, crumbly, and
tasteless. So a butt is a great piece of meat to barbecue in a
larger cut. Plus it's not very expensive.

Choosing a butt is not that difficult. Most come in the 6 to 9
lb. range. I like 'em about 7 lbs. or so. A nice fat cap of
about 1/4 to 1/3 inch is good, and try to pick one with some
marbling in the meat itself. Sometimes butts can be too fat, so
be careful. You want a fat cap and marbling, but not too much.

I like to start it out the same as a brisket. Generously apply
a rub on it, wrap in clear wrap, place in refrigerator
overnight, and barbecue it the next day. Set the butt out of
refrigerator about 30 minutes before putting it in the smoker,
while you're building the fire in your smoker. Re-work the rub
into butt while waiting for fire to get up to temperature. If
you don't want to use any additional seasonings at this point,
fine. Most do, some don't.

When the smoker temperature reaches 230 to 235F, place the butt
in the smoker fat side up and smoke until extremely fork
tender. Putting it fat side up lets the natural fat juices
work over and through the meat and acts as a natural mop. As
with smoking ribs, I have found that if I'm using an off-set
firebox smoker, I need to turn the meat. For a pork butt or
picnic, turn and mop it every two hours. If you're using a
water smoker, you can leave it fat cap up all the time, just
mop it every two hours. I like to smoke at 240 to 250F
constantly. This generally takes about 70 minutes a pound, or
8 1/2 to 9 hours for a 7 1/2 pound butt.

The pork butt should come out of the smoker when it is "fork
tender". Not long ago, I measured the internal temperature of
a bunch of pork butts smoked in my commercial smoker. Here's
is what I found:

For a sliceable pork roast, take it out at 180F.
For a sliceable and pullable roast, take it out at 185F.
For an easily pullable roast, take it out at 190F.

After you take it out of the smoker, let it cool for 30 minutes
or so. DO NOT fork the butt in the fat area to check for
doneness. This will be misleading, for the fat will become
tender way before the meat (muscle) around the bone area.
Always check for doneness in the meat area under or around the
bone. If you are not going to eat the butt within the first
hour after barbecuing, double wrap it in foil, set it in a non-
drafty area, or a small ice chest (no ice in chest), and let
sit until it's time for dinner. As long as the butt stays
between 140 to 160F internally, it will not spoil. Check with
a meat thermometer every once in awhile, or stick thermometer
into meat after wrapping in foil so that you can periodically
monitor the internal temperature.

Sometimes I like to apply a finishing glaze on the butt as soon
as it comes off the smoker. It is the same one I use on my
ribs, and has become very popular with many folks on the List.
As soon as the butt is off the pit, baste it once with the
glaze. Then let it stand a couple of minutes, and baste again.
Then either let the pork sit a few minutes before preparing it
for the table (you don't want to cut it while it is too hot,
for it will be difficult to handle, and turn brown), or store
as stated above.

Smoking times will vary depending on how accurate a fire tender
you are, how often you open your smoker to take a peek, and the
natural tenderness of the meat in the raw state. These times
are just general guidelines and will most likely vary every
time you barbecue.

--------------------
[I've heard that many chefs are now serving pork pink. My
mother always told me to cook pork until it is well done.
What's the story here?]

Harry Jiles--
This section answers questions and concerns that some persons
have on internal temperatures for safely cooking pork.

Many people still basically overcook their pork because of
fears of trichinosis, so let's get the facts straight on that
matter first. It is highly unlikely that trichinae would be
present in today's commercially-produced pork. Trichinae could
be present in wild animals, but even with them, it is still a
rarity. You have a higher probability of choking to death on a
piece of commercially-produced pork than you do of contracting
trichinosis from it. Even in the highly unlikely event that
trichinae were present in a piece of pork, they would be killed
at an internal temperature of 137F. This is well below the
recommended internal temperature of 160F from the National Pork
Producers Council (NPPC).

As I stated above, the NPPC recommends an internal temperature
of 160F. Pork cooked to this temperature will still be pink
inside and the juices will run clear if it is pierced with a
fork. Do not be afraid of pork that is still pink. Pork that
is still pink in the center will be much juicier and flavorful
than overcooked pork. The 160F temperature is recommended to
kill bacteria that might be present on the meat. Since almost
all of any bacteria that might be present would be on the
surface of the meat, if it is not ground meat, you actually do
not always have to cook to 160F for safety and, in fact, some
cooks only cook pork to around 140F. If the cut of meat has
been properly handled and stored so that there is no excessive
growth of bacteria on the meat, this practice is perfectly safe
and acceptable and actually preferred by many people.
Keep in mind that the internal temperatures that we are talking
about above are mainly for naturally lean and tender cuts of
pork, such as the loin and loin chops. These cuts do not
really need the long slow barbecue cooking process to tenderize
them and can actually suffer in quality if cooked as long as
you would cook other traditional barbecue cuts of pork. They
are best taken off as soon as they reach the above mentioned
temperatures so they will not be too dry.

To recap the proper temperatures for safety: Always cook ground
pork to 160F to kill any bacteria in the meat. If you are
concerned about bacteria in cuts of pork, cook to 160F. If you
are grilling or smoking pork loin or loin chops, and you want
them as juicy and flavorful as possible, and they have been
stored and handled correctly so bacterial growth is not a
concern, cook them to 140F.

-------------------
[When I do a full pork shoulder or picnic shoulder, do I take
the skin off or leave it on? Should I baste or mop it?]

Dave Lineback--
Baste a shoulder (picnic)? Blaspheme! Why? The shoulder itself
contains all the flavorings needed. Use of a mop made by man
will only detract from the flavor. Leave the skin on and leave
it alone!

==============

Rocky Hurley--
Here, Here! I agree with Dave on this! Leave the skin on and
barbecue it naked. It don't need anything else! If you want to
make it taste different, do that with the sauce, slaw, salad,
tea, or dumping spices directly on your tongue, but don't ruin
a perfectly good piece of meat!

Editor--Dave and Rocky are a couple of North Carolina country
boys that know a thing or two about making traditional NC-Style
pulled pork. Use a rub or not as you choose, but the majority
of BBQ List members like to leave the skin on a full or picnic
shoulder.

-------------------
[I really like the 'bark' on the outside of the meat I'm
smoking. Anybody know how to get more of this stuff?]

Danny Gaulden--
I ran a test on the butterflied butt for all you 'bark' lovers.
Raw weight of bone-in butt was right at 8 lbs. After removing
the bone, the butt weighed 7 1/4 lbs. Bone weighed 3/4 lbs.
After removing the bone, you have a large gap in the meat, so
just continue cutting across until you almost get to the other
side (end). Make sure you don't cut all the way through, or
you'll end up with two pieces (guess it really wouldn't
matter). I gave the meat a good rub with my general purpose dry
rub. I smoked the butt at 230-250F, and I took it out of the
smoker after 6 hours and 35 minutes. No foil. The internal
temperature was 180F in the most solid part of the muscle.
Notice, I didn't stick the thermometer into a fatty area for my
reading. The meat was very tender, with lots of bark on both
sides, and was pretty neat looking. I guarantee that you will
get lots of bark, and a great-tasting smoky piece of meat if
this is what you are after.

Some facts again: Raw butt weighted 8 lbs. with bone in. With
bone removed, butt weighted 7 1/4 lbs. After barbecuing, meat
weighted 4 1/4 lbs. After-cooked yield weight would equal: 53%
before bone was removed, 59% after bone was removed. Hints: If
you haven't had a little practice de-boning a pork butt, don't
be afraid to try it. Just get in there and do it. If you leave
too much meat on the bone, just remove it after bone is out,
and place it on the cut side of the butterflied butt (the side
of the meat that will be facing down as you smoke it). All the
meat will seal together as it cooks, and you'll never know you
"put it together". This happened to me a few times during my
early days.

-------------------
[I'd like to know what the ramifications are from cutting up a
large roast into smaller pieces to decrease cooking time. If
doing a 10 pound Boston butt, it takes an hour and a half per
pound, that would be approximately 15 hours. But now if I
quarter this into 2 1/2 pound sections, and cook them all at
once, would this cut my cooking time down to approximately 3
1/2 hours?]

Ed Pawlowski--
There is cooking until the meat is "done" and there is cooking
until you make 'barbecue'. Meat is done when the temperature
reaches 145 to 170F, depending on what you are cooking and how
you like it internally. Barbecue is not just getting the meat
to temperature, it is a process of breaking down the collagen
so the meat tenderizes. This takes time. You can play with
some temperature/time combinations, but you still need a lot of
time.

Cooking the smaller pieces will let them dry out too fast while
the meat remains tough. The larger pieces act as insulators
and moisture barriers.

==============

Editor--
You can use Rick Day's foil method to cut down the time needed
in the smoker. Cook the butt for 6-8 hours in the smoker at
235-250F. Remove the butt from the smoker and wrap it in
several layers of aluminum foil. Wrap the foiled butt in a few
old bath towels for insulation and then put the meat into a
small ice chest (no ice). This process will keep the butt hot
for another 5-6 hours and the meat will keep cooking. You can
use the same technique with brisket. The downside is that the
bark is not crispy.

-------------------
[Can you tell me some more about making authentic Eastern North
Carolina Pulled Pork?]

Tom Solomon--
I'm originally from North Carolina but now live in Virginia. I
grew up in Greensboro about a mile from Stamey's Pit-Cooked
Barbeque restaurant (Lexington style barbecue) but later in
life became a convert to Eastern North Carolina style barbecue
(apple cider vinegar and red pepper).

While this is hardly definitive, this is how I do it.

Tom's Eastern North Carolina Style Barbecue

First, get yourself some pork shoulders or Boston butt roasts,
as many as your smoker will hold comfortably. I use a Brinkmann
SnP Pro. It has an off-set firebox, but you can do this with a
vertical water smoker as well. The key is providing a moist,
smoky, indirect heat for a long period of time.

What I do is put a bag of charcoal in the firebox, open the
vents, light it, and let it burn down to coals. Then I add wood
(generally oak, since hickory is scarce up here)--two parts wet
(soaked) wood to one part dry--regulate the dampers, and put
the shoulders or butts, fat side up, in the cooking chamber.
Beneath the meat I put a drip pan half-filled with apple cider
vinegar. You must keep the heat between 180-260F throughout the
smoking process; the optimum range is 220-240F. Normally, I'll
add apple wood to the firebox as well, and I always add between
5-7 whole heads of garlic during the process. Keep the firebox
fed and a good smoke going for between 8 to 10 hours. Do not
open the cooking chamber to baste the meat--the only time you
open the cooking chamber is when the temperature spikes above
260F, and you open it only long enough to bring the temperature
back in the proper range. By the time the smoking period is
finished, the outside of the pork will have a golden amber to
dark-brown crust.

Now, take the meat and put it in a covered Dutch oven. If it's
too dark outside to continue, preheat your indoor oven to just
under 300F; otherwise, just raise the temperature in the
cooking chamber a like amount. Get a quart-sized Mason jar;
fill it halfway with apple cider vinegar, add one (or more)
teaspoons of red pepper flakes, and fill the rest of the jar
with water. Dump this into the Dutch oven with the pork, cover,
and cook until the meat falls from the bone, about 2 more hours
or so.

When the meat is done, let it cool a bit. (If you're too tired,
you can stop here for the day--cover 'em up, put them in the
refrigerator, and warm 'em up the next morning and continue the
procedure.) While it's cooling, fill some 16 ounce bottles with
apple cider vinegar, adding about a teaspoon of red pepper
flakes to each one (I use Grolsch beer bottles with those pull-
down caps). When the pork has cooled enough to handle (I use
latex gloves) pull it into thumb-sized chunks, discarding as
much fat as possible. Pack roughly 3 pounds of barbecue into a
large frying pan (I use a Number 10 size cast iron skillet).
Dissolve 1 tablespoon of salt into 2 1/2 cups of warm water and
pour it into the pan. Add about 12 ounces of your apple cider
vinegar and red pepper sauce, turn the heat to medium, and let
the liquid slowly simmer off, stirring frequently, until the
sauce just barely oozes over the top of your spatula when you
press down on the barbecue with it. Remove from heat, and
congratulate yourself--you've just made a fine batch of Eastern
North Carolina Style Barbecue.

--------------------
[Can someone tell me how to make authentic Lexington North
Carolina-style pork?]

Dave Lineback--
Making barbecue is one of the most simple forms of cooking. It
has been going on since prehistoric times. Here's how you do
it:

1 Burn some hardwood down to coals.
2 Place a tough cut of meat over the coals and cook until
tender.
3 Pull out a hunk of meat, add a little finishing sauce if
you like, and enjoy!

When you burn a hardwood like hickory or oak down to coals, the
"bitter" components of the smoke are burned off in the flame.
What remains is a thin, sweet smoke coming from the coals that
is almost invisible to the eye. This is the smoke that
produces the characteristic pink aurora in the surface of the
meat that gives barbecue its distinctive flavor. I do not
believe it is possible to get too much of this smoke in the
meat. Without it, the meat is nothing more than a roast.
That's why every barbecue joint worth its salt has a separate
hearth for making the coals that are subsequently picked up in
a shovel and placed under the meat in the pits. While you
might see a ton of white smoke coming from the hearth chimney,
you will seldom see anything coming from the chimneys above the
pits. But you sure can smell it!

So much for the one and only really important thing about
barbecue. All the rest is window dressing. The question of how
long to cook is primarily a question of time and temperature.
Temperature is a function primarily of distance from the coals
and air circulation. (The word barbecue itself derives from
the name of the wooden structure the West Indians used to
suspend meat over coals for cooking.) Tough cuts of meat like
beef brisket take a very long time for the connective tissues
to break down. Therefore, very low temperatures are in order.
Pork takes less time.

I am amused by the protracted daily discussions on this BBQ
List about thermometers. Barbecue is an art, not a science.
Pitmasters may argue a lifetime over whether the racks should
be 16 or 18 inches above the coals, but I have never visited a
pit in which a thermometer was used! Most of them have no idea
what the temperature is. Oh, they might touch a door with the
palm of their hand. More likely they are going to be studying
the wood, the outside temperature, the humidity, etc. Like my
golfing buddy sez about my collection of putters, "It ain't the
fiddle, its the fiddler!" Some truly great barbecue can be
made on an old set of bed springs held over a bed of coals by
cinder blocks at the corners.

Most folks like to push their barbecue in a particular
direction with a little finishing sauce. That's okay so long
as it does not mask the barbecue flavor. Of course, if the
meat was roasted in a gas grill or some other such "oven on
wheels" that produces no wood smoke at all, a strong finishing
sauce will be necessary to emulate a barbecue "taste". That
stuff might be good to eat, but, folks, please don't call it
barbecue!

Editor--See Dave's Web page for more details, and recipes and
especially photos of his homemade outdoor Lexington-styled
smoker, "Wilbur". http://www.ipass.net/~lineback/lex.htm

-------------------
[What type of roll do I use for NC-style pulled pork sandwiches-
-French?]

Tom Kelly--
No! Not if you are going for the traditional, North Carolina
style barbecued pulled pork sandwich with a light vinegar-based
sauce. It is meant to be eaten on a plain, white, slightly-
sweet hamburger bun. Nothing else is an acceptable substitute
if tradition is your goal. However, that said, my wife and I
have become fond of pulled pork, with a light vinegar based
sauce, on a whole grain wheat roll made by a local supermarket
bakery.

-------------------
[Whenever I smoke a pork shoulder, picnic or butt in my NBBD,
the bark on the outside of the meat comes out black after 10-12
hours. Is the black caused by the sugar in my rub
caramelizing?]

Belly--
It be the sugar that makes the meat black.

==============

Jim Anderson--
I have a SnP Pro and never use sugar in my pork shoulder rubs.
The very dark color you see is the result of the sugar
(white/brown) caramelizing. The shoulders I do come out of the
pit a reddish golden brown color. I leave them in for 12 hours
at 200/225F. If I leave them longer, I foil wrap them after
the internal temperature reaches 185F and reduce the cooking
chamber temperature to 150/175F.

==============

Kurt Lucas--
The bark on my butts and briskets is exactly the way yours are,
black, but with no burnt taste. I've always thought it was the
way it was supposed to be.

==============

Danny Gaulden--
I agree with Kurt, nothing wrong with a black bark on a
shoulder. As a matter of fact, a lot of ol' Texas pitmasters
wouldn't have it any other way.

==================

Wayne Beyer--
I found that regular sugar blackened up fast and got hard and
too crusty on a picnic or brisket. I switched to turbinado
sugar and didn't have this problem anymore.

-------------------
[OK. I smoked my pork butt, but how do I 'pull' it? Into what
size pieces do I pull or chop it?]

Wyndell Ferguson--
The way I pull pork is to take two large carving forks and just
rake across the meat in opposite directions. I then take my
cleaver and chop the pulled pork into pieces about 2 inches
long. Also, I have found it pulls easier if I cut Mr. Brown
off, along with any remaining fat cap. I place these off to
the side. I put all the inside meat into a large bowl. I then
take Mr. Brown and chop into pieces about 1/2 by 1/2 inch
(sometimes smaller) and mix into the inside meat very well. I
then mix in some of my Mustard Vinegar sauce (not a lot, just
enough to wet it all down). Normally when I do pork, I cook
something along with it for that day, and we have the pork the
rest of the week.

The fat cap with all the Mr. Brown on it I freeze to use for
beans. I chop it into pieces about the size of what I will use
in a pot of beans and freeze it. This way I can just pull out
what I need to do a pot.

Fergy's Mustard - Vinegar Barbecue Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cider vinegar
1 cup yellow prepared mustard
2 tablespoons black pepper, finely ground
1 tablespoon Worcestershire sauce
1 cup brown sugar, packed
3 tablespoons Louisiana style hot sauce or Texas Pete
1/2 tablespoon seasoned salt

Mix together and store in jar or squirt bottle. Gets better as
it ages!

==============

Jeff Lipsitt--
I've seen pork pulled all ways. Some folks shred it with sauce
so it's almost as tight as angel hair pasta in tomato paste.
Others prefer to pull it in larger pieces for a different
consistency. Personally, I like it shredded tiny when I have
it on bread with coleslaw. On a plate, I prefer it in larger
chunks.

--------------------
[I'd like the recipe for a red sauce and a mustard sauce to use
with pulled pork.]

Don Martin's Pork Red Sauce:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ozs tomatoes, crushed
1 small onion (minced)
1/8 cup honey
1/4 cup molasses
1/8 cup cider vinegar (amber)
1 cup ketchup
1 tablespoon minced garlic
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Franks Louisiana hot sauce
1 tablespoon chili powder
1/2 tablespoon powdered mustard
1 teaspoon salt

Bring to boil, than simmer 1 hour. Refrigerate until used. I
heat it up before I mix it into the pork.

===============

Don Martin's Yellow Sauce:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cider vinegar
1/4 cup honey
2 tablespoons cheap yellow mustard
(like French's prepared)
4 tablespoons brown sugar
4 teaspoons salt
2 teaspoons coarse ground black pepper
4 teaspoons pulverized red pepper flakes (like for
pizzas)

Heat 30 minutes. I heat this up also before putting it on the
pork.

10.1.3. Whole ham

--------------------
[I'm trying my first whole ham (not cured) in the smoker
overnight. Any thoughts on this?]

Danny Gaulden--
Cut off the skin (this lets the smoke penetrate more), but
leave the fat. Put a basic rub on it. If you don't have one
handy, some salt, pepper, and a little garlic will work just
fine. Cook slow at 220-225F, and keep the smoke going fairly
often. I like to barbecue mine until the internal temperature
reaches 175F or higher. Remember, this isn't as lean as a pork
loin, so you can go to a higher temperature. Makes it really
tender if you bring it up easy. About 30 minutes before it's
done, baste a couple of times with my rib glaze.

==============

Harry Jiles--
I had the shoulder portion of a couple of fresh hams (10 lbs.
each) in the freezer that I needed to use. Since the hams were
very lean, I decided to inject them with marinade. I decided
to try something different.

Souvlakia Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup olive oil
juice of 2 limes
6 cloves garlic
4 teaspoons oregano
1 teaspoon thyme
1 cup lemon juice
1 cup red wine
4 teaspoon salt
2 bay leaves
1 teaspoon fresh ground pepper
1 cup water

I blended the marinade well in the food processor and let it
sit in the refrigerator for 24 hours for the flavors to blend.
I took half of the marinade and strained it and injected it
into the two hams, about 1 1/2 cups in each one.

Then I rubbed the hams with this rub.

Souvlakia Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup olive oil
3 cloves garlic, minced
2 teaspoons salt
2 teaspoons oregano
1 teaspoon fresh ground pepper

I let them sit overnight in the refrigerator and then took them
out to come to room temperature. I cooked them in the smoker
at 250F, using seasoned maple for fuel. I started mopping with
the remainder of the marinade after 4 hours in the smoker,
mopping about every hour. Took them out after 12 hours,
wrapped them in foil and let them sit for 2 hours in a dry
cooler.

They really turned out well. The injected marinade kept them
moist and they were falling apart tender. Great flavor! The
maple smoke blended quite well with the souvlakia marinade
flavor.

==============

Wyndell Ferguson--
A fresh ham is smoked about the same as a pork shoulder. I
like to trim the skin and fat off (not all, but leave about
1/4" fat on it) leaving about 3" of skin along the shank
portion. Put a dry rub on the night before and wrap in plastic
wrap. Let it sit in the refrigerator overnight. This will
help draw the moisture from the top layer and turn the rub into
a gel. Before putting it on the smoker I put a light coat of
vegetable oil over the ham, then I put on more rub.

Start the smoking at a lower temperature than usual, around
225F, and a little heavier smoke. After 1 to 1 1/2 hours I
baste with an oil-based mop, and again at 3 hours. After that
I mop every hour with a apple juice and vinegar mop. After the
second oil-based mop, I move the temperature of the smoker up
to about 250-275F until the ham is fall-apart tender (1 1/2
hours per pound or an internal temperature of 185-190F.) Let
the meat sit for about 30 minutes wrapped in foil. Pull the
ham apart and put some sauce on it. I like my Mustard Vinegar
sauce. I add just enough sauce to keep the meat moist when I
reheat it. When I serve it, there isn't much evidence of the
sauce, and I serve the ham with sauce on the side. To reheat,
I put the meat in a Ziploc bag that is closed about 2/3-3/4 of
the way, add some Worcestershire sauce, a sprinkle of rub and
maybe a splash of cider vinegar. I reheat in the microwave in
1 minute increments, mixing the meat thoroughly after each
minute until it's hot. This helps trap moisture, keeps the
meat from drying out and heats the meat quickly!

-------------------
[I want to do a cured ham in my smoker for Easter. Anybody got
any ideas on the best way to do it?]

Danny Gaulden--
If you're doing a bone in, cured ham, here is a good way to
finish it. Most hams of this style are sold skinned in most
areas, but will have a few sections where the skin (hide) is
still on. Especially around the tapered end going toward the
end of the bone. Cut the skin off with a good sharp knife,
being careful not to cut or remove the fat under it.

You're not really concerned about deep cooking since this type
of ham is actually already cooked. What you are interested in
is giving it a better and richer flavor. Therefore, you don't
need a very hot fire, but a low to medium one with good smoke.
The reason I like to keep a medium heavy smoke going is because
the meat won't be on the smoker that long, compared to a raw
ham. The reason I like a low-to-medium heat is to extend the
smoking time a bit.

Bring smoker up to about 225-230F and try to keep it in that
range. Make sure you have an oven thermometer placed about an
inch or two away from the ham. This will guarantee accuracy.
Smoke the ham until it reaches about 150F, no higher than 160F
internally. Use my mustard glaze for the outside of the ham
(Section 9.4). Baste the ham with the glaze at 30 minutes,
then again at 15 minutes, before ham is ready to be removed
from smoker. If you like, you can baste one more time with the
glaze as soon as it comes off the smoker. As an added treat,
you can add pineapple rings and maraschino cherries on top of
the ham about 30 to 45 minutes before it's done. You can hold
these down with toothpicks.

10.1.4. Pork chops and pork loins

--------------------
[I've toughened up many a pork chop over the past year. Can
anyone tell me how to slow smoke cook pork chops?]

Ed Pawlowski--
Pork chops are lean and that makes them touchy. A little too
much heat and they are tough. I use chops at least 3/4" thick,
an inch or a little more is even better. Keep an eye on them
and take them off as soon as the internal temperature is high
enough for them to be cooked. I go no more than about 155 to
160F.

==============

Harry Jiles--
Thicker is definitely better for pork chops, especially loin
chops. Ed is 100% correct about not over-cooking them. Pork
chops are not forgiving about cooking a little longer than
necessary. If you do as Ed says and monitor them closely as
they approach getting done and take them off as soon as they
are done you should get some great chops. Another trick you
can try is to place them on a rack over a pan of water or other
liquid. A broiler pan will work well for this. They will not
take on as much smoke, but it will help keep them from drying
out.

==============

Kurt Lucas--
A simple but very tasty way to do pork chops is to get 3/4"
thick chops and marinate them in olive oil, lots of sliced
garlic and fresh thyme sprigs. Let them marinate for 24 to 48
hours. Remove from olive oil and wipe off the oil, thyme sprigs
and garlic. Smoke at about 250-275F until just done (160F
internal temperature). Once you try this you'll never want to
do it any other way. I promise.

-------------------
[How do I smoke a pork loin without making it dry?]

Bill Wight--
Give the pork loin a good dry rub for pork and add a good
amount of paprika for a nice color. Wrap it in clear plastic
and let it sit overnight in the refrigerator. Give the roast
another sprinkling of the rub. Smoke it at 240-250F for about
3-4 hours. Use hickory, pecan or other strong-flavored wood
for the smoke because the meat will not be in the smoker long.
I use a Polder digital thermometer and take the meat off when
it reaches 150F internal temperature. Let the meat sit on the
counter for about 10 minutes before slicing and it will
continue to cook to about 155F. At a temperature above 160F
you've got yourself some dry pork.

==============

Jeff Lippsit--

Honey, Mustard and Rosemary Pork Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup beer
1/2 cup Dijon mustard
6 tablespoons honey
1/4 cup olive oil
2 tablespoons chopped, fresh rosemary
2 tablespoons chopped garlic
2 pounds pork loin

Whisk marinade ingredients and pour into a plastic freezer bag
with the pork. Let sit overnight in the refrigerator.

Smoke the meat anyway you like it best. Take it out of the
smoker at an internal temperature of no more than 150F. Let
the meat stand for 15 minutes.

Heat the remaining marinade to a slow boil to thicken. Season
with salt and pepper if desired. I cracked some pepper in it.
Pour on the meat.

-------------------
[Any good recipes for grilled pork chops?]

Danny Gaulden--

I saw the Grillin' and Chillin' show and decided to try this
recipe. It came out very tasty.

Grilled Pork Chops Adobo With Spicy Apple Chutney

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups adobo marinade
3 cups spicy apple chutney
8 loin pork chops, 1-inch thick

The day before serving, pour the marinade over the pork chops,
cover and refrigerate overnight. When ready to cook the pork
chops, prepare a wood or charcoal fire and allow it to burn
down to embers. Remove the chops from the marinade and reserve
the marinade. Grill the chops for 5 minutes on each side,
brushing with the marinade, until brown. Remove the chops to a
serving platter. Serve immediately, topped with chutney to
taste. Do not overcook!

Adobo Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups drained canned tomatoes
3 tablespoons ancho chile powder
3 tablespoons New Mexico chile powder*
1 can canned chipotle, seeded and diced
1 tablespoon honey
1 tablespoon dark brown sugar
3 tablespoons red wine vinegar
1 teaspoon cayenne
1/4 cup chopped garlic
1/4 cup olive oil

Puree the marinade ingredients in a food processor.
Yield: 3 cups

* Editor--The original recipe called for 3 tablespoons of ancho
chile powder and 3 tablespoons of Pascilla chile powder. There
is some confusion in the world of chiles regarding the ancho
chile. Chileheads recognize the ancho chile as the dried form
of the red Pascilla chile. So following the original recipe
would be just doubling the ancho chile powder. New Mexico
chile powder will give this recipe a nice blend of chile
flavors. Adjust amounts of chile powder to suit your heat-level
tolerance.

Spicy Apple Chutney

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium oranges
2 tablespoons unsalted butter
1/2 cup red onion, coarsely chopped
1 tablespoon jalapeno, minced
2 tablespoons ginger, finely diced
2 cups orange juice, fresh
2 tablespoons vinegar
1/2 cup (packed) light brown sugar
3 tablespoons honey
8 Granny Smith apples,
peeled, cored, sliced thinly
2 tablespoons cilantro, finely chopped
2 tablespoons finely diced red bell pepper
1 pinch salt and freshly ground pepper to taste

Peel the oranges, reserving the zest, and cut the flesh into
segments. Set aside. In a large saucepan over medium heat, melt
the butter and saut the onion and jalapeno until the onion is
translucent. Add the ginger, orange zest, orange juice,
vinegar, brown sugar, and honey and cook until the sauce is
reduced by half and has a glazed appearance. Reduce heat to
low, add two thirds of the apple slices, and cook until the
fruit is just tender. Turn off the heat and gently fold in the
remaining apples and the orange segments. Pour the chutney into
a bowl and allow to cool. Mix in the cilantro, red bell pepper,
and salt and pepper to taste.

Source: TV Food Network GRILLIN' & CHILLIN' SHOW GR3626

-------------------
[Does anybody out there know how to make smoked Canadian
bacon?]

Brian Shafer--
Canadian Style Bacon (recipe will cure up to 25 lbs.)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 quarts ice water 38-40F
6 ounces dextrose
2 ounces Prague Powder #1
8 ounces salt
25 pounds pork loins

Processing: Dissolve all the ingredients in water. The loins
are then spray pumped to 10% of their green weight. Loins are
then placed into the leftover brine and placed into cooler for
4-6 days at 38-40 F. Remove loins from the cooler and wash
under a shower of cold water.

Smoking: Place in the smoker and smoke at 160F until an
internal temperature of 142F is reached. Remove from smoker
and cool with tap water until an internal temperature is
reduced to 110F. Hang at room temperature until dry. Remove to
cooler overnight before using.

Pea meal bacon: After curing, the loins are dried somewhat and
coated generously with yellow cornmeal. They are then sliced
and fried.

10.1.5. The whole hog

--------------------
[Can anybody tell me how to barbecue a whole hog?]

Rick Thead--
If you want to cook you hog on a horizontal cooker, the best
way is to split the hogs spine. Your hog should have no hair
on it if it came from a decent slaughterhouse.

Scrape all red things out of the body cavity, and trim the
slits where the teats are--there is lots of fat here. On up
towards the ribs is Bear's favorite piece, the bacon, so be
careful how much you trim off. Start at the shoulder and work
on back to the ham. Cut the 'brisket' out of the spare ribs
area too, but keep all these trimmings for later. Now, place
the hog on its back and take a hand hatchet and start chopping
along the spine--working the ribs apart and away until the ribs
will lay flat on the table.

Never pierce the skin, as it acts as a cooking pot for the pig
to stew in its own juices. Rub the body all over, especially
the inside, with Italian dressing and then some barbecue rub.
Carefully create pouches under the skin of the shoulder and
hams and rub good there too.

Take the trimmed skin and place back inside the hog's cavity,
to act as an insulator. Add cut up onions, plums, apples,
oranges, pineapples, whatever, inside the cavity also. Spray
with Pam or other vegetable spray, all over the outside of the
hog and the grill grate.

Place hog on hot smoker (250F at meat grate) and smoke heavily
at 200F for three hours. If your firebox is to one side, place
the tail nearest the firebox. The hams are the last to be
finished, due to the thickness of the meat. Baste/mop with a
liquid, whatever you wish to use. After smoking, switch to
pure charcoal and raise heat to 230F. Now the trick with the
hog is the unevenness of the meat, the hams and shoulders take
longer than the head and ribs. So you bring out your trusty
foil. Cover the mid-section and head with foil and allow the
shoulders and hams to continue cooking unwrapped. Make a
'tent' not a tight wrap. A hog that goes on at 6 p.m. and
foils at 9 p.m., should be ready to eat by 6 a.m. However, you
want to really spike the hog temperature-wise about that time
to about 150F (internal temperature) or so, to facilitate
rendering the fat and then slowly allow the fire to die down.

If using the hog for onsite judging, garnish the grill all
around the hog with fruit. Work off one side for preliminaries.
If you make the finals, swap the hog around for a fresh looking
hog, that does not look like it has been picked over.

Pull the hog off, set on a table and let everyone pick away!

If you can't fit the hog on your pit, cut it into quarters, and
arrange as per above.

Oh, at the 6 a.m. spot, poke holes in cavity and allow rendered
juices to drip away. Be prepared for about a half gallon of
rendered juice. Your hog will be ready by 11:00 a.m. Assuming
it is not a 200 pound hog, of course.

==============

Patty Burke-Shelby---Tower Rock BBQ Team--
Here is how we do the Tower Rock BBQ "A Champion Hog"

We start with a hog that is chosen from a small farmer here in
southern Illinois and send it to our processor. He processes
it to our specification of removing the skin and leaving on the
head. We only cook fresh hogs. They are processed on Monday
and we pick up on Thursday for the competition. We feel you
get a better product using fresh meat. When we arrive at the
competition site the preparation work begins. We work on a
time schedule which takes a total of 26 hours. We start with a
hog that dresses out around 120 pounds.

9:00 a.m. -- We remove the hog from the ice and trim the fat to
a 1/4" thickness. Then we remove any debris left from the
processing. Next, we split the back bone open just enough to
make the hog lie flat but not so much as to lose all of its
shape. We then sprinkle a little salt inside the body cavity,
and on the outside (we use a sea salt for this). Then we add
our special magic dust (rub) which is a combination of chili
powder, red pepper, black pepper, white pepper, celery salt,
garlic powder, brown sugar. Sorry, we keep the exact
measurements a secret! After the preparation, we then secure a
body rack to the cavity of the hog and a rack top and bottom
the length of the hog.

11:00 a.m. -- The hog is then named (Philip Ingram Garcia) and
loaded into the cooker belly down. The cooker was designed and
built by my husband and my father. There are two baskets under
the hog that are filled with 10 to 15 pounds of charcoal each,
we only use a pure hickory charcoal with cornstarch binder and
add about 1/2 gallon bucket of apple chips to the charcoal then
we fire it with a propane torch - no lighter fluid! We bring
the temperature up to 190F. We then bring the internal
temperature of the hog up to 170F and hold there for
approximately 4 hours. We use the old smoke house theory of
meat will take on smoke when its cool. Once the temperature
rises above 170F, the meat starts to cook outwards therefore no
longer drawing the smoke in. After the 4 hours we start to
raise the internal temperature of the hog to 185 to 190F. We
maintain a 200F setting on the temperature of the cooker from
here on out.

6:00 p.m. -- We then flip the hog to its back. This allows for
the basting sauce to lay in the cavity of the hog. We baste
every hour on the hour, up until 4:00 a.m. During this process
we are checking that the internal temperature of the hog is OK
and that the shoulders and hams are getting tender. We keep
our baskets of coals under the shoulders and ham most of the
time.

4:00 a.m. -- At this time we wrap foil around the head, and lay
foil strips across the belly to keep it from darkening too
much. We maintain a temperature at 200F in the cooker until 30
minutes before judging. Then we begin our ritual of removing
the meat for the blind box and dressing the hog for a formal
meeting with the judges.

-------------------
[Can somebody tell me how to do a luau pig?]

Glenn Manning--
Luau pig is a bit labor intensive, but outstanding! Round up
some large male friends and neighbors. Tell them to bring
shovels. You go and buy about six cases of beer and some ice
to keep it cold. About a half a case per male friend or
neighbor with shovel--no shovel, no beer.
Prior to getting your friends and neighbors together, look
around and find a source for very old, round river rocks that
have not been in or around water in a long, long, geologic
time. What you're trying to find is good cooking rocks, that
won't explode when you heat them. You'll need about 15 to 30
the size of your head, depending on the size of the pig.
You'll need some good hardwood, a big hunk of chicken wire
fencing to go around and lift the pig, a small spool of
stainless steel wire, lots of burlap bags, and banana leaves if
you can find them. The leaves of "Elephant Ear" plants will
also work, as these are a form of upland Taro. You'll also
need one or two pieces of sheet metal big enough to cover the
pit completely, and two pieces of plywood to go over the sheet
metal. And some heavy gloves for everyone.

Once you've got the rocks, the neighbors, the beer, the small-
to-medium pig, and a big pickup load supply of hardwood,
(preferably mesquite, but any good cooking hardwood or
fruitwood will do), assemble your friends and neighbors with
shovels in your backyard and dig a hole. About 4 or 5 feet
deep, and about 10 to 12 inches bigger than the pig all around.

Drink beer about 3 times during the digging if its a hot day.
Now, at about 3 p.m., build a medium size fire in the bottom of
the pit. When it's burning well, put in a bunch of your rocks
around the fire, then start sliding pieces of your hardwood
vertically into the bottom of the pit, all around the sides of
the pit. Keep loading in wood, fairly fast, as it burns to
coals, until you have a bed of red-hot coals about 1 to 1 1/2
feet deep.

Meanwhile, some of your other friends and neighbors have
cleaned up the pig, (it has been gutted and the hair removed,
right?), it is laying on layers of: 1) wet burlap, 2) banana
leaves, 3) wet burlap, 4) chicken wire, 5) pig, on its back,
legs in the air. Season the pig with about a cup of rock salt,
and black pepper. Next step is to fish 3, 4, or 5 hot rocks,
(whatever will fit), out of the fire pit, and place them inside
the stomach cavity of the pig. Before putting in the rocks,
punch some holes in the belly skin, on both sides so you can
wire the belly skin together over the rocks. Working quickly
now, fish the rest of the rocks out of the fire pit. Make a
shallow depression in the coals with shovels or garden rakes,
heaping some of the coals up the sides of the pit. Wrap the
chicken wire, burlap, leaves and all around the pig, wrap and
hold with wire. Leave the two edges of the chicken wire
sticking up out of the burlap and leaves on top. These will be
the handles you use to lower and raise the pig into and out of
the pit; using rebar for handles.

It should now be late afternoon, early evening. Lower the pig
into the bed of coals. Place the hot rocks around and pile on
top of the pig. Rake coals over the sides of the pig. Cover
the pit with the sheet metal, then put the plywood on top. The
plywood is there to supply strength for the next step. If your
sheet metal is fairly thick and heavy, (strong), you can forget
the plywood. Now shovel dirt from the hole all around the pit
to seal the edges of the sheet metal. Shovel about a half inch
of dirt or more on top of the sheet metal for insulation.
Drink more beer. All but 3 or 4 of your friends can go home
now.

Get out some lawn chairs, set up a table, bring the TV out to
the backyard, layout a couple sleeping bags, and take turns
making sure nothing catches fire, (like the plywood), and not
too much smoke and heat escapes.

Depending on the size of the pig, anytime from about 10 a.m.
next morning and 2 p.m. next afternoon, have all your friends,
and their families show up with their part of the potluck.
Drinks, potato salad, poi if you like that sort of thing, fish
dishes, Jell-O and dessert, (haupia cake). Carefully rake away
and sweep away the dirt from the top of the pit. Remove the
plywood and sheet metal. With rakes or shovels, gently pull
away the coals and hot rocks from around the pig. With rakes,
or hooks made out of rebar, about four guys grab both sides of
the chicken wire and carefully heave the pig out of the pit. A
wooden table is best at this point, and lots 'n lots of pots,
bowls, and large containers; plus a garbage can to discard the
bones. Open the chicken wire and pull it away from the pig.
It is traditional in Hawaii that the guys who have done the
hot, heavy work of cooking this pig, gets first choice of the
crackly skin and meat that clings to the chicken wire. Using
big cooking forks and the biggest knives in your arsenal, carve
and rake the meat from the bones and put into the pots, bowls
and containers. The meat should be so tender at this point,
that it nearly falls from the bone.

During the carving, someone should take all the rocks out of
the pit and then spray water into the pit to put out the fire.
WARNING: Do not pour water on the hot rocks as they will
shatter and explode. The rocks need to be taken out of the pit
and set aside safely so no one gets burned on them. Save them
for the next luau. Even watering the pit, the hole will be
quite hot, so a couple guys should start filling it in with the
dirt they took out yesterday.

Be very careful of the soil you do this in! Being an ex-pat
Alaskan, I have first-hand knowledge and experience with
underground fires that burn for years. Many of the Pacific
Northwest and Northern areas are ancient, or contemporary but
dried, peat bogs, and the ground burns! Please check with your
local fire department before digging a hole and starting a
fire.

-------------------
[Can somebody tell me how to do a pig on a spit?]

Chuck Hersey--
For one or two 80 pound dressed pig carcasses, you will need a
steel spit with six holes drilled through it per pig. You'll
need a blowtorch to remove any hair on the skin, some baling
wire and a wire cutter, a garden sprayer and a couple of
gallons of white vinegar for a baste mixed 50:50 with water. I
like to have the equivalent of a cord and a half of hardwood
per pig. In might not require all that wood, unless a wind
picks up. I like to have a couple of sheets of steel roofing
(3' X 9'), to lie down sideways if it's windy, or stand up tent
style over the meat if it rains.

Clean out the cavity of the pig. Burn off the extra hairs,
pour boiling water over the nails until they loosen and remove
them. Scrub the area under the nails, slit the eye socket once
and remove the eyeball, prop the mouth open with a chunk of
wood, so that it can be replaced later with an apple.

Drape the body cavity over the spit. Cut the end of the baling
wire so that it has a sharp point. Push the wire through the
shoulder then feed it through one hole in the spit, out through
the other shoulder, and wrap around the body several times.
The spit carries the pig as it rotates. Repeat this process
down to the bent legs in back. You should have four spit holes
filled. The bent back legs are attached to the spit through
the last hole in the spit. The front legs and head are
attached through the front most hole or holes in the spit.
Keep the wire tight, as it will loosen just when the pig is
about ready to come off and it's too late then to tighten it.

Burn down a few arm loads of wood to coals and put the spit at
a suitable height on the stand. Suitable means high enough
that if the pig is neglected for a while, the lack of slow
turning does not result in burnt skin. Replenish the fire pit
with wood to keep the coals.

The baste of water and vinegar is only necessary for folks who
come by and want to help. Let them spray or turn the spit.

This process can take 24 - 36 hours if you are careful, and
less if you are very attentive and much less if you use the
roofing metal tent like

To know if the pig is done, stab the haunch with your index
finger. If your finger doesn't penetrate the skin it's not
ready. If your finger penetrates half way across the finger
nail, it's still not ready. If you finger pierces up over the
top of your nail, it's ready.

Another way to know if it's done is to pass a long tined fork
between the back leg and the body, letting it rest there for a
split second, then applying the fork tips to your wrist. If it
burns your wrist, it's ready.

10.1.6. Bacon

-------------------
[How can I smoke bacon at home?]

Editor--
Rick Thead has an excellent procedure with photos on his Web
page for smoking your own bacon.
http://www.azstarnet.com/~thead/bbq/

Dan Gill also has directions for smoking bacon on his
smokehouse Web page at:
http://members.tripod.com/~DanGill/Curing.html

10.1.7. Sausages

--------------------
[Can I smoke sausages in my smoker?]

Rock McNelly--
After you make or buy sausages, not much better you can do to
them but smoke 'em. Put them on the top grill at 220F and give
them about 1 to 2 hours, or until the sausage starts to sweat
and form little beads of juice on its surface. When the beads
cover the surface, the sausages are done, and any more time
will start to dry them out. Time will depend on fat content so
you'll have to experiment a little. Do them naked, or give
them a pork dry rub. You can also marinade them, or give them
a mop of beer and fruit juice. You can use any kind of sausage-
-the sky's the limit here. After you smoke the sausages, you
can eat them right out of the smoker, or you can chop them up
and put them in your barbecued beans. Chopped up and added to
scrambled eggs and you got some kind of breakfast, fit even for
a Texan. And here's something else, nothing tastes as good as
homemade smoked sausage--much better than anything you can buy
in the store.

10.1.8. Hot dogs

--------------------
[Can I smoke hot dogs on my barbecue?]

Editor--
Sure. While you're doing that brisket, pork shoulder, ribs or
whatever, throw a few (or a lot) hot dogs on the top grill and
give them about 30-60 minutes in the smoke (you'll have to
experiment a little in your smoker to get the perfect time).
These will be the very best tasting hot dogs you've ever eaten.

10.2. Beef

-------------------
[Does it make much difference if I use USDA Choice or Select
beef for barbecuing?]

Dave Lineback--
I know of no good reason to make barbecue from "good" cuts of
meats like beef steaks or pork tenderloins. They are great
grilled. Barbecue, on the other hand, gets much of its flavor
from the breakdown of connective tissues in "poor" cuts such as
beef brisket and pork shoulders with slow cooking over long
periods of time.

10.2.1. Brisket

-------------------
[Just what is a brisket, anyway?]

Editor--

The Epicurious dictionary defines a brisket as:

"Brisket--
[BRIHS-kiht] A cut of beef taken from the breast section under
the first five ribs. Brisket is usually sold without the bone
and is divided into two sections. The flat cut has minimal fat
and is usually more expensive than the more flavorful point
cut, which has more fat. Brisket requires long, slow cooking
and is best when braised. Corned beef is made from brisket."

For Texas-Style barbecued brisket, we use the whole brisket,
containing both the 'flat' and the 'point', untrimmed of fat,
known in the industry as the 'Packer's cut'. The typical full
brisket weighs in at 8-12 pounds and is about 12-20 inches long
and about 12 inches wide. The 'point' is the thicker end and
the 'flat' is the thinner end. The deckle end is the 'point'
end.

--------------------
[How do I barbecue a beef Brisket?]

Belly--
I think that beef brisket belongs to Texas like peanuts to
Georgia and pulled pork to North Carolina. Did you know that
until about forty years ago, brisket was considered a worthless
cut of meat? Most folks would just discard it or grind into
hamburger meat. But down in the hill country of Texas, ol'
brother Wolf was buying all the brisket he could get to make
his chili with. Then about 1950, two German brothers, who had
a meat market, begin cooking barbecue in their market to use up
leftover meat. So one of them got the idea to smoke a brisket
as he was smoking sausage one weekend. So he left the brisket
all weekend in his smokehouse. Then on Monday, as they were
serving their barbeque--pork, sausage and chicken--he cut a
slice off the brisket and put some on each lunch plate.
Everyone began telling him how good and tender it was. So with
that they began to cook beef brisket for barbecue. So Texas
owes the two German meat market brothers from the hills of
Texas for our Beef Brisket Barbecue.

Like lots of things, the briskets of today are so much improved
over the time of the German brothers. The briskets of old were
over half fat, but with the better cattle now, you get lots
better beef brisket. But still the only way to make them good
and tender is good slow cooking over good hardwood smoke. So
here's the way this ol' Texan tries to cook a beef brisket.

Smoking A Beef Brisket

1 Pick a well-marbled brisket--one where most of the fat is
down in the meat and not all fat on the outside--but you
do need a layer of fat on the outside too. Fat inside the
meat will help keep it moist, so you still need some fat
both on inside and outside, but remember selecting a good
brisket is half the technique of good barbecue. Get one in
a Cryovac package.

2 Size of your brisket--a real good size is a brisket from 6
to 10 pounds. The size, big or small, will be more of a
personal choice. Just remember slow cooking for 1 1/2 to
2 hours per pound is a pretty fair timetable for cooking a
brisket at 225F. But first, ya got to season it!

3 Seasoning your brisket--there are as many ideas on the
best way to season a brisket as there are brisket cooks.
No two will do it the same and very few will do it the
same way two times in a row. You can marinate, dry rub or
both or sprinkle it with spices or do all three. I myself
do a little of it all.

3A Marinate--maybe store bought marinate or maybe your own.
I use a mix of Beer, Dr. Pepper, and Willingham's
commercial marinade. Just cut a hole in the Cryovac
package, pour in the marinade and seal the hole with some
duct tape. I let the brisket marinate overnight in the
refrigerator. Dry it off the next morning and let sit for
about half an hour.

3B Dry Rub---I use a mix of Garlic powder, black pepper,
salt, cumin, red pepper and a little brown sugar. Almost
forgot the paprika; put some on as it gives the brisket a
nice color. But there's lots of good dry rubs out there
on the market. Try them. So after the brisket sits for 30
minutes, warming up, I give it a good rub with the dry rub
mixture. Rub it in good, don't just sprinkle it on.

4 Fire--it don't make a big difference on what or how you're
cooking as long as you have a good, low, long-time steady
heat. It may be wood, electric or gas. I have for the
last twenty-five years used a wood fire in everything from
a barrel to wash pot to a high dollar smoker. I still say
you can cook good barbeque in anything, as long as you
watch your fire. What you want is a good steady low fire
with a temperature between 200/225F at the meat level.

5 Smoke-cooking the brisket--Put the brisket on the grill
fat side up. I have found that I do better with my
brisket if I cook it about an hour per pound on a good low
fire of hardwood and then wrap it in foil and put it in a
picnic cooler or Styrofoam dry ice chest for up to eight
hours (wrap it in some towels for more insulation, so it
keeps warm longer). If I slow cook my brisket for 18/20
hours in the smoker my briskets are always too dry for me.
But remember, any ol' boy can be like the blind dog and
find a better way to do it. Good smoke will have a sweet
flavor and that is what you want, not a bitter flavor.
You will get a smoke ring of 1/32 to 1/2 inch most of the
time. The presence or absence of a smoke ring don't make
a big difference in the taste of your brisket but do make
a better looking brisket. Different seasonings will make
a difference in the size of your smoke ring.

6 Slicing and Presentation. Last but not to be overlooked,
is the presentation of your brisket. I don't care if it
just for your wife and kids or your mother-in-law or your
boss or if you're in a million dollar cook-off, a brisket
that is half bad, will come out extra good if it is sliced
and presented just right. Always slice your brisket
across the grain of the meat. This is very important, as
it will make a more palatable and tender slice of meat.
Remember, a good barbecued brisket don't need a sauce
poured over it--serve it on the side.

7 Now, that's the way we do it up the Paluxy River in the
hills of Texas. Talking about all this makes me want to go
cook some barbecue. Beef that is.

--------------------
[OK. I haven't got a 'real' barbecue smoker. Can I make good
brisket on my electric water smoker?]

Jeff Lipsitt--
For sure. No question about it.

Rub the brisket the night before (try a commercial rub called
Mr. Brown's). Wrap it up and sock it away in the refrigerator.
Next morning, let the meat come to room temperature before
putting it in the smoker (about an hour). I fill the water pan
of my bullet smoker with HOT water, and bring the temperature
up to 225F and throw chips/chunks on the heat source. When it
starts to smoke, I put the brisket on a Pam-sprayed grill. Let
the meat smoke for 1 1/2 hours (or more) per pound. Keep
adding wood chips/chunks every hour or so when the smoke
clears. During the last 2 hours, I put the meat in foil and
bring up the sides to form a bowl. This catches the juices and
the meat bathes in them. It's really simple--don't complicate
things. In fact, some will say, just salt and pepper the
brisket. The important thing is to smoke it LONG and SLOW.
Try to keep the temperature in the cooker at 225F (at the level
of the meat) or less--200F is preferable I think.

(Editor--the reason for allowing the meat to come to room
temperature is two-fold. It will get up to cooking temperature
faster--less fuel required, and putting a cold piece of meat in
the smoker can cause creosote to condense on it if your fire is
not well-managed.)

-------------------
[Have you got any secrets on how to make really good barbecued
brisket?]

Danny Gaulden--
(Editor--Danny says he's smoked over a hundred thousand
briskets in the last 20 years. I tasted some and it was great-
-the best barbecued brisket I've ever had! The man knows his
brisket.)

The first thing one needs to know is how to pick out a good
brisket. For home smoking, one in the 8 to 10 pound range
works well, and doesn't take as long to barbecue as an 11 to 12
pounder. Look for a brisket that has about 1/4 to 1/3 inch of
fat across the top. This is generally called the "fat cap" by
most barbecue folks. Don't buy a pre-trimmed piece, for it will
not cook as tender, and will be dry. With the brisket lying
down and the fat side up, try to pick one that is thick all the
way across the flat. This can be hard to do sometimes, for
most are thick on one side, and taper down to become fairly
thin on the other side. Try to find one that has a more
rounded point, rather than a pointed point. Briskets with
rounded points tend to be more meaty in this area. Briskets
come in two grades, "choice or select". Choice grading costs
just a few cents per pound more than select, and generally has
more marbling. Either will do well, but choice is usually a
little better.

After you have chosen your brisket, generously apply a good rub
on it, wrap it in clear wrap, and let it sit in the
refrigerator overnight. This will allow the seasoning to work
its way into the meat a bit.

The next day, as you are building your fire, bring meat out of
the refrigerator and let it sit at room temperature for about
30 minutes. You do not HAVE to apply a second fancy rub at
this point. If you don't have one, just use a little salt,
pepper, and powdered garlic. You don't have to use any kind of
a rub if that is your desire, but I prefer to use one.

After your fire has settled down to around 240-250F, put the
brisket in the pit, fat side up and leave it like that the
entire time if you're using a pit like my Big Bertha with a
Ferris wheel rack system or a water smoker. Now if you're
using an off-set firebox type pit, like a NBBD or a Klose, put
the brisket on the rack fat side up and then turn it over and
mop it every two hours so the bottom side doesn't get too much
heat and dry out. While it's with the fat side up, the fat
renders and penetrate in, over, and around the cooking meat.
When brisket becomes fork tender in the flat, take it off the
pit, let it cool for about 30 minutes, then slice and serve.
Always check brisket for doneness in the FLAT, not the point.
The point will generally become tender before the flat, and can
deceive you. Continue to cook until the flat is tender. OK, a
lot of folks on the BBQ List asked me what the internal
temperature is when I take the brisket out of the pit after I
figure they're done. So I measured a bunch of them with a meat
thermometer and almost all of them were right at 188F.

If you're not ready to eat it as soon as it done, double wrap
in foil, and set it in a non-drafty place or a small ice chest
(no ice) until you are ready to serve it. Don't leave it for
too many hours, or you can risk food poisoning. As long as the
internal temperature of the meat stays between 140 to 160F, it
is safe.

How many hours does one smoke a brisket? This argument will go
on till the end of time, and is hard to answer, for there are
so many variables. Two people that think they smoked their
briskets exactly the same will most likely come out with two
totally different finishing times. I like to smoke mine for
about 1 to 1 1/4 hours per pound. That would put me at about 10
to 12 1/2 hours for a 10 lb. brisket. No longer. I peg 240-
250F as constantly as possible. Sure, one will have some
temperature ups and downs, but I keep it at that temperature
fairly well. I don't go off and forget about the fire and I
don't open my pit every 10 minutes to "take a peek". I choose
a good piece of meat. All these things make a difference in
how long the process will actually take. Another thing to take
into consideration is the quality of the meat. All briskets
are tough, but some are tougher than others. This will have an
effect on the overall smoking time also. I have made a few boo-
boos in my many years of smoking briskets, but not many. Ninety
nine times out of a hundred, they are tender, juicy, smoky, and
a piece of meat I am proud to serve to friends and customers.

==============

Garry Howard and Ed Pawlowski--

Red Caldwell is a freelance cook and food writer based in San
Marcos, Texas. He is a fifteen-year veteran of competitive
cooking--chili cookoffs, barbecue, and mountain oysters. His
cookbook, "Pit, Pot, and Skillet", has just been released by
Corona Publishing of San Antonio, Texas.

Red's Barbecued Brisket

10 pound beef brisket

Most barbecue in Texas revolves around beef, and more
specifically, brisket. When you select your brisket, choose
only "packer trimmed" briskets in the ten to twelve pound
category. The smaller briskets don't have enough fat to
tenderize them, and the larger ones could have come off of a
tough old range bull that no amount of cooking will ever
tenderize. Avoid closely trimmed or "value packed" brisket
pieces. The fat that was cut off to make 'em pretty is the very
stuff that would have made them tender! All briskets have a fat
cover on one side. Ignore this! Squeeze the thick end with both
thumbs. When you've found the brisket with the smallest fat
kernel, that's the one for you. Take it home and build your
fire. While your fire is getting going--I build mine out of a
mixture of mesquite and oak--rub your brisket with a dry "rub."
(See Red's Dry Rub recipe below) Make sure that the meat is
thoroughly coated. This helps seal the meat, and adds a
flavorful crust.

Thoroughly coat all surfaces of the brisket with lemon juice,
and rub in well. Sprinkle dry rub generously all over the
brisket, rubbing in well. Make sure that the brisket is
entirely covered.

When the wood has burned down, move the coals to one side of
the smoker, place the meat away from the direct heat, fat side
up (let gravity and nature do the basting), and close the
smoker. Some people add a pan of water near the coals to
provide added moisture, but I don't. Now, don't touch the meat
for 12 hours. Just drink a few beers, cook a pot of beans, and
tend your fire.

You'd like to hold the cooking temperature around 210F in the
brisket cooking area. Since "helpers" usually show up at the
first whiff of smoke, you probably ought to put some of your
leftover rub on a couple of racks of pork ribs and toss them on
the smoker, in the hotter end, and baste and turn 'em for four
and five hours, just to keep the animals at bay. Meanwhile, see
Red's Prize Winnin' Pintos recipe in the 'side orders' section
of this FAQ to keep you busy.

Back at the smoker, after the twelve hours are completed,
generously slather the brisket with a basting sauce (not a
barbecue sauce), wrap it tightly in aluminum foil, and return
to the smoker. (See Red's Basting Sauce recipe below). Close
off all of the air supplies to the fire, and allow the meat to
sit in the pit for three or four hours. This really tenderizes
the meat.

Serve your brisket with beans, coleslaw, Jalapenos, onions,
pickles, and plenty of bread. Cold beer or iced tea are the
traditional beverages of choice.

You'll find that a ten-pound brisket will yield about 8-16
servings, depending on the individual brisket, and the size of
the appetites of the guests.

Red's Dry Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 11 ounce can chili powder -- fine ground, light
1 tablespoon cayenne pepper
2 tablespoons black pepper
4 tablespoons garlic powder
1/2 cup lemon juice

Thoroughly coat all surfaces of the meat with lemon juice, and
rub it in well. Combine all of the dry ingredients in a bowl,
and sprinkle generously all over the meat, rubbing in well.
Make sure that the meat is entirely covered. Store leftover
rub in a tightly sealed container in the refrigerator.

Red's Basting Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons chili powder
1/2 teaspoons cayenne pepper
1 pound butter
2 each onions, peeled/thick sliced
5 cloves garlic, peeled and crushed
1 bunch parsley sprigs, chopped
1 bottle beer
1 pint vegetable oil
4 each lemon, quartered
1/4 cup Worcestershire sauce
2 bay leaves

Melt the butter, add the onions and garlic, and saut for 4 to
5 minutes to soften. Add the beer, squeeze in the lemon juice,
and add the lemon rinds to the pot. When the foam subsides, add
all of the remaining ingredients and bring to a boil. Reduce
the heat to a medium low and simmer for 20 minutes. Keep baste
warm, adding beer and oil as needed.

By the way, you'll notice that there are no tomatoes, ketchup,
or sugar in this recipe. All of those things caramelize and
burn quickly, giving the meat a black color and nasty taste.

--------------------
[OK, so now I've barbecued my brisket, how do I cut it?]

Jim McGrath--
The brisket you have contains two cuts of meat, the flat and
the point. The grains of the two cuts run roughly
perpendicular to each other. The flat starts at the thinner
end and runs the whole length, dipping under the point, which
is the thick fatty hump.

After the brisket is cooked, you will not be able to determine
which direction the grain of the flat runs. Cut off a slice of
meat at the end of the flat, perpendicular to the grain. This
will give you a mark for cutting after the brisket is cooked.
Always carve perpendicular to the grain.

Cook the brisket until the flat is fork tender. Trim off the
point. Run a carving knife across the surface of the flat,
dipping down under the point. There is a layer of fat
separating the two cuts, so this is pretty easy to do by feel.

You can now trim the fat off the point and chop up the point
meat, or you can return the point to your smoker and continue
smoking it for 4 to 6 more hours to render the fat. This will
produce the very intensely smoke-flavored "burnt ends".

==============

Danny Gaulden--
Before serving brisket, divide it into three pieces. Here's
how you do it. Make sure you have a SHARP knife. Now, with
lean side of brisket up, cut off the point (deckle end). The
reason you want to do this with the lean side up is that it is
much easier to see where the point and flat join. Now turn the
brisket over with the fat side up and cut off the skirt, flap,
whatever you want to call it. The reason for this is that the
grain runs in a different direction than the flat and should be
separated from it. With the skirt removed, trim the fat off of
it, top and bottom and where it is connected to the flat.
Don't be surprised if there is a lot of fat--another reason to
separate these pieces. Now turn the skirt so that you are
cutting against the grain, and make the slices at about a 30 to
45 degree angle. Cut slices off of the point also, going
against the grain, and do the same to the flat. Mix the
different cuts together, and serve.

--------------------
[What are "burnt ends" from a brisket?]

Jim McGrath and Danny Gaulden--
The burnt ends of a brisket come about two ways. As stated
above, they can be made on purpose by returning the point to
the smoker for another 4-6 hours and they can result from the
thinner parts of the brisket's flat getting overcooked during
the smoking process. The burnt ends are usually rather dry and
very smoky tasting. These can be served thinly sliced with
lots of barbecue sauce or chopped up and used in dishes like
chili, stews and soups.

==============

Jeff Lipsitt--
I asked Jake, at Jake's Boss BBQ, certainly one of the best
establishment Q'ers in New England, what was his definition of
burnt ends.

Here's what he said:

"Traditionally, in Texas, the first cut on the flat and the
point were not considered good sandwich or serving pieces.
Those pieces were put away until quite a few briskets had
produced enough 'first cuts' to chop and mix with barbecue
sauce. One day a week, the menu would then feature 'burnt
ends'. . . and the price was right!"

Then he went on to say: "Nowadays, because of the popularity
of burnt ends, the whole brisket is used. Both the flat and
point are roughly chopped and sizzled in a large pan over very
high heat for a few minutes before adding barbecue sauce."
-------------------
[On my first try with smoking a brisket, the only one I could
find was 14.5 lbs. What should I do, cut it in half and cook
the point and the flat separately (the flat's about half the
thickness of the point) or can I cook it whole and serve the
flat earlier and continue cooking the point?]

Danny Gaulden--
Sorry to see you start out as a first timer with a 14 1/2 lb.
brisket. An 8 pounder or so would have been much better, but I
understand the situation. If you want to cut it in two, yes,
you can separate the point from the flat. I see no reason to do
this, for the point will take NO longer to barbecue than the
flat. This is not the first time I have heard this inaccurate
statement made--I don't know where it got started. Just
because the point is thicker than the flat doesn't mean a
thing. Why? The point has considerably more marbling than the
flat, so even though it's thicker, it will be done when the
flat is done. Remember, marbled parts of meat barbecue faster
than leaner parts. As I have said before, start out at a lower
heat, about 225F, and let it smoke slow for a hour or two, then
kick it up to 240-250F. Trust me, this thing is going to be on
the pit for so long, it will definitely have plenty of smoke
flavor. Mop it with an oil baste mop every hour or so on both
sides, especially the lean side. Turn it over every couple of
hours, and let it cook on each side.

--------------------
[I over-smoked my first brisket--problems with fire-control.
It's a little dry and too smoky in flavor. What can I do with
it?]

Danny Gaulden--
Now, what to do with that too-smoky brisket. Chop it into
small (I mean small) pieces, and marinade it overnight in your
favorite barbecue sauce. Of course you know to do this in the
refrigerator, not left out overnight. Make sure you use plenty
of sauce when mixing the meat with it. Don't make it soupy,
but don't make it dry! After letting it rest overnight, take
the meat out of the refrigerator and warm it up in the
microwave on low power. Microwave ovens work best here, for
they won't burn the pot so to speak, like reheating in a pot
can do with this kind of food on a fire. After warming, if the
meat seems a little too dry, just add more of your sauce to it.
Sometimes it can really soak up the sauce overnight while
marinating. Now, just fill a bun with this stuff, and you'll
have a great sandwich. Actually an over-smoked brisket works
well with this recipe, for the smoke flavor is diminished by
the marinating process.

-------------------
[I bought a brisket in a Cryovac package to barbecue this
Sunday but I find I cannot do it for another week. I don't
want to freeze it. How long can I safely keep the brisket in
the unopened Cryovac package.

Kurt Lucas (Editor--Kurt is a restaurant owner in Salem OR)--
If the brisket was put into the Cryovac package at the packing
plant it will last refrigerated for three to four weeks past
the packing date as long as the seal isn't broken.

-------------------
[I bought my first brisket and need some help. It is only a 4
pounder. I got it at Sams in a Cryovac and it is called a
"boneless beef brisket, flat half." Just what do I have here?
How do I cook it?]

Danny Gaulden--
What you have is the flat part of a brisket with the point cut
off. Whether it is half of a flat from a large brisket, or the
whole flat of a small brisket doesn't really matter--you still
have a flat. The fat layer covers one entire side of a whole
brisket. In other words, it covers the flat and the point.
The fat layer (cap) doesn't just cover the point. It covers
the entire back side of the brisket--point and flat. You don't
have a whole brisket, you have just the flat. It is normal for
a packer trim, cryovac brisket to have a lean side, so don't
worry about that. You have a lean side and a fat side. If it
doesn't have a fat side, that means it has been "super trimmed"
by the packing house or the local butcher, and you don't want
that for barbecuing. The point is just what it says--the end
of the brisket that makes a point, or rounded end. It is
generally thicker than the flat. The flat is the wide, flat
part of the brisket on the opposite end from the point. It
generally tapers down in thickness, compared to the point. The
flat is the toughest part of a brisket to cook, for it has the
least marbling. Next time you buy a brisket, try to buy the
whole darn thing--get a full brisket in a "Packer's cut or
trim"! Some of the best eating comes from the point, and skirt
underlying the flat. It cooks up more tender and usually
juicer. Follow the FAQ on how to cook a brisket, and barbecue
yours just like you have a whole one. Don't worry about it
just being the flat. It will turn out fine. If it doesn't
have a fat layer, use an oil-based mop every 45 minutes while
it's cooking to keep it moist.

-------------------
[Anybody know what the yield is on a smoked brisket?]

Danny Gaulden--
A correctly cooked packer-cut brisket will lose 40% of its
weight in the cooking process and the average person will trim
off about 20% in fat, after cooking. With my briskets, I never
expect to have over 4 lbs. of edible meat out of a 10 lb.
average brisket. Sometimes we get a little more, sometimes, a
little less.

10.2.2. Jerky

--------------------
[Is beef jerky better if it's made in a smoker?]

Rick Thead--
I attended the school of hard knocks when it came to jerky on
the smoker. I found that the key is to not try to completely
dry the meat in the smoker. If you do, the meat will be so
smoky that no one will be able to go near it.

I like to spread out the meat, and smoke at just below 150F,
rotating the meat strips as they smoke. I smoke it for around
3 hours, and then finish it in a dehydrator. Go light on the
smoke.

==============

Carey Starzinger--

Beef Jerky - Timpson

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds beef (roast)
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper (cracked if possible)
red pepper flakes -- optional
1 tablespoon Liquid Smoke (optional)

I make jerky by buying about 5 pounds of beef. Usually a
roast. I then remove the fat. Cut thin strips of meat and
place into marinade and let soak for about 24 hours. Remove
from marinade and allow to air dry for at least one hour. If
you have a meat smoker then omit the liquid smoke and smoke
meat at a low temperature. Dry in dehydrator or oven set to
lowest temperature setting, about 150F until dry.

==============

Wiley Mixon--
I've been making beef jerky in my American Harvest food
dehydrator for about 5 years. Through several experiments I
finally got a finished product that I was proud of. That
happened when I joined this List. A few days ago someone
suggested to smoke the meat strips about 3 hours then finish it
up in the dehydrator. Man, that made all the difference in the
world. I started with a 10 pound trimmed brisket and cut it
into strips. Bought a bottle of Red Creek Jerky Marinade and
added 1/2 cup sugar, and to taste, cayenne pepper, crushed red
pepper, and coarse ground black pepper. I marinated the meat
strips overnight in the refrigerator. I then smoked them for 3
hours at 200F with mesquite. Finished it up in the dehydrator
for 6 hours at 145F. Excellent. Best jerky I've ever made.

==============

Dan M Sawyer
I would like to share a jerky making process that goes back a
long way, before refrigerators, before electricity. To the
best of my knowledge it has never been written down, just
passed along from one old timer to the next - until now.

Dan's Smokehouse Jerky

The Meat:
Generally, the lean scraps from most venison (elk, deer,
caribou, antelope and moose) work very good. Bear is greasy,
as is pork. Buffalo is similar to beef and makes good jerky.
The best cut of beef that will yield the most usable lean meat
is the top round. If you like turkey, use large bone-in
breasts and remove the bone. The meat should be reasonably
aged, at least kept cool for a week or so after it's dressed
out and skinned. It is important to trim as much fat off as
possible, even if you have to cut it out or scrape it off. The
fat will not take salt very well when the meat brines, it will
become rancid and grow mold quickly. Cut the meat with the
grain, into strips as big around as your thumb (3/4-1" square)
and as long as possible.

The Brine:
This is a self-brining method and works in two stages,
dehydration and rehydration. The ingredients needed are: kiln-
dried medium salt. Most feed stores have 50# bags for about $3.
which will make about eight thousand pounds of jerky. Medium
salt is about the size of salt that comes on a pretzel.
Molasses--I use Brer Rabbit light or Grandma's. Brer Rabbit
comes in pint bottles and has a small top that you can pour a
nice 'string' from. Grandma's comes in a large mouth bottle and
it's best if you transfer it to some sort of a squeeze top
ketchup or pancake syrup bottle (1 pint = about 20 lbs. of
meat). Black Pepper, medium grind or coarse - your choice. If
you like it hot, use red pepper flakes instead; if you don't
like pepper, leave it out.

This brine process goes easier and more quickly if you have a
few extra happy hands joining in - the kids, the wife and
myself usually make it a project and when it's done everyone
gets to pat each other on the back. Anyway, you will need a
flat-bottomed non-corrosive container and lid--a Tupperware
storage bin, a plastic bus tray or a stainless steam table pan
will work well. The size depends on the amount of meat and the
room in your refrigerator--the lids keep things out and are
handy for stacking the containers. Salt the bottom of the pan
evenly, making sure to get in the corners as well. This may
not be as easy as it sounds. Put a few pounds of salt in a
bowl, cup your fingers together and scoop out about a half a
handful--not in your palm. Shake your hand back and forth
across the top and about a foot above the top of the pan. As
the salt starts to leave your hand, slowly open your fingers
and let the salt run through evenly. Hand salting may require
some practice. Practice salting the bottom of the pan until it
becomes comfortable and the coverage is without gobs or streaks
or voids. If this method becomes too frustrating, a shaker top
jar works too--a mayonnaise jar with the metal lid poked full
of holes by a 16 penny nail. The coverage amount should be
between light coverage (barely covering) and full coverage
(completely covering)--the only comparison I can think of is
sugar on a pie crust or sugar on your cereal. You don't want
it too salty, so one might consider their first batch of jerky
experimental and take it from there.

String the molasses. Same kind of deal as the salt; hold the
bottle about a foot above the pan, start moving it from side to
side and pour. When the molasses starts running try to get a
'string' about the size of a pencil lead and let it crisscross
the pan bottom over the salt. Once the strings are even in one
direction, change directions (perpendicular) and string evenly
across again. Don't forget the corners. When it's done, it
will be an even grid about 1/2" square covering the pan bottom.
Good luck and don't worry, 10-12 layers and you'll be able to
sign your name with it. The pepper will vary as to individual
taste. One note though, pepper almost doubles its intensity as
it soaks and it is easy to overpower the finished product. I
would recommend that a light dusting would be sufficient for
most people (about the way you would pepper a baked potato).
Red pepper flakes, even more so. Again, hold the pepper can
about a foot above, and dust it evenly--good, you remembered
the corners.

Layer the meat strips across the bottom of the pan one at a
time. Starting on one side, place the strips next to each other
without overlapping and with all of the strips running in the
same direction. Work the meat across until the layer is
complete, without voids. Pat the surface, edges and corners
down smooth and flat. Salt, molasses and pepper the surface as
was done to the bottom of the pan to start. The second layer
of meat is done the same, but it is run perpendicular to the
first layer. Pat smooth, salt, molasses and pepper. Run each
additional layer perpendicular to the layer before it.
Continue layering the meat until it reaches to a level about 2"
from the top of the pan. The last layer, or partial layer,
gets the salt, molasses and pepper treatment as well.

This brining method will cure the meat in two days. Place the
pan(s) in the refrigerator, cover and let sit undisturbed for
the first day (refrigeration is not necessary if prepared in a
cool climate 35-45F). After about 24 hours the meat should be
'turned'. Dig your hands in the pan and separate all of the
strips, turning it over several times to get the meat
redistributed into a random order. Mash the meat back down
into the brining juices (at this point the juice will be thin
and watery), cover, and let sit for another day. I usually
taste the juice at this point--if it tastes too salty the meat
can be rinsed with water, but it will not be as good. If the
salt is right it will have a slightly sweet, peppery flavor.
During this next day the meat will soak up the brine juices and
when the meat is removed before smoking, it will have a
'candied' texture--sticky and pliable. There should be very
little, if any, brine solution left in the pan. The meat will
have soaked up the brine and be somewhat swelled up, as
compared to the first turning.

Smokehousing the meat: The smoking process will require a
smokehouse or smoking unit that is capable of maintaining 80-
90F. If there is a small volume, piping the smoke from an
external source will provide a cooler smoke, and a hot plate or
a few briquettes/lump charcoal could provide the heat source.
In a medium size unit (refrigerator size), a cast iron frying
pan with chips set on a hot plate will work--although it may be
difficult to maintain a constant temperature. The more volume,
the easier it is to control the temperature. I would recommend
that a fire be built and maintained throughout the smoking
process, which will take from 48 to 70 hours--depending upon
the thickness of the meat.

The smokehouse that I use is medium-large (350) cu. ft. unit.
It will maintain a good smoky 80-100F with 2-3 half gallon milk-
jug-sized pieces of wood burning. Use seasoned, barkless wood
of your choice. I use red alder, apple, plum, cherry, oak, pear
and some of the best I've ever done was with some 75 year old
grape stumps. Citrus works good too. Get the smokehouse going
and rack or hang the meat while the temperature stabilizes. If
you rack the meat, place it without the pieces touching each
other--just enough room to run a finger between the strips.
Stainless 3/16" rod sharpened on both ends works good for
hanging--again, leave some space between the strips.

As you place the strips, run them through your thumb and index
finger to squeegee off any excess brine. Before placing the
racks or skewers into the smokehouse, coarse black pepper or
additional red pepper flakes may be added for those who like
lotsa zip. Load the smokehouse and leave the door cracked open
for the first couple hours, or until the surface of the meat
has dried to the touch. Close the doors, poke the fire and
keep an eye on the temperature for a couple of days. Don't
worry about the meat spoiling if the fire goes out. The meat is
cured. It's said that the old timers used to make their jerky
while they traveled. When they made camp at night they would
hang the jerky over the campfire until dawn, when they broke
camp they simply packed up the jerky and continued smoking the
next night. This process takes about 4-5 days and is worth
every minute. Probably the two most important items would be
too much salt and too much heat. If you decide to try this
method, I garr-own-tee you'll never find another piece of store
bought jerky that even comes close.

--------------------
[How do you determine when the jerky is done?]

Dan--
The meat is cured before it goes into the smokehouse so,
technically it's done at this point. The amount of smoke and
how dry you might want it is of personal preference. The
amount of moisture in the finished product will determine its
shelf life. Some people like it softer and with a little less
smoke, I'd call it kippered beef rather than jerky--there is
still a percentage of moisture in the meat and it will sweat to
the surface enabling mold growth--especially if it's kept in a
plastic baggie or a closed container at room temperature. If
you prefer it this way, put it in a mason jar and keep it in
the freezer. I usually smoke the meat for three days, trying to
keep the temperature as close to 90F as I can, at this point
I'll start pulling out the thinner pieces that are dry and
leave in the thicker pieces. My method of determining whether
it's done isn't very scientific--I take my pocket knife and
whittle a piece in half through the thickest part and look for
meat fiber that is still somewhat reddish in color. Most of
the time you can squeeze a piece, if it feels soft inside it
needs more time, if it has no give to it, it's ready to remove.
You can also over-do it, but the chances of this happening
after tending a fire for three or four days is pretty slim--a
prolonged temperature spike (120-150F for 1-2 hours) will cause
the meat to cook on the inside and crust on the outside and it
will stay that way--stopping the jerky process. Small,
intermittent spikes or cooling below temperature doesn't really
cause any problems.

--------------------
[I would like to try Dan's jerky but I don't have a smokehouse
and I don't think that my NBBD will do the trick. Can you make
Dan's Smokehouse Jerky in a regular barbecue smoker?]

Dave Crawford--
I made some of Dan's jerky a few months ago in my Hondo. No
real problem keeping the temperature down. I just burned 1 or 2
lumps of mesquite charcoal at a time and kept putting small
chunks of flavor wood on top of the coals. I smoked it in the
Hondo for about 32 hours, then moved it inside to the oven (set
to low) to finish drying it. The jerky in the hotter end of
the smoker dried and finished a bit before that in the other
end. All was excellent.

10.2.3. Barbecued chopped beef sandwiches

--------------------
[I have dentures and eating meat is difficult for me. Any
suggestions?]

Danny Gaulden--
The marinated smoked brisket we sell in my store is called
"chopped beef". It's a big seller. We sell about 40 to 50
pounds of it a day. I love it. What's neat about it is this:
not only do all age groups like it, a lot of folks with
dentures really like it. It's very flavorful, smoky, bold, and
easy to eat. It definitely tastes like and is 'Real Pit BBQ',
it's also marinated. So if one has dentures, I think a good
chopped beef sandwich is their cup of tea. However the sauce
that you use for a marinade is critical. It shouldn't be too
strong, too thick, or over-powering. And for sure, not induced
with liquid smoke. The sauce should compliment the smoked
meat, and help bring out the natural flavor of it. Sauce should
be composed of cider vinegar, mustard, oil, sugar, spices, and
a little tomato product--not too heavy on the tomato. It should
have a tangy, semi-sweet taste. (Sorry, I can't give you my
secret recipe). The meat should be marinated while it's warm,
and overnight for best flavor, but works OK if it's just
marinated for a couple of hours. The meat should be chopped or
pulled into very small pieces before it is marinated. Chop all
of the meat--outside and inside. You must include the outside
bark for a great flavor. Got this recipe from a real ol' time
pit-master that still runs his own Q joint in Louisiana after
40 years. I grew up eating his barbecue. Hope this post and
recipe gives you something to have fun with, and most of all,
enjoy preparing and eating barbecue!

==============

William Ackerman--
I made some really great chopped beef sandwiches. I smoked a
brisket by roughly following Belly's marinade advice (cut a
slit in the Cryovac package, poured in Willingham's marinade,
Balsamic vinegar, and Dr. Pepper, covered slit with duct tape.
Let it marinade for 24 hours. Dried and rubbed with Willingham
W'HAM rub.)

I smoked the brisket for 9 hours (1 hour per pound) at 225-250F
using oak, cherry, and hickory. Cooked fat side up for first 5
hours, fat side down for the next 4 hours. Every so often I
sprayed with Garlic Mist (oil with garlic in an aerosol can -
great stuff!). The internal temperature when I removed the
brisket was 165F.

I wrapped the meat in foil and placed it in a dry ice chest for
4 hours. Internal temperature when removed the brisket from
chest was 146F. While still warm, I cut the meat into little
pieces and marinated it over night in a sauce.

Ackerman's Chopped Beef Sandwich Marinating Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Cattleman's Original (no smoke)
1/2 cup cider vinegar
1/4 cup French's mustard
1 1/2 cups raw sugar
2 Tablespoons garlic oil
1 pinch each salt & ground pepper

The sauce is tangy and semi-sweet.

I heat up the chopped brisket in a double boiler and serve it
on lightly toasted onion rolls.

10.2.4. Steaks

--------------------
[How do I grill a steak?]

Ed Pawlowski--
Here's how to grill a perfect steak:

"Salt After Cooking. Not Before." Salt draws off nutritious,
natural juices.

"The Closer The Heat, The Tougher The Meat." Control cooking
temperature by keeping your grill the proper distance from the
heat.

For steaks 3/4 to 1 inch thick, keep them 2 - 3 inches from the
heat. Over one inch thick, keep them 3-5 inches. Steaks under
3/4 inch thick, better done by pan broiling.

"Turn Your Steak Once, Not Twice." Use Tongs. A fork will
puncture meat and cause loss of juices. To keep your steak
tender, cook one side, then the other. When carving, cut across
grain of meat.

Rare, Medium or Well-Done? Outdoor cooking time varies. To be
sure your steak is done, check it. Make a tiny cut with a sharp
knife when you first think it's done. Or, check meat
temperature with a thermometer (140F, rare; 160F, medium; 170F,
well-done.)

Grilling Guide:

1" thick steak 1 1/4" thick steak
2 - 3" from heat 3 - 4" from heat
Rare 12 to 15 minutes 20 to 23 minutes
Medium 18 to 20 minutes 25 to 28 minutes

Top sirloin steak teriyaki

1 beef top sirloin steak cut 1 to 1 1/4" thick (You may use
other tender beef steaks, such as top loin, T-bone, Porterhouse
and rib-eye)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup soy sauce
1/4 cup brown sugar
1 teaspoon ginger, ground
1 clove garlic, minced

Combine soy sauce, brown sugar, ginger and garlic. Place steak
on grill over ash-covered coals. When first side is browned,
brush with teriyaki sauce, turn and finish cooking the second
side, brushing with sauce occasionally. Carve steak across
grain into thin slices

Source: National Live Stock and Meat Board.

--------------------
[Can you tell me how to smoke a whole ribeye or prime rib?]

Danny Gaulden--
I bought a case of whole ribeyes for Q-Fest '97 through one of
my suppliers, but you can buy just one at almost any butcher
shop. They average about 10 to 12 lbs. I like to rub them down
(any good rub will work) the night before, and let them sit
overnight in the refrigerator. Next morning, smoke over an
indirect fire at about 225-230F. Take them off at desired
doneness. I smoked ours to 160F internal temperature which is
medium done, for I had to try and please a large crowd. Some
wanted them rare, some well. This seemed to be a happy medium
for doneness. As one said, a guy that likes a steak pink will
usually eat one more done, but one that likes a steak well-done
will hardly ever eat a rare one.

I personally like my steaks nice and pink, which would be
around 150F internal temperature on an accurate thermometer.
Rare will be at 140F, and 160F is "just done" with no pink, but
not at all dry. Make sure you stick the thermometer in the
center of the meat, and in deep enough for a good accurate
reading.

It takes about 5 to 7 hours to smoke a whole ribeye, depending
on doneness. Keep the smoke on it fairly heavy, for this is a
thick cut of meat and smoke penetration only goes so far in a
short cooking time such as this.

10.2.5. Short Ribs

--------------------
[How about a recipe for smoking beef short ribs?]

Carey W. Starzinger--

Smoked Short Ribs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef plate short ribs
10 1/2 ounce condensed tomato soup
3/4 cup dry red wine
1/4 cup finely chopped onion
2 tablespoon cooking oil
1 tablespoon prepared mustard
2 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed

Soak wood chips (Mesquite or Hickory) in enough water to cover
starting about an hour before cooking time. Drain the chips.
In covered grill, place low coals on both sides of a drip pan.
Sprinkle coals with some dampened wood chips. Place ribs bone
side down on grill. Replace cover. Cook ribs until done,
about 1 1/2-2 hours, adding more wood chips every half hour.

Meanwhile, in saucepan, mix tomato soup, wine, onion, cooking
oil, mustard, chili powder, paprika, celery seed and 1/4 tsp.
salt. Heat sauce at side of grill. Brush ribs with sauce.
Grill, uncovered, about 20 minutes more; brush ribs frequently
with sauce.

-------------------
[Can someone tell me how to cook skirt steaks?]

Garry Howard--
Now that fajitas are a yuppie fad at just about every
restaurant, skirt steak is no longer cheap. These days there's
not a big difference in price between skirt steak and flank
steak. I like to marinate skirt steak overnight and then grill
it quickly over a high heat so it is still rare in the center.
Slice it thinly across the grain.

Here's a good marinade.

Grilled Marinated Skirt Steak

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup cumin seeds, lightly toasted
6 Jalapeno chiles
4 cloves garlic
2 tablespoons cracked black pepper
1/2 cup lime juice, freshly squeezed
3 bunches cilantro, stems and leaves, washed
1 1/2 cup olive oil
2 teaspoons salt
3 pounds skirt steak, trimmed of excess fat

Place cumin seeds, jalapenos, garlic, black pepper, salt and
lime juice in blender and puree until cumin seeds are finely
ground. Add remaining ingredients and puree until smooth.

Cut the steak into 6 serving pieces. Generously brush meat
with marinade and roll each piece into a cylinder. Arrange the
rolled steaks in a shallow dish and pour remaining marinade
over the meat. Cover and marinate for 24-48 hours in the
refrigerator.

Cook steaks over hot coals for 3-4 minutes per side. Transfer
to cutting board and slice across the grain into diagonal
strips.

Source: Two Hot Tamales Food TV Show TH6176

10.2.6. Roasts

--------------------
[I have a seven pound chuck roast. Can I barbecue it?]

Dave Crawford--
A little while ago I got some chuck roasts on sale at
Albertson's for $.99/lb. I chose what I thought were the best
3 roasts in the case when I was there--each about 7 lbs., 3
inches thick, and fairly well marbled.

I took one out of the freezer the day before early in the
morning and let it thaw on the counter for a couple hours, just
enough so the frost was gone off the top but the bottom was
still hard as a rock. I moved the meat into a 2 gallon Ziploc
bag, added most of a can of Dr. Pepper, most of a can of beer,
and several healthy shakes of Tapatio hot sauce (my favorite
all-round sauce, hotter than Tabasco with less vinegar, and
cheap.) I let it marinate on the counter until mostly thawed,
then moved it to the refrigerator overnight, turned it once in
a while until I went to bed.

Fired up the Hondo about 7:30 a.m. with most of a chimney of
mesquite lump charcoal. Took the meat out of the refrigerator
as soon as the fire was lit. Dumped the chimney of charcoal
into the firebox when it was hot and added a split log of ash-
wood. Once it was burning I closed the firebox, made sure the
dampers were open, waited for the grill temperature to come up
to about 200F, and put on the meat. These roasts have plenty of
fat through them, but no fat cap like a brisket or a butt so I
put a layer of thick bacon on top.

About 4:30 p.m. the meat was about 150F internal temperature.
Sure takes a long time to get the meat up to 160F. I moved the
roast into a Dutch oven in the kitchen with the oven set to a
little over 250F for the last hour and a half. Took the meat
out of the oven 5:45 p.m. and let it rest in the Dutch oven
until 6:10. Then I cut it off the bone to serve. I've cooked
plenty of beef on my smoker, always with mixed reviews. This is
the first time I've used the Dutch Oven. My wife raved about
this one. She rated it as one of my top 3 Q's ever.

=================

Wayne Scholtes--
Just did a boneless rump roast yesterday after putting Bear's
rub on it Saturday. It took 7 1/2 hours at a door thermometer
reading of 215F to reach an internal temperature of 150F. The
smoke boxes were filled with dry hickory chips surrounding one
onion per box. Boy, did that smoke smell good! The meat was
so good--nice smoke flavor, tender, and juicy. I'd say Bear is
onto something with that rub. I do think that I'll take the
next roast out when it hits 145F, because I like it a bit less
done than what it ended up this time. (I still ate half of it
after that first warm slice.) I will definitely stock up on
these the next time they're on sale.

==================

Danny Gaulden--
Here's another kind of beef that is barbecued at some joints--
"shoulder clods". They are cut a little ways down from the
shoulder (more on the leg), and weight about 20-25 pounds.
Kind of looks like a goose neck bottom round, but are fatter.
They need to be barbecued slow and easy, and can be quite
tasty. This cut of meat is for a larger crowd. On larger
roasts you need to cut them up into sections so the smoke can
penetrate.

===================

Bill Wight--
I did a beef tri-tip roast in my NBBD the other day. It was 2
lbs. and had about a 3/8" fat cap on one side. I gave it a rub
the night before with some Willingham W'HAM dry rub and smoked
it fat cap up for about 2 1/2 hours at 270F. I used the Polder
probe and took it out of the smoker at an internal temperature
of 145F. It was still juicy-red inside with a nice smoke ring.
It was excellent. So add those tri-tips to your list of
barbecue meats. Tasty, tender and quick to smoke.

-------------------
[Just what is a tri-tip roast?]

Alex Baker--
From a recent issue of "On The Grill" magazine:
"The tri-tip is one triangular shaped muscle from the bottom
sirloin section of the beef carcass. Until recently, most
butchers cut sirloins with the bone in and a small piece of tri-
tip was a non-descript part of the sirloin steak. Since boxed
beef has become the norm, the entire carcass is boned out at
the packing plant and individual muscles are cut and shipped in
vacuum packages. "

==================

Belly--
My Boy, come sit at your ol' father's knee and let me tell a
tale or two about barbecuing a chuck roast. First you may want
to do a dry rub on it and maybe let him sit for up to 24 hours
in the refrigerator. Then make your fire and let it burn down
good, as you want to cook slow and long. If the roast is extra
lean, you may want to lard it, or put a few slices of bacon on
top of it for a while. Make you a good mop sauce and keep the
roast wet. Cook him about an hour per pound, mopping about
each 1/2 hour. Watch it, mop it and wait--it be well worth the
time and work. When it's done, chop it up and put it in a Dutch
oven and put a good barbecue sauce over it and heat slowly and
call me. I be right there.

Belly's Texas-Style Dry Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon red pepper, ground
(heat to your liking)
1 tablespoon garlic power
1 tablespoon onion power
1 tablespoon sugar (white or brown)
1 tablespoon paprika

Mix ingredients and rub into meat well and let the meat sit
until it is dry.

Put the meat into your smoker at 220F. Mop after it has cooked
for about two hours and then every 1/2 hour.

Belly's Texas-Style Beef Mop

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Texas Dry Rub
1 cup beer
1 cup Dr. Pepper
1/2 cup cider vinegar (4%),
1/2 cup vegetable oil
1 whole lemon, sliced
1 whole onion, sliced
4 cloves garlic, minced
2 dashes Louisiana hot sauce
1 tablespoon Worcestershire sauce

Add the dry rub to a saucepan and add the beer, Dr. Pepper and
heat to a low boil. Then add the vinegar and oil and the other
ingredients. Add enough water to make a total of about four
cups and keep it warm over low heat or on/in your smoker.

Give that roast the fork test for tenderness--it should go in
easy. Takes 4-5 hours. Please don't use a vinegar finishing
sauce, try this:

Belly's Texas-Style Finishing Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounce Worcestershire sauce
2 cups Dr. pepper
1 dash Tabasco sauce
1/4 cup brown sugar
2/3 cup good salad oil
salt to taste
3 teaspoon garlic power
6 ounce can tomato paste
1/2 cup lemon juice

Mix all ingredients together in a saucepan and bring to a low
boil. Remove from heat and let the sauce sit all the time
you're cooking the meat. Adjust the sauce to your own taste--
heat and salt.

--------------------
[I had some barbecued top round at a county fair and it had no
smoke flavor. Why was this?]

Danny Gaulden--
I never like to barbecue top round, for it is so thick, the
smoke just can't penetrate it well. I do have a couple of
churches that insist on this type of meat for they only have me
smoke it, and they do their own slicing. That's why they like
it--little fat to trim, easy to slice on a slicer. Anyway, I
always cut the big rounds into 3 smaller pieces so that the
smoke will get in there and do a better job, but it still
doesn't start to compare to a good juicy brisket smoked right.

-------------------
[Question on smoking a prime rib. How does one achieve a nice
bark and deep smoke penetration into a piece of meat that is
naturally tender, will be taken off the smoker at a much lower
internal temperature than a brisket, or a butt, therefore not
requiring a long, slow smoking, barbecuing time?]

Danny Gaulden--
Here's how I do rib roast (prime rib):
First of all, you need to use a wood that is not totally cured.
It needs to be a little on the green side. Remember, you
aren't going to have this cut of meat on the smoker that long,
therefore you don't have a lot of time for deep smoking. A dry
wood won't do the job. Start out at about 225F for the first
hour and have a nice, medium thick, white smoke coming out of
the stack--not super thick, just medium thick. A rib roast
will absorb a surprising amount of smoke the first hour if held
around this temperature, for the pores remain open a little
longer. After that, you can go to a drier wood, and kick the
temperature up to about 250 to 270F. This will allow you get a
nice crust and at the same time not barbecue so fast that you
have too little smoking time. You have to know the trick here--
how hot for a bark, but not so hot that you have too small of a
smoking time window. As you are barbecuing around the 250F
plus range, kick in a small greener log to the side of the
burning coals (or logs), and keep a little smoke going the
whole time. Take off at desired doneness. It works.

-------------------
[I heard about brining a beef chuck roast and then smoking it.
Anybody ever tried this?]

Dan Gill--
Brining works really well for whole beef shoulders (chuck). I
have brined the roast in the refrigerator in my pastrami brine
for 12 hours or so and it was the best chuck I ever had. I slow
smoked it at around 225F for about 10 hours.

Dan Gill's Pastrami Brine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 quarts cold water
1 1/5 pounds Kosher or pickling salt
1/4 pound brown sugar or 1/4 cup molasses
1 teaspoon Prague powder
2 tablespoons pickling spice
1 tablespoon garlic (juice, minced, or crushed)

--------------------
[Does anybody know how to grill Santa Maria style 'Tri-Tips'?]

Bill Wight--
Santa Maria Style Tri-Tip

The guy who owns the Red Oak BBQ-B-Q Company in Santa Fe
Springs, CA was grilling this meat as a demonstration at the
1997 California BBQ Championships and he told me how to do it.

Take a 2-3 lb. tri-tip roast and trim off the fat. Cut the
meat into chunks the size of a small woman's fist and rub with
a mixture of salt, black pepper and garlic powder, in a
40:40:20 ratio. Let the meat sit in the refrigerator, in a
plastic bag, for at least 4 hours.

He grilled the meat over medium-hot mesquite coals. He was
turning the chunks of meat constantly, moving them all around
the grill. He pulled them off when the inside was medium-rare
and the outside was well-done. Grilling time was about 20
minutes. This is a pretty tender piece of meat, so it doesn't
need long cooking. He chopped the chunks into bite-sized
pieces and served it covered with salsa fresca. Fresh salsa is
a must--don't use the bottled stuff. Make your own or you can
usually buy it in the deli section of most supermarkets, at
least out West.

Bill's Salsa Fresca

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ripe red tomatoes
1/2 pound tomatillos or green tomatoes
3 large sweet banana peppers, seeded
2 medium Hungarian wax peppers, seeded
1/4 bunch cilantro
1/2 medium white or yellow onion
Jalapeno or Serrano pepper, seeded
adjust number for desired heat level
juice of 1 lime
1 teaspoon salt (to taste)

By hand or in a food processor or salsa maker, chop everything
into 1/4 to 1/8-inch pieces. Combine all ingredients in a
large bowl and mix in lime juice and salt to taste.

==============

Paul Broeker--(a Santa Maria resident and Tri-Tip eater)
Well that sounds wonderful (the above post) but I wonder why he
cuts the meat into chunks like that? I imagine it is to reduce
the cooking time. Here in Santa Maria we use the whole tri-
tip. Just remove the fat and put the rub on it like you say,
then grill the whole thing. Sear each side, then bring it up a
ways off the flame. Cook each side about 20 minutes and you
are done. None of this turning and shifting the meat is really
necessary.

See this site for how to do Santa Maria tri-tip in the traditional style:
http://www.ci.santa-maria.ca.us/geninfo/smbbq.html

==============

Rancherus Grilled Tri-Tip

In Santa Maria along the Central Coast of California, a
tradition was started of barbecuing a marinated beef tri-tip
and serving it with pinto beans, sourdough bread and salsa. The
two marinades featured here offer two distinctively different
flavors. Either is easy to prepare and is an excellent
complement to the robust flavor of the beef tri-tip.

2 whole beef tri-tips, about 2 lbs. each
CuminUnLime Marinade or
Jalapeno Marinade
salt and pepper to taste

Remove all fat and connective tissue from the tri-tips. Prepare
marinade of choice. Place tri-tips in non-reactive baking dish,
such as glass or enamel; pour in marinade and cover.
Refrigerate at least 6 hours, but no longer than 24 hours.
Remove tri-tips from marinade and grill over medium-hot coals,
turning occasionally, about 35 minutes for rare. Brush with oil
frequently while grilling. To serve, cut across the grain into
thin slices and season to taste. Makes 12 servings.

CuminUnLime Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cup beef broth
2/3 cup lime juice
1/2 cup olive oil
1/4 cup cumin, ground
3 tablespoons coriander, ground
5 cloves garlic, minced

Mix all ingredients together in a non-reactive bowl. Makes
about 2 1/4 cups.

Jalapeno Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups white wine
8 ounces diced jalapeno chiles
3 tablespoons dried oregano leaves
1/3 cup olive oil

Place 1/2 cup wine, chiles, oregano and 2 tbs. oil in blender
or food processor fitted with the metal blade. Process until
finely minced. Stir in remaining oil and wine. Makes about 2
1/4 cups.

======================

Grilled Tri-Tip, Lompoc-Style

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef tri-tip roast
1/2 cup dry red wine
1/2 cup olive oil
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 medium lemon, juiced
3 cloves garlic, chopped
1/4 teaspoon dry mustard

Combine oil, Worcestershire, soy, lemon juice, garlic and
mustard. Marinate meat in sauce in refrigerator for 24 hours,
turning several times. Remove from refrigerator 2 hours before
grilling. Grill over medium heat about 15 to 20 minutes on
each side, brushing frequently with marinade.

10.3. Chicken

10.3.1. Breasts

--------------------
[Can someone please give me a good method for smoking chicken
breasts?]

Q'n--
Here is my recipe for smoking spicy chicken breasts.

Marinate 6 Chicken breasts in refrigerator 24 hours or longer.

Spicy Chicken Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup your favorite barbecue sauce.
1/2 cup Soy Sauce
Jalapeno sauce
(6 Jalapenos in 1/4 cup
vinegar blended on liquefy)

Let the chicken marinate at least 4 hours.

Smoke at 200F for two hours (cooking time depends on your
smoker and thickness of meat). After 2 hours transfer to grill
and heat to 350F for 7 minutes turning the chicken at 3 1/2
minutes.

===================

Bill Wight--
I smoked a batch of chicken breasts using the following method
and the family said it was the very best chicken they'd ever
had. I used lemon wood in the NBBD. This produced a really
flavorful, tender and tasty chicken. We ate the leftovers cold
and they were the best cold chicken we'd ever eaten. The meat
was still tender and tasty and moist. Brining is the only way
to go. The combination of the smoke flavor with the lemon-
pepper was outstanding. I used Tones brand of lemon pepper.
It has much more dried lemon peel than pepper in it.

Bill's Lemon-Pepper Smoked Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MARINADE
1 cup Wishbone Italian dressing

RUB
8 tablespoons lemon pepper (Tones brand)
2 tablespoons Willingham's W'HAM regular seasoning
2 teaspoons thyme, ground

MOP
1 cup apple juice
1 cup vegetable oil
2 tablespoons lemon pepper (Tones brand)

Recipe makes enough for 6 large chicken breasts.

Brine the chicken breasts (I used Dan Gill's brine recipe) for
2 hours in the refrigerator. Remove breasts from brine and
rinse in cold running water. Pat breasts dry on paper towels.
Marinate breasts in the Italian dressing in the refrigerator
for 30 minutes. Generously sprinkle on rub on both sides of
breasts and under skin if possible. Let breasts sit in
refrigerator for 1 hour. Smoke chicken breasts 240-250F with
strong to medium flavor wood. Mop every 30 minutes on both
sides. Remove from smoker when internal temperature in
thickest part of breast reaches 155F, about 2 hours for the
largest breasts.

Note: smoked chicken will be pink even when it is done. Go by
internal temperature, not color.

10.3.2. Leg quarters

--------------------
[How about a method for smoking chicken leg quarters?]

Randy Dewberry--
Fired up the old SWOCS and did some chicken leg quarters. Used
about 3 good hickory chunks in the flowerpot (used to contain
the wood chunks that produces the smoke) and had smoke before I
reached 175F. Marinated the chicken in Balsamic vinegar for 1
hour, then put some of the chicken rub on it from "Smoke and
Spice". Smoked the quarters for 2 hours at 210F (next time I am
going to try 250F for chicken). Then finished on my gas grill
for 15 minutes (shooting for 10 min) just to finish the
chicken, wet basting with my sauce. They were as nice a looking
barbecue chicken as I have ever seen and these were skinless.
Juicy-tender and oh so smoky.

Fellow SWOCer's, if you haven't tried your SWOCS as a short
term smoker and then finish the meat off on the grill, try it.
I promise you won't regret it. I used Rick's method of mixing
2 parts honey to 8 parts barbecue sauce for the final grilling.
Make sure the honey is as light in color as possible for best
flavor, like orange blossom honey. A stronger darker honey
will overpower the chicken. Use any barbecue sauce of your
choice. The honey gives it some real sticking power and makes
a nice glaze.

(Editor--this technique will work with any smoker, water
bullet, off-set firebox--not just a SWOCS.)

10.3.3. Wings

-------------------
[Can someone give me a recipe for smoked chicken wings?]

Don Havranek--

Don's Brined Hot Wings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 pounds chicken wings, sectioned

SAUCE:
1 stick butter
1 cup minced onion
2 tablespoons minced garlic, sauted then added
1 cup canola oil
6 teaspoons chili powder
2 cups tomato juice
1 28 oz. bottle ketchup
1/4 cup brown sugar
1 bottle 8 oz. Sunny Delight OJ
2 teaspoons Liquid Smoke
4 cubes chicken bouillon
1/2 cup dark molasses
1 teaspoons sage
2 teaspoons paprika
4 tablespoons Belligerent Blaze pepper sauce
2 tablespoons Craig's "Hot" pepper sauce
4 tablespoons Worcestershire sauce
1 teaspoon MSG
2 teaspoons black pepper
3 teaspoons balsamic vinegar
1 cup bleu cheese, crumbled
1 cup bleu cheese dressing

Don's Poultry Brine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 gallon water
1/4 cup vinegar (white)
1 tablespoon pickling spice
1/2 teaspoon allspice
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon celery salt
1 1/2 cups salt
1/4 cup brown sugar
1 tablespoon maple extract
1 teaspoon Liquid Smoke

To make brine:
Dissolve the sugar and salt in the cold water. Add spices to
the vinegar, bring to a boil and let cool. Add extract and
Liquid Smoke to the brine.

For chicken wings:
Cut up chicken wings and discard tips or use for stock. Rinse
pieces in cold water. Brine wing pieces for 4 hours in above
brine solution. Remove wing pieces from brine and rinse in
cold water. Pat dry on paper towels.

Make up sauce and add dressing and bleu cheese. Let sauce cool
and pour over wing pieces. Mix well and allow wing pieces to
marinate in a covered glass dish for 5-6 hours in refrigerator.
Heat marinade to simmering and hold for 30 minutes.

Prepare smoker and put on wing pieces when grill rack is at
230F. Smoke for about 2 hours, basing with sauce every 30-45
minutes.

Serve with bleu cheese dressing. Wow these are really good.

Editor--
Don's brine recipe can also be used for brining breasts,
quarters or whole chickens.

-------------------
[I've heard about Bear's Buffalo wings but can't find the
recipe. Can somebody help me here?]

Bear--
Bear's Buffalo wings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 gal Texas Pete, Crystal,
you know, hot sauce
2 sticks butter
1/4 cup fresh ground pepper
1/2 to 3/4 jar Marie's Bleu Cheese dressing
Salt to taste
40 pounds chicken wings

Cut the chicken wings up into the drumette, the middle section
and the tip. Discard tips or make into stock. Deep fry the
wings until the outside is chewy. You can flour the wings if ya
want a lil' crust. Wings should be safely edible at this
point. In a pot melt the butter add everything but the bleu
cheese dressing. Bring mixture up to a good simmer add the
dressing. Cook until cheese lumps dissolve to an even texture
(you can still have small bb size or bigger lumps). The
addition of more or less dressing will increase or decrease the
heat of the wings to a point. If ya want it hotter add some
habeneros, it's your life.

You want to now sauce the wings. You can do this in a
Tupperware bowl. Put in some wings and sauce and put on the lid
and shake. You can do them by dipping them individually into
the sauce with tongs. You can do them in a medium bag, or in a
garbage can or garbage bag all at once. You get the idea--coat
the wings with sauce.

The smoker should be going. I also did this for years on the
Brinkmann bullet (no water pan, grill on top of the charcoal
pan at lowest height). Put in the wings at 200 to 300F and
smoke with mesquite wood until sauce it totally adhered to the
wings. You can touch them without getting a sauce-covered
finger.

Serve with Bleu cheese dressing (Marie's is the best I've had)
for dipping. I don't bother cutting up no damn celery.

10.3.4. Whole chicken

--------------------
[How about some tips on doing whole chickens in my smoker?]

Danny Gaulden--
Some folks like to smoke them fast, and others slow. I've tried
both methods over the years, and I prefer the slow method. I
also like to do my chickens in halves, rather than whole. They
take on a little more smoke, brown on both sides (which I think
looks a lot nicer and they have a better flavor), plus you can
apply a finishing sauce to both the outside and inside if you
like.

Here's how I do chicken. Take your whole chicken and remove
the giblets and neck from the body cavity. Wash the chicken
off in cold water and then cut it in half through the
breastbone, dividing the chicken into right and left halves.
Pat the halves dry with a paper towel. I apply olive oil or a
good cooking oil to both the outside and inside, season with
salt, pepper, garlic powder, and lemon pepper. Sometimes I use
a little thyme (be careful with this), or poultry seasoning.
Place the chicken in a Ziploc bag, and let it sit for about 4
hours in the refrigerator. When you fire up the smoker, bring
chickens out of the refrigerator and let them sit at room
temperature for as long as 30 minutes--no more. I'm kind of
cautious about chicken and bacteria. I smoke my chickens at
225 to 250F and it usually takes about 3 1/12 to 4 hours. When
I take my chickens off the smoker using the 'shaking-hands'
technique and I measure the internal temperature, it is always
between 180-185F.

After an hour or so of smoking, brush the skin with a little
oil, and again after about 2 hours. This helps keep the skin
from drying out. Oh, make sure you smoke your chicken skin
side up. If you wish to flip it over towards the end of the
cooking time, fine.

I'm very relaxed barbecuing chicken, for an extremely constant
temperature is not that critical. Why? Because chicken is not a
tough piece of meat; it cooks in a fairly short period of time,
so you don't have to worry so much about temperature spikes
(for fear of burning the outside, and undercooking the inside)
as one would with a brisket or pork butt. I find chicken is a
fairly forgiving meat to barbecue.

When you can shake hands with the drumstick, and it moves
freely all the way up into the thigh, it is done. Until you
smoke a few and learn how to do this, I recommend that you use
a thermometer to check for doneness, but always practice the
shake-hands method at the same time. Using a thermometer can
be difficult for beginners, for it will not read accurately if
inserted next to a bone or cartilage. So be careful and make
sure you insert it into the thigh; the last part of the chicken
to cook. You can feel a bone if you hit one--no problem--just
back off and try again. You'll figure it out after barbecuing
a few. I think this is the reason so many people have trouble
with chicken, and tend to undercook or overcook them. They
just don't know how to tell when they are done. Once you
figure this out, it's very easy to barbecue chicken, and your
confidence will grow.

Chickens are cheap, fun to barbecue, and taste pretty darn good
too! So practice, practice, practice. Have fun, and let me
know how you are doing.

==============

Editor--
To make really outstanding smoked chicken, brine it first. Use
Kent's brine method below or see additional methods in Section
10.5.4. After brining, you can smoke the chicken using Danny's
method above or Kent's method below. DO NOT stuff a whole
chicken before smoking!

-------------------
[Can someone tell me a few competition secrets for doing
chicken?]

Kent Rhodes--
Brine your chicken. For each gallon of water (enough to cover
bird) use 3/4 cup kosher salt, 1/4 to 1/2 cup sugar, some
garlic, cumin, pepper, maybe some hot sauce, or any other
flavors you like. Let the whole chicken soak for about 8 hours.
In your competition schedule, be sure to include enough time
for brining and smoking. Wash the chicken off in cold water
for about 30 seconds each.

Turn the chicken over (breast down) and cut through the rib
cage. Once cut, place a large knife just inside the breast bone
and press down until you hear a crack. Then, turn the chicken
back over and press down, this will give you two halves with
the skin still intact between the two. Take some Italian
dressing and rub it all under the skin. Get you hands real far
up there, all the way to the leg bone. Then, rub down with
your favorite rub all under the skin also. Smoke-cook as
usual, and baste if needed with some more dressing, being sure
to lift up skin and baste under there also.

--------------------
[What is 'Up the butt' chicken?]

Editor--Summary of several posts--
It is a method for smoking whole chickens using a wire rack
that goes in the butt cavity and holds the chicken upright
during the smoking process. Some barbecuers also use a beer
can, either empty or half full of water or beer in place of the
wire rack. I saw whole chickens being barbecued with a 'beer
can up the butt' at a barbecue competition where the barbecuers
smoked the chicken in the horizontal position, breast up. It
was delicious. Smoking times will be 3-4 hours at 220-250F.
Use Danny's 'shaking hands with the drumstick' method to
determine when it's done--internal temperature of 180-185F.

-------------------
[Every time I smoke a roaster chicken in my ECB it turns out
real nice and tender and juicy the only problem is with the
skin. The skin looks real good but when you try and eat it is
like rubber. What am I doing wrong? I am smoking it at 220 to
230F according to the candy thermometer I installed at rack
level.]

Ed Pawlowski--
Roasting a chicken, the crispy skin is the tastiest part.
Smoking a chicken, the skin is as you describe it. Two things
you can do. Unlike some other meats, chicken does not have to
be tenderized so it can be cooked at a higher temperature.
That helps. The second is to fire up the grill and after
smoking, finish the chicken on the grill. Oh, it also helps to
oil the skin before putting it on the smoker.

10.4. Grilling Chicken

-------------------
[Chicken breasts are a favorite in our family when we grill on
the gas-fired BBQ grill. Even though I have a 'non-flaring'
grill (the kind with adjustable slats), I still have trouble
with chicken breasts flaring up when I grill them. When I
remove the skin and fat, no flare ups but the breast meat is
dry. I've tried removing the fat and leaving all the skin and
part of the skin, but nothing makes to chicken taste as good as
when I grill it with the fat and skin in place but my wife
hates the black from the flaring fire caused by the burning
fat. What do the experts have to say about grilling chicken
breasts?]

David Westebbe (EskWIRED)--
I usually use (gasp) Kraft Barbecue Sauce on chicken breasts.
It's got a good old-fashioned (as in "when I was a kid") taste.

This is how I do it:

Start the breasts with the skin side up--the coals are too hot
at first to put the skin side down. Flip them over after about
15 minutes, and then again after another 15. If the skin is
not yet crispy, cook them skin side down some more. You want
good, crispy skin. Keep that fire low and don't allow it to
flare up.

When you have good skin, brown and bubbly, paint it THINLY with
barbecue sauce. Continue to cook it with the skin up until the
sauce dries on. Then flip them over and paint the bottom
thinly as well. Cook long enough so that the barbecue sauce
burns a little bit, and gets nice and caramelized. This will
form a nice surface to really slop the sauce onto, so that lots
of it soaks into the burned stuff. Continue cooking
(skin/sauce side up) until it dries; it should be thick and
sweet and gooey. Paint some more on, so that the breasts are
shiny; put them on a platter and serve.

This may sound complicated, but it's not. Just cook until the
skin is crispy. Put on a thin coat of sauce, burn it, and then
slop the sauce on. That's all there is to it. Your guests will
rave.

==============

Garry Howard--
I always grill chicken over indirect heat. There is always
going to be grease dripping if the skin is still on the chicken
and it will invariably flare up if placed directly over the
heat source whether it is gas or charcoal. If you can't grill
indirectly you just have to keep a close eye on it.

==============

David Gerard--
As the song goes . . . "Turn, Turn, Turn" No way to get a good
crispy skin without the flare. Try turning it over as soon as
flare up occurs. Try using lower heat and maybe the edges of
your grill surface. Don't bother trying to par boil to remove
fat, all the flavor disappears too.

==============

Glenn Manning--
In my experience, the black which occurs on chicken comes from
two sources: (1) grease fire burning from dripping fat and (2)
tomato/sugar-based barbecue sauce which blackens quickly. By
far the worst of these is the sauce problem. On most grills,
at least the ones I have used, it is possible to adjust the
heat high enough so that dripping fat from the skin ignites on
the ceramic or lava bricks and burns quickly without
accumulating to cause a long term blaze. The downside of the
higher heat is that the chicken must be watched closely to keep
it turned as needed. You did not mention whether or not you
use basting sauce and if so what kind. I can guarantee that if
you baste with most store bought barbecue sauce during cooking
you will end up with burned chicken if you don't watch it
constantly. My wife loves chicken basted with sauce as it
cooks. I find that with medium high heat and almost constant
basting and turning I can get a golden baked covering of sauce
without the blackness which occurs from burning.

==============

Dave Gomberg--
Here is how I grill chicken on a Weber "take-along" grill (the
small rectangular one). Get a good charcoal fire going and
reduced to gray, then lay the chicken on the grate. Close the
vents in the lid but keep the lower vents open. Cook, turning
every five minutes for 20 minutes. Should be crispy, but not
blackened. If the fire threatens to go out, open the top vent
BRIEFLY.

==============

Ed Pawlowski--
I've been participating in bulletin board and mailing lists for
barbecue and grilling for about three years. NO ONE has come
up with a method of doing an honest-to-goodness grilling of
chicken. Indirect heat, parboiling, water pans, spay bottles,
and many other ideas may result in stopping the flare ups, but
they are also not grilling. They are methods of cooking
chicken on a gas grill. Live with it or buy a Weber.

==============

Bad Penny--
Cut and de-skin all of the chicken, raw, into slivers, strips,
or small cubes. Skewer the pieces onto long bamboo slivers,
(that you'll find in big round packages in the oriental section
of any good supermarket or go to a Chinese grocery store). Do
not pretend this is shishkebab. Anything else you want to cook
at the same time, put on separate skewers. Get your wood or
charcoal fire going and let die down to HOT coals. Put the
skewers of chicken over the coals on the grill, with an inch or
two of bamboo skewer hanging over the edge, where you can get
at them without burning your fingers.

These cook fast, so you can serve them as they cook. Turn,
turn, turn, turn, until done, add more skewers as done ones
come off. As they cook, mop lightly with shoyu, (soy sauce),
mixed half-half with water or apple/orange juice. (Actually,
what I do is I have the shoyu mixture in a tall jug on the
table next the grill, and once or twice, while I'm turning the
skewers, I just dunk 'em in the jug). Or make up your own mop
using lightly sugared sauces, or just plain Worcestershire and
fruit juice. Try cranberry juice by itself. It adds a nice
"edge" to chicken.

These only take five minutes or so, depending on how thick your
pieces are.

This is a way--and the only way that I know of--to grill
chicken without either drying out, or having flare-ups. Juicy
and tender, and unburnt. No flare-ups.

==============

Author unknown--
I don't count as an expert, but I can let you know my easy way
to do chicken.

I use a Weber, and bank all the coals on one side. Then keep
your chicken cooking indirectly until the last few minutes.
When they're done I lay them directly over the hot coals to
give them that "grilled" appearance.

I leave the skin on, but peel it back to season it. Peel the
skin back and rub a thin coating of oil, sprinkle with salt,
pepper, and some sweat basil. Then fold the skin back over.
Place on the rack skin side up (the meatier side). The
temperature stays right at 250F and I only turn once or twice.
Cooking time is about 1 to 1.5 hours.

This way takes longer than direct grilling, but I don't have to
stand over the chicken turning and spraying every 2 or 3
minutes.

BTW, I mixed up an unusual sauce that goes pretty good with
chicken and pork. Mix 4 parts Worcestershire, 2 parts raspberry
preserves, 1 part Polish mustard, dash of Louisiana hot sauce
for some bite. It has a strong sweet and spicy flavor, so a
small amount will do a large serving of meat.

==============

Dave Lineback--
Aside from the grammatical difficulties of "BBQ" being used as
an adjective to describe a grill, your technical problems can
likely be solved by basting and frequent turning.

I did grilled chicken breasts (with bone in and skin on) last
Friday by cooking over very hot charcoal (with pecan and
hickory chunks for smoke) without any burning problems. But,
they were basted and turned frequently (about every 2-3
minutes). Also, I moved them around on the grill to ensure
uniformity of cooking. After 20 minutes of cooking the breasts
were perfectly done and as moist throughout as if they had been
deep-fat fried.

==============

Frank Boyer--
To grill large quantities of chicken, I like to cook halves and
keep them 18-24" off of the grill. It takes about 1 1/2 to 2
hours to finish but, it is an easy way to do a 4'x8' grill full
of halves. The meat needs to be rotated in and out of the fire
a couple of times. This gives a golden crispy skin and juicy
meat. On my Kingsford grill I put them on and come back in
about an hour and a half. They are slightly dark on the bottom
but ready for a glaze.

==============

Jim Sposato--
Try grilling the chicken like you always do but have a spray
bottle of apple juice to spray the chicken and also keep the
chicken (grill) covered during most of the grilling process. I
also marinate my chicken breasts in Wishbone Italian Salad
Dressing for three hours. No more than 3 hours because the
dressing will start breaking down the meat and make it mushy.

==============

John Mitchell--
There is a very good Indian chicken recipe that I use on a
grill over direct heat that does a terrific job. You grill
skinless boneless breasts that have been pounded to uniform
thickness. All the fat is removed. The chicken is then
marinated in the juice of fresh squeezed limes (2 or 3 limes),
with 1/2 teaspoon fresh ground black pepper, 1/2 teaspoon garam
masala or a curry powder, 1/4 teaspoon cayenne and two or three
cloves of garlic minced fine.

Let the charcoal settle down with a gray coat. Set the charcoal
rack two positions down from the top and lay the breasts on the
grill. Flip in three minutes and continue to grill. Flip again
for one more minutes heat and transfer to a platter.

Melt butter and dissolve honey in it at a three part butter to
one part honey ratio and dredge the cooked chicken in the
mixture. Serve. Pour any remaining honey/butter in a small bowl
for dipping at the table.

I find this very flavorful and yet the breasts don't blacken as
all the fat was removed and there are no flare ups. The sugar,
honey, is added after the meat is off the fire.

==============

Rock McNelly--
All right boys, I've waited to see if anybody else was going to
suggest this method for cooking up chicken, but it looks like
it's up to me. `Tis a sad, sad day, when I have to be the
voice of reason.

I'm going to tell you now, how to cook chicken without ever
burning it, and you don't have to keep fussing with it! It
aint' grilling, but it doesn't take too much longer to cook it
this way, as it does to grill it, and my way will always turn
out juicy! Use a Spanek vertical roasting rack. You know, the
kind that looks something like a wire-framed flared bell of a
trumpet!

Season the whole bird under the skin. Making sure to get it
everywhere. No need for wet marinades or mops. If you want,
you can add a couple of pats of butter under the skin and on
the chicken breasts.

Crank the heat up on the smoker to around 300 to 350F (Higher
temps = Juicier chicken). Cram the chicken onto the rack being
sure that the loose neck and chest skin is tucked in at the top
to keep meat from being exposed to the heated air. Place it
sitting up in a pie pan, making sure that there is plenty of
room between the bottom of the chicken and the pan.

Place blocks of wood under rack to raise it up about an inch.
Reason being is that you want as much air as possible to
circulate up through the bird. Then place said pan into your
smoker and shut the door and go catch the news or a snooze.
Come back in about 45 minutes and add hot fluids to the pan.
The reason that you don't add it to begin with is because you
want that dry heat flowing through the bird to sear the juices
in. The added fluids now are to help with the outer skin. You
may if you so choose, baste the bird at this time just to jump
start it. I myself don't find it necessary.

Close the door and come back in about 20 to 30 minutes. Shake
hands with that ol' bird to see if it's done! It should be
pretty doggone close if it's not. This method takes about a
third of the normal time to cook a chicken. If in doubt, whip
out your handy dandy thermometer and check the inside
temperature at the thigh being careful not to hit a bone (180F
is done).

When that bird's done, it will be as moist and tender as any
bird you've ever had! You won't even need a knife to carve
that ol' girl up! I remember when I first saw a demonstration
of this method, the guy used a carrot to carve the bird!

I've done a side by side comparison of cooking the bird this
way, and while sitting on a half a can of beer. My way cooks
faster, and the bird turns out juicier.

==============

Dave Weeks--
I have been using a fairly large gas grill for several years
now. Last year I finally found a technique that produces great
chicken on a regular basis.

I marinade the chicken first, typically in a marinade of
chicken bouillon, Italian dressing, apple-cider vinegar and a
few spices. I get the grill heated to a medium heat, then I
turn off the left burner. I use wood chips (soaked, then
wrapped in aluminum foil pierced with a fork) on the right side
to produce smoke. I cook the chicken, typically chicken
breasts with bone or leg-thigh pieces on the left side, with
indirect heat for about 40 minutes. I also spray the chicken
frequently with a spray bottle filled with water and a little
apple-cider vinegar.

At the end of the cooking, I turn the right side back up to
high, and move the chicken over to that side to put the "grill
lines" everyone expects to see. This may not be the "right"
way, but it works for me!

==============

Martin Graw--
Listed below are three chicken recipes for the grill.

Mardi Gras Grilled Cajun Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup lemon juice
1/4 cup vegetable oil
4 each skinless boneless chicken breast halves

Combine dry spices in small bowl. In a shallow glass dish
large enough to hold chicken in a single layer, place lemon
juice and oil. Add half of spice mix; stir to combine. Add
chicken breasts, turning to coat both sides. Marinate 30 to 60
minutes at room temperature or 2 to 3 hours in the
refrigerator, covered. Drain chicken from marinade and sprinkle
both sides with remaining seasoning mix. Place breasts on hot
grill with the thin ends away from the flames. Cook, turning
once, until just cooked through, 3 to 8 minutes per side,
depending on heat intensity and thickness of meat. Makes 4
servings.

Grilled Tandoori Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup yogurt, plain low-fat
4 cloves garlic, minced
2 to 3 each Serrano chili peppers,
seeded and minced
2 tablespoons fresh ginger root, grated
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
4 each skinless boneless chicken breast halves

Combine all ingredients except the chicken in a shallow glass
dish large enough to hold the chicken in one layer. Stir well
to mix. Add chicken breasts, turning to coat both sides.
Marinate, covered, in the refrigerator for 12 to 24 hours.
Drain chicken from marinade and place on hot grill with the
thin ends away from the flames. Cook, turning once, until just
cooked through, 3 to 8 minutes per side, depending on heat
intensity and thickness of meat. Do not over cook. Makes 4
servings.

Grilled Chinese Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cloves garlic, minced
2 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
1/4 cup soy sauce
1 teaspoon sesame oil
1/2 teaspoon fresh ginger root, grated
1/2 teaspoon hot chili paste, or crushed red pepper
to taste
4 each skinless boneless chicken breast halves

Combine all ingredients except the chicken in a shallow glass
dish large enough to hold the chicken in one layer. Stir well
to mix. Add chicken breasts, turning to coat both sides.
Marinate 30 to 60 minutes at room temperature or 1 to 2 hours
in the refrigerator, covered. Drain chicken from marinade and
place on hot grill with the thin ends away from the flames.
Cook, turning once, until just cooked through, 3 to 8 minutes
per side, depending on heat intensity and thickness of meat.
Makes 4 servings.

==============

Bill Wight--
While we're on grilled chicken, here is the recipe for some of
the best chicken I've ever had. This recipe is from my
Pakistani friend's wife Jasmine. They live in Karachi.

Chicken Tikka

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds chicken legs, thighs or breasts
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seeds, roasted, ground
2 teaspoons garlic -- minced
2 teaspoons ginger, fresh -- grated
2 tablespoons lemon juice or white wine vinegar
1/2 teaspoon black pepper -- ground
vegetable oil
1 dash red food coloring for traditional color

Remove the skin and make 2-3 deep cuts in each chicken piece.
Roast the coriander seeds in a hot cast iron skillet. After
cooling, grind to powder. Mix all dry ingredients with the
lemon juice or vinegar and make a paste. Put this paste onto
chicken pieces and leave them for at least 4-5 hours to
marinate. Better if left in refrigerator over night. Rub each
piece of chicken with a few drops of vegetable oil. Grill the
chicken using indirect heat over hot coals. Grilled over lemon
wood coals with some green lemon wood chips thrown onto the
coals makes this chicken even better.

===========

Richard Konkord--
I grill chicken breasts all the time in the summer and I rarely
have any flair ups. I have a typical gas grill with ceramic
briquettes. These get really hot and retain the heat.

Here is what I do. I leave the skin on and pound the breast
between plastic wrap so that it is relatively the same
thickness throughout. This helps to cook it faster and more
evenly. I try to get them about 1/4 - 1/2" thick. I then
drizzle olive oil all over both sides and the sprinkle with
oregano and black pepper. Believe it or not but the oil
actually prevents the skin from burning and turning black.
Sometimes instead of oregano I will put sprigs of fresh
rosemary on the hot grill and lay the breasts on top of the
rosemary. This adds a really nice flavor to the breast. I get
the grill really HOT. Before I add the breasts I dip a clean
rag (old tea towel) in olive oil and give the grates a quick
rub. Just before I add the breasts I turn down the burner to
the low setting. Having the grill really hot quickly sears the
skin. I leave it on the skin side for about 2-3 minutes and do
not attempt to move them. The skin needs to sear and brown. I
then turn up the burner to high and flip the breasts to the
meat side. I leave the burner on high for about 3 minutes then
turn it down to medium for the remainder of the cooking time
which is usually for another 4-5 minutes. I have never had
flair-ups using this method especially using the olive oil.

==========

Vince Vielhaber--
Grilled Chicken you ask? We've always used one of two ways.
If were being lazy we just marinade the chicken in Italian
Dressing, if not we use this:

Vince's Grilled Chicken Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup lemon juice
3/4 cup white vinegar
1/2 cup water
1 cup Crisco oil
3 tablespoons salt
1/3 cup sugar
1 tablespoon Tabasco

Marinate overnight and grill. It will flare up and about the
only thing to do is either keep a squirt bottle nearby or my
preference is to keep the garden hose ready and waiting. For
production jobs (cooking for a party) we use two grills, one to
start the cooking at a slightly higher heat (most of the flare-
ups) and one at a lower heat to finish (very few flare-ups).
Use your own judgment on when to switch grills - it should come
natural even for novices, for some reason it'll just look like
it's time.

-------------------
[Anybody got a good recipe for grilled chicken wings?]

Carey Starzinger--

Famous Kansas Flightless Chicken Wings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken wings
1/2 cup Dijon mustard
2 teaspoon olive oil
4 each cloves garlic, minced
1/4 cup soy sauce
1/2 teaspoon ground ginger

Cut chicken wings into three pieces and discard the tips.
Combine other ingredients in a large bowl. Add wing pieces and
stir to coat well. Cover and let stand for 45 minutes. Place
wing pieces on the grill and brush with remaining mustard
mixture. Grill over medium-hot coals about 15-20 minutes,
turning once.

Source: Kansas City Barbeque Society, The Passion of Barbeque

10.5. Turkey

10.5.1. Breasts

--------------------
[Can I successfully smoke a turkey breast in my smoker?]

Danny Gaulden--
Try this next time you do a turkey breast. Before you rub or
season the breast, rub it all over with soft butter,
shortening, etc. Then apply your favorite rub, and place it in
the smoker. Two or three times while the turkey is smoking,
brush on more butter. When the meat reaches 165F internal
temperature, take it off, wrap it up, and that's it. Promise it
will turn out right.

--------------------
[Do your smoked turkey breasts have the skin on them?]

Danny Gaulden--
No, they are skinless, boneless, turkey breasts. However,
sometimes I get "skin on" boneless turkey breast, and they
barbecue great also. I smoke them at about 220-230F, and take
them off at 160F. After they start to cook a little, brush a
little lard, or butter on them two or three times during the
cooking process, and it will help give them that golden color.
Caution, don't overcook them. They can dry out fast.

==============

Editor--
Remember, smoked white turkey meat will take on a pink color
from the smoke, so don't worry--if it's at temperature, it's
done, even if it's pink.

10.5.2. Legs

-------------------
[How do you smoke turkey legs?]

Wiley Mixon--
I smoked 20 turkey legs just yesterday. I rinsed them off with
cold water and sprinkled kosher salt on them. I then piled 'em
on a big cookie sheet type pan (be sure it has sides so the
juices don't run out all over the place) and put them in the
refrigerator overnight. I don't guess that would be brining
since I'm not soaking them in a brine solution. [Editor--this
is called 'koshering'.] The next morning I took them out about
an hour or so before I planed on smoking them and rinsed them
off under cold water. Before I put them on the smoker I mix up
some vegetable oil, ground red pepper, and garlic powder. I
don't measure, just pour some oil in a jar and dump some pepper
and garlic powder in it. I then rubbed the legs real well with
the oil/spice mixture. I smoked them with lump charcoal and
hickory chunks at 225F for about 4 hours. About every hour
during smoking I'll brush on some of the oil mixture. They were
mighty tasty. They also freeze real nice. I wrap each one
individually in foil and throw them in the freezer.

10.5.3. Whole turkey

--------------------
[The few turkeys I have done (skin on) I have removed at 170F.
Is 160F a "safe" temperature for a whole bird?]

Danny Gaulden--
Sorry for not making myself clear. I NEVER take a skin-on,
bone-in turkey out of the smoker at 160F internal temperature,
just the skinless, boneless breasts. The breasts are done to
perfection (in my opinion) at a temperature of 160F. They are
still juicy, but not raw or soft. Remember, the white meat
will cook a lot quicker and requires a lower temperature for
doneness than the thigh and other dark meat pieces next to
thick bone. When I first started smoking whole turkeys (skin
on, bone in), I would stick a meat thermometer in the thigh
(don't hit a bone, or the thermometer will not read correctly)
and take the bird off at between 175-180F, depending on the
turkey. (See below).

--------------------
[Can you tell me how best to smoke a whole turkey?]

Danny Gaulden--
Smoking turkeys can be one of the most challenging things to do
for home barbecuers, for they are normally only cooked during
the holiday season. Most folks on the List probably smoke a
whole turkey only two or three times a year.

First, what do you look for in a good turkey? There are mainly
two kinds for retail sale:

1) Free-range turkey, which can be a little harder to find, is
a turkey that was raised on the ground, in a pen, and actually
had the freedom of walking, exercising, etc. like you would
think of turkeys raised on an old-fashioned farm. They can tend
to be a little tougher because they get to exercise and use
their muscles more, but many consider them more flavorful. If
slow-smoked properly, their meats can be turned into a tender,
delicious morsel.

2) The most common brand of turkeys found in stores today are
your name-brand, mass-produced birds. They are not free-range
birds. Butterball and Honeysuckle are a couple of the most
popular brands. This is the kind most people smoke for the
holidays and can be quite delicious also.

To defrost a turkey properly, it should be done in the
refrigerator. Depending on the size of the bird and temperature
of your refrigerator, it could take anywhere between three to
five days to thaw. After it is thawed, the bird will keep
several days in the refrigerator before spoiling.

OK, we are going to discuss the foundations of good, basic,
slow-smoking here. Some people brine their turkeys, inject
their turkeys, and rub seasonings under the skin. I'm not going
to deal with that. After you learn the basics of good slow-
smoking, you can experiment with variations.

Early in the morning of the big "turkey" day, take the thawed
turkey out of wrapper, remove neck, gizzard, and liver from
cavity of turkey and set aside. You would be surprised how many
barbecuers have forgotten and left this inside the bird! Wash
the bird thoroughly with cold water and pat dry. Remove plastic
pop-up thermometer if installed as they don't work. Never trust
a pop-up thermometer when smoking a turkey. It will "pop-up"
before the bird is done, and get you into trouble.

I like to rub turkey all over with a good olive oil, or liquid
vegetable oil. Then, I like to use a good rub which I hand-rub
all over the turkey. I prefer to use white pepper vs. black in
my turkey rub for black pepper on fowl can appear to look dirty
when bird is smoked. Next, fire up the smoker, and when
internal temperature in the smoker is around 240F place bird on
the smoker, breast-side up.

I aim for a cooking temperature range of 240-250F during the
entire smoking process. Every hour or two, take a basting brush
and reapply some oil. This helps to keep the skin from becoming
dry and tough, plus promotes a nice golden color.

The most difficult part for people who don't smoke a lot of
turkeys, is knowing when they are done. For me, this is easy
for I have done thousands. On the average, a 12-15 pound bird
takes about 6 hours, a 16-20 pound bird can take up to 8 hours.
There are no set number of hours per pound for turkeys, for
they are not like all other whole meats. Some are just more
tender than others even before they are cooked. Here's how I
know when my birds are done. I never use a thermometer. I
simply "shake-hands" with the drum stick. When it shakes easily
and is loose all the way into the thigh-joint, I know it's
done. I can also feel the thigh with my hands and can tell when
the bird is ready to take off. It will be very soft and tender.
I realize this is very challenging for most of you, but once
you learn this technique, it is a sure-fire way of knowing when
your bird is done. Knowing that this will take practice, I
recommend you use a thermometer until you have mastered this
technique.

During last year's turkey smoking season, I purposely used a
thermometer a few times to give the guys on the List an idea of
what temperature I was taking my birds off using my "shake-
hands" method. With the thermometer applied deep into the
thigh, it was generally reading about 180F. Caution must be
taken when using a thermometer. You cannot hit a bone or
gristle with the tip of thermometer for it will not give you a
true reading. Don't use a thick-stemmed meat thermometer that
you find in most grocery stores. I used a long, skinny-stemmed
thermometer that reads from 0-220F (Editor--like the probe on a
Polder or Sunbeam digital thermometer). This type of
thermometer is much easier to use when trying to probe a
turkey, plus some can be calibrated. After the bird is done,
remove it from smoker, let cool a bit, slice and enjoy.

-------------------

[I've heard about injecting turkeys before smoking them. Any
tips about how to do this?]

Vince Vielhaber--
First things first, don't stuff it! It'll take too long to get
to temperature and the possibility of food poisoning increases.
You can do stuffing in the oven.

Get an injector of some form (the stainless steel baster from
Chef's Catalog is one, some folks get a horse syringe from a
vet). Heat up about 1/4 cup each, sweet white wine, butter and
honey until all is mixed and flows easy. Take the bird and
inject it straight into the meat in many locations--try not to
inject any air. As you inject it you'll see it bulging as it
fills. Make sure you get the breast real well and the
drumsticks. Use about 1/3-1/2 of the mixture for it. Here's
where you can do it two ways. I usually spray it with a
garlic/buttery flavored oil.

1 Put the bird in the smoker and keep it in heavy smoke
until the skin turns a nice golden brown. Line a pan large
enough to hold the turkey with foil and leave enough foil
hanging over to wrap the turkey real well. Put the turkey
in the pan and pour the remaining injection mixture over
the turkey. Wrap it up real tight and put it in a 250-275F
oven until it's done (determine either by temperature
[don't let the breast go any higher than 165F or you'll
dry it out], shaking it's leg or when the juices run
clear). I can pretty much tell now by looking at it that
it's done.

2 Put the bird in the smoker and smoke normally keeping the
temperature at about 225-250F. Baste initially with some
oil and re-baste as necessary throughout the smoking
process. Determine doneness as in method #1.

Both methods of cooking the bird are easy, the first one being
a good solution for when you're going to get some sleep before
the football games start, guests start arriving, etc. At
Thanksgiving I usually start the bird late in the evening (10
p.m. or so) and use method number one and it'll stay in the
oven as long as necessary. Timing's a bit of a pain. I've done
smaller turkeys during the day, probably takes about 15-30
minutes per pound (which is why the oven method is preferable--
you can also play with the oven temperature to control finish
time. Also if it's cold outside you don't really want to be
screwing around tending a fire!

-------------------
[How do I safely move a turkey on the grill of my smoker?]

Frank Boyer--
Edmont Oven Gloves work well for all large chunks of hot meat
like brisket, whole hog, butts and shoulders, turkeys, etc.
They are USDA approved.

-------------------
[Where can I find a turkey injector?]

Editor--
Check out Cajun Injector at (800) 221-8060 or see their Web
page at:
http://www.cajuninjector.com

Their 'Custom Cajun Injector' is about $13 plus shipping.

-------------------
[Can someone tell me how to make smoked turkey?]

Dan Sawyer--
I use large bone-in breasts (raw). Remove the bone and slice
it with the grain into strips about as big around as your
thumb. It brines and smokes up the same as beef (see Dan's
article on Smokehouse Jerky in Section 10.2.2). You'll be
surprised at how similar it is to beef jerky--a lot of people
can't tell the difference. I like to use lemon pepper and
smoke with citrus, orange or grapefruit wood if I can get it.

10.5.4. How to brine a turkey

-------------------
[Can someone tell me about brining a turkey?]

Terry Light--
For me, eating turkey at Dan Gill's party was all it took to
make me a convert to brining--his brined turkey was the best
I've ever eaten. For those not sure, here's what Cook's
Illustrated (Nov/Dec 1997) said about brining:

"Our previous turkey articles found that brining made a
significant improvement in the overall flavor and texture of
the meat. We were concerned that if we stuffed a brined bird,
the stuffing might emerge over-salted. Much to our joy,
however, we found that this was not the case.

"In fact, the benefits of brining are many fold. First,
brining provides a cushion for the breast meat, so even if it
overcooks by ten degrees F or so, it remains moist. Secondly,
the meat of a brined bird tastes pleasantly seasoned, which
eliminates the need to season before and after roasting.
Because the turkey sits overnight in a tub of salted water,
brining also ensures that all parts of the turkey are at the
same temperature. Yet another benefit is that the turkey meat
absorbs water during the brining process. Water is a heat
conductor and therefore expedites cooking. We tested this
theory and found that indeed a brined bird cooks faster than an
unbrined one by about 30 minutes. Lastly, brining may help
inhibit growth of certain types of bacteria. So while it may
seem like added work, dunking the bird in the brine is worth it
for a whole host of reasons."

Cook's Illustrated's brine is simply 2 cups kosher salt or 1
cup table salt dissolved in 2 gallons cold water in large stock
pot or clean bucket. Submerge the turkey and refrigerate or
set it in very cool (40F or less) spot for 8 - 12 hours.
Remove the turkey from the brine and rinse both cavity and skin
under cool water for several minutes until all traces of salt
are gone. Pat dry inside and out with paper towels; set aside.

Editor--
Once the turkey has been brined, it may be oven baked or smoker
cooked in the normal manner. See post by Danny Gaulden above.

=============

Dan Gill--
Make sure the turkey is safely thawed. I make up my brine as
follows:

Estimate how much liquid will be required to completely cover
the bird(s). Each gallon of brine should cover one 16 lb. whole
bird or two 8 lb. breasts.

Dan Gill's Turkey Brine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 gallon cold water add:
1 1/2 cups salt*
1/2 cup molasses
1 1/2 tablespoon garlic, crushed or minced
(or garlic powder)
1/2 tablespoon onion powder
1/4 cup black pepper
1/2 cup lemon juice
1/2 ounce maple flavoring
12 ounces ginger ale

Alternatively, use:
1/2 tablespoon ginger (ground, or minced) in place of the
garlic and onion.

* Table salt is not recommended because of the iodine. I
usually use dairy salt which is just a good quality sterilized
fine salt. I buy it from a farm supply store in 50 pound bags
for curing meat and fish. Kosher salt works fine too, it just
dissolves a little slower.

Cover birds completely with brine and refrigerate overnight. In
the morning, remove from brine and drain while preparing
smoker. Rinse birds well inside and out. Smoke at around 250F
(measured at grate level) to an internal temperature of 170F in
the thickest part of the thigh. Basting with butter every few
hours will give you a beautiful golden-brown skin.

=============

Kit Anderson--
Rather than brine my turkeys, like to kosher them--rub them
with kosher salt inside and out. I kosher the night before per
the directions on the Morton's Kosher Salt box. But leave the
salt on all night. Then rinse well inside and out the next
morning. Rub the outside of the bird with peanut oil, black
pepper, sage and any other spices you might like but leave out
the salt. Then put the bird in the smoker. A 10-12 lb. bird
will take 6 1/2 - 8 hours.

==============

William O'Reilly--
This is a brining recipe that my family uses for all types of
birds (chickens, ducks, geese, turkeys, and game hens). This
recipes is really good and the birds end up looking like the
pictures in magazines and cookbooks with a golden-brown
outside.

O'Reilly's Smoked and Brined Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole chickens (3 1/2 lb. each)
1 gallon water
3/4 cup salt
2/3 cup sugar
3/4 cup soy sauce
1 teaspoon each dried tarragon, thyme, and black pepper
1/4 cup olive oil

Wash birds inside and out. Put water in a large non-aluminum
container, add salt and sugar and stir to dissolve. Add soy
sauce, tarragon, thyme and pepper. Submerge birds in brine and
weigh them down with a heavy plate so that they stay submerged.
Refrigerate overnight.

Remove birds from brine and wash inside and out. Pat dry.
Reserve brine.

Start smoker, fill water pan with water and half of reserved
brine. Place chickens, breast side up, on top rack of smoker.
Cover and smoke at 200 to 250F for approximately four hours,
until internal temperature of the thickest part of the thigh
reaches 170F. Baste with olive oil after two hours.

-------------------
[What exactly does brining do for a turkey or chicken?]

Bird Brining, By Russ Parsons, Times Deputy Food Editor (12-19-
96 Los Angeles Times)--

If someone told you to go soak your bird, you might take
offense. But it could be the best cooking advice you've ever
gotten.

Brining - essentially soaking meat or poultry in a solution of
salt and cold water - has long been used as a preliminary step
in smoking. It flavors the meat and also plumps it, giving it
the needed moisture to withstand the long, slow, dry cooking
that the smoking process involves.

But what's good for the smoker is also good for the roaster -
and for the grill too. Campanile's Mark Peel figures he brines
about 100 turkeys a year before roasting them at his
restaurant. Most wind up in sandwiches at lunch.

"We started brining the turkeys about three years ago and, to
tell you the truth, I can't remember why," he says. "My sense,
in an unscientific way, is that it gives a tenderness to the
meat.

"That's especially necessary with turkeys. With the turkeys
you buy, even the organic ones, the breast meat is pretty dry.
That's because they've been bred for big breasts. The white
meat has very little blood circulation and very little fat in
it. But if you brine it and roast it properly, it doesn't turn
out dry."

There's a very good reason for that, according to Alan Sams,
Ph. D. an associate professor of poultry science at Texas A&M
University. Sams, who has published several papers on brining
poultry, says it's basically an electric [electrolyte] thing.

"What is happening is that salt [the chloride part more than
the sodium] penetrates into the muscle," Sams says. "The
charged ions cause the muscle fibers to swell, and that sucks
in even more water. It also binds the water to other protein,
meaning the meat holds more water during cooking. That's what
causes the juiciness effect.

"The three big benefits I've seen are increased juiciness,
better flavor because of the saltiness and improved
tenderness," Sams continues. "Brining generally creates a
looser protein network. It's the discharge propulsion - the
negative ions repelling each other and loosening the muscle
fibers."

All of this was documented in a 1977 paper by five scientists
from the University of Florida. They compared roast chickens
that had been brined, chickens that had been soaked in plain
ice water and chickens that had not been treated.

They found that the brined chickens scored much higher with
testers in terms of flavor and tested better for juiciness and
tenderness (the difference in tenderness was much greater for
white meat than for dark). Microbial testing also showed
slightly lower populations of various bacteria in the brined
chicken than in the others.

I knew none of that the first time I tried brining. Having
read something about it somewhere, last summer on a whim I
tried soaking some cut-up chicken in a weak brine (a couple of
tablespoons of salt to about a quart of water) for an hour or
so before grilling. The results were decidedly favorable. The
chicken was plumper and juicier, had real seasoned flavor
throughout and didn't scorch nearly as quickly.

As the holidays approached, I thought I'd try brining my
turkey. I started small, running through a few roast chickens
before stepping up in class. I wound up with a brine of about
2/3 cup of salt to a gallon of water - about a 5% saline
solution. If you're going to smoke your bird, it can handle a
more forceful brine. Try using a full cup of salt per gallon -
that's about 7%.

I tried concentrations from 10% down to 2%, and the main
difference was in the amount of saltiness - the texture was
improved even with a fairly weak brine. Incidentally, if
you're worried about sodium intake, remember that the meat
absorbs only 10% to 15% of the brine - roughly 1 to 1 1/2
tablespoons of salt per turkey.

When Thanksgiving arrived, I took the plunge - and so did my
bird. Finding a bath big enough to brine a 14-pound turkey can
be a bit of a bother. (And so can clearing enough space in the
refrigerator to store it.) I ended up using the biggest
stockpot I had, and a plain 5% salt-and-water brine. I turned
the bird occasionally to make sure it was evenly cured.

After six hours, I removed the turkey from the brine and dried
it. Then I returned it to the refrigerator in the empty
stockpot to dry further overnight. I wanted it to have a nice
crisp skin - something that's difficult to achieve if there's
much moisture present.

The next day I stuffed the turkey and roasted it in my usual
way - 450F for the first 45 minutes, then 325F until a
thermometer registered 160F when poked in the fat part of the
thigh. (The USDA recommendation of 180F, by the way, allows
considerable margin of error. With a 20-minute rest, a 160F
turkey will reach 170F - more than enough to kill any
bacteria.) When I checked the temperature of the stuffing, it
was still a little cool, so - mindful of the danger of
salmonella - I returned the turkey to the oven until the
stuffing reached 160F.

The turkey was puffed, bronzed and gleaming. And unlike most
roast turkeys, this one did not deflate in the 20 minutes
between roasting and carving. It retained its swollen grandeur
all the way to the table.

When I carved the breast meat, I noticed another peculiar
thing: The white meat had developed that somewhat thready
appearance you get when you overcook the breast meat (the
result, no doubt, of waiting for the stuffing to get safe).
Usually that means dry meat that crumbles when carved. But in
this case, the slices held their shape perfectly and the meat
was moist and tender.

What's more, the meat was nicely seasoned throughout. Cold,
the next day, it made terrific sandwiches - even the parts
closest to the bone, which normally taste bland and under-
seasoned.

Mark Peel's Brine

This recipe, inspired by one of Jeremiah Towers', is enough for
a 12- to 14-pound turkey. The spicing is very faint, mostly
you taste the salt and a bit of the sugar. It's a bit like a
very elegant version of commercial smoked turkey, only without
the smoke. Peel also uses this recipe for roast pork and
smoked fish. For a pork loin, cut all of the amounts by half;
for fish or chops, cut them into quarters.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup salt
1/2 cup plus 2 tablespoons sugar
1/2 cup black pepper, cracked
1 Pinch dried thyme
13 cloves
13 allspice, cracked
3 bay leaves
13 juniper berries, crushed
1 gallon water

Combine salt, sugar, pepper, thyme, cloves, allspice, bay
leaves and juniper berries in saucepan. Add 1 quart water and
bring to boil. Simmer 5 minutes, then add to 1 gallon cold
water. Chill thoroughly before using brine.

-------------------
[Does brining a turkey really make a difference in the taste?]

Ed Pawlowski--
I brined my first turkey this Thanksgiving-day (1997). It was
better than any turkey I've ever done. This is one of the
easiest ways of improving a turkey I've encountered and will
not cook a turkey without brining, ever again.

==============

Belly--
First time for me too. Best-tasting turkey that I ever cooked.
I did one each way, (with and without brining) and the brining
made a world of difference. An old dog learned a new trick
today.

==============

Thomas Street--
I smoked 2 turkey breasts for the big day. Brined one and just
rubbed the other with spices. No doubt whatsoever. The rubbed
bird was nice and tasty, but the brined one just exploded the
old taste buds--much more moist and flavorful.

-------------------
[I brined a turkey for 12 hours on the countertop in a large
pot. Then let it sit to warm up in the air for 3 hours. Was I
taking a chance doing this?]

Jim Prather--
Two hours is the maximum recommended time to have 'The Meat' at
temperatures anywhere between about 40 to 140F. These
recommendations aren't always followed and your audience
doesn't always get sick. This lulls one into the famous: "false
sense of security."

If you DO get sick, you can get spectacularly, sensationally
sick. Paramedics to the hospital emergency room style sick.
There are bacteria in the flesh, and if kept cold, they don't
breed and make many more. If 'The Meat' is heated sufficiently,
you're OK. This pasteurizes 'The Meat'. However, if you keep
"cooked" meat between 40 and 140F, things go bad again, because
pasteurizing doesn't kill every last one, it just gets 'em down
to a safe level for the time being.

And this other reason: There can be toxins built up in 'The
Meat' which can't be neutralized by cooking. These are actually
poisons as opposed to just making you sick from a bacterial
infection in your system.

It's also considered good practice to wash everything that
touches raw meat before you have anything else touch that
thing. Hands also come to mind.

10.5.5. Deep frying a whole turkey

-------------------
[How do I deep fry a turkey?]

Editor--
Deep frying a turkey is not smoking or grilling but it is
outdoors cooking and so here is what you need to know to do it.

Cajun Fried Turkey (From the Cajun Injector)
From their Web page:
http://www.thewoodlandstx.com/recipes/turkey.htm

If at all possible, select a turkey that has not been injected
with butter, seasonings, or other flavorings. You will need a
food injector with a fairly large hole to inject the turkey
with the seasoning puree. Do this a day ahead, then cover and
refrigerate until ready to cook.

It is really best to fry the turkey outdoors, using a propane
burner or other outdoor cooking equipment. Brinkmann sells a 36
qt. pot (with basket) and a propane burner set that works very
well. You will also need a thermometer that reads to at least
400F that can be clipped to the basket.

Seasoning mix:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10 to 12 pound dressed turkey not injected with
butter, seasonings, or other flavorings

2 teaspoons salt
2 teaspoons ground red pepper (preferably cayenne)
4 tablespoons unsalted butter
3/4 cup onions, finely chopped
1/4 cup celery, finely chopped
3 tablespoons garlic minced
2 tablespoons hot pepper vinegar, peppers only ground
1 tablespoon plus 1 teaspoon salt
1 tablespoon red pepper, ground (preferably cayenne)
1 teaspoon black pepper
1/2 cup basic turkey or chicken stock
2 tablespoons Worcestershire sauce

About 5 gallons peanut oil for frying (peanut oil is used due
to its higher boiling point). Sam's sells it in 5 gallon
containers.

Thoroughly combine the seasoning mix ingredients in a small
bowl and set aside. If making the spice is too time consuming,
you can purchase the prepared version called 'Cajun Injector'
at major grocery stores in the meat section or direct from the
company. The address is: Cajun Injector, P.O. Box 97, Clinton,
LA. 70722. It comes with the hypodermic injector.

Preparing the turkey:

If your turkey comes with a metal prong that holds the cavity
closed, remove and set it aside. Place turkey in a large pan.
Remove the giblets and neck from the turkey. If your turkey
comes with a plastic "pop-up" doneness indicator, be sure to
remove and discard it. Set pan aside.

In a large skillet, melt the butter over high heat until half
melted. Add the onions and saut about 3 minutes, stirring
occasionally. Add the celery, garlic, Ground Hot Pepper Vinegar
peppers, the 1 tablespoon plus 1 teaspoon salt, the 1
tablespoon red pepper, and the black pepper. Cook until mixture
is a rich golden brown, about 3 minutes, stirring and scraping
pan bottom frequently. Add the stock and Worcestershire and
bring to a boil, stirring constantly. Remove from heat and
immediately transfer mixture to a blender: blend on highest
speed until mixture is a very smooth puree, pushing sides down
as needed to make sure every bit of the vegetables are finely
pureed (so it won't stop up the injector needle).

Rinse and drain turkey well. While puree is still hot, pour it
into the food injector and inject the puree into the turkey:
Insert to the bone or to the depth of the injector needle,
without piercing through to the cavity. To fill the injection
hole with the puree as much as possible, from bone to surface
of bird, begin to draw the needle out as you inject the puree.
Make holes about 2 inches apart and use most of the puree in
the meatiest areas; be sure to inject some of the puree in the
upper joint of the wing, too. Pour any remaining puree (the
part that won't go through the injector) into the cavity of the
turkey and rub it over the inner surface. Set turkey aside.

Sprinkle the reserved seasoning mix evenly over the bird and
inside the cavity, rubbing it in by hand and using it all.
Close the legs and tail together with the metal prong (or fold
legs back into skin flaps, or tie legs together with kitchen
twine). Cover and refrigerate overnight.

Equipment:

Assemble all equipment and utensils before starting to fry the
turkey.

You will need:

A propane burner or other heat source with adjustable control
capable or producing a strong flame.

A very deep pot (8-gallon size or larger) so the turkey will be
totally submerged in hot oil with plenty of room left over--a
depth of several extra inches for the oil to bubble in without
bubbling over.

A large boiling or fry-basket (large enough for the turkey to
fit inside with room to spare) that fits the pot; turkey will
be slipped into and lifted out of the bubbling hot oil in the
basket.

A thermometer that reads up to at least 400F and has a long
probe and clip so it can be left in the hot oil while the
turkey fries.

Two strong and heat-proof utensils (two 20-inch, or longer
barbecuing forks work well for this) to use for turning the
turkey over in case it doesn't stay submerged in the oil. (Or
you can weight the turkey down to keep it submerged while
frying by inserting a long-handled heat-proof fork securely
under the metal prong or by pressing down on the turkey with a
strong and heat-proof utensil. But don't weight it down with
anything so broad that it will keep a spot of skin from frying
crisp.) A large platter or pan lined with several thicknesses
of paper bags to drain the turkey once its fried. Plenty of
potholders. Old towels to place on the ground around the burner
in case oil bubbles over and makes the surrounding area
slippery.

Dress rehearsal:

Let the turkey sit at room temperature for hour before frying.
Place the turkey on its back inside the fry basket. Place the
basket in the empty pot and measure the turkey's height in the
pot with a ruler; be sure to include in the measurement the
thickness of the basket bottom and any space between the basket
bottom and the pan bottom. Remove basket and turkey from the
pot. Place pot on the burner and fill it with the peanut oil at
least up to the height of the total measurement made with the
ruler. (Remember that the turkey itself, as well as the basket
will displace some of the oil, making the oil come up higher in
the pot.)

Before heating the oil, have the "dress rehearsal." Drain off
any liquid that has accumulated in or under the turkey and pat
the turkey dry, so no water will get into the oil and make the
oil pop when heated. Place the turkey in the basket, then
rehearse in detail how you will maneuver the turkey throughout
the cooking process.

First, practice slipping basket and turkey slowly and with
total control into the cold oil, so the oil will slosh the
least amount possible--and definitely not out of the pot! Then
practice removing basket and turkey with no sloshing of oil.
Also practice how you will turn the turkey over, if need be,
while its cooking. This run-through should help you determine
how much sloshing of oil to expect so you can make any
necessary adjustments in order to work safely and competently
when the oil is hot. (Be sure to wear closed shoes and
appropriate clothing--long-sleeved shirts and pants--no bathing
suits, please!--while frying the turkey.)

Frying the turkey:

Remove basket and turkey from the cold oil. Heat the oil to
400F. Very carefully and slowly lower the basket containing the
turkey into the hot oil. Immediately adjust flame or heat
source down slightly and maintain a temperature lowered to as
close to 350F as possible. Oil should be hot enough to bubble
during frying but not so hot that it burns.

Make sure the turkey is either submerged completely while
frying (weight it down if necessary), or turn it carefully, so
oil doesn't slosh, about every 10 to 15 minutes. Let the turkey
fry until the juices run clear when you insert a skewer into
the breast meat. Or check doneness of meat by removing basket
from hot oil and cutting the meat to the bone at the thigh-hip
joint where meat is densest; the meat should look pink but not
raw. Total frying time will be from 35 to 45 minutes
(approximately 3 to 3.5 minutes per pound of turkey). The fried
turkey will look very dark brown when done. Don't be afraid
that is has burned; this is the right color.

Carefully remove basket and turkey from the hot oil and place
the turkey, breast side down, on a platter or pan lined with
several thicknesses of paper bags and let drain about 5
minutes, the turn turkey over to drain and cool about 15
minutes more before slicing. Carve as you normally do and serve
immediately.

Be prepared to enjoy the most succulent, moist turkey you have
ever tasted!

==============

Comments by Frank Boyer--
I would not put the turkey in cold oil. I use a basket and a
40 quart Volrath pot for 12-18 pound turkeys and five gallons
of oil. I use 2 sets of long tongs and oven gloves for moving
the bird in the oil. Suspending a candy thermometer by wire
works well because it is easy to adjust to the current height
of the oil, it changes when the food is added and can't be in
the way of the basket. Do this outdoors, it is very messy! I
put the bird in the basket and stand back as it is slowly
lowered into the oil. The moisture on the bird causes a large
bubble up so be very careful. I wouldn't try to yo-yo a bird
into and out of 350F oil. I usually get the oil up to at least
350F so that the oil doesn't drop below 325F when the meat is
added.

10.6. Pheasant

--------------------
[I was given two pheasants. Can I smoke them?]

Larry Willrath--
I smoke pheasant all the time. It is a real treat. I rub the
pheasants well with peanut oil then salt and pepper. I smoke
at 180F and reapply the peanut oil 2 times during smoking.
Cook to internal temperature of 165F.

10.7. Duck

-------------------
[Can someone tell me how to smoke a duck?]

Richard Schwaninger--
I prefer smoked duck over smoked chicken. I've done many a
duck on the ECB. I do them like I do chickens, brined and then
smoked.

==============

Nik--
I have done duck brined and also brushed with San-J Szechwan
Sauce. Slow smoked them for 4-6 hours. The fat renders and
the skin gets crispy. Yesterday I smoked some duck breasts
that I just salt and peppered and put them skin side up at
240F. After 3 hours I made a glaze like this: toss into a food
processor a big peeled knob of fresh ginger, some soy sauce,
three or four garlic cloves, a half cup of plum jelly, and
about a dozen whole black peppercorns. Whirl it until you
don't hear the peppercorns anymore. I brushed the breasts with
the glaze and put them skin side down. Kept glazing and
turning for another hour. They turned out great. [Editor--
they should be done when the thickest part of the breast
reaches an internal temperature 160F.]

10.8. Lamb

--------------------
[Can you give us some pointers on smoking lamb?]

Jeffrey Cohen--
I picked up a small (3 lb.) boneless lamb shoulder roast
recently. It was rolled in a kind of net. I rubbed it with
salt, pepper, garlic powder and oregano and put it in my
Cookshack smoker (an electric Lazy-Q smoker). I used oak and
some hickory pellets for smoke. I gave it 5 hours at 180-190F.
The 5 hours smoking time related more to how much time I had
than anything scientific, but I thought that would be a good
guess. The internal temperature was 143F when I took it out.
It was pink, tender and delicious, and that's how we like 'em.

I made a thin sauce out of roughly equal parts rice vinegar,
Dijon mustard and mirin (sweet cooking sake). It occurred to me
later that this would make a good last second glaze in the
style of Danny Gaulden's mustard glaze for ribs (see Danny's
rib post). The sauce was pretty tasty, but next time I'll try
it with raspberry vinegar instead of rice vinegar. And maybe
honey might be better than mirin. Heck, I could change the
mustard to horseradish and no one would ever recognize me.

==============

Glenn the BBQCHEF--
In a recent barbecue competition, I used a rack of lamb and had
the butcher take off the fat lip and had him remove the
backbone. I dry rubbed it with black pepper, garlic, onion,
tarragon, basil and sugar. I put it on the grill for about 5
min on each side to give it an even brown then moved it off the
direct heat, closed the lid and at about 350F smoked it for 20
min. Took it off 10 min before judging and then sliced it
between the bones. The middle of the eye, about the size of a
quarter, was rare, not dripping rare, but cooked rare. I
cooked two of these and gave one batch to the judges and
sampled one for myself. I knew there was no way I could lose.
It was so tender and tasty. I saw most of my competition
dipping their lamb in tomato sauce. You can't do that to lamb;
you have to be a purist with lamb.

==============

William Ackerman--
Did a garlicky/minty leg of lamb in the smoker yesterday and it
came out so good I thought I'd share with the porch. Rather
than insert slivers of garlic into the meat and apply a rub to
the surface, I applied an herb puree to the inside of a boned,
butterflied leg and rolled and tied it up.

Ackerman's Lamb Puree Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons roasted garlic
3 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 tablespoon finely chopped fresh thyme
1 1/2 teaspoon finely chopped fresh rosemary
1 teaspoon salt
1 teaspoon freshly ground pepper

I rubbed the outside with oil, salt and pepper. Cooked at about
250F with cherry wood until internal temperature was 130F
(medium rare).

This was adapted from the Gotham Bar and Grill Cookbook (ISBN 0-
385-48210-8).

10.9. Venison

--------------------
[How about a barbecued venison recipe?]

Jim Moore--
I've only been smoking venison roasts for about two seasons now
so I'm no expert at it, but here's a few things I've learned or
observed.

Most important - Don't overcook the meat or it will be as dry
and chewy as a poorly cooked brisket.

When I didn't use a rub the meat tended to get a hard and
crispy exterior that I didn't care for all that much. It also
would stop the smoke penetration into the meat. The rub kept
the outer part pliable and yielded, IMHO, a much better
product. So don't overcook the meat.

Smoked Venison Roast

Southern Dry Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup corn sugar (get at beer supply store)
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper, ground

Defrost the roast if frozen. Sprinkle on rub. Rewrap and put
in refrigerator for several hours (preferably overnight). When
ready to smoke, take out of refrigerator, sprinkle on more rub,
and let it sit for an hour.

Get smoker ready and up to 200F. Smoke (I use hickory or
mesquite) for about 1 hour to 1.5 hours per pound. Take off,
let rest for fifteen minutes, slice, and eat up. Best venison
roast I ever had.

=============

Pat Lehnherr--
Here's a rub recipe I posted some time ago for venison. When I
created this recipe, I wanted a rub that would complement the
smoke but not hide the venison flavor, so it's fairly mild as
rubs go. I used cherry wood to smoke it and highly recommend
it if you can get it. If you don't have access to that, I
would guess that oak or pecan would be good. I wouldn't use
mesquite as I think the smoke flavor from that would overpower
the venison flavor.

Venison roast is extremely lean for barbecuing, but it can be
done. I'd go with a higher than normal temperature, maybe 300F
or so. Unless you got an old mossy horn, it's already tender
enough and you don't want to dry it out. I don't recall the
time it took, so watch it closely. If I had to guess, I'd say
3 to 4 hours, depending on the size, but that's only a guess.

Pat's Venison Rub

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon rosemary
2 teaspoons sumac berries, ground
1 teaspoon dried orange peel
2 teaspoons tarragon
2 teaspoons basil

This turned out great but wasn't quite right. The sumac
berries were awesome! They have a tart but mild flavor. I
found out about these while perusing a Penzey's catalog (414)
574-0277. Bought them out of curiosity and use them regularly
now. The rub does need another flavor, though I think I could
get rid of the basil. Next time I'll try a little coriander or
thyme and some white pepper. I also plan on creating a version
of this rub for chicken.

10.10. Fish

Editor--
The methods and recipes below are for hot smoking fish as
opposed to cold smoking. Cold smoking fish is for preservation
of the meat and is not the subject of this FAQ.

--------------------
[How about some tips on hot smoking fish on my smoker?]

Dave Frary--
Fish should be soaked in a salt water brine for a few hours
before smoking. It prevents the meat from getting mushy during
the cooking. Cooking times are relatively short with fish.

This recipe will work with Mackerel, Bluefish, Salmon, and even
Cod.

If you catch the fish yourself, cut through their throat to
bleed them while they're still alive. Put them head down in a
bucket so they'll pump out as much blood as possible. Wash and
chill the whole fish until you can fillet them. Early in the
morning of the day you're going to smoke, wash 4 to 6 fillets
and place them in a brine made from:

Brine For Fish Smoking

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart cold water
1/3 cup Kosher salt
1/4 cup sugar
1 teaspoon black, red or other peppers to taste

Mix this together in a glass or enamel bowl; add the fish and
submerge the fillets with a weight to hold them under the
brine. Brine the fillets in the refrigerator from 2 to 4 hours
(longer makes the fish saltier).

Remove the fillets and wipe dry with paper towels. Place them,
skin side down, on several thicknesses of dry paper towels and
let them air dry for several hours. The surface is dry enough
when your finger sticks to the flesh.

Hot smoke over a 250F wood fire for about 2 hours or until the
fillets are firm to the touch (like medium rare steak).

Peel off the skin and serve.

============

Here's a great grilled fish recipe:

Grilled Fish Marinade

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small onion, chopped
1 tablespoon brown sugar
1/4 cup cider vinegar
2 tablespoons catsup
2 tablespoons dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon ground cloves
1 teaspoon chili powder
1/4 teaspoon cayenne pepper

1 1/2 pounds firm whitefish fillets such as
red snapper or halibut

Combine all sauce ingredients in a pot, place over medium heat
and boil until reduced to a thin syrup. Pour the syrup through
a strainer, discard the onion in the strainer and chill the
syrup. Place fish steaks or fillets in a baking dish and spoon
some syrup over them. Marinate in the refrigerator for 1 hour.
Cook the fish on a hot grill, basting with a teaspoon of
barbecue syrup on each side.

--------------------
[Anyone got recipes for grilling and smoking salmon?]

Dave Frary--
Smoked Salmon Marinade from Backwoods Frank

Salmon Marinade No. 1 - (Enough brine for two large Salmon
fillets)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 gallon hot water
1/2 cup Kosher salt
1-1/2 cup brown sugar
3 tablespoons garlic powder
3 tablespoons coarse ground black pepper
1/2 cup soy sauce
1 tablespoon bay leaves, crushed

Add ingredients to hot water and stir until dissolved. Allow
brine to cool. Add salmon fillets, soak covered for 3 hours in
refrigerator. Remove fillets and air dry for at least 1 hour.
Smoke in a single layer for about 2 hours at 250F or until firm
and golden.

Salmon Marinade No. 2 - (Enough brine for two large Salmon
fillets.)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups water
1 cup soy sauce
1/3 cup brown sugar
1/3 cup white sugar
1/3 cup Kosher salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Stir until ingredients are dissolved. Marinate fillets
overnight. Air dry fillets and smoke as usual.

Smoke-Grilled Salmon

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon grated lime rind
1/4 cup lime juice
1 tablespoon vegetable oil
1 teaspoon Dijon mustard
1 pinch pepper
4 salmon steaks -- 1-inch thick
1/3 cup toasted sesame seed (opt.)

In shallow dish, combine lime rind and juice, oil, mustard and
pepper; add fish, turning to coat. Cover and marinate at room
temperature for 30 minutes, turning occasionally.

Reserving marinade, remove fish; sprinkle with sesame seed.
Place on greased grill directly over medium heat. Add soaked
wood chips. Cover and cook, turning and basting with marinade
halfway through, for 16-20 minutes or until fish flakes easily
when tested with fork.

=============

Ryan Hamilton--

Grilled Cedar Plank Salmon

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 salmon fillets
2 thin untreated cedar planks
lots ginger, chopped
2 tablespoons lime or lemon zest, chopped fine
2 tablespoons orange zest, chopped fine
1 dash salt and pepper
olive oil

2 tablespoons Cajun or Creole spice mix
(recipe follows)

1 teaspoon oregano
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon salt, (this is optional)
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon white pepper

I tried this recipe last weekend, and it was amazing. This is
a variant of a signature dish of Emeril Lagasse (of the TVFN
fame). The original recipe used horseradish and trout instead
of ginger and salmon.

I had a hard time finding thin cedar planks (shingles) sold
singly in the local hardware store, they seemed to only sell
them in bunches of 40. I did however find untreated cedar
shims that I was able to make do with.

So anyway, here's what you do. Preheat your grill and oil up
one side of the cedar with your olive oil. Sprinkle a bit of
the Cajun seasoning on the plank, and lay the filet of salmon
on top. Season the filet with salt, pepper, and the spice mix.
Cover the filet completely with the ginger and zest -- this
adds flavor and helps the fish retain all of its moisture. Put
the whole thing directly on the grill over the coals (cedar
plank side down), close the lid, and stand back! The thing
will smoke like crazy for a while. Check on the salmon after 15
minutes. If the plank catches on fire before the salmon is
done, simply spray it with some water (I had to do this a
couple times).

When the salmon is done, you can either serve the whole thing
with the cedar flaming around the edges, or remove it from the
cedar plank and serve. You may wish to remove most of the
crushed ginger topping as it is a bit overpowering.

A nice sauce to accompany this can be made with soy sauce,
green onions, and sesame oil. I don't know the measurements, I
just winged it.

=================

Bear's Smoked Salmon

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup brown sugar
1 cup salt
1/4 cup lemon pepper
1 large whole salmon, cut into steaks

Mix all the dry items for rub.

Lay out a piece of plastic wrap long enough to wrap both filets
well. Lay a filet scales down 5 inches up from the bottom of
the wrap (lengthwise so the ends are left open). Pack all the
"rub" on top of the filet. Lay the other side face down into
the "rubbed" fish". You should now have the semblance of a
sugar stuffed fishy.

Flip the bottom of the wrap up over the top of the fish and
wrap it tightly (leaving the ends open).

Put on a cookie rack (or some such) in a baking dish and in the
refrigerator. Let sit for 24 hours. Brown water will roll out
of the ends that you left open.

Remove from wrap and scrape off excess rub. Let stand and air
dry for 3 hours.

Smoke at 160F for 2-4 hours (when it starts to flake apart with
a fork, it's done). I like to use cherry wood this.

===============

Bob's Grilled Salmon

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 4-6 oz. salmon steaks

3 tablespoons melted butter
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1/4 teaspoon grated lemon peel
1/4 teaspoon garlic salt
1/4 teaspoon salt
1 dash hot pepper sauce -- (optional)

Combine the sauce ingredients stirring thoroughly. Generously
brush both sides of the salmon steaks with mixture.

Grill on a well-oiled grill over hot coals. Make a tent of
foil or use barbecue cover and place over salmon. Grill 6-8
minutes per side depending on the thickness of your steaks.
Baste frequently. Turn once, brushing with sauce. Steaks
should flake easily when tested with a fork.
-------------------
[I hot smoked a salmon steak in my NBBD the other day without
brining and it came out perfect. Why do experienced fish
smokers say to brine fish before I smoke it?]

Editor--Summary of several posts--
List members report that brining fish before hot smoking fish
is optional. Brining before hot smoking a fish steak or filet
firms up the flesh and improves the flavor but it is not
necessary to brine the fish prior to smoking to get a good
product. Do a side by side comparison, a piece of the same
fish with brine and one without and see which you like best.

--------------------
[I have heard a rumor that smoking fish leaves an odor in the
smoker that remains long after the fish has been devoured. I
was wondering if there is any truth to this?]

Charles Hersey--
We heard this claim on the List --that fish might foul a
smoker. As I recall, it wasn't a valid claim for the most
part. I have an electric smoker that is unaffected by smoking
fish.

Editor-
Many List members smoke fish in their home smokers. No one has
reported that the smoker has been fouled by doing this.
Perhaps when smoking oily fish, such as bonito or mackerel,
there might be some odor than lingers. We suggest that after
smoking fish, the smoker be cleaned with Simple Green and all
traces of grease from previous smoking sessions be removed.

============================================
11. General questions about barbecuing

Editor--
Here's some questions and answers that didn't fit anyplace
else.

-------------------
[Can I use a spray bottle for mopping my barbecue?]

Wyndell Ferguson--
Spray bottles work well for oil-based mops if you don't add
spices (just oil, Worcestershire, vinegar, hot sauce, etc.).
Spray bottles are less messy--no worry about grungy mops, etc.

-------------------
[I tried using a spray bottle, but it kept getting clogged up.
I figured the oil was too thick. What can I do?]

Dave Swagler--
Pop the spray bottle in the microwave for about 20 seconds
before you mop. It will thin the oil temporarily. Give it a
shake and spray away.

-------------------
[Can you put something other than water in the water pan in my
smoker?]

Editor--
You sure can. List members report putting wine, fruit juices,
beer, spices, Coca Cola and Dr. Pepper. There is some
controversy about the beer though, some say it's a waste of
good brew. The wine, fruit juices and water with spices can
add some flavor to what you're smoking, but most say it's
pretty subtle.

-------------------
[I see recipes posted to the List that say Meal-Master and
MasterCook. What does this mean?]

Editor--
Most List members use a recipe program to manage their recipes.

The recipe program that has been around the longest is a
shareware program called Meal-Master. It currently only works
under DOS, but a Windows version is said to be in the works.

Probably the new standard-bearer recipe management program is
Sierra On-Line's MasterCook program version 4.1.

A new Windows shareware program called 'Now You're Cooking' is
also favored by some of our List members.

All three of these programs work well and will manage your
recipes with ease and style. Meal-Master is the most difficult
of the three for a newcomer to master as it is command driven.
The other programs are very easy to use due to the Windows
interface. MasterCook is also available for the Mac. Each
program costs around $30.

You can get an evaluation copy of MasterCook here:
http://www.sierra.com

You can download a working copy of Now You're Cooking here:
http://www.ffts.com/

You can download a working copy of Meal-Master here:
http://ourworld.compuserve.com/homepages/S_Welliver/

-------------------
[Is there any way I can view MasterCook *.mxp files without
buying the MasterCook program?]

George Tracy--
I came across this web site that may prove useful for some of
you who would like to view the BBQ List's archived recipes
without purchasing a cookbook program.
http://www.brandonu.ca/~walberrd/browser/MXPBrowser.html

You can download the MasterCook *.MXP Viewer for free. This
FREE software written by Ryan Walberg allows you to view and
print the contents of an *.mxp (MasterCook export) file
alphabetically or by category.

Editor--The MasterCook export format (*.mxp) is in ASCII text
and you can read and print them with a word processor or text
editor. However, the program mentioned by George makes this
much easier.

-------------------
[I'm new to the List and I live in Oregon. We have a lot of
rain in the fall and winter. Can I operate my bullet smoker in
the garage with a fan to carry off the smoke?]

Ed Pawlowski--
I'd be hesitant about operating a smoker in the garage. A fan
will carry off heat as well as smoke. Do it outside with a
tarp thrown over a couple of clothes lines--that's all you
need. A sprinkle will not be a problem for the fire, but the
water will take away heat from the smoker so some protection
from the rain is best.

==============

Wyndell Ferguson--
Your garage will get pretty smoky, not to mention that
'stickiness' that the smoke will leave on things. Best to do
it outside.

==============

Tom Kelly--
I would opt for a canvas cover and using the smoker outside
(that's how I do it). I don't want all the smoke odor and
particulates on my tools, shelves, garden implements,
lawnmower, etc. Plus, unless you can get real good
ventilation, you could end up taking a long nap--the carbon
monoxide from a fire like that would be pretty intense. I just
drove a couple good sized nails over the garage door and hooked
a tarp to them. At the opposite 2 corners, I attach a couple
of 8 foot poles and stake them up with string. Works just
fine.

-------------------
[Any tips on loading the vertical water smoker. I want to do
some ribs and chicken. Which goes on the top?]

Dwight Inman--
One of the things I like about a vertical design vs. horizontal
is the fact that you can put one meat over another, a sort of
self-basting effect. I always put pork or briskets on top.
Lots of fat drippings, thus more basting.

-------------------
[If I take the meat out of the smoker and put it in foil,
should I put some liquid in there with the meat before I return
it to the smoker?]

Rock McNelly--
Depends on how moist it was going into the foil, but I
personally would use some Club Soda. It doesn't add to, or
distort the other flavors in any way, while it adds moisture to
the meat. In fact, it takes on the flavor of the meat. If
you're planning on eating it the same day, you can smoke it
openly for about 3/4's of the estimated time planned for, and
then wrap in foil with the Club Soda and continue cooking it in
your smoker for the rest of the allotted time. This will
percolate that Club Soda into the meat, and really set it off.

Editor-
List members also report that adding apple juice to the foiled
meat keeps the it moist.

-------------------
[Should I use something like 'Adolf's Meat Tenderizer' on my
ribs before I barbecue them?]

Edwin Pawlowski--
I've never used tenderizer on ribs. A marinade will help, but,
most times is not necessary. I just use a rub or some
seasonings and not much of those either. The whole point of
barbecue is to take tough cuts of meat and smoke cook them low
and slow and make them into something really great.

------------------------------
[I have a question, maybe dumb, but I really don't know the
answer. So I thought I would ask the experts on the porch.
Assuming that I am barbecuing meat for 1 1/2 hours per pound,
say for a 7 pound Boston butt, I would cook the butt for 10 1/2
hours. If I was to do two 7 pound butts would I then have to
cook them for 21 hours?]

Tom Kelly--
Initially, the more meat you have in your smoker, the more
BTU's you will need getting up to a stable temperature but it's
the same principal as your indoor oven. And with a big smoker,
you shouldn't have to add any cooking time at all. As long as
the temperature around the meat can be maintained, and you have
some separation for airflow, you really should not have to add
to your cooking time when you double up on the meat in the
smoker. In a smaller smoker, another 30 minutes to an hour may
be required, just like cramming 4 baking potatoes into a
toaster oven and not expecting them to be done in 1 hour.

-------------------
[I'm confused about sugar. What are 'raw', 'brown',
'turbinado' and 'molasses' sugars?]

Editor--
The Epicurious dictionary
(http://epicurious.com/db/dictionary/terms/indexes/dictionary.h
tml) defines these sugars as:

"Today's BROWN sugar is white sugar combined with MOLASSES,
which gives it a soft texture. The two most commonly marketed
styles of brown sugar are light and dark, with some
manufacturers providing variations in between.

"Though similar in color, brown sugar should not be confused
with RAW sugar, the residue left after sugarcane has been
processed to remove the molasses and refine the sugar crystals.
The flavor of raw sugar is akin to that of brown sugar. In this
raw state, however, sugar may contain contaminants such as
molds and fibers. The so-called raw sugar marketed in the
United States has been purified, negating much of what is
thought to be its superior nutritive value. Two popular types
of raw sugar are the coarse-textured dry DEMERARA sugar from
the Demerara area of Guyana, and the moist, fine-textured
BARBADOS sugar."

"Turbinado sugar is raw sugar that has been steam-cleaned. The
coarse turbinado crystals are blond colored and have a delicate
molasses flavor."

"During the refining of sugar cane and sugar beets, the juice
squeezed from these plants is boiled to a syrupy mixture from
which sugar crystals are extracted. The remaining brownish-
black liquid is molasses. Light molasses comes from the first
boiling of the sugar syrup and is lighter in both flavor and
color. It's often used as a pancake and waffle syrup. Dark
molasses comes from a second boiling and is darker, thicker and
less sweet than light molasses. Blackstrap molasses comes from
the third boiling and is what amounts to the dregs of the
barrel. It's very thick, dark and somewhat bitter.

==============

Kit Anderson--
Turbinado sugar is just sucrose with a little molasses left in.
Since the molasses is not on the outside of the crystals like
brown sugar, it doesn't clump and is easier to handle.

-------------------
[Should I use turbinado sugar in my rubs instead of white or
brown sugar? Will it blacken less?]

Patty Burke-Shelby--
I switched to turbinado sugar. I don't use sugar in my rubs
but I do use it in my finishing sauce. It will not blacken as
quickly as regular sugar.

==============

Kit Anderson (the List's resident scientist)--
Here's the scoop on carmelization of sugars:
Sugar melts at 320F and becomes molten. On cooling it becomes a
non-crystalline brittle mass which is water soluble. At 338F
the sugars undergo decomposition resulting in a flavor and
color change. This is the process called caramelization.
At temperatures higher than this the sugar burns, becoming very
dark brown and bitter tasting.

-------------------
[I can get a good deal on some hardwood pellets for my pellet-
fed smoker. Is there any caution I should be aware of?]

Rick Day--
Make sure those pellets are 'FOOD GRADE' pellets and not
pellets for heating. Pellets for heating may contain various
contaminated products and should be used only in a pellet
stove! The heating-type pellets may contain traces of resinous
woods such as pine or cedar! Always make sure the pellets say
'BBQ Pellets' or 'FOOD GRADE' pellets before you try to use
them in a cooking environment.

--------------------
[I smoked a pork butt today and as I was pulling it, I saw this
nasty looking veiny thing next to the bone. What was that and
should I throw out the butt?]

Paul Ferguson--
That nasty-looking thing you found was an infected or enlarged
lymph node. Just remove it and enjoy the rest of the meat.
Next time, look at your meat a little closer before cooking.
If you see any little gray/green egg-shaped balls about the
size of your thumbnail remove them. These are lymph glands.

-------------------
[Can anyone give me some information on bacterial growth on
meat during smoking?]

Marv of Marv's Marvlus Pit Bar-B-Q--
All harmful bacteria are killed by the time the meat reaches a
temperature of 160F. So at 200-250F you are cooking safe.

Editor--the general rule for the storage of food is to keep it
out of the bacteria danger zone 40-140F. Keep foods subject to
bacterial growth within this danger zone no longer than 2
hours.

-------------------
[I love steak. And I also live in an apartment. I was
wondering if it which was safe to put a portable barbecue unit
under a residential stove hood with the window wide open
wood/charcoal/gas/electric?]

Wyndell Ferguson--
Using a barbecue unit with charcoal inside is very dangerous!
Charcoal produces carbon monoxide while it's burning. Also,
using a charcoal unit indoors is most likely a violation of
some major fire codes, if not apartment policy. A better idea
is either:

1 get an electric counter-top grill,
2 get a stove with the grill insert,
3 buy one of those new grill pans.

The folks on Food TV shows seem to like the grill pans, and
they aren't that expensive. They even add lines to the food
like it was cooked on a grill. I saw a T-Fal grill pan for $20
the other day. They say it keeps the fat from the food, they
claim the food being raised up causes the fat to 'vaporize'
when it hits and adds that smoky flavor.

==============

Edwin Pawlowski--
I have a gas stove and a gas oven, but will not bring my gas
grill inside. First, it will belch smoke from the drippings--
more than can be vented properly. Next, it is not insulated.
Fire codes (most anyway) call for 36" clearance from anything
flammable unless special baffles, etc. are in place. I grill in
my wood stove. It is designed to have a fire in it, it is
vented by the stack to the outside, and is on a slate pad on a
concrete pad in front of a brick wall.

==============
Editor--
The best suggestion in your situation is to take Fergy's
suggestion No. 1, get an electric broiler to grill your steaks.
Check out the ones made by T-Fal, Hamilton Beech and other
manufacturers. They have a grill, a drip pan and an electric
heating element. The dripping grease hitting the glowing
element burns and flavors the meat, just like a charcoal grill
does.

-------------------
[From what I've read on the BBQ List about the process of
breaking down the collagen in a brisket over a long period and
at a low temperature of 160F is confusing. Some say to keep
the smoker temperature high, 240-250F, some say to keep it at
220F and some say to lower the temperature as the time goes on
during the smoking process. Can someone help me here?]

Belly--
Let's go over this process one more time as you young kids just
never listen to your old father. While smoking a brisket, you
want that meat rack temperature to be between 235-240F. This
is the good temperature for brisket. Now you have to find out
what temperature at the lid gives you a temperature of 235-240F
at the meat rack. Could be lid temperature of 250F or 270F.
Got to determine that first of all. Let's say that 250F at the
lid gives 235F at the meat rack, OK? When your lid temperature
is up to a steady 260F put that meat on. Now, the temperature
will drop as it warms up the meat to the cooking stage. Now
watch that lid temperature and keep it as close to 250F as you
can. Now listen up, DO NOT, I SAY DO NOT open up your smoker
for next four hours. Just try with all your little heart to
keep the temperature at the lid at 250F. After four hours,
open the lid and check the meat internal temperature. If it is
up to 160F, OK. Now keep an eye on the meat temperature. When
it gets up to 165F, you want to let your heat drop a little to
about to about 235-240F on the lid thermometer. You can start
mopping each hour now. Keep and eye on the meat temperature
each hour as you mop. You want the meat internal temperature to
get to 180F. If it goes to 190F or over, your meat will become
mush-like and dry. So keep watch on your meat temperature and
learn to cook by your meat temperature not your smoker lid
temperature. If you learn to cook meat this way, your smoker
will be lots more friendly.

-------------------
[I'm on a low-sodium diet. Can someone give me some tips about
a dry rub without any salt?]

Jeff Lippsit--
I'll toss together sweet Hungarian paprika, brown sugar, garlic
powder, onion powder, fresh ground pepper, and a little
cayenne. Rub the meat with this mixture and let the meat sit
in the refrigerator in a plastic bag overnight. Next day bring
the meat to room temperature (30 minutes maximum) while the
smoker is coming up to temperature.

If you make extra rub, you can use the rub mixture as the
seasoning for a sauce. Just add a few tablespoons to a cup of
ketchup, heat, and serve.

==============

Editor--
Some List members on a low-sodium plan like to use Mrs. Dash
seasoning blend as a salt replacement. You can also use 'salt
substitute' (potassium chloride) in your rubs.

==============

Dave Klose--

Here's a couple of low-sodium rubs:

Low-Sodium Chili Powder

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons paprika
2 teaspoons oregano -- finely crushed
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon garlic powder
1/4 teaspoon cayenne

Mix all ingredients together thoroughly and use in place of
chili powder.
Makes 4 tablespoons. Contains no salt as does store-bought
chili powder.

Lemon Basil Herb-And-Spice-Seasoned Salt Subs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons dried lemon basil or dill,
finely crumbled
1 teaspoon dried oregano leaves, finely crumbled
2 tablespoons onion powder
or finely ground onion flakes
1 teaspoon celery seed
2 tablespoons sesame seeds, toasted
1/4 teaspoon grated dried lemon peel
1 pinch freshly ground pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder

Combine all ingredients in a small bowl and blend well. Put
into a shaker with large holes. Store in a cool dark place.
Makes about 3 ounces. This rub is good on all types of meat.

-------------------
[Can someone tell me something about spices used in barbecue,
like how to buy them and how to store them?]

Garry Howard--
When it comes to spices, the rule to follow is 'the fresher the
better'. Spices lose their flavor with time, especially after
being ground. If you want the ultimate in ground spices, buy
whole spices in small quantities, no more than you will use in
a couple of months and grind them as you need them. I use a
coffee grinder to grind spices. Of course you need to dedicate
a grinder to this purpose unless you like strange flavored
coffee. To really bring out the flavor in the spices, toast the
whole spices before grinding. Stir them around on a hot cast
iron griddle for a few seconds to release the flavor. You have
to be careful though because it is easy to burn them and then
you will have a bitter flavor.

Spices in the grocery store have most likely been sitting on
the shelf for quite awhile. When buying from the supermarket
stick with whole spices and grind them yourself when possible.
Some spices aren't available whole, cayenne pepper for example.
Always buy Hungarian paprika. It is very difficult to find a
good chili powder in most parts of the country. As Kit Anderson
says "The supermarket stuff tastes like cardboard". If you
don't have access to a good quality chili powder you are better
off making your own or ordering it from a mail order house.
Chili powder is one of the most important spices in my opinion,
especially if cooking Texas style brisket, and quality is very
important. I bought some Gebhardt's the last time I was down in
Texas and it will do in a pinch. [See Garry's recipe for chile
powder in section 9.1.]

I use supermarket garlic powder and onion powder. I always use
kosher salt. I only use Mexican oregano. Most other spices,
like coriander, cumin, cardamom, etc. I buy at an Indian
grocery market. Luckily, I live in an area with a lot of ethnic
markets so I haven't found it necessary to mail order spices.
One good all-around seasoning I use a lot is Goya brand Adobo
Seasoning. It is good on fish, chicken and eggs and can be used
as a substitute for salt in many recipes. It has a pretty high
salt content.

Your spices will last longer if you store them in a cool, dark
place. Don't hang them on the wall in one of those spice racks
in clear glass bottles.

==============

Patrick Lehnherr--
That was an excellent discussion on spices that Garry did, but
I'd like to contend one point. You say buy what you will use
in a couple of months time, but as I understand it, most spices
are harvested once a year. If this is the case, you might as
well buy a year's worth and take comfort in knowing how your
spices are stored during that year. To really work that to
your advantage, find out when the new crop comes in where you
buy spices.

==============

Richard Schwaninger--
Exactly, reading Penzey's catalog they explain that most spices
are harvested once a year. So when buying whole spices, buy
what you need for the year. When buying ground spices, I think
they recommend buying enough for six months but you should
store it properly (i.e. cool spot and out of sunlight).

==============

Ed Pawlowski--
Once you get good quality spices, you will be particular about
all of them. I've been buying from Penzy's and rarely get them
at the supermarket. If you are fortunate, you may have a spice
shop nearby and if they have a good turnover, you can be
assured of freshness and good quality. Chili powder and
paprika are a couple that come to mind that are much better
than the stuff in the little boxes if you get them from a good
source.

==============

Editor--
When you use a small coffee grinder to grind you spices, it is
necessary to carefully clean the grinder between uses. You
don't want chili-flavored cinnamon. You can use a small brush
to carefully clean out the grinder or you can grind up a few
soda crackers or a piece of stale bread. Be careful when you
want to grind up spices that are heavy with oils, like cloves.
They can make a mess of your grinder.

-------------------
[What is the best way to dispose of ashes from the smoker?]

Lloyd Carver--
I use them in leaf mold or compost. The garden just loves the
stuff.

==============

Jim Anderson--
I shovel the cold ash into plastic yard bags and scatter them
thinly over my raised herb garden and tomatoes. What's left
over I donate to the garbage man.

-------------------
[My old chainsaw died on me. What's a good model for a
replacement?]

Editor--Summary of several posts--
The experienced BBQ List wood cutters recommended these
chainsaw makes:

1 Husqvarna - the hands down winner
2 Stihl - a distant second
3 Echo
4 Poulan

The McCulloch chainsaw was the hands down loser--after a year
of use, List members report they turn into door stops.

The List members said to get the biggest and most powerful
chainsaw that met your weight, size and budget requirements.
They also said to buy it from a dealer that can service and
support the saw.

-------------------
[What can you tell me about hanging meat vertically in a
smoker?]

Frank Boyer--
I like to smoke whole chickens and turkey breasts by hanging
them in my smoker. My wife likes them that way for her
catering business--they don't get as much smoke.

==============

Rick Day--
The Willingham smoker utilizes a hanging system on a carousel
for the meat. I hang the briskets with the fat cap up and the
point down. This allows the fat to self baste the meat in that
delicious fat.

-------------------
[What are the nets that you hang meat in called?]

Bill Ackerman--
They are called "stockinette" and I use them for briskets,
turkeys, and hams. They're kind of like an elastic cloth bag.
The weave is a little like cheesecloth. I soak the bag in
vinegar which prevents it from sticking to the meat. I get them
from the Sausage Maker, (716) 824-6510. Item #13500C. $5.95 for
10 bags.

============================================
12. Science and barbecue

-------------------
[There was a long discussion on the List about "Fluid's Affects
On Heat Transfer" in a barbecue smoker. It was way over my
head. Can somebody summarize this for me?]

Jim Prather--
I wrote that post. Let's review heat transfer.

When you hold your hand close to a light bulb, you can feel
heat being transferred to your hand. This is RADIATION.

Guys, when your sweet thing blows her hot breath into your ear,
you feel heat being transferred to your ear. This is
CONVECTION.

When you put your cold feet against that sweet thing's warm
body, you feel heat being transferred to your feet. This is
CONDUCTION.

Here is a simplified version of the Fluid's Affects On Heat
Transfer dissertation. In it was compared a cooker to a glass
of Scotch with an ice cube in it. What happens is that the
surrounding Scotch transfers heat to the ice cube. This can be
compared to the air in a cooker transferring heat to the
enclosed meat.

The ice cube's outside surface undergoes a change of state. It
is from a Solid to a Liquid. In a comparable way, in our
cooker, meat loses moisture by evaporation. Also a change of
state. It is from a Liquid to a Gas.

This takes place slowly in a cooker. Heat transfer to meat is
by CONVECTION in a cooker. The air is cooled by the meat as the
air passes by and exits the cooker. The meat receives BTUs from
the passing air and its temperature rises.

The outer surface of the meat is hotter than the inside of the
meat. The heat transfer inside the meat is by CONDUCTION. To
reduce somewhat the higher temperature of the outside of the
meat, moisture can be added to the outside by the chef person.
This cools the outside by evaporation, which is still hotter
than the inside of the meat. The inside of the meat continues
to cook.

This adding moisture to the outside of the meat by the chef
person does not add moisture to the inside of the meat, it
slows the loss of moisture from the meat by temporarily cooling
somewhat the outside of the meat. The outside of the meat is
always hotter than the inside of the meat while the meat is in
the cooker.

Occasionally, the chef person might choose to lower somewhat
the temperature of the outside of the meat. Conduction will
continue from the outside of the meat to the inside of the meat
even as the mop is used and evaporation cools the outside of
the meat. The outside of the meat will still be hotter than the
inside of the meat. The inside of the meat will still continue
to cook.

-------------------
[I read a series of posts by an engineer on the thermodynamics
of barbecuing. Is knowing any of this stuff useful in turning
out a better product?]

Danny Gaulden--
I have been reading all the posts on "fluid effects on heat
transfer", and enjoyed it immensely. Also learned a thing or
two on the "science" of heat transfer--whether it be dry or wet
heat--that's all nice, but will most likely not help you much
on making good barbecue. The design and function of your
smoker, and how the heat travels will have the greatest effect
on how your product turns out, if you are cooking at the
correct temperatures, keeping the fire right, and know when to
take the meat off.

I have been lucky enough in my life to have owned a great many
different smokers. Redi Smoke and Cook Shack electric, Weber,
Sunbeam, Holland, and Char-Broil gas grills, Char-Broil and
Weber charcoal smokers, Brinkmann, Coleman, and Mr. Meat Smoker
bullet water smokers, Klose and Kingfisher big time home
smokers, a couple of home made 55 gallon oil drums, and my J& R
Mfg. professional rig.

I have found this to be true--after you are the best you can be
in knowing how to barbecue, and really know the smoker you are
cooking on, the smoker you are cooking on WILL make a
difference. Some pits do a better job than others, and this is
simply a fact of life. The least of your worries is about how
much humidity is in the air, water pans in the smoker, and if a
water smoker will cook faster than a dry smoker. If you are
cooking on a first-class smoker, and have your act together,
all this is irrelevant to the finished product. I do think a
little moisture induced into the smoker is good, but not
critical.

-------------------
[Does somebody have a scientific theory for why brining poultry
makes the meat more tender and moist? It can't be osmotic
forces because the meat is dead.]

Bill Wight--
First of all, the membranes in dead meat cells can and do
continue to conduct osmosis. In fact, several entire
industries are based on the osmotic properties of semipermeable
plastic membranes.

On the theory of brining, I wrote to an expert in the field, Professor
Alan Sams, at Texas A & M University and asked him what the
mechanism was. He sent me two reprints of scientific papers,
one of his and one from Professor Jansky at the University of
Florida. The papers mainly dealt with various methods of chill-
brining commercial poultry but summarized the mechanism of
how it works as follows: Brining makes the poultry more tender
and moist because the muscle tissues take up more water. The
mechanism for this was not stated in the articles. I would surmise
it is a combination of simple diffusion and osmotic pressures that
ends up getting more water into the muscle cells and intracellular
fluids. The article stated that in the late 70's, several researchers,
(Professors Hamm, Arafa, and Jansky) determined that it was this
added water within the muscle tissue that made the meat more
tender. And it's obvious that the added water makes the meat
more moist also.

On the added saltiness of the poultry after brining, Professor Jansky
states, "The average person might not increase his sodium intake
substantially by consuming chicken meat from brine chilled broilers;
however, this product might not be suitable for persons on sodium
restricted diets." So if you are on a low sodium diet, don't brine your
birds with sodium chloride.

-------------------
[How does the water get into the cell? I would think that osmosis
would tend to remove water from tne cell.]

Kit Anderson--
Part of the answer is that the sodium ions begin to coagulate some
of the proteins thus increasing the water retention capabilities of
the cells. This also accounts for the change in texture. The question
is how does the sodium get into the cells? It was there to begin with.
External sodium draws out water until equilibrium is reached. Then
saltwater invades the extracellular spaces by diffusion. This accounts
for the increase in weight and salt flavor. This water is lost in the
first hour or so of cooking, not from the cells, but from the
interstitial water between the muscle cells. Because the cell proteins
are partially coagulated, they are able to withstand more heat before
denaturing and releasing their moisture. Specifically, the actin-myosin
complexes are drawn into closer proximity and cross linking starts.

--------------------
[Can you tell me about what happens to meat while you slow cook
it?]

Kit Anderson--
Meats are made of muscle, connective tissue, fat and bone.
Muscle contains proteins and glycogen. As the temperature of
the meat increases, glycogen, a long chain sugar, is reduced to
simple sugars. This caramelizes and is responsible for one of
the flavor components.

Proteins (flavorless) are denatured to amino acids, which not
only have flavors themselves, but also undergo Maillard
browning reactions, which adds another flavor component.

While bone adds no flavor itself, the marrow is rich in
methyglobulin and other proteins. This reacts with smoke
nitrites to give us the smoke ring. You may have heard that
"the sweetest meat is next to the bone". The proteins are
reduced to amino acids. Nutrasweet is an amino acid.

Fat is a very simple molecule that fills the fat cells in
muscle tissue. Fat breaks down to sugars, fatty acids, and
triglycerides at low temperatures.

Collagen is proteins that have lots of side chain bonds. This
makes them elastic. It takes more energy to denature them than
the simpler proteins of muscle tissue. Energy in the form of
heat will denature these proteins into the flavorful amino
acids.

If the temperature is too high, the water in the muscle cells
and the fat is rendered out before the collagen melts. This
results in dry, tough meat. Too low a temperature and you risk
bacterial activity.

Tough cuts of meat like brisket and pork butts benefit from low
temperature cooking as the collagen adds flavor to the meat.
Less tough, more expensive cuts do not need this phase and can
be cooked at high temperatures for shorter periods. That is why
ribs take only a few hours and briskets take up to 20 hours.

-------------------
[I thought that the reason to raise the meat to room
temperature for a wood burner was to avoid condensation of
undesirables in the smoke on the meat. For this reason, I bring
the meat to room temperature, put it into my electric bullet
smoker, then wait a little while before I add the wood chunks.
Lately I've read that experienced List members put cold meat
into their smokers to get a better smoke ring and more smoke
flavor. What's going on?]

Danny Gaulden--
For 22 years I have taken the day's cooking straight from the
walk in refrigerator in my restaurant and into the cool smoker.
The temperature in the pit will usually be around 125 to 140F.
I have always felt if one wanted more smoke flavor and a deeper
smoke ring, this was the way to do it. My reasoning behind
this is that I feel the meat is more relaxed, and the pores are
more open when the meat is cold. The smoke draws to it like a
magnet. Just like creosote does to a cold chimney until it
gets heated up.

Now, here is where some of our novice smokers can get into
trouble. If your fire isn't established, and is in a high burn
when you put on the meat, and you close the fire damper down
too much to try to keep the temperature down in your smoker for
awhile, you will get even more creosote on the cold meat than
if you had let the meat reach room temperature first. Not only
will the 'good smoke' draw to the meat, the 'bad smoke' will
also. That's why I have stated in some of my earlier post to
let the meat rest out of the refrigerator for a bit before
placing it in the heated smoker. It was less of a risk for a
lot of you and simply safer. However, it seems that some of
the ones who have been smoking meat for a few months are
becoming good pitmasters, and we can discuss things at a more
advanced level. My problem with some of the things I do is
that I don't know how to explain them, I just know that they
work. I guess that's why we have Kit around to help explain
the science behind what we're doing. From him, I have learned
a lot about why what I do works and can talk to people on a
more intellectual level about it. It's always better to
understand why something works, not just that it works.

If you are using a water smoker, be it an electric, gas, or
charcoal burner, this cold meat technique shouldn't be much of
a problem. Nor should it be with the Cookshack, etc. However,
doing this with a straight wood burners can be more
challenging. You must know how to start out with a low-heat
fire, fairly smoky, and slowly bring the heat up without
causing a great commotion. It may be easier for you to go
ahead and make a larger fire, let it burn down to mostly coals,
then throw in one piece of greener wood for smoke in the early
stages. That way, you can go ahead and close down your firebox
damper a bit without the problem of creosote, and maintain a
lower heat in the cooking chamber for awhile. Notice I said
just for awhile. It's much easier to have a good bed of coals
in the firebox, and just add a log here and there to maintain
and increase the heat, than to have too few coals and have to
chuck in a bunch of wood to bring the temperature up. I do not
maintain this low temperature cooking for a long time. I am
continually slowly bringing up the temperature until I reach
about 240F in the cooking chamber. With the cold meat placed
in the cool smoker, and starting out with a cool, but clean-
burning fire that I slowly bring up, the meat turns out nice
and smoky and with a great smoke ring every time.

==============

Kit Anderson--
I just got a copy of 'Professional Charcuterie' on Bill
Ackerman's recommendation. It is a great book on sausage
making. One particular point of interest is the smoking
technique. Most of the recipes involving smoking call for
putting the meat in at 135F for a hour, going up to 155F, then
higher until the internal temp reaches 160F.

This is not cold smoking, which is done at 80F. The purpose is
to get the smoke ring and its associated flavor to form at a
maximum depth. The reaction stops when the meat gets over 120F,
or so. This makes a lot of sense when looking for 'bacon-on-a-
stick' ribs. I have advocated putting the cold ribs in a cold
smoker and then starting the fire to achieve this. It gives a
smoke ring all the way through on baby backs but not all the
way through on spareribs.

This past weekend, I was visiting a friend that has a SnP Pro.
He was cooking spares and had lowered the grill in the cooking
chamber to fit 6 full racks. He said he liked to smoke at 200F
but was having trouble with the ribs being tough. I saw that he
was monitoring temperatures on the lid which meant the
temperature at grill level was probably no higher than 135-
150F. He is Polder challenged. The ribs had been on for 3 hours
when I got there.

So, I boosted the temperature up to 300F for two hours until
dry bone started to show on the ends. I could easily pull the
ribs apart and found that the smoke ring went all the way
through. Bacon-on-a-stick spares, tender and moist. Try the
initial low temperature for a few hours next time you do ribs.

I did some research and found these Web sites on the smoking
reactions in meat.

http://www2.unl.ac.uk/~hx14marshar/meatcol.htm
65C is 149F but most proteins start to denature at 120F. I
think this is the temperature when the enzymes are denatured
and there is only heat affecting the myoglobin.

http://foodsci.unl.edu/onlineed/foodchem/pigments.htm
Note lines 4,5,6 in the table. They are the curing or smoke
ring reactions. Reactions 7 and above are the heat reactions
because the myoglobin begins to denature.

What I learned and didn't know before was that bacteria are
involved in changing sodium nitrate to nitric oxide which bonds
to the myoglobin at the site where oxygen would normally
occupy. Since these bacteria die at 140 and are very active at
120, that accounts for smoke ring depth. Also, that there are
three different smoke ring reactions giving different colors
based on the amount of oxidation the meat had before it started
cooking. There are three types of those reactions. That's why
there are pink, red and purple smoke rings.

-------------------
[Does the smoke ring have a taste?]

Kit Anderson--
Yes. The reaction of nitrates and nitrites in smoke, or
chemical cures, with methyglobin in meat results in the typical
color we see in ham and other processed meats. This also has a
distinctive flavor. For instance, if you brine a brisket, it
will taste more like ham than beef. This is how turkey ham is
made.

While the smoke ring does not show the total penetration of the
smoke, its color and size are an indication of the activity of
the smoke when cooking.

So, you can produce thinner cuts of meat with a smoke ring all
the way through and things like baby back ribs will taste like
'bacon on a stick'. This reaction takes place below 120F. So,
in order to do this, you must put the ribs on when they are
cold rather than letting them come to room temperature. The
smoker should not be too hot, 225F is good. You should not use
a ton of smoke. It will condense out causing the meat to be
bitter.

This is not the only way to barbecue ribs. It is only one way
to get a very unique flavor.

Editor--
I think in light of the many question asked (and some answered
by Kit and Danny) about the subject of barbecue smoke, smoke
rings, smoke flavor and creosote, it might be helpful if we
take a look at this from a physical chemical point of view.

-------------------
[What is barbecue smoke?]

Bill Wight--
Barbecue smoke is a complex combination of particulates and
gases that results from the burning of wood. When wood burns,
many different kinds of combustion by-products are produced--
this is a very complicated process and is affected by many
variables, such as temperature of the fire, the amount of
oxygen available, the humidity, the type of wood, the age of
wood, etc.

Particulates--
What you see in smoke are actually the particulates, tiny bits
of matter, from white ash, to black carbon and many other
materials. The sizes of these particles range from about 10
microns down to less than 1 micron. A micron is one millionth
of a meter--bacteria are in this size range. In addition to the
carbon and ash, there are also some inorganic chemicals that
are carried on the smoke particles, such as nitrates and
nitrites, usually as salts of sodium and calcium. The type of
particulates that a wood-burning fire produces is dependent on
how clean, or complete, the combustion process is, what kind of
wood was burned, the age of the wood, etc. A clean-burning
fire, one that has all the oxygen it needs, will produce few
particulates and a dirty fire, or one that is starved for
oxygen, will produce heavy particulates--including ash and
soot. John Willingham calls these smoke particulates 'dirt'
and says that they are undesirable in the smoking process. The
particulate solids in the smoke cannot diffuse into the meat--
they are much too big to do that. The particulates stay on the
surface of the meat. When we get a dirty fire that generates
lots of particulates, these materials do collect onto the
surface of the meat. This is why the meat turns black, from
the soot that is generated by a poorly-managed fire. The meat
will also get black from the burning of sugars in the rubs or
sauces that are put on the meat, but that is another process.

An experienced wood-burning barbecuer will manage his fire in a
way that very few particulates are ever produced. His end
product will come out of the cooking chamber a beautiful deep,
reddish-brown color. It will be free of any black sooty look.
He has managed during the entire course of the smoking process
to keep his fire at the correct level of fuel, air and heat, so
that at no point during the smoking process did he let the fire
produce any soot or ash. The wood-burning beginner, however,
will have periods during the smoking process when the fire is
well-managed and periods when the fire is poorly-managed.
During these poorly-managed periods, the fire will produce
soot, ash and creosote, all of which are detrimental to the
finished barbecue product. At the end of the smoking process,
the meat may look black and sooty, and will probably have a
bitter, or 'over-smoked' taste. As the beginner gains
experience with fire management, the periods when the fire is
'out of control' will occur less and less. After a year or so
of smoking, the beginner now finds that his meat is coming out
of the smoker looking and tasting like something that could win
grand prize at the state barbecue championship.

Gases--
The gases in wood smoke are invisible, like air, and cannot be
seen. These gases contain carbon dioxide, carbon monoxide,
water vapor, and many other chemicals. Wood is a complex
material, containing solids, liquids and gases. As the wood
seasons, the gases leave quickly and the liquids leave over a
period of months and years. The complex organic chemicals
within wood are termed 'secondary metabolites'. These
chemicals are produced by the living cells of the tree and are
important for the tree's growth, maintenance and protection.
These chemicals are classified by wood chemists into the
following categories: volatile oils, resins, fats and waxes,
lignans, and simple and complex carbohydrates. A typical tree
may produce and store about a hundred of these organic
chemicals within its cells and bark. When these chemicals
burn, by-product gases are given off in the smoke. There is a
big difference in the composition of the gases that come off a
clean-burning wood fire and those that come off a smoldering
wood fire. One class of chemicals that comes off a smoldering
fire are called polycyclic aromatic hydrocarbons and contain
some really nasty stuff, some of them known to be carcinogenic.

It is beyond our interests to go any deeper into the chemistry
of burning wood, but we can simplify all this by saying that
when barbecuers talk about 'good smoke' they are really talking
about not the particulates we can see, or the carbon dioxide or
water vapor gases, but a class of chemicals we will call 'smoke
flavoring gases'. From my reading, I do not believe that this
class of chemicals is at all well understood.

Only the gases that result from the burning of the wood can get
past the surface and into the depths of the meat.

Creosote--
The term 'creosote' refers to a group of oily, bitter-tasting
organic chemicals that are produced during the fractional
distillation of wood and coal. When creosote is produced
commercially, freshly cut wood is put into a distillation tower
and heated with very little oxygen present. The gases produced
by this distillation process are condensed on cooling coils in
the top of the tower. In a smoker, we can get similar
conditions--an oxygen-starved fire, with the meat and the walls
of the smoker becoming the condensation surfaces. If your fire
is well managed and you are using seasoned wood, you will not
have a problem with creosote forming and condensing on the
meat. If your fire is starved for oxygen and maybe some of
your wood is a bit green, then it is very likely that creosote
will be produced and will find its way into your meat.
Creosote in the smoke is a gas and not a particulate. It
condenses out of the gas as a sticky liquid. This creosote
liquid can get into the cells of the meat, so it is not just on
the outside of the meat.

-------------------
[How does the smoke get into the meat?]

Bill Wight--
So now that we have a little more information on what smoke is,
we can understand that smoke absorption and adsorption by the
meat is a complicated and highly variable process. There are
several physical processes that are taking place within your
smoker.

Adsorption--
A process where the smoke particulates and gases are deposited
onto the outside surface of the meat.

Absorption--
A process where the smoke gases are transported into the
cellular fluids within the meat.

Diffusion--
The term diffusion in non-technical language refers to the
process whereby liquids and gases go from an area of higher
concentration to an area of lower concentration. In barbecue,
the gases produced by the wood-burning fire are more
concentrated in the smoke surrounding the meat and less
concentrated in the liquids of the cells within the meat. So
there is a 'driving force' that works to push the smoke gases
into the meat.

Solution--
This is a term that refers to a liquid, a solid or a gas
dissolving into another liquid. When you make a brine, you put
salt into water. The salt goes into solution in the water.
Gases also go into solution in liquids, as in carbonated sodas.
Here, the gas carbon dioxide goes into solution in the sugar-
flavored water. Liquids can go into liquids as when you add
molasses to water.

Solution-Diffusion--
This is the process that describes how a liquid, a solid or gas
goes into another liquid and moves into and mixes throughout
the liquid. In the example of carbonated soda, the carbon
dioxide gas is applied to the surface of the sugar water and
the carbon dioxide gas goes into all the liquid by the process
of solution diffusion. It first goes into solution at the
surface and then diffuses throughout the liquid. If you place
a spoonful of salt in a glass of water and leave it
undisturbed, in a few hours or days, the salt will have gone
into solution and the salt ions will have diffused throughout
the liquid.

Saturation--
The term saturation means that a fluid cannot dissolve and hold
any more solids or gases, it has become saturated. In the soda
example, only so much sugar can be added to the water. When
the water is saturated with sugar, no more sugar crystals will
dissolve into the liquid. When carbon dioxide gas is added to
the soda, only so much will go into solution. When the soda is
saturated with carbon dioxide, then no more of that gas can be
dissolved in the sugar water. Temperature affects the
saturation point. With warmer liquids usually being able to
hold more solids than cooler liquids (we warm a brine to help
the salt dissolve) and cooler liquids being able to hold more
gases than warmer liquids (when we warm a soda, the carbon
dioxide gas comes off as bubbles). In barbecue, there will
come a point where the fluids within the muscle tissue will
become saturated in the smoke flavoring gases and liquids and
no more gases and liquids can be added to the cellular fluid.
This may be one reason why putting cold meat into the smoker
may increase the smoky flavor, as the cold fluids in the muscle
cells will take-up the smoke flavoring gases and liquids faster
than hot fluids.

-------------------
[What does this solution-diffusion process have to do with
making good barbecue?]

Bill Wight--
Meat is really muscle tissue that basically consists of cell
membranes, a combination of many types of proteins and cellular
fluids, containing water and dissolved solids (for example
salts and sugars) and gases and liquids (oxygen and carbon
dioxide). When we smoke a piece of meat, what is happening is
that the smoke flavoring gases and liquids are coming from the
wood burning process into the cooking chamber and into contact
with the cell membranes of the outer muscle tissue. The smoke
gases and liquids diffuse across the muscle cell membranes and
go into solution in the cellular fluids. The driving force
here is that the gases and liquids are soluble in the cellular
fluids and are in a higher concentration in the atmosphere of
the cooking chamber than they are in the cellular fluids. So
the process of diffusion drives these gases and liquids into
the cellular fluids. Once across the cell membrane, the gases
and liquids go into solution in the cellular fluids and then
diffuse throughout the cell. The gases and liquids then
diffuse out of the first cell and into the next cell in contact
with the first and the process starts again in that cell. This
is how the smoke flavoring gases and liquids get deep inside
the meat, as much as a an inch in longer smoking sessions.
Some of the smoke flavoring gases condense out as liquids on
the surface of the meat. These liquids then begin to diffuse
across the cell membrane into the cells and cellular liquids of
the muscle tissue. So we have some of the flavoring agents
from the smoke diffusing into the meat as gases and some
diffusing into the meat as liquids.

-------------------
[Is this solution-diffusion a steady process?]

Bill Wight--
The cells within the meat accept these smoke flavoring gases
and liquids more readily when it is raw and cool and first put
into the smoker and gradually accept less and less of these
smoke flavoring gases and liquids as the cooking process
continues. There is probably no absolute cutoff point, like
after 2 hours, where the meat stops accepting these smoke
flavoring gases and liquids. As the smoking process continues
several conditions are changing. The meat is shrinking and
it's surface and texture are becoming less permeable as it
cooks and browns (the bark is forming) and this makes it more
difficult for the smoke flavoring gases and liquids to diffuse
into the meat.

Now we need to also know a little more about diffusion, the
process that gets the smoke flavoring gases and liquids into
the meat. When we speak of diffusion, we are talking about a
process that wants to equalize itself, to attain a state of
equilibrium. For example, when someone is in a room and
smoking a cigarette, the smoke and gases of the combustion of
the tobacco begin immediately to diffuse out into the air of
the room. If the person has only one cigarette and then stops
smoking, the diffusion process continues until every part of
the room air has the same concentration of smoke, until the
smoke in the room has attained a 'state of equilibrium'. Now,
if we were to start with a clean room and erect a barrier
across the middle of it that is made of paper, and this paper
barrier is taped to the walls and floor and ceiling so that the
only way for the smoke to get into the part of the room on the
other side of the barrier is to go through the pores of the
paper. Now when the person smokes one cigarette the smoke will
diffuse throughout their side of the room but the smoke but
will have trouble, or be impeded from diffusing, into the other
side of the room because of the paper barrier. Eventually, the
smoke will diffuse through the paper barrier until the smoke
concentration is the same on both sides of the paper barrier.
The process of diffusion is driven by an unequal amount of
smoke on each side of the paper barrier. When we start out,
the smoke is more concentrated on one side of the paper barrier
and less concentrated on the other side of the barrier. As
time goes on, the smoke gradually becomes equal on both sides.
The smoke will never be in a higher concentration on the other
side of the barrier, as there is no force that will make smoke
concentrate on the far side of the paper barrier. The smoke
must eventually come to a state of equilibrium in both parts of
the room.

Now let's imagine that the paper barrier across the room
represents the surface of the meat and the cell membranes of
the muscle tissues within the meat. Let's make this example
more like smoking meat and say that when the smoking process
first starts, the pores in the paper barrier are large, and
smoke will diffuse through the paper at a fast rate and as the
smoking process continues the pores in the paper 'clog up' and
get smaller and the smoke diffuses through the pores at a
slower rate. As we smoke a piece of meat, several things are
happening. First the 'pores' of the meat are more open and the
smoke flavoring gases and liquids can go through these bigger
holes at a faster rate. Also, when we start the smoking
process, the meat has no smoke flavoring gases and liquids
dissolved in the fluids of the muscle cells of the meat and
therefore there is a higher driving force available to drive
the flavoring gases and liquids into the fluids within the
cells. As the smoking process continues, the pores of the meat
get smaller and the 'skin' on outside of the meat gets thicker.
So the overall effect is that the smoke flavoring gases and
liquids cannot go into the meat as fast as they did at the
start. As the smoking process goes on, less and less of these
gases and liquids can get into the meat. Also, as the smoking
process continues, the fluids with the cells get closer to the
point of saturation of the smoke flavoring gases and liquids.
At some point in the smoking process, no additional smoke
flavoring gases and liquids can be absorbed or taken into the
fluids of the cells.

-------------------
[OK, I understand that it is getting harder for the gases and
liquids to get inside the meat as the smoking process
continues, but is there a point where no more smoke flavor is
imparted to the meat?]

Danny Gaulden--
Even though the smoke flavoring gases and liquids may not
penetrate the meat nearly as deep after a few hours of smoking,
I feel they still continue to be adsorbed on the outer surface
of the meat. The smoke flavor can become quite strong and
bitter if the fire is not managed correctly, or it can be a
positive addition to the flavor if the fire is well-managed.
Smoking beyond the 2-6 hour period definitely adds more 'smoke
flavor' to the meat, and there is a great distinction in flavor
between 'smoked until done' meats, and meats that were smoked
for a few hours, then finished off with just heat, by being
wrapped in foil and left in the smoker or put into an oven.

When one takes a bite and starts to chew, the eater doesn't
know if the smoke flavor is coming from the center of the meat,
the outer third, or the outside surface. He just knows it
tastes smoky. So, I feel that the 'continue smoking until
done' process does add flavor all the way through the cooking
process. To what degree this is attained depends on how smoky
one wants their meat to be, and how well they manage their
fire.

-------------------
[Why can't we wash off the creosote taste once it gets on the
meat?]

Bill Wight--
The creosotes that form from a poorly-managed fire are gases
and these gases condense on the surface of the meat. Once on
the surface, they diffuse into the interior of the meat. So a
piece of meat that has been subjected to creosote conditions
for a long period of time cannot be rescued by washing it off,
as the bitter-tasting chemicals have penetrated into the meat.
If the creosote condition lasts only a few minutes, then it may
be possible to wash off the meat, or cut off the bark, and
remove the bitter tasting layer and save the meat. But if the
creosote conditions remain in the smoker for a longer time,
then you have almost surly ruined the meat as the bitter taste
will have gone too deeply into the meat to be removed. Danny
Gaulden has testified to this in his early days of smoking.
He's had a few pieces of meat that were totally ruined because
his fire got out of control and produced some nasty creosote
that went so deeply into the meat that the bitter parts could
not be trimmed off.

-------------------
[Does the smoke ring continue to grow as long as the meat is in
the smoker and there is smoke?]

Kit Andersen--
The smoke ring reaction stops when the meat gets to about 120F.
The smoke ring is only one of the reactions taking place in the
meat and has its own associated flavor but smoke penetration is
temperature dependent.

-------------------
[How do you suppose that the nitrate and nitrite salts get onto the meat
from the fire? Are they carried aloft as salts attached to the particulates
in the smoke?]

Kit--
The ash is loaded with potassium and sodium nitrates. That's why you
need wood smoke to get a smoke ring.

-------------------
[So you need some particulates in your smoke too, not just the gases?]

Kit--
Right. With charcoal, you get no smoke. With lump, you get a little. With
lump and wood you get more, with just wood you get the most. With each,
an increase in smoke ring depth. Nitrates are organic salts and cannot by
themselves be gases.

============================================
13. Low-fat barbecuing

[I love barbecue, but my doctor has placed me on a low-fat
diet. Any ideas on how to reduce the fat content of barbecue
for people like me?]

Editor--
Sure. What you want to do is to stay away from is the
traditional Texas barbecued brisket and NC-type pork shoulder
cuts, and spare ribs which are loaded with fat--inside and out
(that's why they taste so good!). There are many cuts of beef
and pork, and of course chicken, turkey and fish, that are much
lower in saturated fats. These meats can be smoked or grilled
to produce some great-tasting barbecue. Check out the smoked
Pork Loin post in Section 10.1.4, the chicken recipes in
Section 10.3 and the smoked fish recipes in Section 10.10.

=============

Bill Wight--
Smoked London Broil

The beef cut marketed as London Broil in southern California is
a trimmed top sirloin cut into a large steak about 1 1/4 "
thick. The original London Broil cut was flank steak. Both
cuts are fairly tender pieces of meat and can be smoked with
great success and they have very little fat. Most cuts are 2-3
pounds. Remove any exterior fat present and rub the meat with
your favorite dry rub for beef. Let it sit overnight in the
refrigerator. The next day, prepare the smoker and use a
strong flavor wood, like hickory, pecan or grapevines as the
cooking time will be short.

Put the meat on the grill when the temperature in the smoker
stabilizes at 240-250F as measured at the meat rack. It is
critical that you have an accurate meat thermometer, as this
piece of meat is easily over-cooked and will be dried out if
you do that. Every 30 minutes, mop and turn the meat. It will
take 1 1/2 to 2 hours to cook. When the internal temperature
hits 145-150F, remove the meat from the smoker, slice and serve
immediately as it will continue to cook if left unsliced.

Try this mop on the London broil.

Bill's Beef Mop

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup beef broth, canned or homemade
1/4 cup vegetable oil
1/2 cup apple cider
2 tablespoons lemon pepper

Add ingredients to small saucepan and heat to boiling. Remove
from heat and keep the mop warm on/in your smoker as you use
it. Stir or shake well just before you mop to mix it up.

================

Editor--
Be sure and check out Mardi Wetmore's Web site at:
http://www.wctravel.com/lowfat

Go to the Barbecue/Grill section. She has many great recipes
for low-fat smoking and grilling.

Here are a few of her recipes for lower fat barbecuing and
grilling.

Grilled Pork Loin with Grilled Onions

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dry oregano, crushed
1 clove garlic, minced
1 1/2 pounds lean pork tenderloins
1 large sweet onion
olive oil cooking spray

Combine chili powder, cumin, salt, oregano and garlic in small
mixing bowl. Sprinkle spice mixture over meat, pressing into
surface. Arrange coals for indirect cooking. Place meat on
grill, cover and grill for 30 to 45 minutes until thermometer
registers 160F. Spray onion slices with olive oil cooking spray
and place on the grill rack over coals last 10 to 15 minutes of
grilling time. Slice pork and serve pork and grilled onions
with corn and black bean salsa. Makes 6 servings

Nutrition Facts
Amount Per Serving: Calories 152 - Calories from Fat 39 Percent
Total Calories From: Fat 26%, Protein 65%, Carbohydrate 10%

===============

Bourbon Grilled Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless skinless chicken breast
1/2 cup onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons orange zest
1/3 cup orange juice
1 tablespoon wine vinegar, (balsamic is better)
1/3 cup bourbon whiskey
1/2 cup molasses
1/2 cup catsup
1 tablespoon steak sauce
1/4 teaspoon dry mustard
salt and freshly ground black pepper,
to taste
1 dash Tabasco, to taste
1 teaspoon chili powder
1 pinch cloves

Mix all ingredients other than chicken well. Marinate chicken 4
hours in refrigerator. Remove from marinade and grill over
medium hot coals, basting with marinade frequently. Makes 8
servings

Nutrition Facts
Amount Per Serving: Calories 292 - Calories from Fat 80 Percent
Total Calories From: Fat 28%, Protein 39%, Carbohydrate 25%

====================

Chili Grilled Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons cumin
2 teaspoons chili powder
1/8 teaspoon cinnamon
2 tablespoons olive oil
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
2 tablespoons molasses
2 tablespoons fresh oregano, Chopped
1 tablespoon minced garlic
1 1/2 pounds flank steaks, or tri-tip

Marinade: Combine cumin, chili powder and cinnamon in small
saucepan. Cook over high heat until fragrant, 40 seconds. Whisk
in oil, lime juice, vinegar, molasses, oregano and garlic. Pour
marinade over meat in shallow dish, turning to coat. Cover and
refrigerate 4 hours or overnight. Remove meat from refrigerator
30 minutes before grilling. Prepare grill. Remove meat from
marinade. Grill beef over medium coals, basting occasionally, 7
to 8 minutes per side for medium-rare, until meat thermometer
inserted in thickest part reaches 160F. Let stand 5 minutes.
Slice thin across the grain. Serve with a black bean salsa.
Makes 6 servings

Nutrition Facts
Amount Per Serving: Calories 249 - Calories from Fat 127
Percent Total Calories From: Fat 51%, Protein 38%, Carbohydrate
11%

====================

Chipotle Barbecue Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1/2 cup onion, chopped
2 tablespoons garlic, minced
1 cup ketchup
1/4 cup malt vinegar
1/4 cup golden brown sugar
1/4 cup coffee, strong brewed
3 tablespoons beer, stout (like Guinness)
2 tablespoons molasses, unsulphured (light)
2 tablespoons tomato paste
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 1/4 teaspoons canned chipotle chiles, minced
1/4 teaspoon black pepper, freshly ground

Heat oil in heavy large saucepan over medium-high heat. Add
onion and garlic and saut until tender, about 5 minutes. Add
all remaining ingredients. Cover and simmer until slightly
thickened, stirring occasionally, about 25 minutes. Season with
salt. Can be made 1 week ahead. Cover and refrigerate or can
for longer storage.

Nutrition Facts
Amount Per Serving: Calories 80 - Calories from Fat 16 Percent
Total Calories From: Fat 20%, Protein 5%, Carbohydrate 74%

==============

Grilled Flank Steak With Lime-Chipotle Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound flank steak or tri-tip
1/2 cup honey
2 tablespoons chipotle chiles, in adobo minced
3 tablespoons Dijon mustard
1/2 cup lime juice
3 cloves garlic, minced
1/2 teaspoon allspice, ground
1 teaspoon cumin, ground
1/2 cup cilantro, chopped
salt and fresh ground pepper to taste

Mix honey with chilies, mustard, lime juice, garlic, cumin,
allspice, and cilantro. Season to taste with salt and pepper.
Marinate steak at least 1 hour. Drain off marinade into small
saucepan and simmer. Grill or barbecue steak, basting with
marinade. Slice steak against the grain and pour remaining
marinade over meat. 2 servings

Nutrition Facts
Amount Per Serving: Calories 515 - Calories from Fat 94 Percent
Total Calories From: Fat 18%, Protein 20%, Carbohydrate 62%

==============

Grilled Pork Skewers with Ginger

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds boneless pork loin
2 red bell peppers,
cut 1 12 x 34-inch strips
2 medium red onions,
cut in 1 1/2 x 1/2-inch strips

MARINADE:
1 tablespoon pineapple juice
1 tablespoon rice wine vinegar
1/4 teaspoon cumin, ground
1/4 teaspoon Ancho chili powder
2 tablespoons ginger, minced
1 ounce soy sauce

Mix all marinade ingredients well. Cut the pork butt into 1
inch cubes and marinate, covered in the refrigerator for 4
hours. Remove the meat from the marinade. Discard the remaining
marinade. Thread the pork, red pepper and onion on skewers.
Season to taste with salt and pepper. Grill over medium heat 5
minutes on each side. 8 servings

Nutrition Facts
Amount Per Serving: Calories 215 - Calories from Fat 79 Percent
Total Calories From: Fat 37%, Protein 48%, Carbohydrate 15%

==============

Jerk Pork with Papaya

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 pounds pork tenderloin, or pork loin
1 banana, coarsely chopped
3/4 cup chutney, Major Grey's mango chutney
1/4 cup lime juice
3 tablespoons unsweetened coconut flakes
1 pound pasta, angel hair pasta (dry)
3/4 cup chicken broth
1/4 cup seasoned rice vinegar OR
1/4 cup unseasoned plus 1 tablespoon sugar
1/4 cup cilantro, minced
2 teaspoons sugar
2 whole papayas, peeled, seeded
and cut in 1/2 inch slices

JERK SEASONING:
1/4 cup cilantro, firmly packed)
3 tablespoons water
3 tablespoons fresh ginger, minced
2 tablespoons whole black peppercorns
1 tablespoon allspice, ground
1 tablespoon brown sugar, (packed)
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon coriander, ground
1/4 teaspoon nutmeg, ground
1 habenero pepper, fresh, minced
(optional)

Prepare Jerk Seasoning Paste by combining all ingredients in a
blender or food processor until a smooth paste. Rub pork with
jerk paste and place in a Ziploc baggie and refrigerate 20
minutes or up to 1 day. In a bowl combine banana, chutney, 1
tablespoon lime juice and coconut. Set aside. Prepare the grill
for indirect cooking. Place drip pan between coals. Place pork
in center of grill above drip pan. Cover grill, open vents and
cook until meat thermometer inserted in thickest part of pork
registers 155F (about 20 minutes for tenderloins). Transfer to
platter and keep warm. Cook pasta until just done. Drain well
and return to pan. Add broth and stir over medium heat until
pasta has absorbed most of broth. Mix in vinegar, minced
cilantro, remaining 3 tablespoon lime juice mixed with sugar.
Cut pork across grain into 1/2" thick slices. Serve over pasta
and garnish with papaya and cilantro sprigs. Offer banana-
chutney relish to add to taste.
Note: If using the habenero pepper, do not use your bare hands
to mince or apply paste to pork. Use gloves. 6 servings

Nutrition Facts
Amount Per Serving: Calories 529 - Calories from Fat 69 Percent
Total Calories From: Fat 13%, Protein 24%, Carbohydrate 63%

==============

Carey Starzinger--

Javanese Pork Sate

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless pork loin
2 tablespoons smooth peanut butter
1/2 cup onion, minced
1 clove garlic, minced
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 dash hot pepper sauce (Tabasco)
1 tablespoon cooking oil

Cut pork into 1/2" cubes. Blend remaining ingredients together
in a blender.

Marinate pork in this mixture for several hours to overnight.
Thread pork on skewers and grill over hot coals for eight to 10
minutes, turning occasionally, until done.

Note: If using bamboo skewers, soak skewers in water for one
hour or longer to prevent burning.

Source: "Best Barbeque Recipes" by Mildred Fischer

==============

Carey Starzinger--

Santa Fe Beef Kabobs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds boneless beef, top round, trimmed of
all fat and cut into 1 1/2" -cubes
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon chile powder
1 teaspoon cumin, ground
2 cloves garlic, minced

Prepare a hot charcoal fire. In a large bowl, combine beef
cubes with remaining ingredients, tossing to coat evenly.
Thread meat on skewers and grill, turning several times, four
to six inches above ashed coals until meat is browned outside
and tender, pink and juicy inside, about 10 minutes.

Note: If you are using bamboo skewers, soak the skewers in
water for one hour or longer to prevent burning.

Source: "Best Barbeque Recipes" by Mildred Fischer

============================================
14. Freezing barbecue meat and leftovers

--------------------
[What is the best method to reheat my barbecue?]

Jay Bennett--
I used to eat my leftover barbecue cold because I felt
reheating it changed the texture and turned into ordinary pot
roast. Lately, I've been trying out a novel method I learned
from a barbecuer and caterer in Houston. Oil a brown paper
bag, put the meat inside, staple the bag shut. Put a rack in a
deep baking pan (like a 13 x 9 cake pan), add hot or boiling
water below the level of the rack, place the bag on the rack
and place the pan in a hot oven. This warms the meat up
without drying it out or overheating it (so it doesn't toughen
up). Be sure the bag doesn't touch the oven heating elements!
Try an oven temperature of about 325F. It takes about 20
minutes or so, you will have to experiment, but I think the
water regulates the temperature and makes timing less critical.

--------------------
[I have some smoked whole chickens in the freezer. How do I
reheat them?]

Ed Pawlowski--
Defrost them in the microwave. You can then heat them in there
also. Do it on a low heat setting and they will be as juicy
and tasty as the day they were taken off the smoker.

--------------------
[I have some leftover barbecue. What's the best way to freeze
it?]

Ed Pawlowski--
I freeze chickens whole, brisket I'll cut into about thirds,
pulled pork I put in dinner-sized packages, same with country
ribs, about 6 to a package. Use freezer-type Ziploc bags.
Editor--For longer-term freezing, wrap the pieces of barbecue
in aluminum foil before putting them into the Ziploc bags.

Sometimes we'll pull it out the day before and put it in the
refrigerator to thaw, but it is a quick dinner when you have
been out and do not have time to cook. That is the beauty of
the microwave. Depending on the size, put it in the defrost
cycle for about 10 minutes. If you can, break it down and do
it in five minute intervals to be sure it is defrosting and not
cooking away on the outside.

Once defrosted, I heat it on medium (50% power) for about two
minutes. Check to see if it needs a minute or two more,
letting it stand for about half the defrosting time. Sounds
longer than it really takes, and heated gently, it will be a
juicy as it was the day you froze it.

--------------------
[Pork barbecue that has been smoked indirectly in an offset or
other type of smoker, cooled and chilled, seems not to reheat
well and comes out tasting funky. On the other hand, if pork
has been grilled directly over live coals, it'll reheat with
less than fresh flavor, but taste essentially the same. Can
someone help with this problem?]

Edwin Pawlowski--
Can't give a comparison between reheated after direct heat
versus reheated after offset cooking. IMHO, if a piece of meat
is properly cooked and then properly reheated, it will taste
great. Little, if any loss of taste, although in a microwave
oven, any crustiness will be lost. Improper use of the
microwave can destroy the best food. I know of many users that
have never used anything but the full power setting and then
wonder why things come out tough, dried, unevenly heated, etc.
Use a lower power setting (like 50%) and a longer time when
reheating.

==============

Wyndell Ferguson--
I always save my left over barbecue in Ziploc bags after mixing
in a little of my mustard vinegar sauce (not a lot). When time
to re-heat, I just open the bag a little, not all the way, and
heat on 50% for the number of minutes I think it will take,
then mix it up well, and heat the same way for 1-2 minutes
more. Let it sit and tastes great!

==============

Danny Gaulden--
Smoked pork kept in a refrigerator for a couple of days will
taste just as good as the day it was smoked if reheated in the
pit, then held in a double boiler or water steam table.

-------------------
[I smoked a big brisket yesterday and we ate only half of it.
What can I do with the rest?]

Editor--Summary of several posts--
You can chop some of it up for barbecue sandwiches, give a
chunk of it to a good neighbor, slice some and eat it hot or
cold or in sandwiches for the next several days, chop some up
and use it in tacos or burritos. Another good way to use left-
over brisket is to chop it up and use it in chili. A beef and
barley soup made with left-over brisket can't be beat.

--------------------
[Can you freeze fresh briskets and still get good barbecue? In
other words, should I stock up when I see them on sale?]

Pat Lehnherr--
The one I did last weekend was two years old. I kept it in the
deep freeze at about 5 to 10F. It turned out to be one of my
best briskets ever.

==============

Belly--
I have kept fresh uncooked brisket frozen for as long as six
months and I cannot tell which is which. I always keep three
or four on hand.

==============

David Gerard--
No degradation for fresh briskets for up to six-eight months if
sealed from air to prevent freezer burn (dehydration). Keep
the meat in its Cryovac pack.

--------------------
[Is it dangerous to your health to eat barbecue due to the
presence of carcinogens in the meat caused by the wood fire?]

Smoky Hale-
Found this on the Kansas City BBQ Forum and it seems to answer
your question.

Nitrosomines, which may be produced in charred fat of certain
animals, has tentatively and tenuously been linked to cancer in
humans. In order for nitrosamines to be created, there must be
very high temperatures (500F+) and charring. Minute quantities
may, therefore, be created by careless trimming of the fat on
steaks to be broiled (500-700F) and overcooked or flamed. The
risk of getting cancer from this is less than drowning in the
shower, IMHO.

Barbecuing is, by definition, cooked at temperatures around the
boiling point of water and no competent barbecuer is likely to
willingly let his meat reach the point of charring. The 'burnt
ends' served by some commercial establishments are not
barbecued and are more of an affront to good taste than a
threat to health.

If cooking meat over hot coals were a hazard to human health,
the species would have starved or died out a couple million
years ago.

I think this is a rumor started by a vegetarian who used to be
a Women's Magazine Food Editor and therefore knew nothing about
barbecue. Cook slow, relax, have fun, and don't worry.

============================================
15. What goes well with barbecue?

15.1. Coleslaw

--------------------
[I hear that coleslaw is a favorite side dish with barbecue.
Got any good recipes?]

Kit Anderson--
This is the recipe for coleslaw from Corky's in Memphis. This
is the best slaw I've tasted. Many ingredients are the same in
other slaws- the difference must be the celery seeds, vinegar,
and mustard. Don't leave anything out. It is perfect.

Corky's Coleslaw

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium head of green cabbage, shredded
2 medium carrots, grated
1 green pepper, finely diced
2 tablespoons onion, grated
2 cups mayonnaise
3/4 cup sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
1/8 teaspoon white pepper

Mix vegetables in a bowl. Mix remaining ingredients in another.
Mix together and toss well. Cover and refrigerate 3-4 hours.

==============

Kit Anderson--
Here's another coleslaw recipe that is really good. No sugar.
Hardly any mayonnaise.

Kit's Coleslaw

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ounce peanut oil
1/2 ounce lime juice
1/2 ounce cider vinegar
1/2 teaspoon mustard
1/4 teaspoon celery salt
1 ounce mayonnaise
salt and pepper
dash paprika
1 head cabbage, shredded
1 small onion, minced
2 each jalapenos, (or more) minced

Mix first 8 ingredients and whisk. Pour over remaining
ingredients. Better if made 12 hours ahead.

===============

Jack's Coleslaw

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 small head green cabbage, shredded
1 each red bell pepper, julienned
1 each yellow bell pepper, julienned
2 tablespoons fresh dill
1 tablespoon dill seed
1/2 tablespoon chipotle powder
1/2 cup mayonnaise (good quality)
salt and freshly ground pepper

Combine all ingredients in a large bowl and toss well. Season
to taste with salt and pepper. Chill until ready to serve.

Source: Grillin' and Chillin' TV-FOOD Network

15.2. Beans

--------------------
[Somebody told me about smoking beans. How do I do that?]

Danny Gaulden--
Editor--(These be 'Danny's Beans')

Drain 2 cans of B&M, or Bush's "baked beans" (Campbell's pork &
beans will work in a pinch). Drain 75% or more of liquid from
beans and discard (the liquid, not the beans). Pour beans into
baking dish (no lid required). In a skillet, fry 4 thick
slices of HICKORY smoked bacon well done, pat dry, and place in
freezer so that it becomes brittle while preparing other
ingredients. Now fry 4 more slices of bacon until medium done,
and set aside.

Drain all but 2 or 3 tablespoons of bacon grease out of skillet
and save for other recipes. Saut 1 small onion, 1 small green,
and 1 small red (if available) bell pepper for 3 or 4 minutes
in hot bacon grease. Pour sauted onions, peppers, and bacon
grease into beans. In a cup, mix 2 tablespoons of yellow
mustard, 4 or 5 tablespoons of your favorite barbecue sauce, 3
tablespoons of dark brown sugar, or 5 tablespoons of molasses,
and pour into beans. Crumble or dice the cold bacon with a good
chef's knife, and stir into beans. Place medium-done bacon
slices on top of the beans and bake in oven at 350F for about
45 minutes, or in your pit until thick and rich. Hope you guys
like this as well as we do.

================

Red's Prize Winnin' Pintos

Ingredients:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 canned Jalapeno peppers
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon chili powder
2 pounds pinto beans, dry
1/2 pound salt pork, cubed 1x1x1/4"
2 medium onions, chopped
2 cloves garlic, minced

Soak the beans overnight. Drain, place in a pot, and refill
with water to cover the beans and add everything else. Cook
very slowly for 4 to 6 hours.

When the beans are done, test for salt and adjust to your
preference. Don't salt in advance, because the salt pork will
do that for you.

================

George Tracy--
Here is a recipe for barbecued beans from "John Willingham's
World Championship Barbecue" book.

John Willingham's Sweet & Sassy Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound breakfast sausage or bacon - crumbled
1/4 cup onion, diced
1/4 pound pulled or chopped smoked pork butt
4 cups pork 'n beans
1/4 cup sweet barbecue Sauce
1/2 cup molasses
1 1/2 tablespoons W'HAM Mild Seasoning
1/2 teaspoon Liquid Smoke, (optional)

Preheat the oven to 350F. In a large skillet, cook the sausage
and onion over medium-high heat for 5 to 6 minutes until the
sausage is browned and the onion softened. Add the pork and
cook for 2 to 3 minutes longer until the meat is just heated
through. Set aside. In a large bowl, combine the pork and
beans, sauce, molasses, seasoning mix and liquid smoke, if
using it. Stir well and transfer into a deep casserole. The
dish should be large enough to hold the mixture so that it is
no deeper than 4 inches and no shallower than 2 inches. Add the
sausage/pork mixture. Stir well. Cook in the oven, covered,
for 2-1/2 hours until hot and bubbling and the flavors are well-
blended.

[Editor-If you're smoking some meat, put the beans in the
smoker to cook. You'll get a delicious smoky flavor.]

==============

Bill Wight--
Easy-Smoked Beans

Take three cans of your favorite beans: pinto, ranch, black,
pork-and-bean, (or mix them) and put them into a saucepan on
the stove. Include all the liquid from the beans. Add 1/2 cup
of your favorite tomato-based barbecue sauce and 1/4 cup of
brown sugar, honey or molasses. Heat the beans to a boil and
transfer them to a big dish that has lots of surface area. A
Corningware dish works well for this. Put the dish in your
smoker, uncovered, for 3-4 hours to absorb the smoke. Stir
every 30 minutes or so to bring fresh beans to the surface so
all the beans get some smoke flavor. Simple and one of the
best side dishes you can make.

-------------------
[Can someone help me with my beans? I've tried everything but
they keep falling through the grill of my smoker.]

Editor--
What can we say here, except some people should just get a
different hobby.

15.3. Chili

--------------------
[Does chili taste better when made with smoked meat?]

Ken Haycook--
Yes! The best chili is made with slow-smoked brisket.

Ken Haycook's Award Winning Chili - aka Garden Fresh Chili

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds smoked beef brisket, diced
2 cloves garlic, minced
1 teaspoon black pepper
2 tablespoons cumin
1 teaspoon ginger
1 tablespoon red pepper flakes
1 small can tomato paste
1 1/2 cup boiling water
1 medium tomato
4 ounce can V8 juice
3/4 cup onion, diced
1 tablespoon salt
3 tablespoons chili powder
1 tablespoon paprika
1 tablespoon dry mustard
1 teaspoon oregano
1 large can tomato sauce
1/2 can cheap beer
1 each Jalapeno

Only use Smoked Brisket. Do not use ground beef.

Heat the brisket with a little oil. Drain and remove meat.
Saut onion and garlic in the left over oil. Add all the spices
and let everything roast awhile in the pot. Add the beef back
to the pot and add the tomato paste, tomato sauce, water, V8
juice, tomato, Jalapeno, and beer. Cover and simmer for 1 hr.
Add more beer if chili gets too dry.

15.4. Corn

--------------------
[Any ideas on not-too-spicy side dishes besides beans, slaw and
salad? Veggies, maybe?]

Danny Gaulden--
Try this for a couple of great side dishes.

Corn in the husk: Soak corn in cool water for a few hours,
then throw it on grill--husk and all. Takes me about 45 to 50
minutes at about 350F to get it like I want it. Don't worry
about the husk turning burnt-looking towards the end of the
cooking time. That's normal. After done, take off husk, silk,
rub in butter, and sprinkle on a little salt and pepper. Good
stuff. BTW, the reason for soaking the corn in water is to
create a natural steaming process as it cooks on the grill.

Try to pick out some really good and naturally sweet corn. That
plays a great role in how good the end results will be. If you
are in doubt as to when the corn is done, don't panic. Just
take one off the grill and check it. Do a taste test.

15.5. Potatoes

--------------------
[How about a recipe for cooking potatoes on a grill?]

Robin Carr--

Grilled Cajun Potato Wedges

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large russet potatoes (about 2 1/4 pounds)
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (up to 1/4)
2 cups mesquite chips

Prepare barbecue grill for direct cooking. Preheat oven to
425F.
To prepare potatoes, scrub under running water with stiff
vegetable brush; rinse. Dry well and do not peel. Cut potatoes
in half lengthwise with chef's knife; then cut each half
lengthwise into 4 wedges. Place potatoes in large bowl. Add
oil and garlic; toss to coat well. Combine salt, paprika,
thyme, oregano, black pepper and ground red pepper in small
bowl. Sprinkle over potatoes, toss to coat well. Place potato
wedges in single layer in shallow roasting pan. (Reserve
remaining oil mixture left in large bowl.) Bake in oven for 20
minutes. Meanwhile, cover mesquite chips with cold water; soak
20 minutes. Drain mesquite chips; sprinkle over coals. Place
potato wedges on their sides on grid. Grill potato wedges, on
covered grill, over medium coals 15 to 20 minutes or until
potatoes are browned and fork-tender, brushing with reserved
oil mixture halfway through grilling time and turning once with
tongs.

--------------------
[Got any real good potato salad recipes?]

Danny Gaulden--
Gaul Darn Delicious Tater Salad -- ala Rock

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds potatoes, boiled, peeled, chopped to
1/2"
2 hard boiled eggs,
(one per pound of potatoes)
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons sweet relish
1/2 ounce yellow mustard
2 ounce chopped red peppers
(I use chopped hot pickled)
cherry peppers)
1/2 cup celery, chopped
1/4 cup miracle whip + or -
depending on wetness of potatoes
1/2 ounce red onions, chopped (optional)

Add all ingredients to large bowl or tub, and mix by hand.
Chill over night and serve.

15.6. Rice Dishes

[Anybody got a recipe for rice that goes good with barbecue?]

Glenn Manning--

Dirty Rice Dressing by Danny Gaulden

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound chicken gizzards
1/2 pound chicken livers
1/2 pound ground pork
2 medium onions, chopped
2 ribs celery, chopped
1 bell pepper, chopped
2 cloves garlic
1 1/2 cups uncooked rice
3 cups giblet stock water
2 teaspoons cayenne pepper
2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon paprika
1 teaspoon dry mustard
2 stalks green onion, chopped
2 sprigs parsley, chopped

Place giblets (gizzards and livers) in 3 cups boiling water.
Boil until tender (about 20 minutes). Remove giblets and save
water as stock. Separate and chop liver and gizzards. Add one
tablespoon of oil to skillet and brown ground pork and gizzards
about six minutes. Add seasoning, onions, celery, garlic and
bell pepper. Stir thoroughly. Add a little butter, and simmer
for about ten minutes. Add the stock, and simmer for five
minutes. Add the rice, chicken livers, green onions, and
parsley. Stir and simmer five minutes. Cover and reduce to a
low heat level. Cook until rice is fluffy (about 10 minutes or
more).

NOTES: Some people get turned off with giblets--don't let this
fool you. It is very good, and a treat to enjoy. I love this
stuff.

15.7. Vegetables

------------------
[Can you give me some pointers on smoking vegetables

Kit Anderson--
"Smoke and Spice" and Chris Schlesinger's books cover smoking
vegetables--check them out. Most vegetables can be smoked with
tremendous results. Use temperatures of 200-220F. The time
depends on the size of the pieces. Here are some general
guidelines gleaned from "Smoke and Spice". They should be
rubbed with oil or Italian dressing before cooking so that they
don't dry out or stick to the grill. Most vegetables can also
be grilled directly at higher temperatures but this is a
different flavor than smoking.

Whole sweet or white potatoes--prick with fork, rub with oil
and smoke 2 hours. Quartered potatoes--rub with oil and season
and smoke for 40 minutes.

Large onions--cut in half, wrap in foil and smoke 30 minutes--
open foil flat, season, and continue smoking for another 40
minutes. Sliced onions--rub with oil and smoke 40 minutes.

Artichokes--trim tips, soak in olive oil and lemon juice for 1
hour and smoke for 1 1/2 hours, then steam over boiling water
30 minutes.

Corn with the husk on--peel back husk to remove silk, then soak
in water for 2 hours. Rub with oil and reposition the husk and
smoke for 1 hour. Corn with husk off--blanch in boiling water
for two minutes, then rub with oil and smoke for 30 minutes
until golden brown.

Eggplant--slice 1/2" thick, lightly salt and allow to drain in
colander for several hours. Rub with vegetable oil, season,
smoke for 40 minutes.

Peppers--bell and chiles. Rub with oil and smoke for 40
minutes.

Mushrooms--especially portabellas, marinate in oil-based
dressing for 1 hour and smoke for 20 minutes.

Squash--cut in half, do not remove seeds, rub cut surfaces with
oil and smoke cut side down for 2 hours.

Zucchini--rub with oil and smoke for 1 hour.

Tomatoes--cut in half, rub with oil, smoke for 20 minutes.

==============

Danny Gaulden-
Vegetables are easy to do in the smoker. Try these:

Whole carrots: scrape and wash. Brush lightly with a little
olive oil and grill for about 35 to 40 minutes at 350F. I put
them on the grill at the same time the corn goes on. They are
surprisingly delicious. Oh, don't forget to turn corn and
carrots a time or two as they are grilling. I use a Weber Gas
grill for these items. When I think the carrots are done, I
just take one off, cut off a piece, and eat it. If not quite
ready, it goes back on for a few more minutes. Couldn't be
easier!

Grilled onions are great too, and easy to do. Slice about 1/2
inch thick, brush with a little oil (both sides), and grill
till caramelized, turning once. If you try to turn them too
many times they will start to break up. Try to get a good 1015-
Vidalia variety of onion. The smell alone, while grilling,
will drive you crazy.
==============

Editor--
List members report on the success of grilling all kinds of
vegetables: eggplant, zucchini, tomatoes, to name a few. Just
brush the sliced veggies with a little olive oil and grill over
hot coals (or gas) about 10 minutes on a side. Cut tomatoes in
half and grill 10 minutes on a side also.

15.8. Cornbread

--------------------
[Can someone give me a recipe for a good cornbread to serve
with my barbecue?]

Earl Cadenhead--

Smoke Stack Jack's Manna From Heaven Crackling Corn Bread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 big pinch salt
1/2 teaspoon baking soda (heaping)
1 teaspoon double acting baking powder
1 1/2 tablespoons brown sugar or 1 tsp. white sugar
1 cup plain yellow, blue, or white cornmeal
2 large eggs
1 1/2 cups buttermilk
3 tablespoons melted smoked bacon dripping, or in a
pinch substitute butter or olive oil

Preheat over to 425F. Combine the first 5 dry ingredients and
stir until well mixed. Then stir in the cornmeal. Stir the
liquid into the dry ingredients. In separate bowl, combine
eggs, buttermilk and drippings and beat until smooth.

Have ready 1 1/2 cups Hormel Cracklings. I like the cracklings
chopped up kind of fine. Toss out any that might break a
tooth. Hormel's the best brand, unless you can get some from a
barbecue place that does a lot of pork and sells the skin as
cracklings. Add and stir the cracklings into the batter with a
few quick strokes. Pour batter into a preheated 10 inch cast-
iron skillet greased with bacon drippings. Bake for twenty-five
minutes at 425F on the oven's top shelf. Serve with barbecued
pork-enhanced bean soup, and try dunking the crackling corn
bread into the soup as you would a steak sandwich into au jus
sauce.

============================================
16. Barbecue portion size

--------------------
[How much should I cook of the following items to feed 25 men
for supper--brisket, baked beans and coleslaw?]

David S. Gerard--(David is a professional chef.)
Industry standards are for 4-5 ounces cooked weight for meat
and 6 ounces for sides. Assume a 35-40% shrinkage for the
brisket. The fact that it is all men means you probably won't
be serving gala appetizer trays. I would suggest two 10 pound
briskets. This allows a good safety measure and maybe a little
doggie bag. Extra beans can be prepared as they freeze
extremely well--if made from dry beans, not doctoring up the
canned variety. Dried beans swell to three-fold weight so I'd
start with 5 pounds dry beans. Shred 9-10 pounds raw cabbage
for your slaw. These figures are generous, but you don't want
25 hungry men looking at you across the table. Some nice
buttermilk country biscuits or sweet cornbread (with whole corn
in it) would be nice.

Editor--now, if you're planning on entertaining 25 guys from
the BBQ List for dinner, triple all amounts.

-------------------
[I got a job catering a tire show. Probably around 75
mechanic/tire guys. They want pork, beef and chicken. Can
anybody give me an idea of how much of each I'll need, I was
thinking pork butts, brisket and leg quarters?]

Danny Gaulden--
If you want to provide about 1/2 lb. per person with the butts
and brisket, and divide the meats equally into three parts( 1/3
pork, 1/3 brisket, 1/3 chicken), here's what you will need to
barbecue. You will need to cook about 32 lbs. of pork, 32 lbs.
of brisket, and 50 leg quarters. Brisket and butts cooked,
trimmed, and served properly will yield about 40%. This will
give each person a choice of either 2 leg quarters each, or 1/2
lb. of pork or brisket, or, of course, a mixture. This is
plenty to fix and stay within a reasonable fee. If they eat it
all, one thing is for sure--they won't go home hungry and have
bad things to say about you.

One thing you must remember when doing a cater--you don't want
to fix too much and have to charge a price that seems
unreasonable. Nor do you want to prepare too little. A fine
line is drawn here. When giving a bid on a cater, always make
sure the customer knows how many pounds of meat your are
providing, and how many pints, quarts, or gallons of sides are
included also. This allows the customer to "really" know what
they are getting for the money. Also this lets them see that
the "cheaper" bid isn't necessarily the best bid.

When talking to a potential customer about a barbecue catering
job, the first question I ask them is to define the average
age, sex, and how many small children are going to attend the
event. This helps me "size up" the meal, and determine how
much they will need. I basically have three sizes--small
portions (usually senior citizens or women only), medium
portions (this is for the majority of folks that are all ages,
sex, and some children) and large portions (the kind of group
you are feeding--mostly men, and hard working folks.)

If you are preparing sides, figure about 3 people to the pint
for average eaters, and 2 to 2 1/4 for heavy hitters.

Here's how I figure sides: If you put lots of stuff into you
potato salad, as I do, 10 lbs. of potatoes will yield about 12
pints of finished product. Use lots of eggs--this separates you
from the "cheapies". About one egg per pound of potatoes works
good--not too strong, but you definitely know they are there.
Example: for ten pounds of raw potatoes, cook 10 eggs. Dried
beans will slightly more than double in size when soaked over
night and cooked. Example: 10 pints of dried beans will make
at least 20 pints after they're cooked. Probably closer to
about 22-23 pints. Cole slaw: figure about 7 pints out of one
gallon of shredded cabbage, carrots, etc. Remember, slaw will
pack down a bit when the dressing is added. That's why you
will end up with less than you started with when making slaw.

Here is what I served at a recent cater to some US Government
folks: brisket, turkey, ribs, pulled pork, potato salad,
coleslaw, pinto beans, homemade yeast rolls, relish tray with
pickles, onion slices, and cherry peppers, plus cherry and
apple cobbler for dessert.

-------------------
[I want to take a home-style recipe and scale it up to feed
about 50 people. I've heard that you should not scale up
spices directly. Any help with this problem?]

Kit Anderson--
This comes from the McCormick Web site.
http://www.mccormick.com

It doesn't say why, but I suspect it has to do with pH, heat,
and other factors affecting extraction of the essential oils.

Scaling:

Foodservice kitchens often need to scale up small-sized recipes
to large quantity proportions. Most ingredients can be
increased in direct relation to the total recipe increase.
However, spices need special attention as the flavor of certain
spices intensifies as the build-up increases. Experimentation
and testing are the keys to success in increasing spices in the
proper proportions but there are some tips which can serve as a
starting point.

The tropical spices (black pepper, cinnamon, ginger, allspice,
cloves; but not nutmeg and mace) can usually be increased
proportionately - double the recipe, double the spice. This
must be done accurately, however, measuring by weight and not
by volume. This applies to such blends as curry and chili
powders and apple and pumpkin pie spices, but not Italian
seasoning.

Nutmeg, mace, and Italian seasoning use the following herb
formula:

For the first 100% increase in portions, herbs can also be
doubled. After that, for each multiple of the original recipe,
add only half the original amount of herbs. For example, a
recipe for 10 using 1 tablespoon basil (3.3 gr.) scaled up to
100 portions: 20 portions = 2 tablespoons basil (6.6 g.); the
remaining 80 portions = 8 x 1/2 tablespoon (1.65 g.) = 4
tablespoons basil (13.2 g.); 100 portions total = 2 + 4, or 6
tablespoons basil (19.8 g.).

Italian Seasoning is a blend of marjoram, thyme, rosemary,
savory, sage, oregano and basil. (I bet tarragon, dill, and
other leafy herbs fit in this category as well.)

Hot red pepper builds up even more quickly than the herbs. For
the first doubling of the recipe, the red pepper can still be
doubled. After that, however, use only 1/4 the original amount
of pepper for each multiple of the original recipe. To increase
from 10 to 100 portions when 1/4 teaspoon red pepper (.525 g.)
was used for 10 portions: 20 portions = 1/2 teaspoon red pepper
(1.05 g.); the remaining 80 portions = 8 x 1/16 teaspoon, or
1/2 teaspoon (1.05 g.); 100 portions total = 1 teaspoon red
pepper (2.1 g.).

============================================
17. Problems while barbecuing--What went wrong?

--------------------
[I tried to smoke a 3 lb. sirloin tip roast yesterday. Held
220F as best I could (you know how that is). Had rubbed it
with pepper and garlic after oiling the outside, hit it with
oil once more and sprayed it with water every hour or so. Was
on for nearly 6 hours and the internal temperature never
exceeded 138F It was rather dry inside.]

Ed Pawlowski--
My guess is that while you were waiting for the temperature to
go up, the roast was just drying out. I've done sirloin tip,
but for less time and it was good. Could be that it was just a
dry tough piece of meat anyway.

--------------------
[I'm new at barbecuing. I finally broke down and bought me a
New Braunfels smoker. The problem is the meat turned very
black and was bitter (especially the briskets). I expected
some blackening of the meat due to the smoke but the briskets
were so bitter my dogs laughed at me. Any help would be
appreciated.]

Ed Pawlowski--
The bitter and dark smoke you encountered was from having too
big a fire dampened down too low. You want a small amount of
fuel burning to make the temperature you need. Smoldering wood
will produce heavy smoke and give the meat a bitter taste.
Open the dampers and control the temperature by the amount of
fuel. If it gets too hot, instead of closing the damper, open
the cooking chamber door to release the heat. Most of all,
practice. You will get better each time.

==============

Tom Kelly--
First piece of advice from a Q-newbie like me would be ignore
the NB instructions to use the exhaust damper. The group says,
and I follow their advice, to leave the exhaust damper wide
open. Otherwise, you can get incomplete combustion and the
bitter creosote flavor.

==============

Belly--
Rule 1----small fire, open inlet damper
Rule 2----big fire--- you get burned, bad-tasting meat
Rule 3----small fire, six pack, good meat, ten hours slow
cooking

==============

Rodney Leist--
Probably one of the biggest hazards to great tasting barbecue
is stale smoke. The reason for including a few words about
this subject here is because bad wood is often blamed for
bitter tasting barbecue. More often than not, the real culprit
is smoke that has been trapped in the meat chamber and allowed
to cool and condense on the meat (creosote). ALWAYS leave the
exhaust vent completely open to prevent smoke from becoming
trapped and cooled in the meat chamber. Use the inlet vent to
control the fire. Trapped smoke picks up bitter flavors from
creosote buildup in the chamber, cools, and deposits them on
the meat, just like a rain cloud. Stale smoke can also be
caused by the fire cooling too much due to lack of attention or
attempting to add too much cold wood into the fire chamber. No
matter what the cause of stale smoke, the meat comes out the
loser.

==============

Editor--
The ideal situation in a wood-burning smoker is for the fire to
have all the oxygen (air) it needs for complete combustion of
the wood. This gives the cleanest-burning fire and the
cleanest, best-tasting smoke. So keep that fire no bigger than
necessary, the exhaust damper wide open and that inlet air
damper mostly open.

--------------------
[I purchased a Brinkmann charcoal water smoker last year. I'm
having some problems with temperature control. The temperature
drops as the hours go by even though I have the same size fire.
Any ideas on this?]

Scott Mark--
When you light a big pot of charcoal, with the smoker top
portion off, there's plenty of oxygen available. All the coals
get burning; all the coals get hot; all the coals give off a
lot of heat. [Editor--the same applies when you start a fire
in a bullet water smoker where the fire pan section cannot be
removed from the smoker section.]

When the smoker top gets put in place (or the fire door
closed), the air flow gets cut back quite a bit. The coals
slow their burning rate, and they don't generate as much heat.
The overall amount of heat being transferred into the smoke
chamber is less. As the charcoal burns, ash accumulates,
further reducing airflow. The only solution I've found that
works well is to lift the entire smoker off of the firepit (my
smoker is actually three parts: fire pit, cylinder, and dome
top) and then use a shovel to dump the burning charcoal on top
of a grate (getting rid of ash, which is also removed from the
firepit) and then reloading the firepit with the burning
charcoal and more that is already burning. Because of the lack
of airflow, adding non-burning charcoal to the pit doesn't do
much good.

==============

Editor--See Section 7.2.1 for modifying this type of smoker.
In most bullet water smokers you cannot remove the smoking
chamber from the firepit chamber--they are fastened together.
So the only way to remove the built-up ash is through the fire
door. Until you make the changes that allow the smoking
chamber to lift off the firepit, use a poker to get the ashes
out of the firepit pan. Be careful if you have the smoker on a
wooden deck as the hot ashes and bits of burning charcoal may
set the deck on fire.

--------------------
[I smoked a brisket. It tasted great but had the texture of
old tires. It was still juicy but was very gristly and sinewy.
Did I overcook it?]

Rick Thead--
It was undercooked. Brisket is just about the nastiest piece
of meat out there. It really has to be cooked past the point
of 'doneness' to be edible. But, IMHO, when cooked properly,
it's the best barbecue there is.

If you are having trouble keeping the temperature on the smoker
up, then smoke it as long as you can for flavor, then wrap it
in heavy duty foil and finish it in a 250 to 275F oven. I'm
not recommending this as a preferred method, but in some cases,
it's the only way to go.

Here's how to tell if a brisket is ready: check it by feel. I
happen to use one of those small instant-read thermometers to
track how the meat is doing. I found that I can tell by the
feel when I insert it in the meat if the meat is 'done.' You
could also use a carving fork, but try not to poke any more
holes in the meat than necessary. When you can feel that the
thermometer glides in without any resistance, it's done. If
you feel any resistance (it feels like it's hitting gristly
meat), it's not ready yet. If you've ever cooked corned beef
(usually brisket) the principle's the same. Anyway, if you
check the meat periodically, you'll be able to detect the
shrinkage of the tough part. Shoot for about 160F internal
temperature.

-------------------
[I smoked a fatter than normal Boston butt and long before it
should have been done, it was up to 190F internal. What went
wrong? I took it off so it wouldn't get tough from too much
cooking.]

Danny Gaulden--
The first reason that the butt cooked faster than normal is
because it was 'fatter than normal'. Smoked at the same
temperature, a fat butt, brisket, spare rib, etc. will cook a
lot faster than a leaner cut. Guaranteed. Second reason would
be that you might have smoked it a little too hot. No big
deal. In a bind, I've smoked butts at 300F+ and they turned
out very, very good. Don't worry about it "getting tough"
after you have cooked it to the tender state. It's not going
to get tough, it will get dry.

--------------------
[Is it possible to over-smoke something? The last time we
smoked some meat, it had a very harsh, acrid taste that was not
appealing. Simply put, it was sour!]

Larry Willrath--
Sounds like you might have gotten hold of some green wood or
your smoker is very dirty. I would check the type and age of
the wood and the condition of your smoker. I use some green
wood but try to limit it to a 1-hour burn or not to exceed 15%
of the total smoke cycle. This acrid taste could also be
caused by an oxygen-starved fire--creosote on the meat.

==============

Frank Boyer--
I once cooked a large quantity of ribs and left 10 to 20 slabs
sitting in the cooker after I served. The slabs pulled out
when they were done were good, but the ones that sat in the
cooker after I stopped putting wood in had a very bitter taste.
What I am guessing happened is that after the fire died down
the smoldering wood imparted the bitter taste on the slabs. So
what might have made the difference on your "over-smoked meat"
was that the fire died down, started smoldering and caused the
bitter taste. I have cooked brisket up to 16 hours and whole
hog for 25 hours and never had a bitter taste problem. Some
people say preburning the wood will eliminate the bitter taste.

==============

Editor--
If you are going to leave barbecue in the smoker to keep warm
after you have finished smoking it, always wrap it in aluminum
foil to prevent what happened to Frank's ribs.

==============

Mike Cain--
I've run into situations of using green or wet wood--beware of
molds or other natural fungi that can grow on the bark of these
pieces. There are some pretty scary-looking and smelly grungies
that can accumulate on certain pieces of wood which could
affect the flavor of the smoke, especially at lower
temperatures. Pre-burning will eliminate most of these
problems.

-------------------
[How can I keep the doors on my Oklahoma Joe's smoker from
leaking smoke?]

LannyH--
One way to keep smoke from leaking out your doors is to
increase your smokestack height. This will create a better
draft (negative pressures) in the chamber. Use gutter down pipe
to test with because it is cheep and easy to work with. Start
with 4 ft. and keep trimming it off till you get it balanced.
Draft can be used as an engine to force air and create eddies
and turbulence in the cooking chamber which will distribute the
heat more evenly. Reduce the size of the opening from the fire
box to increase the velocity of the smoke. Too much draft can
suck in too much cold air into your cooking chamber if it has
too many leaks.

--------------------

[I smoke-cooked a brisket the other day and it was too dry. I
followed all the directions from the List. What went wrong?]

Danny Gaulden--
Frank cooks his pork butt to 185F internal temperature and it
turns out very tender, moist, and just great. John cooks his
butt to the same internal temperature and it is dry, overcooked
and unacceptable. This can happen not only with pork, but with
brisket, chicken, and other cuts of meat. What went wrong?
This is a degree of smoking that, to my knowledge, has not been
addressed. Here's the real deal.

The temperature at which you are smoking the meat is a great
determining factor as to "when to take the meat off at x
temperature." If Frank smoked his pork butt at around 240 to
250F, or even a little higher here and there, the 185F internal
temperature will work great. If John smoked his butt at 210 to
225F and brought the internal temperature up to the same as
Frank's (185F), his meat will be dry, over cooked, and just a
bad experience.

Here's what's going on inside the meat. Since the meat itself
works as an insulator in its own right, and if you are cooking
at just a few degrees above the internal temperature you are
wanting to achieve, chances are that it will never achieve it,
and if it does reach your target temperature, the meat will be
overcooked. The wider the gap between the cooking temperature
(to a point) and the internal temperature one is wanting to
achieve, the easier it is to get there. Go by guidelines some
of us set as "taking off temperatures".
If one is smoking at a lower temperature than the recipe calls
for, then adjustments must be made to the "take off the fire"
internal temperature of the meat. For instance, John should
have taken his pork butt off the fire at a much lower internal
temperature than Frank did. I would guess at about 170F or so,
but I'm not for sure on this since I don't cook at the 210-220F
range. The reasons for this are simple. If the meat is cooked
at a lower temperature, it will take a longer time to get
tender (break down the collagen). When cooking at a higher
temperature, the meat collagen will break down at a faster rate
due to the higher temperature. How far one can go on either
end of this style of cooking technique will be argued until the
end of time.

So here's where I'm going with this post. This applies to
meats that need to be smoked long and slow--the tough cuts of
meat. This does not apply to tender meats that can be cooked
at higher temperatures for short, fast cookings, like pork
loins, whole rib eyes, etc. If you are following a recipe that
calls for an internal temperature of say 180F or so, make sure
the temperature in your smoker is a least 60 or 70F above that
target temperature. For example, to get to a 180F internal
temperature, I would cook in the 240 to 250F range. If you are
cooking at a lower temperature, then make adjustments downward
for the internal target temperature of the meat. You would
take the meat off at a lower internal temperature, but it would
cook longer.

Tip: On the longer, slower smoking meats, add one hour more
cooking time for every 10 degrees F that you are staying below
the ideal cooking temperature. For instance, if I said smoke a
10 lb. brisket for 10 hours at 240F, and you are cooking at
220F, you would need to cook your brisket for approximately 12
hours. You can take that to the bank.

After so many years of barbecuing, I take my meat off by the
fork-tender method, and am sure that a lot of you ol' backyard
pros, and professionals do also. But I sure didn't when I first
started out! Felt like this is a letter that needed to be
written for the many beginners and intermediate level guys and
gals out there.

-----------------
[I recently purchased NBBD smoker. I keep running into the
same problem when I try to smoke briskets and ribs. There is
too much smoke. The ribs have a smoke ring all the way through
them, and the brisket is way too smoky. When I cook the ribs,
I use a lot of regular charcoal, and only one 12" piece of
hickory. What do you suggest?]

Stephen J. O'Connor--
I had the same problem with my OK Joe of a similar design. I
was burning straight wood, though. The problem with these
units is the temptation to build a fire big enough that you
don't need to tend it so much. I kept having to choke my fire
down after getting it going. I made the mistake of trying to
control my fire with the exhaust vent, rather than the intake.
This resulted in stagnant smoke and a sooty flavor. Be
moderate with your fire, even though it will mean more tending.
Regulate from the intake rather than the exhaust, even though
it is slower to respond. Lastly, give up charcoal briquettes
and get lump charcoal--it gives a much cleaner flavor.

==============

Frank Boyer--
Try using 2-3" chunks of flavor wood. Hickory is one of the
strongest woods--pecan is mellower. Make sure that you have a
good air flow through the smoker. Don't control the outlet
airflow--i.e. keep that exhaust vent wide open. If the smoke
smells nasty the meat will taste nasty.

--------------------
[My first attempt at smoking a brisket in my NBBD was nothing
to write home about. I started with lump charcoal and then
moved to wood for a total of about 14 hours at 200-220F as best
I could hold it. I took the brisket straight out of the smoker
and into the freezer. Pulled it out today and popped it into a
250F oven, foiled, for about 3 hours. It is smoky, no doubt
about it. The Mr. Brown is a bit bitter so I cut most of that
off. The meat is VERY tender but a little dry. It tasted much
like a mild pot roast with little flavor other than smoke. I
did marinade it overnight in a concoction of beer, Dr. Pepper,
and various spices. It was 8 pounds. Any help?]

Danny Gaulden--
Here's why your brisket was not up to expectations:

1 You should have kept your smoking temperature between 240-
250F. You smoked at too low a temperature.

2 Total time shouldn't have been over 10 hours for an 8
pound brisket.

3 One reason it was too smoky is because you smoked it too
long and too slow. With a little hotter fire, your smoke
density would have been considerably less and your smoking
time shortened. Using lump is a good way to decrease the
smoke also, as well as preburning your wood.

4 The reason your brisket was "very tender but a little dry"
is this: You overcooked it. A brisket is suppose to be
"tender and moist", not "very tender and dry". If you
smoke it to the point of being "very tender", there is a
good chance it is overcooked and will also be dry.

5 The pot roast flavor came from warming your brisket in
foil in the oven from the frozen state. You should have
let it thaw in the refrigerator, then just warmed it up in
foil to serving temperature in the oven. And I mean just
warm--no more cooking.

6 Forget the marinade. Use a good rub, mop with a good mop
every hour, and turn the brisket over every hour or so
while barbecuing it in your smoker. Guarantee you will
see a big difference in your end product.

7 I don't have to turn my meat over in the big smoker in my
restaurant, as it is a carousel style. Cooking on a
stationary smoker without a good baffle system, or
convection tube, is another ball game. You must mop and
turn and rotate the meat every two hours or so. If you
don't, it will dry out on the bottom side from constant
heat pounding.

-------------------
[I smoked my turkey for 8 hours at 250 to 275F and used an
internal thermometer in the breast and took it off when the
internal got to 178F. Then I wrapped in three layers of heavy
foil and a beach towel to let it cook itself. The result was
that the breast was very dry. The skin was black and unusable.
Did I cook it too long?]

Danny Gaulden--
I would say you cooked it too long. That is why the breast
meat dried out. I have posted in the past that 6 to 8 hours
was long enough for a turkey up to 20 pounds, and that was at
about 225 to 240F. Even at 250F, it does great. This is where
the 6 to 8 hour timing comes into play--depends on the
temperature you're holding, as well as the make-up of the bird.
If you were pushing 275F, 8 hours is way too long. And you
certainly didn't need to wrap it in a cooking garment of triple
foil and a towel to keep the cooking process going.

You should have done an oil rub all over the bird before you
smoked it, as well as a few times as it was cooking. This is
important for a nice tender skin and color, as well as helping
keep the breast and other body parts a little more moist.

The reason it looked like a "victim of arson" is this (my
opinion): The higher one keeps the temperature in a smoker,
the more 'stuff' (soot, possible creosote, blackened skin, ugly
looking, whatever you want to call it) one is going to get.
Remember, cooking on wood is NOT the same as cooking in an oven
with gas or electric heat. These types of heat have no residue-
-they are clean pure heat. Wood is not. You have 'stuff' to
contend with. The higher you push the temperature in your
smoker, the more chance for a blackened, ugly product. This is
due to the fact that the hotter you want to cook, the more wood
it takes, the more wood it takes, the more chance for 'stuff'
to accumulate on the meat. I am fortunate enough to have a
smoker that is very forgiving of this respect, if kept below
about 275F. Most people aren't so lucky. However if I pre-
burned my wood, I could probably cook at 400F or higher, but
that is hardly practical, nor do I wish to do it.

The 225 to 250F cooking range serves many purposes. Here's
why: 1) is that this is just a great temperature range to cook
in for getting little residue from the wood, if done properly;
2) is that this is an ideal temperature range to smoke meats at-
-low enough to get good smoke penetration, and high enough to
'cook and sweat' the meat without smoking so low that it dries
out the meat or getting so hot it boils out all the moisture.
IMPORTANT hint here, hope you're paying attention; 3) there is
a great flavor produced within this temperature range; 4) is
that the shrinkage of the meat is kept to a minimum. On and on
we can go.

There is no doubt in my mind that if one is using a wood-fired
smoker and wants to guarantee a product with no creosote, or
over-smoked flavor, the way to go is pre-burning of the wood.
Most of us are not willing to go to that trouble, nor want to
lose the energy the wood is giving off as it pre-burns. So what
do you do, you learn how to make a fire that will not produce
these bad effects. You learn where to put the logs on a fire so
that they don't explode into a ball of flames over a bed of
coals and cause a creosote or soot problem. You learn when to
put the meat on the smoker. You learn how to set you intake
damper. You learn what age the logs should be to help you
achieve this goal. You learn when to shovel some of the coals
over to one side, add a log, and keep cooking without causing a
problem. You learn when to add a log to maintain a steady heat-
-not too soon, not after the fire has dropped too low. No
spikes wanted here, just a good even temperature. Another
important tip: only practice will help you achieve this. Also,
you learn to move the meat to a different spot if your cooking
zone gets too hot or cold while getting the fire back to where
it should have been to start with.

-------------------
[I did some ribs yesterday and although they were quite edible
I would have thought that they would be more tender. --snip--
According to Danny Gaulden, the ribs should not take nearly as
long as the butt but they came very close. Should I have
wrapped the ribs earlier in the barbecue process or what?]

Rock McNelly--
Well, as far as your ribs not being as tender as you had
expected, my guess is that they were cooked too long, at too
high a temperature. Those bones really do help to cook the
meat from the inside out, so it just doesn't take that long.
By my calculations, your ribs cooked for 9 1/2 hours! That's
way too long. Even wrapped, they will boil off their moisture
in that long of a time in the smoker.

Most ribs can be cooked to perfection at 240-250F in 4 1/2
hours. Every once in a while you'll get an ornery pig that's a
bit more tough than the average pig, and may go as long as 5
hours. But it's rare. Anything after 5 hours is just asking
for rubber. If you can do it, place the ribs on a rack under
the butts so that the juices from the butts will baste your
ribs--keeps them moist. If not, use Danny Gaulden's mopping
method to keep the ribs moist.

--------------------
[I tried my second all-wood run in my NBBD and the finished
ribs were very bitter. There was a lot of dense white smoke at
various points during the 4 hours smoking time. I kept small
pieces of wood set on the firebox warming plate and I set other
pieces inside the firebox, along the walls, to ignite when they
got ready. Once or twice, I had faint white smoke but it was
only for an hour or so total time. To clear the stack, I had
to crank open the inlet damper and the temperature went way
high (250F+). When I'd close it back down to get a decent
temperature, the fire would smolder and produce the thick white
smoke. Can somebody help?]

Scott in Carolina--
How dry was your wood? Thick white smoke sometimes comes from
wood that's not well-seasoned. I believe Ed P. gave an accurate
description of how to tell if the wood is green or not. He
says to rap two pieces together--"clink" = dry, "thud" = wet.

--------------------
[I think some of the wood was well-seasoned hickory and some
was fairly green oak. I used both, but I did put it in the
firebox until it caught on fire by itself after warming it up
on the lid. Was this OK?]

Vince Vielhaber--
I use wood pieces with maximum length of 10-12 inches. I split
each 2-3-inch diameter piece in quarters. Like you, I keep the
ones next to be burned atop the warming plate of the NBBD. The
only time I have a problem is when I get distracted and leave
the smoker unattended for a time, otherwise I can keep it
within a 10 or 20F temperature range. Also, unless a fire gets
too big, the inlet and outlet dampers should be wide open. As
has been said here before, regulate the temperature with fuel,
not air.

--------------------
[I guess my next question would be, how often do you tend the
fire? I was hoping this would be like building fire in my
fireplace for a cold winter day, occasionally tossing on a log
or two, but that doesn't seem to be the case with the NBBD. I
was out there either watching or stoking it every 30 minutes or
so and still I had problems.]

Vince--
I usually tend the smoker about once an hour. I did try
something very different today. Every couple of hours or so, I
put a bunch of small pieces of lump charcoal in the firebox to
keep a good bed of coals going. Then as usual, I kept the
split logs on top of the warming plate on the top of the
firebox and added a piece of wood when necessary--about every
hour. The piece of wood caught fire and was in flames almost
immediately. Temperature control was a lot better this time,
except when I got busy and forgot for to check on it for over
an hour.

==============

Editor--
From reading what List members say, it seems that the NBBD and
SnP Pro type smokers (made with thin gauge steel) will require
attention every 20-30 minutes. Longer than this and your fire
will die down. If you build a bigger fire to last longer than
this and close the air intake damper, you will probably get a
smoldering fire and some bitter-tasting meat.

--------------------
[When I opened the firebox lid on my NBBD while I was doing
ribs, I had flames shooting up past the top! Was my fire too
big?]

Rick Otto--
You had much too large a fire--too much fuel. I hardly ever
open the firebox 'lid' as heat rises--I don't want to disrupt
the temperature in the smoking chamber. I check the fire and
load fuel from the end. You want a small hot fire, with a nice
bed of hot glowing coals and two small logs flickering with
flame.

==============

Editor--
The techniques of fire and temperature control in a wood-
burning smoker are the most difficult for the beginner to
master in the art of barbecuing. A summary of some of the
things to do and try when you are starting out with your first
wood-burning smoker:

1 Try using lump charcoal until you get comfortable with
your smoker, or a combination of lump charcoal and wood.
2 Use only seasoned wood, 12 months minimum. Green wood =
bad smoke = bad-tasting meat.
3 Make the fire only big enough for the job--this comes from
experience. You want a small hot fire.
4 Keep the exhaust damper wide open.
5 Pre-warm the wood on or in the firebox.
6 Pre-burn the wood in a separate area and add burning coals
to the firebox.
7 If you add cold wood to the fire in the firebox, it can
cool the fire and produce thick acrid smoke.
8 Learn to control your fire with fuel not the inlet damper.
9 Open the smoking chamber door to let out some heat if the
fire gets too high and the smoking chamber gets too hot--
do not close down the air inlet valve.
10 Add small pieces of wood to keep the fire going, about 1-1
1/2-inches in diameter by 10-12-inches long.
11 Generally, leave the inlet damper at least 3/4 open.
12 Make small changes to the air inlet damper setting.
13 If you're only using a smoker occasionally, it's hard to
develop the techniques for good fire-control. The more
you practice, the better you'll get.
14 Be prepared to check up on the smoker every 20-30 minutes
or so until you gain experience. If you want to watch the
big football game, bringing the set out to where the
smoker's located is a lot more practical than bringing the
smoker into your TV room.

If you are a newcomer to barbecue and have not yet purchased a
smoker and think the problems associated with tending a wood-
burning smoker are not worth the hassle, then you may be a
candidate for Lazy-Q. That's smoking on a gas or electric or
pellet fueled smoker. Many BBQ List members do just that, so
you won't be alone. You can make some mighty fine barbecue the
Lazy-Q way. However, you will miss out on one of the real
pleasures that come from barbecuing--tending the fire in the
wood-burning smoker. There's just something special about
building and tending a fire.

-------------------
[I'm going to be barbecuing in a competition at high altitudes.
Any help on doing that?]

John Ross--
Plan on arriving a day early and do a test run with a slab of
ribs at the target altitude.

-------------------
[I tried spareribs for the first time in my NBBD. The rack was
small--1-1/2 LBS. I smoked them as close to 220F as I could
(read 170F to 250F but mostly around 220F). I let them stay in
the smoker for 4 hours, red sauced them and pulled them off.
The wife and I tried them. Yecch! Still had a lot of fat
about halfway down to the bone and the meat was somewhat tough;
definitely not falling off the bone. Too late to fire the
smoker back up so I refrigerated them overnight. Next morning
I put them in a covered glass dish in the oven and left them
for about 2-1/2 hours. What a difference! Tender, melt-in-
your-mouth, tasty ribs. A couple bones actually fell out of
the meat in the dish. If I had let them go on the smoker for
another 2 or 3 hours, would they have been as tender or did the
baking (internal steaming) make them that good? Still had a
lot of smoke flavor but no bark.]

Danny Gaulden--
You said you cooked them as close to 220F as you could, but the
temperature dropped down to as low as 170F. Bad move. This
really adds a lot to your cooking time, and throws things way
behind schedule. I think you simply barbecued them too slow. I
keep my cooking range between 240 and 250F, so on an average,
I'm about 245F. I love this range for several reasons. The
fat "melts" and keeps the meat moist, you get a nice bark, good
caramel coloring to the meat, and great flavor. I'm not a
believer in smoking too slow--in the 190-220F. Have tried this
for fun on several occasions, and the meat just doesn't do
well. Too dry, and less flavorful. If you had kept the
temperature up, the ribs would have been done in about 4 hours.
Mine average 4 to 5 hours max. using a 3 1/2 and down.
Sometimes I like to baste them with a little oil a couple of
times as I go along--depend on which smoker I am using.

No doubt, finishing them off in a covered dish in the oven made
them tender, due to the steaming process, but this could have
been achieved in your smoker with better flavor and texture, if
you had kept the temperature up, without using the oven and the
dish. You're just going to have to keep practicing! What a
great excuse to get to go buy more ribs, and have to barbecue,
instead of mowing the lawn. "Honey, I can't do much around the
house today. Danny said I have to go practice on my barbecuing!

-------------------
[A question on brining. I read on the BBQ List how the same
basic brine formula gives one person great-tasting turkey and
the next says it's too salty. What gives here?]

Dan Gill--
Most folks reporting that the birds were too salty didn't use
enough sugar, if any. Also, if you don't rinse the bird well,
inside and out, after the brining process, it may taste too
salty.

Brining is popular on this List for three reasons: 1) soaking
poultry in a strong salt solution retards the natural tendency
of birds to rot while being smoked at low temperature for long
periods of time, thereby poisoning guests and tarnishing our
reputations as barbecuists extraordinair; 2) brining make the
birds tastes good; 3) it helps maintain moisture, giving you a
juicy turkey.

If you are going to slow smoke (less than 225F), you need a
strong brine - the age old test is if it floats an egg (about
1.5 cups/gal), it will preserve meat. Anything soaked in a
strong brine for 12 hours is going to taste salty. Sugar in a
brine is distributed through the meat by osmosis along with the
salt. Sugar moderates the salty taste and helps retain
moisture. Garlic and some other seasonings help with flavor,
too.

If you are smoke cooking or cooking in an oven at temperatures
above 275F, you can probably stay ahead of the beasties,
(unless you thawed your bird on the counter overnight) and
brine concentration is not as important from a safety
standpoint.

Frozen birds may absorb more brine because ice crystals have
ruptured cells and made it easier for the salt to penetrate. I
normally brine and smoke frozen poultry.

============================================
18. Making lump charcoal

--------------------
[How can I make my own lump charcoal?]

Belinda M.--
Here is the recipe to make your own lump wood charcoal

To make 30-40 lb. of charcoal, you will need:

1 A clean 55 gallon metal drum with the lid cut off roughly
(you will be able to reuse this drum many, many times).

2 Enough seasoned wood to fill said drum, chopped into big
fist-size pieces--about 5"x5", and the wood just needs to
be a couple months seasoned, although the dryer the wood,
the faster the process.

3 A bag of sand.

4 3 or 4 bricks.

5 A case of beer (optional).

Start by punching or cutting 5 holes in the bottom of the drum
which are each 2" square. Try to keep them towards the center.
Put the drum down on the bricks, placed so it is up off the
ground and fill it with the wood.

Start a fire in the drum. When it is going well, put the top
back on to reflect back the heat. Since it was cut off roughly,
there will be slight gaps to allow a draft.

Now, turn the whole thing over, placing it back onto the
bricks. (This is where you might need the case of beer to
convince several men to help you lift the sucker. It will be
heavy. And mind the lid doesn't fall off!) Wait, consuming the
beer as necessary.

The smoke will start out white. This is the water vapor burning
off. Next the smoke will go blue/gray which is the alcohols
and phenols burning off.

Then the smoke appears yellow, which is the tar burning off.
Finally the smoke will clear and you will just see waves of
heat. When this happens, carefully remove the bricks from
underneath the drum. Take some sand and make a pile around the
bottom of the drum, plugging up the bottom draft. Also, cover
the top with either a piece of turf or a large piece of metal.
Use sand to seal around the turf/metal so no air can get into
the drum. We are trying for a closed system here. If
air/oxygen/fire-fuel DOES get into the drum, the charcoal will
just burn up. Not what we want. Also, try not to let the sand
fall down into the drum through the holes.

Allow the drum to sit and cool (2-3 hours). Then turn back
over, pry off the top and remove your charcoal. If there is a
spark, the charcoal may "catch", but just douse it with some
water. The charcoal will still be hot enough to dry out.
Repeat above process as necessary.

By the way. I know this should be obvious, but, only use
hardwood for your charcoal. By hardwood, I mean any broadleaf
tree. Such as maple, almond, ash, alder, hickory, cherry, etc.
You can use non-broadleaf wood (such as pines, firs and
conifers) for charcoal but that charcoal will never get hot
enough when it is burned. Therefore, it is only good for
distillation purposes. Which, in itself, might be a handy tip.
Also, this creates one heck of a lot of smoke, so don't make
charcoal when the neighbor's laundry is outside on the line.
(Of course, by now, you all would know that but, just in case
there are a few who haven't really done a lot of smoking yet...
a word to the wise and all that!)

Thanks to my brother-in-law, Don Whiting, who taught me how to
do this.

==============

Here is another method for making lump charcoal--

John H Cartlidge--

I've recently been given a book on woodland crafts (1) which
contains a very similar method - minus the juggling! As I've
not had a chance to try it yet, I've reproduced the method
verbatim. There are also a couple of small line drawings in the
book illustrating the process.

1 Using a cold chisel prepare the drum by making five 2-inch
holes in one end and completely removing the other end.
Knock-up the cut edge of the open end to form a ledge(2).

2. position the drum, open end upwards, on three bricks to
allow an air flow to the holes in the base.

3 Place paper, kindling and brown ends (incompletely charred
butts from the last burn) into the bottom of the drum and
light.

4 Once it is burning well, load branchwood at random to
allow air spaces until the drum is completely full. Keep
the pieces to a fairly even diameter but put any larger
ones to the bottom where they will be subjected to a
longer burning.

5 When the fire is hot and will clearly not go out, restrict
the air access around the base by using earth placed
against it, but leaving one 100mm (4in) gap. Also place
the lid on top, leaving a small gap at one side for smoke
to exit

6 Dense white smoke will issue during the charring process.
When this visibly slows, bang the drum to settle the wood
down, creating more white smoke.

7 When the smoke turns from white (mainly water being driven
off) to thin blue (charcoal starting to burn) stop the
burn by first closing off all air access to the base using
more earth, and second by placing the lid firmly on its
ledge, and making it airtight by the addition of sods and
soil as required. The burn will take between three and
four hours.

8 After cooling for about 24 hours, the drum can be tipped
over and the charcoal emptied out onto a sheet for grading
and packing.

Notes:
(1) Traditional Woodland Crafts. Raymond Tabor. Published by
Batsford, London,UK ISBN 0-7134-7138-7

(2) Note, the lid will have to placed back on this ledge and
made airtight.

============================================
19. Barbecue contests

--------------------
[Where can I find out where barbecue contests are scheduled to
be held?]

Glenn Manning--
A listing of KCBS sanctioned contests is at the following Web
site:

http://www.kcspecialties.com/contests.htm

Check out the MIM Event Database Web site here:

http://www.memphisinmay.org/db.phtml

The MIM home page Web site is here:

http://www.memphisinmay.org/

Check out the MIM barbecue contest rules here:

http://www.gabn.net/smokeshack/mimrules.htm

--------------------
[Can someone tell me about entering barbecue ribs in a KCBS
sanctioned barbecue contest?]

Frank Boyer--
Most ribs that are turned in have a glaze on them. Honey is
usually in the glaze because it gives a shinier look. KCBS, and
other KCBS affiliates use an absolute standard meaning that
more than one turn in could have all 9's(highest score). MIM
uses a comparative score meaning that only the best turn-in on
your table gets a 10 ( highest score). I have never judged in
any Texas contests, I understand that some TX groups do a
multiple round judging with each judge tasting every sample. A
table is usually six judges that usually judge six boxes from
six different cookers. The items are judged for appearance,
taste, and tenderness. Taste counts for 50% and the others for
25% each.

On appearance: a reddish brown color; about 1/4-1/2" pull back
on the bones; pink in the middle and possibly a smoke ring;
membrane removed; full meat coverage of the bones; neat
slicing; placement of the ribs in the container; a clean
container; use of green leaf lettuce and parsley only for KCBS,
meat only for MIM; you can use spare ribs, St. Louis ribs or
loin back ribs. It is important to make these ribs look
attractive to eat. Ask yourself, "Would I like to have these
ribs served to me at a restaurant?"

On tenderness: I do a tug test. Use your teeth to tug on the
meat, it should give a slight resistance and pull cleanly from
the bone. The meat should be moist and tender, never tough,
mushy, dry, or falling off of the bone. The majority of the
fat should be rendered off during the cooking.

On taste: the most important part of the judging is the meat,
does it taste good. KCBS allows an item to be sauced/glazed
but no puddling or containers of sauce. MIM allows
saucing/glazing and containers of sauce and/or rub to taste
with the meat (taste the meat, then the sauces and then the
meat with the sauce that you like the best, often a mild and a
hot sauce is included). My overall impression in taste is the
meat, rub, wood, and glaze/sauce as a combination.

--------------------
[In a KCBS sanctioned barbecue competition, how do you prepare
the entry for the appearance portion of the judging in any
category? What are the judges looking for in the various meats
and is it important how you lay the meat out on the greens?]

Frank Boyer--
The turn-in boxes are provided by the promoter. The cooker is
responsible for what goes in the box. Sometimes the promoter
may supply green leaf lettuce and/or parsley as a favor to the
cookers, but 95% of the time the cookers buy the greens.

Most cookers use the greens to frame the outside of the turn-in
to get a contrast in colors. Since there a lot of teams with
175 and above scores(180 is the highest possible) every point
is important.

The garnish is used in KCBS events. MIM and most of the six
Texas sanctioning bodies do not use any garnish in the turn-in
boxes. Texas does mostly meat only without any obvious sauce.
KCBS allows some sauce, but no sauce in containers and no
puddling of sauce. MIM allows up to two containers of sauce
and/or rub to be turned in with the meat and the judge tastes
the meat as turned in, then with each sauce (if any) and then
judges it with the combination that the judge likes the best.

==============

KCBS Competition--Presentation
Dave Westebbe aka EskWIRED--
Presentation is both simple and complex--kinda like playing
most board games--the rules are simple, while the execution is
complex. Scoring is on a 1 to 9 point basis.

Aside from the meat, you are allowed to put only green leaf
lettuce and curly parsley in the container as a garnish. No
flat (Italian) parsley; no red leaf lettuce. No toothpicks, no
foil, etc.

The meat may be sauced or not--your choice. However, the sauce
may not be "on the side". It must be on the meat. Puddled
sauce is considered to be on the side.

Any violation of the above will result in your getting a 1 on
presentation.

You must include at least six identifiable portions of meat in
the container. If you have less, the judges who get none will
be obligated to score you a 1 on flavor and texture.

That's it for the simple part. Nothing to it. Now for the fun
part.

You want your barbecue to look delicious. The judges are not
supposed to judge taste based on appearance, but how could they
not? If they get a container with food that looks delicious,
then they will be pre-disposed to judge it higher than if they
get a container which looks mediocre. You want them to be
thinking, "Wow--I can't wait to taste that one!" First
impressions are very hard to change.

Its good to bring lots of fresh, crisp, curly-edged lettuce,
and to pick out the best looking leaves for each dish. I like
to arrange it so that the curly edges surround the meat, stem-
side towards the center, covered by the meat. There should be
no blemishes on the lettuce, no brown spots, no tears, no light-
colored, limp, last-gasp at the supermarket stuff. I go to a
wholesale fruit and vegetable dealer for mine--I make a special
trip. Try to pick leaves which are consistent in color--they
get lighter towards the center of the bunch. I save the small,
delicate inner leaves for stuff like chicken, and use the big,
heavy outer leaves for stuff like brisket. I have not yet
tried to alternate light and dark leaves, but am thinking about
it.

I try to be sure that no sauce has splashed onto either the
lettuce or the container, and keep a towel handy to wipe off
any sauce or fingerprints. A stray fingerprint on the outside
can result in your disqualification, if the judges think that
you have "marked" your container.

The parsley. Try not to overdo it. Again, use only the best,
crispest, curliest, greenest parsley available. Wash it! You
don't want any sand in your container! My philosophy on
parsley is that it can be used to fill voids in the box, and
can be used to draw the judge's eye towards the best looking
parts of your presentation. It can also be overdone, and can
distract the eye. We use very little, more as an accent than
as an element unto itself.

The meat. Like I said, you need at least six identifiable
portions. Its sometimes good to include extra if your meat
came out particularly good. Its sometimes good to include more
than one type of presentation in the box--for example, some
burnt ends can be included with your slices of brisket.
Sometimes its good to include a big hunk of meat with your
small portions, if you have something nice to look at. Did
your butt come out a beautiful reddish-brown? Then don't pull
it all. Put some Mr. Brown in there beside the pulled pork.
Did your chicken turn a nice color with nice grill marks?
Throw in a whole breast. You get the idea.

Slice your meat in a nice, even, consistent manner. Don't give
one judge a little piece if everyone else got a big one. How
will he feel good about your meat if he feels cheated? Arrange
the meat evenly, with the slices nicely arranged. Push and
pull them into position. Put the best-looking ones on top.
Cover up the ragged uneven parts with parsley. Think about
whether you want them at an angle, sideways, straight across,
or what. Maybe a sunflower design? Where will the sauce go?
All over? Drizzled like chocolate sauce? Brushed on thin?
Poured on thick?

Its good to be creative. You want to catch the judges eye.
Look for balance and color. Do you have any artist friends?
They can help. Try to make your cheesy little Styrofoam
container look suitable for the cover photo on Bon Appetit
magazine! Think about what the plates look like at fancy-
shmancy nouvelle cuisine restaurants, and try to create
something spectacular. A good eye is essential.

And stay flexible. Quick thinking is also essential. You must
adapt your final presentation to the lettuce and the meat
during your 10 minute window. Its best to have 10 ideas in
mind and to quickly pick one than to be set on one idea which
may not work given your cooking results. For example, if your
pork is black instead of dark red, don't be wed to the idea of
including Mr. Brown. Instead, cut off the char, pull it, and
do something nice with the sauce instead. We once cooked
boneless rolled chicken breasts which all came out raw in the
middle. Disaster!! We had planned to serve the one best breast
sliced on the diagonal, laid out nicely in the tray. We
couldn't do it, because all of them were raw in the middle.
Despair, gloom, resignation. Not even one breast to enter into
the competition! No time to cook them more! With no points
for chicken, there was no hope for any kind of decent overall
finish. And then we got an idea. The End Cuts were cooked.
They were browned. We had 4 breasts, each of which had two
ends. Eureka! We presented the end cuts only, won first place
in chicken, and first place overall. Flexibility in
presentation made the difference between a first and a last
place finish.

Finally, presentation can get you 54 points even if your meat
is inedible. Lost points here can make the difference (easily)
between a first and a fourth place finish. Its hard to cook
prize-winning barbecue, and a few 8s and 7s on taste and
texture are nothing to be ashamed of. However, there is no
excuse in my mind for anything other than straight 9's on
presentation. Why lose points here?

==============

Mike Roberts--
I'll add two thoughts to what Dave wrote:

Be careful about how "creative" you get. I worked for several
months following the 1994 Massachusetts State Championships in
hopes of improving my presentation scores. I was told by the
KCBS representative that that was the area I was falling down
in. Back then, they did not give out detailed scores so I had
to convince the KCBS to allow me to see the details of my
entries. I got them.

Well, I took it on in a straight forward way--I got several of
the 9 x 9" Styrofoam containers to practice with. I used
nothing that was not part of a head of green leaf lettuce or
curly parsley. I worked and worked and worked. I made many
trips to libraries to search out garnishing books. I talked to
chefs, caterers, barbecue competitors. I did database searches
in all major bookstores in this area, and on and on. I was
determined to leave no stone unturned. Damn it, presentation
was not going to get the better of me. My father was a
successful artist and I feel that I have some of his eye for
things like that.

Well, I finally connected with my 9 x 9 Styrofoam container,
meat, lettuce, and parsley. We began to make music. I was
excited! I carefully took closeup photos of each presentation
style and made an album so I could just refer to set of styles
for a particular meat. I went to the 1995 Massachusetts State
Championships and man-o-man was I ready. Then it happened.

The evening before judging day, the Head KCBS Rep. and his wife
stopped by my canopy for a chat. I took the opportunity to talk
to them about what I had been doing to improve in presentation.
I could not believe my ears as they told me I'd be disqualified
if I used my styles. According to both of them my creations
would be considered: Marking!

Marking! As politely as I could, I asked what was the point of
scoring presentation if you could not make 'your' entry 'stand
out' from the rest. Wasn't that what 'presentation' was all
about? "Yes, but you can't do it in such a way that can be
considered marking. "Wow, where do you go from here? Make it
stand out, but don't make it stand out!"

I did okay. I placed 2nd pork, and I moved up in overall
standing. However I also pulled back on my presentation. I
could not risk being disqualified because I was misunderstood
as trying to 'mark' my entry. It is one thing to risk a local
cookoff or two, but not a State Championship.

That damn Presentation category is a real pain in the arse.
Other judging regions in the country do not use it, and I wish
that KCBS would follow their lead.

-------------------
[Can you tell me about barbecue competitions that are
sanctioned by MIM?]

This section written by Rick Day--
The purpose of this section of the BBQ List FAQ is to provide
information on what it takes to compete in a Memphis in May
style Contest. The first five parts cover On-Site Judging.
Part six covers Blind Judging.

Part I -- Preparation Of Team Area

-------------------
[How do I prepare my team area for competition?]

One of the most important things you can do is clean the grill.
Before the contest, clean as well as possible the outside and
the most visible parts of the inside. Use a car wash or steam
sprayer to remove as much non-metal as possible. Clean the
cooking surfaces well. The old style of thinking 'Never clean
that smoker's insides' won't fly in competition. If you don't
want to clean the inside, consider using a second smoker,
acting as a 'presentation' smoker. Before your judges arrive,
it is a good idea to wipe the exterior of the smoker with a hot
wet rag, followed by a vegetable oil coating. This makes the
paint shiny and makes for an impressive presentation. This
lets the judge know you are concerned with health regulations
and cleanliness in entry preparation. If you use utensils or
smoker tools, make sure they are clean and well presented;
otherwise, hide them. The grill should speak for the team and
the cook, and as the judge approaches your smoker, these things
will have an impact on his or her overall impression,
especially if you neglect these details!

If your smoker is mounted on a trailer, clean everything, even
the tires! Make sure your rig was designed with presentation
in mind. Also know before the judge gets there where are you
going to stand relative to the judge, what is to be the
teammate placement, etc. Assure the footing in your area is
good, especially on damp days.

The fuel you use should be highlighted. If you use charcoal,
logs and chips, have a bowl of chips handy to use as a prop,
and have several clean bags of the charcoal displayed in a
pleasing manner. Have a log handy for inspection. What you
use as fuel is not as important as conveying to the judge why
it is used.

-------------------
[How do I prepare my presenting area?]

You must have a tent, awning, or other weather-proof covering,
because no judge wants to be sampling barbecue in the wind or
rain. When deciding on the covering, take into consideration
how much space you will need to cover, and how that size
interrelates to the standard booth sizes available. Most
contests are restrictive on taking up room, so in Memphis in
May Contests, a 10 x 10 is the minimum size for covering the
presentation table. Some teams need 20 x 20 or larger. Keep
in mind, depending on tent size, a tent can take from one to
six people to erect! There are "easy up" tents on the market,
and depending on your team's needs, and much thought should be
given to this major team asset purchase. Also remember the
stakes are sometimes placed outside the parameter of the actual
tent, so this should be taken into consideration when
determining layout in a given booth space. The material should
conform to event fire standards. Check with your organizer or
rule book on these specifications. You should also consider
curtains, which is tent fabric that makes temporary walls in
different configurations.

You may consider using flooring, made of plywood, pallets and
outdoor carpet, in case the weather turns wet. Make sure you
have provided buckets of sand for smokers to place their butts;
its no fun throwing a party Friday night and then have to pick
up hundreds of cigarette butts under your tent the next day!

Erect a temporary fence at your front border. Try finding out
if your neighbor has side fencing. This way you do not have to
lug extra fencing on a side that is fenced off anyway. The
fencing adds to the aesthetics, as well as keeps unwanted
visitors from crashing your judges party! It obviously helps
with crowd control at all other times.
Hot weather usually brings out small fans for the judges
relief. Conversely, propane heaters and cozy curtains provide
relief in cool weather. The rule of thumb is to make the judge
as comfortable as possible during their brief stays at your
booth.

Although the judges are instructed to ignore any expense you
went through, they do notice the efforts! Your site should be
devoid of any trash on the ground. If some item is needed for
judging, make it as perfect as the situation allows. If it is
not necessary, put it away, out of sight!

The rule of thumb on table setting is to present and treat the
judge as if he were a Sunday Dinner informal guest. The place
ware should all match. Use goblets or matching tumblers for
the judge's drink. Flatware is provided as a accouterment to
the table only; judges rarely use it. Plate net covers are a
nice touch to the table. Make sure you have a sample of your
sauce and rub for the judges to sample, as well as other
prop's, to utilize during your presentation. Most contests
have various regulations regarding the teams feeding judges,
ambassadors or assistants. If you do serve them, make sure
there is a place for the assistant to sit, and a place setting
is provided. Just make sure your focus is on the judge!

Some teams will garnish the plate with interesting visual
designs of fruit, lettuce, etc. Think about things such as sun
position, windage, the line of sight to neighboring teams, rain
runoff flow, ergonomics of moving and trophy table placement
when deciding where the judge will sit. Set up your site so
the judge has almost 100% of possible distractions eliminated,
but has 100% focus on the presentation.

-------------------
[How do I prepare my team for competition?]

Most of this is obvious advice. The team should look like a
team; all clothing should have some continuity. You do not
have to purchase imprinted shirts, caps, aprons, badges, etc.
While they look good, the judge is looking more at conformity.
If one wears black shorts, then all members of the presentation
team should wear them.
It is not difficult for a team to wear matching apparel that
goes with their Team Name, sponsorship affiliation, etc. Just
make sure there is continuity. Make sure the team clothing is
all clean and spotless for the judging part of the competition.
Indeed, extra caps and shirts should be brought in case the
inevitable accident occurs.

Organize and instruct your team members exactly what they are
to do. This further conveys the concept of team continuity,
and prevents fumbling during presentation. Introduce the
presentation team to the judge, but do it quickly, because you
only have 15 minutes to do your thing! If a team member has a
special responsibility that impacted the product, it is proper
to convey that to the judge. Rehearse with the team, grabbing
a bystander to act as 'judge', so you can work out any
potential problems in moving bodies around. Some teams limit
their presentation teams to 2 or 4, even if they have 10-20
members! Have the extra team members align outside the fence,
looking as clean and professional as the ones inside.

It is imperative you have at least one team member act as 'gate
guard'. Many times a 'civilian' will wander in the booth area
during judging, sometimes in a non-sober state! The last thing
you want is a confrontation with a hungry drunk over what he
can and can't have during judging. Give each team member a
specific responsibility for before, during, and after each
judge's arrival. The main presenter should stay out of the way
and let everyone do their jobs; taking dirty plates away,
bringing a fresh plate, grill and table garnishment, carving
samples. The blind judging preparations are areas that the
Head Cook can delegate to the team. Encourage the team to
participate in the Ancillary events that contests have, such as
showmanship, sauce, anything butt, etc. It makes them feel
more of a contributor.

PART II -- Preparation Of Entry

-------------------
[What do I need to consider when preparing my whole hog entry?]

If you are competing in whole hogs, the minimum entry is 85 lb.
dressed weight. The hog is cooked and presented with all parts
intact. Make sure all fresh meat entries are kept cold, 45F or
cooler, for meat inspection. Internal temperatures above this
mark will result in the hog being disqualified. Trim the hog
according to personal taste, but do it carefully. The
appearance of the finished product is very dependent on the
trimming of the hog prior to cooking. The more skin that is
removed, the more 'bark' can form, allowing tastier sampling
for the judges. Smoke may color the skin, but it cannot
permeate it, so the more skin you can cut away the better.

During preliminary judging, work off the away side of the hog
when getting judging samples. This makes the hog's appearance
better for the later judges and perhaps the finals judges.
Give a sample of the following parts of the hog's: shoulder,
loin, rib, ham, bacon, (but don't take too long or you may run
out of time). This will demonstrate your hog is completely
cooked, which is one of the criteria judges consider in this
category. Garnish the grate around the hog with various greens
and colorful highlights, such as peppers, pineapples, gourds
and other food related garnishes.

Remember the first thing a judge is impressed with is
'Appearance'. Do not present a black hog and expect good
scores in appearance. Spray the hog with vegetable oil spray,
and as you cook, wipe off the skin with a paper towel and apply
more spray. This will give the skin a golden-brown appearance.
Present the hog flat on its back, or up in a running position,
as your skill dictates.

The main thing is convincing the judge that you did things for
a particular reason. How you present the hog is up to you.
Again, convince the judge your way is the best way.

-------------------
[How do I present my Pork Shoulder Entry?]

Pork shoulder is defined as the entire shoulder to be one unit,
containing a portion of the shank, arm, and blade bones. Pork
ham is considered a shoulder entry, but it never does well
against shoulders, so the shoulder is definitely recommended.

Most teams utilize five shoulders for each competition, each 14
to 15 pounds. Trim the shoulders into an appealing shape for
the judges. Try to present a whole shoulder to each judge,
rather than sharing shoulders. If you share a shoulder with
two judges, you better come up with a good explanation as to
why that judge didn't get 'their own shoulder'. Demonstrate
tenderness and doneness by pulling the blade out of the
shoulder and allowing the judge to inspect it for dryness or
any clinging meat. Make sure and save a whole shoulder for the
Finals!

-------------------
[How do I present my Rib entry?]

The pork rib entry is defined as that portion containing the
ribs and further classifies the spare and loin portions.
Country Style ribs are an invalid entry at MIM. The judges at
MIM prefer a loin back rib, which is a 13 bone slab which
weighs 2 lbs. or less. You should have at least 13 slabs of
ribs for MIM competition. Decorate the grill and place your
entry in the center of the decorated area. Some teams use
halogen or spot lights on or near the cooker for this purpose.
Demonstrate the tenderness by pulling the slabs into sections
of 3 or 4 bones. While at the table, cut a slab into single
bone 'Hollywood' cuts, as well as some two bone sections for
the judge to pull apart and sample. Some teams give samples of
the ends to the judges, to help show an overall doneness to the
judge for that sample. Remove the back membranes before
cooking competition ribs. See the section on sauces.

-------------------
[How do I prepare and cook these entries?]

You entry must remain as received from the packing house or
meat market until it is officially inspected at the contest by
the designated official. Once this is accomplished, you may
prepare your entry for cooking as you see fit. Before this
inspection, any marinating, injecting, curing or otherwise pre-
treating the meat in any way can result in disqualification of
that meat.

Trim your entry liberally; get all the exterior fat off.
Again, appearance is a top area of judging. Use your favorite
hardwood, charcoal or combination. It really does not matter
what fuel you use; what is important is the ability to convince
the judge why you made that choice.

-------------------
[When should I start cooking?]

The rules allow you to start immediately after meat inspection,
but the rule of thumb is to count back from the time your entry
must be ready (15 minutes before the hour for the blind testing
and the top of hours and every 20 minutes for on-site). If
your shoulder takes 24 hours, put them on at 11 a.m., if
judging is noon the next day. Make sure and compensate for the
whether and how it impacts your cooking process.

Generally, whole hogs take 16-24 hours to cook, shoulders 14-20
hours and ribs 3-6 hours. Don't forget to make sure you have
an entry ready for Finals Judging! This timing is why it is so
important to monitor your grill temperature.

Plan on serving your first judge right at the top of the hour,
the second approximately 20 minutes later and the last, 20
minutes after that. Judging takes time. Preliminary judging
takes about one hour for each category. Hog is usually first,
followed by shoulder and then ribs. Check with your organizer
for entry times. You should also take into consideration if
you are entering one, two, or all three events. This takes
quite a bit of coordination, so be prepared for this part!

Ribs are almost always judged last. That way when the Finals
judges go around, they have tinier portions to sample on the
backside of their trek. One rib tells the story, as opposed to
the 3-4 parts that must be sampled on hog.

-------------------
[When should I plan on Finals happening?]

Finals Judging usually begins about 3 to 3 1/2 hours after the
Preliminaries. The first category judged will be the first
Preliminary category of the day judged. Rib cooks should
prepare 4-5 slabs independent of the Preliminary Samples, since
hogs and shoulder hold better than ribs.

-------------------
[What is the deal on using foil?]

While there is nothing wrong or illegal in utilizing aluminum
foil for your cooking, judges frown on seeing it on your
smoker, unless it is part of the garnish. The appearance of
foil on or around an entry is a turn-off, therefore foil should
be avoided.

PART IV- Dealing With Judges

-------------------
[When is MIM judging?]

Check with your organizer. Usually the first category starts
on Saturday at 11 a.m., the next category starting at 12:00 or
12:10 and the last category starting at 1:00 or 1:20. The
conventional way used to be at the top of each hour, but this
does not give multiple entry teams much time to prepare and
turn in their blind samples while the last judge is still in
the booth.

-------------------
[How do I treat the judge?]

A representative of your team should greet your judge at the
gate. Make sure they give you, or your gate keeper, a critique
stub, that has your team name and the order of judging. Both
you and the judge share responsibility for making sure that
judge is at the right place at the right time. Do not have a
beer in your hand for the judge! Offer your judge bottled
water, and have some cold ice in a glass standing by. It is
not necessary to prepare for any other drink the judge may
want. Think about it; you want that judge to have a clean and
unaffected pallet when sampling your product.

Make the judge feel welcome and comfortable. Do not act
nervous; this shows as amateurish and may affect the overall
score. Do relax, smile and laugh; infecting the judge with
your attitude makes your job a lot easier! Make sure you make
eye contact when explaining your method of contest preparation.
Try to keep yourself at mutual eye level with the judge at all
times.

-------------------
[How do I present to the judge?]

The first thing a judge usually makes a mark on is, 'Area and
personal appearance', scored from 1-10. As to what to say to
the judge, think about what you are going to tell them in
advance. Practice your timing, so many minutes at the smoker,
so many at the table, etc. The last thing you want to do is
run out of time before the judge even gets to sample the
product! Keep a timer handy, or a clock nearby, so you, or a
designated team member can keep track of the judge's progress.

What you tell the judge is simple. Tell him or her how you did
something. Then tell them 'why' you did it. Judges like
rational explanations as to why did you choose this wood, or
that rub, or this charcoal. There are no 'right' answers, just
answers. If you try BS'sing the judge with stories of moon
rocks and ancient recipes, it may have a negative impact on the
more serious judges, who don't take kindly to people yanking
their strings during what is considered a serious time. If you
thoroughly cover the aspects of your process, tell about your
team, and just have some fun with the judge, you will get great
marks on presentation every time. Try to cover any and all
questions in your presentation. Ask the judge toward the end
of the presentation if they have any questions--the fewer they
have, the better job you did! This section of judging is
called 'Presentation', with scores being from 1-10. Try to
remember what the first judges asked you and include that
information in your next presentation. Do not bitch about your
entry, no matter how bad it is! Convince the judge that your
entry is black on purpose, and come up with a logical reason
why it is that way. Remember in Preliminary judging you are
competing against two other teams for that judge's decision as
to who of the three has the best of the day. What is mediocre
to you may just get you to the big dance!

Prepare your grill for the judge's critical eye. Clean cooking
surfaces and grill exteriors get you further than heads of
lettuce or cabbage! But a little dressing won't hurt either,
so garnish the cooking surface as you see fit. The judge
should immediately focus on your entry once you open the door.
This is the point when most judges will make their 'Appearance
Of Entry' judging scored from 1-10, so this is an important
part of the judge's presentation.

-------------------
[How do I tell the on-site judge about my barbecue?]

Again, make them immediately feel comfortable and welcome.
Convey a sense of excitement and organization. Offer the judge
some water to drink as you take him to the grill, and let that
judge know that something to drink will also be at the table.
Lead the judge to the cooker, after introducing yourself and
the team. This is your home ground and judges are very curious
as to how you approach your craft. Point out with great pride
your smoker and how it looks. Allow the judge to sample at the
grill, if he desires, and point out aspects of the smoker that
make it unusual or unique in its way of cooking. Give the
judge just enough information at this point on your basic
style, but save the details of the process for the table.

If you use food handling gloves, shake the judges hand upon
greeting with an non-gloved hand; then place the gloves on
before handling meat. Any utensil touching the meat must be
spotless. Take them back to the table and let them sample the
product. This is the time when you want to go through the
cooking process from start to finish. This allows the judge to
eat and listen as you go through the process. It also gives
you the flexibility of controlling the balance of timing left
to you for this judge. Serve the absolute best portion of your
entry. This is the part where the judge makes their decisions
on 'Flavor Of Entry' and 'Tenderness Of Entry', scored on a
scale of 1-10. Never have any fat hanging off any samples
brought to the judge for consumption. Get the judge involved
as much as they are comfortable with. Allow them to pick their
rib entry, or pick some bacon off the hog, etc. Never make the
judge feel uncomfortable, but also keep in mind its more fun to
participate than just be talked to.

-------------------
[How is the sauce judged?]

Offer at least two sauces for the judges to sample. This is
more critical in hog judging than ribs, as most whole hog will
not have a lot of barbecue flavor; the balance of that flavor
comes from the sauce. Important--do not kill the judge's taste
buds with hot sauces. Judges frown on their pallet's being
devastated before they can sample your barbecue. It is an
obvious dirty trick and most judges will bounce you out of the
Finals with low scores for this tactic. You may choose to
serve a sauce or not. Just be prepared to explain 'why' you
chose this sauce, or didn't, if that be the case.

Have samples of the sauce at the presentation table, if
necessary. The judge has the option of judging the meat with
or without the sauce, whichever he feels will be to the
betterment of the team.

-------------------
[What condition should the meat be for judging.]

With the pork shoulder, present the whole shoulder, pristine
and not broken up. If the shoulder is falling apart tender on
the smoker, your 'Appearance' scores will be marked down. Pull
chunks of meat for the judge to sample. Make sure the meat is
not in too big of a chunk, making that judge's job awkward.
With the whole hog, present the different pieces and portions
for the judge, identifying each area of the hog on the judges
plate. It is recommended you get samples from the various
parts of the hog and then place them on the plate. Your ribs
and shoulder can be actually brought to the table, but indeed
it is an impressive but folly presentation to bring the hog to
the table! Ribs can be presented as the team and quality
sample availability dictate, but if you only give the judge two
bones of ribs to sample, this tells the judge you had some kind
of problem. He may mark your score down for this, or any of up
to 20 different reasons. It is the judge's challenge to choose
which team of the three he judged, had the 'best of the day' in
the 'Overall Impression', which is scored from .01 to 10.0.
This decimal scoring in 'Overall Impression' allows the judge
some flexibility in differentiating one high-quality entry from
another.

-------------------
[What do we do when the first judge leaves?]

If you have at least four people on the team, give the judge a
'big hand' as he leaves, this being the last impression you can
give a judge. If necessary, the presenter should quickly go
over any presentation snafus with a team member in a diplomatic
way, as this is a high-tension time for all. A team member
should have been given the responsibility of clearing the dirty
plates, replacing them with fresh ones, and generally get the
table ready for the next judge. You get five minutes between
judges number one and two, as well as two and three to prepare.
Sometimes the judge can be early by 2-5 minutes, so if
possible, have the greeter approach the judge. If the greeter
has no other responsibility, have them entertain the next
judge, perhaps offering refuge under a huge golf umbrella, as
weather dictates. This also gives the extra benefit of
distracting that judge from observing your cleanup and setup,
until it's 'officially' time to start judging. This free time
for the judge in front of your booth can not help but start him
or her subconsciously forming opinions as to what to expect.
This detail is similar to dozens of situations the championship
teams sweat over.

PART V- Finals Presentation

-------------------
[What is the Final Round in MIM competitions?]

The preliminary judging is broken down into two parts. Fifty
percent of your score is from your blind entry, and the
remainder is from your on-site judging. Once the scores are
tabulated (blind judging has the same categories as above, but
not judging your area and presentation). The lowest score in
each category is dropped and 'Flavor of Entry' is weighted an
additional 50%. There is a potential preliminary perfect score
of 1020. The top three highest-scoring teams in each category
(nine teams or less, if some teams make finals in more than one
entry) go into 'Final Round'.

-------------------
[How will we know if we make Finals?]

You will be notified, usually within one hour after entry
judging if you made the finals or not. Protocol is to notify
the teams that they made finals, then notify all other teams
that they didn't. If Hog judging was at 11 a.m., sometime
during shoulder judging at the noon hour is when you should
expect to find out whether you made hog finals or not.

-------------------
[What happens during Finals Judging?]

Every team that had an entry that made the finals will be
visited one time for that entry, by four on-site judges. There
is no blind judging, as of 1998, in Finals Judging. The judges
stay for 10-15 minutes, just like preliminary on-site judging.

-------------------
[What if we do not make finals?]

Be thoughtful of neighbors that are in Finals competition.
Avoid turning on your music if a team is within 4 booths of you
and are competing in the Finals. Do not tear down your site
until your next door neighbor has finished with Finals
presentation. To not attempt to leave the site with all your
items until trophies are awarded, as a courtesy to everyone.
Generally, the Golden Rule applies to the situation.

-------------------
[When can we plan on the finals judges arriving?]

A rough rule of thumb is three to three and a half hours after
preliminary judging, is when you can plan on finals occurring
in that category.

-------------------
[What if we didn't bring enough items for Finals?]

This area is exactly why you should make friends with your
booth neighbors! Send you teammates around to other teams that
did not make the finals and ask to borrow items needed. You
will be surprised the number of lifetime friendships on the
circuit have been started by helping a stranger and neighbor in
this situation. Seek out old pros for advice, that is what
they are there for!

-------------------
[How do you present to the Finals judge?]

The most important thing is to be prepared to make the finals.
Make sure you have plenty of garnish for a freshening of the
smoker decorations, enough place settings for four, and your
table and site can accommodate the logistics of moving four
bodies around your presentation. The most basic way to
approach Finals is take your preliminary judging routine and
multiply it by four. If you have enough team members for
presentation during preliminary rounds, have three team members
'trail' the preliminary judge, in effect taking up the same
area as four judges. This can really be a great help in
finding snafus in your layout and presentation. Make sure your
uniforms, utensils and everything is absolutely perfect.
Finals judging allows decimal scoring in all categories, and
their job is to be ultra picky on the details.

-------------------
[If we make finals in more than one category, should we change
our presentation?]

Besides the obvious changes in dialog shifting to talking about
the specific entry, never ever deviate from your presentation.
Do not skip talking about your smoker, or the cute story you
already told, even if you make finals in all three. Do not
say, "Let's skip the introductions" and statements like that.
It will cost you in presentation scoring! The more exact your
presentation is, the better the judges like it, especially when
trying to decide a Grand Champion.

-------------------
[How is the Grand Champion determined in a MIM event?]

Once the last team (almost always ribs) is sampled, the Finals
Judges mark their scorecard, and turn them into the MIM Judges
Official, for entry into the computer. The Top Scores in each
category are awarded First place in their category. The
descending scores are awarded Second and Third place,
respectively. The overall entry with the top score is declared
the Grand Champion.

-------------------
[What do we expect to win if we are awarded the Grand
Championship?]

Each contest usually posts the prize money on their mail outs
or entry blanks for the contest. The grand Champion always
receives an additional trophy or plaque, more cash over the
first place money they have obviously won, and a Paid Entry
into the following year's Memphis In May International Barbecue
Cooking Contest, MIM's equivalent of a World Championship. It
actually pays for a 20' x 20' space, and the team has the
option of upgrading to a lager size, by paying extra.

-------------------
[What is a Pass Down?]

During the last few years there have been teams that have
dominated the circuit, winning Grand Championships early in the
year, and securing their 'Paid Entry', per above. If a team is
declared the Grand Champion, and already have been awarded a
paid entry from a previous win, the 'Paid Entry' is 'passed
down' to the next team that does not have a 'Paid Entry'. In
November and December, when teams are going head to head for
team of the year, it is not unusual for the fifth place
shoulder team to get the pass down!

PART VI- Blind Judging

-------------------
[What is Blind Judging?]

Blind judging is the preliminary category whereby teams turn in
samples of their entries for judging at a table of four judges.
Usually there are between four or five entries judged at each
blind table.

-------------------
[When is the entry due?]

The organizer will inform teams at Fridays Cook's meeting what
time your blind entries are due. At almost all MIM contests
the entries are allowed to be tuned in from fifteen minutes
until one minute before the on-site judging is to begin in that
category. If you are not in line at the 'official' top of the
hour, your blind entry will not be judged.

-------------------
[Why is it called 'Blind'?]

The meat is turned in utilizing clamshell Styrofoam containers,
with no visible markings on the outside allowed. The entry
contains only meat that is to be judged. No garnishment or
pooling of sauce is allowed. Separate cups are provided for
the sauces. Saturday morning the cups and clamshells are given
out, each has attached a label that with the following
information: Team Name, entry category, turn-in times, and
booth or team number. Do not remove or alter these labels.

-------------------
[What happens during 'Blind' Judging?]

The labels are removed by the officials, once they view the
entry, also making sure there is no garnish in the box. The
box is assigned a table number and entry number, which is noted
on the removed label, and placed on an official form. An
example for sample 3 on table A would be marked A-3. The
official in charge of blind judging has the list that matches
team number with box code. About 10 minutes after the hour,
the judges are allowed to open the boxes. They usually make
their 'Appearance' judgments at this time. The judges then
sample each box and mark scores for 'Tenderness and Flavor of
Entry'. As in on-site judges, they have the decimal 'Overall
Impression', to help break down differences in excellent
offerings. The scores are turned in to the official and then
the judges usually discuss their thoughts on the table.
Remember this is 'Comparative' judging, just like on-site. The
judges are looking for the best entry on the table, not the
best ever. Most times the best entry gets straight 10's, which
is a perfect score from the judge. Straight 10's are the goal
of every competition team.

-------------------
[How should I prepare the box?]

The most basic answer is to fill the box with as much product
as you can put in the box and still keep the lit shut. Select
your best samples for judging and make sure no fat or grease is
present. No garnish of any kind is allowed. Be prepared to
feed four hungry judges. Hog entries should have samples of
various parts of the hog, conveying the team's ability to
evenly produce this entry. Do not attempt to mark your
container in any way, or it will be disqualified from the blind
judging.

-------------------
[Will I know my scores?]

Most contests will give you your scores printed out from the
computer program before you leave the contest. If not, ask
that your scores be mailed to you. Study your scores, they are
the way the judge 'communicates' to you ways to improve your
product. If 'Tenderness' is scored consistently low, try
making your entry a bit more tender, etc.

==============

Patty Burke-Shelby--Tower Rock BBQ Team--
Rick did a great job on his detailed report above on MIM
competition. Here are a few details I would add about
competing on the MIM circuit.

Team Preparation:
Always remember there is no letters "I" or "U" in the word
team. Even when you are presenting to the judge. This is a
'we' effort. If you have team members working behind the
scene, let the judge know that. Each team member should have
specific jobs to do and should be allowed to do them without
someone questioning them. They want to win as much as you do.
One thing I believe in is that every team member should be able
to perform all jobs at a contest. Each member on our team can
cover for the other in case of unexpected problems (right down
to the preparation and cooking of the meat). We do not
interfere with each other's jobs unless needed. Each member
down to children on the team should have a duty and know when
to perform this. You are putting on a skit when the judge
enters and it should be practiced. Don't try to change things
right before the judge enters unless it is absolutely
necessary. This keeps your team well tuned. Anyone in the
presentation area should have a job. If not, they need to
stand as still as possible and not talk to spectators (except
when you have a disruptive one) then that should be handled
discretely. You are a team--from the time you arrive to the
time you leave. Help each other complete all the tasks so you
can all enjoy the event.

We do not put flatware on the table (we keep it close by) but a
good judge will not use it. And not having it out forces a
judge that would use it to avoid it. Explain to the judge that
your product is so great that it doesn't require it.

Never use a knife on your product at the table without an
explanation as to why. Example: You want to get a good cut to
show your smoke ring. It would be bad if the knife made it
look like your meat is not pullable.

Always greet a judge as if you have you have never met him even
if you have known him forever. It is important to keep focused
on your presentation--whether they have heard it before or not.

Love your sport--if you do, it will show in your presentation
from the time you arrive at the site to the time you leave.
Win or lose you are participating in something you like to do.
It is a sport just like golf, boating, or any other hobby. Be
prepared to invest in your sport all the time assuming you'll
get no return. Sometimes you come out ahead and sometimes you
break even. But most of the time you come back a little short
of money, but richer for the fun and the new friends.

Patty reports that the Tower Rock BBQ Team lost the 1998 MIM
Grand Championship by only 1/10th of one point! So obviously,
every fraction of a point is important.

-------------------
[I've noticed that many of the winners at barbecue cook-offs
use the Weber water bullet smokers, the one with the adjustable
vents on the top and bottom. What's all this talk of the best
barbecue coming out of top-of-the-line smokers when these guys
are winning prizes with $175 bullets?]

Summary of several posts--
As the List members have said before, it's the pitmaster not
the pit that makes good barbecue. The reason that many
contestants use the Weber bullet smoker is it's difficult to
get a half-ton Klose pit in the overhead compartment or under
your seat on a airplane.

============================================
20. Smoking chiles

--------------------
[How do you smoke chiles to make chipotles?]

Bill Wight--
Chipotles (chi pote lays) are a Mexican specialty, made by
smoking red Jalapeno peppers over mesquite wood. It's very
easy to smoke chile peppers. I use an electric water smoker
but any smoker will work. I pick the red chiles the morning I
am going to smoke them. You can smoke just about any kind of
chile, but to make authentic chipotles, use only Jalapenos. I
use, in addition to Jalapenos, Jalapas and Fresnos. Use red
peppers only, as the yellow, orange and green ones become a
dirty color when smoked.

I wash the peppers and cut the tops off. I make one slit in
the pepper from top to bottom and remove the seeds and membrane
with a melon-baller. Wear gloves to do this or you will be
hurting in a few hours. I like to leave the two halves
attached and open the pepper up, as this makes each piece
bigger and less likely to fall through the bars of the grill.

Start your smoker about an hour before you're ready to put on
the peppers and get it up to temperature,--180-200F. I put 1-2
liters of water in the pan of my smoker and then cover the pan
with aluminum foil and jab a few fork holes in it to let out
the steam. The foil will catch any peppers that fall through
the grill rather than them getting a bath. I use a third rack
in my smoker and put it right on top of the water pan. Put the
peppers on the grills cross-wise so there is less chance of
them falling through the bars. The first few times I smoked
peppers, I was careful to place them only one pepper thick on
the grills. Now I just pile them on about 2 inches thick on
each rack. They all get smoked fine. Close the lid and add
smoking wood chips or chunks. I smoke mine for about 4 hours,
until they turn a smoky dark color. You want to avoid burning
the peppers. In my smoker, the outside perimeter of the round
grills gets the hottest. So at about every hour, I take the
grills out and rearrange the peppers, exchanging the darker
ones from the rim with the less smoked ones in the middle. You
will have to experiment with your smoker.

The next step is to dry the smoked peppers. A dehydrator would
be the best piece of equipment for this, but since I don't have
one, I use my gas oven. I set the temperature at 150F and it
takes 8-12 hours to get the peppers dry and crispy. They are
dry when you can crush them with you hand. When they are dry,
I take about half of them and grind them in a small coffee
grinder to a powder. The other half I leave unground and use
them in adobo and barbecue sauces. Adding a few chipotle
chiles to your favorite barbecue sauce gives it real nice kick.
The powder is great sprinkled on food, in soups and on cream
cheese spread on a cracker. Check the Chile-Heads recipe
digest for more information on making chipotles and using them
in recipes and adobo sauces.
(http://neptune.netimages.com/~chile/chipotles.html)

============================================
21. Smoking cheese

-------------------
[My better half is convinced that we can smoke cheese. Any
comments?]

Wyndell Ferguson--
I had good success with mine. I could be better, but it was a
lot better than what you buy! I used sharp cheddar and Swiss.
I placed the cheese in a boat I made from foil with holes in
the bottom. I put cold water in my ECB water pan (note: try
ice instead, it will keep the heat down even more, and for a
longer period) and put some wet hickory on a low fire. This
created a lot of smoke and the temperature stayed pretty low.
I smoked it for about 1 hour (I think with ice I could have
gone longer) but I smoked it until the fat was starting to come
out of the cheese. The Swiss had lost some of its shape and
the cheddar was pretty soft. I dried the fat off with a paper
towel then put in the refrigerator to cool. The cheese had a
nice brown layer all over it, but the edges were the darkest.
While it was in the smoker, I turned the cheese regularly to
get all sides exposed to the smoke. I was going to make hors
d'oeuvres for a big party with it, but it was gone by the next
day. Here's a couple of thoughts: 1) The day I did it, the
temperature was over 100F and the humidity was pretty high; 2)
As mentioned above, use ice. While both cheeses were very
good, I liked the Swiss the best, it seemed to take in more
smoke. Next time, I think I will try the ice in the ECB's
water pan and another pan with ice in it and put the cheese on
the ice (or in a foil boat on the ice).

==============

Dan Gill--
According to Frank Kosikowski (in his book, "Cheese and
Fermented Milk Foods" which is considered the Bible of cheese
making) commercial cheese smoking is done at low temperatures
and high humidity. The trick is not to exceed the melting point
of the fat in the cheese. Cheddar is cut into 1 to 2 pound
blocks for smoke penetration then hardwood smoke from slightly
wetted sawdust is filtered and cooled through refrigerated
coils. Cheese is smoked at 70F for 6 hours then cooled.

==============

Pat Lehnherr--
I had a great result on the first attempt at smoking cheese in
my smoker. After I took my turkey breasts off the NBBD, I
smoked some Swiss cheese to absolute perfection. This is what
I did.

The outside temperature was 34F, with light wind. After the
breasts were done, I took them off and opened up the intake
100% to allow the coals to burn down some more. When I had a
clump of hot coals about the size of a grown man's fist, I shut
down the intake to 25% open and put on the Swiss cheese at the
end near the chimney. Temperature at the cheese was 107F.

The cheese was bought in bricks, which I cut in quarters,
ending up with chunks about 1" x 1" x 3". These I put on one
of those tight-mesh grates meant for fish, shrimp, etc. Over
the course of 1 1/2 hours, I had a single chunk of oak laid up
next to the pile of hot coals. This gave off a great-smelling,
steady, white smoke the entire time. At the end, the
temperature was only 60F, the coals were gone, and oak chunk
was still giving off smoke. I was afraid it was smoldering,
but sticking my nose above the chimney revealed the smoke still
had a great smell.

The cheese came out with a light yellowish-brown color. The
flavor was absolutely wonderful. Comparing this to the smoke
flavored processed cheese you buy at the grocery is like
comparing home-smoked baby backs to 'McRibs'. It was far
better than any smoked cheese I've bought. I smoked a total of
three bricks of Swiss. This was extremely easy, though the air
temperature was a big factor in this I'm sure.

On my second try at smoking cheese, I learned a few things in
the process.

The outside temperature was 25F with no wind. I fired up a
full chimney of charcoal and dumped it in the NBBD and 20
minutes later. The temperature was 180F, too hot for cheese so
I went back inside and had a beer.

After a couple of hours, the temperature was down to about 110F
and the coals were almost gone. I pushed the remaining coals
together, closed the intake to 1/4 open, and started another
chimney of charcoal. Then I put a brick each of Colby, aged
cheddar, Swiss, farmer's, and mozzarella cheeses in the smoker.

This time I didn't cut them up as I did the first time. This
time I just cut the bricks lengthwise so there was just two
skinny bricks. I put these in the cool end of the smoker,
near the chimney. I put the drier cheese towards the fire box
end and the moister cheese towards the chimney end. It didn't
matter much as the temperature differential between the middle
and the chimney end was only 7F.

To make sure I didn't mix up the different kinds of cheeses, I
made little flags out of toothpicks and masking tape and
labeled each kind. That worked out great.

I kept the temperature between 60 and 90F. I had trouble
keeping a decent draft, as you might expect. Again, I was
worried about creosote, so I kept one nostril over the chimney,
but all smelled great. I was using oak chunks for smoke. I
used charcoal as a base so I could have a better control over
temperature.

One thing I did this time was to keep a side fire going the
whole time so I could add a coal or two at a time and not get
too high of a temperature. I let the cheese smoke for about 2
1/2 hours, a little longer than last time. The results were
great. The aged cheddar was especially tasty. The mozzarella
will be grated and used on a homemade pizza. If you have not
tried smoking cheese, I'd encourage it. For minimal effort,
you will get a product better than most smoked cheeses you buy.

==============

Danny Gaulden--
Cut up some Jack, Swiss, or whatever cheese you like, and put
it in a metal mold, or bowl. Put it in smoker and place it as
far away from the heat as possible, and put the smoke to it.
Guess what? This is one time that you don't want a lot of
heat, and a cooler climate will work great for you. After
about an hour and a half, place cheese into a little hotter
smoking area, if it hasn't melted, and let it melt. Keep the
smoke on it! Take it out of the smoker, and put in
refrigerator, and chill. Take out of mold, and enjoy! The
cheese will be a little drier than before smoking, but very
good.

============================================
22. Smoking nuts

--------------------
[How do you smoke nuts?]

Kit Anderson--
Nuts are very easy to do on a smoker. I have smoked them at
lower temperatures and high temperatures and they seem the best
when done at 300F for 1/2 hour. That would be over the hot
spot in an offset smoker. Any wood will do but hickory is
especially nice.

Get raw nuts in bulk at your health food store. Almonds,
filberts, pecans, walnuts, peanuts are all good. The nuts need
to be moist in order for the smoke to stick. It takes 2
tablespoons of melted butter per pound of nuts. You can also
spray them with Pam. I recently have found 2 tablespoons of
tamari soy sauce gives a wonderful subtle richness and will
hold the smoke and spices. This also leaves them with a nice,
dry coating. They will also need salt. Use a fine grain table
salt, not coarse kosher, to taste.

After tossing with butter, tamari, or Pam, add your spices.
You can get very elaborate or not. I like heat and will
sometimes add some hot sauce to the butter. Try any of the
seasoned salts. One recipe from the chileheads list asked for
2 tablespoons of Dave's Insanity in the butter. These were
hot. No . . . they were HOT. Weird thing was, that burned-cat
flavor from Dave's had vanished.

Here's my recent effort that got a 'best ever' from the wife.

Kit's Smoked Nuts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound raw almonds
1 pound raw filberts
3 tablespoon tamari
1 tablespoon ground chipotle chiles
1 teaspoon salt (to taste)

Toss nuts with tamari in a bowl until completely coated. Add
salt and chiles to taste. Spray baking sheet with Pam and
arrange nuts in a single layer. Smoke at 300F for 1/2 hour
stirring once after 15 minutes. Allow to completely cool so
that they will be crunchy. These are great with beer, in
oatmeal, and on salads.

============================================
23. Books on barbecue

--------------------
[Can you suggest the most useful books on barbecuing?]

List members like these barbecue and grill books:

"Smoke & Spice" by Cheryl and Bill Jamison is excellent. A
must read for the new barbecuer.

"Barbecuing & Sausage Making Secrets" by Charlie & Ruthie
Knote.
This is the book if you're looking for one that has good
instructions on barbecuing and smoking techniques. Yes, it has
recipes too. There are a lot of good books out there, but none
can compare to the knowledge that's contained in this book. If
you could only buy one book on barbecue, this is the one to
have.

"Sublime Smoke" by Cheryl and Bill Jamison. "Where There's
Smoke There's Flavor", by Richard Langer and Susan McNeill. I
also like "Uncle Billy's Downeast Barbecue Book". It has some
good recipes in it.

My favorite lately has been, "Marinades" by Jim Tarantino.

"Paul Kirk's Championship Barbecue Sauces", ISBN: 1558321241
Very useful book. Lots of background reading about the sauces.
Helps you to 'build' you own rubs and sauces.

I like the Jack Daniel's "Old-Time Barbecue Cookbook" by Vince
Staten. It is very informative; it even has a section on
competition barbecuing, what to expect at the competitions,
etc. Very good book.

"Hot Links and Country Flavors--Sausages in American Regional
Cooking" by Bruce Aidells and Denis Kelly. ISBN 0-394-57430-3.
The recipes are broken down for small batches--I like that. I
guarantee, you'll make excellent sausage using it.

"Kansas City Barbecue Society Cookbook" has lots of recipes
plus "Q" tips.

"The Smoked-Foods Cookbook - How to Flavor, Cure, and Prepare
Savory Meats, Game, Fish, Nuts, and Cheese", by Lue and Ed
Park. ISBN 0-81117-0116-6. One of the better wood-smoking
cookbooks I have. It discusses basic principles including the
different types of cookers. It is not specifically a barbecue
book, but discusses smoke curing and preserving including
brines, jerky, fish, sausage, and wild game. I have found it to
be much more useful and informative than a book with 200
barbecue sauce recipes.

"All About Bar B Q Kansas City Style" by Rich Davis and Shifra
Stein,
ISBN 0-933579-00-4. A good introductory book. (Hard to find)

"The All American Barbecue Book", Rich Davis and Shifra Stein,
ISBN 0-394-75842-0. If I were forced to chuck all my barbecue
books, this would be one of the last to go. I think it has a
pretty good survey of barbecue from the important areas and the
recipes I have tried turn out well.

"Art of Grilling" by Kelly McCune

"Barbecued Ribs, Smoked Butts, and Other Great Feeds" by Jeanne
Voltz I am a huge fan. If I had to settle for just one
barbecue book, that would be the one.

"Best BBQ Recipes" by Mildred Fischer. I tried a lot of the
recipes.

"Cook'n Cajun Water Smoker Cook Book" by Sondra Hester.
Cook'n Cajun Division, Hamilton Industries, P.O. Box 3726
Shreveport, Louisiana 71133, Library of Congress Card Number:
84-71526

"Cutting Up in the Kitchen" by Columnist Merle Ellis. Anyone
wanting to know more about meat should read this book. It'll
even tell you how to get a couple of nice ribeye steaks for the
cost of chuck.

"The Great Barbecue Companion Mops, Sops, Sauces, and Rubs", by
Bruce Bjorkman.

"La Parilla: The Mexican Grill" by Reed Hearon. $19.95
paperback
Chronicle Books, San Francisco. ISBN 0-8118-1034-8.

"License to Grill", by Schlesinger and Willoughby A very good
book on grilling. If you're serious about grilling, this is
the book. Excellent recipes.

"National Cowboy Hall Of Fame Chuck Wagon Cookbook", by B.
Byron Price, Hearst Books, New York, ISBN 0-688-12989-7. The
first half of the book is the history of the chuckwagon and the
cooks out on the range. Some really interesting stuff here. The
second half is recipes and interesting tidbits.

"The Passion of Barbeque", by The Kansas City Barbeque Society,
ISBN 0-925175-02-1

"Paul Prudhomme's Louisiana Kitchen" If I could have only one
Cajun cookbook, that would be it.

"The Quick and Easy Art of Smoking Food", by Chris Dubbs and
Dave Heberle, published by Winchester Press, ISBN 0-8329-0462-
7. It only has a drawing of a masonry oven, but it does have
detailed diagrams with materials list for building a wood and a
masonry smokehouse, plus descriptions of several other items
including a smoking barrel with an underground pipe to feed
smoke for cold smoking.

"Smokestack Lightning--Adventures in the Heart of Barbecue
Country" by Lolis E. Elie.

"Tony Chachere's Cajun Country Cookbook"
"Tony Chachere's Microwave Cajun Country Cookbook"
I have used them for the last couple of years and like them
both.

I just received Jim Tarantino's book "Marinades" from Amazon.
This is an excellent read. ISBN 0-89594-531-2

"Worlds Best Barbecue Sauces" by Bruce Bjorkman. I have found
this book to be a good resource AND interesting reading.

============================================
24. Barbecue book reviews

"Texas BBQ"
By: Paris Parmenter & John Bigley
Published by: Pig Out Publications, 1994
ISBN: 0-925175-20-X
List Price: $14.95

Review by: Garry Howard

When I first saw it show up on a bookseller's list on the
Internet, I jumped at it. I have been looking for a good book
that covers the topic of Texas barbecue in depth.
Unfortunately, "Texas BBQ" isn't it. Half the book consists of
brief descriptions of Texas barbecue restaurants. I say
descriptions rather than reviews because they don't really
critique them, just provide a description of the place. I
suspect they may have even charged the restaurants a fee to be
included. While it lists all the classic places, it also
includes Tony Roma's - A Place For Ribs and Dick's Last Resort
(hardly barbecue). Reviews from the Austin Statesman available
on the Internet are a much better guide to the best in Texas
barbecue joints.

The rest of the book consists of recipes but they are less than
notable. One barbecue sauce recipe consists of Heinz Chili
Sauce, maple-flavored pancake syrup, and apple jelly. Yuck!
Most are from restaurants, or other establishments like the
Lake Austin Spa Resort (only 28 calories per tablespoon), The
National Turkey Federation, The Texas Beef Industry Council,
Pace Foods, National Pork Producers Council, etc. It makes me
suspect they pulled most of these recipes out of these
organization's pamphlets. In the back of the book is a listing
of competition and cookoff schedules. Since these schedules
tend to change frequently, it couldn't possibly be accurate.

If you are looking for an index of restaurants in Texas that
can loosely be called barbecue or recipes for faux Q then this
book is for you. If you are wanting to learn something about
Texas barbecue you'll be disappointed just like I was.

==============

"John Willingham's Championship BBQ"
By: John Willingham
Published By: William Morrow & Company, 1996
ISBN: 0-688-13287-1
List Price: $25.00

Review by: Garry Howard

A barbecue cookbook with a title like "John Willingham's
Championship BBQ" sets high expectations. After all, John
Willingham has won more national barbecue championships that
just about anyone. He obviously knows his stuff when it comes
to cooking barbecue at a championship level. However, this book
doesn't live up to the expectations it sets. The bulk of the
book is a lot of non-barbecue filler and only a small portion
of the content was contributed by John Willingham.

The book starts out with a brief 6 page biography that gives
you a little insight into John Willingham the man and how he
got started in barbecue and competition cooking. Chapter 2
entitled "How to Cook Barbecue" is exactly 8 pages of double
spaced print. Then it launches into the recipes.

Chapter 3 is called "Starters" and includes such barbecue
classics as Deviled Eggs, Bar-B-Q'd Pork Pizza with 10 of the
16 recipes credited to someone else. The next chapter is
"Biscuits, Rolls, and Breads" 6 out of 8 credited to someone
else. Still waiting to get to the barbecue.

Finally, the chapter "Slow-Cooked Heaven: Real Barbecue" with
Willingham contributing 6 of the 11 this time. This chapter (22
pages) is the real meat of the book and has some good
information on how to cook pork shoulder, ribs, brisket, and
chicken.

Next is a chapter on "Grilling". OK, grilling is related but it
isn't really barbecue. Besides there are a lot of better
grilling books on the market including Chris Schlesinger's.
This section, however, has 23 recipes, 6 of them Willingham's.

The following chapters are similar filler. "Down-Home Chicken,
Fish, and Seafood" No barbecue here but if you like somebody
else's recipe for Chicken and Vegetable Noodle Casserole you're
in luck. Nine recipes here, 3 by Willingham, including his
fried chicken and fried fish.

Next is "Beans and Chilis", "Fixin's: Vegetable Side Dishes",
and "Slaws, Salads, Dressings, and Sandwiches". Side dishes and
slaws are essential accompaniments to barbecue but I never had
Mashed Potatoes, Creamed Fennel and Corn or Mashed Yucca with
mine. In these 3 chapters are 36 recipes, with only 6 by
Willingham including his world famous Baloney Sandwich recipe.
Not only is a baloney sandwich recipe a little strange to find
in a cookbook entitled "John Willingham's World Champion BBQ"
but it has mayo, tomato, onion, cheddar cheese, 2 slices of
baloney and the secret baloney sandwich ingredient PEANUT
BUTTER. YUMMY!

Finally we get to the other barbecue related chapter "Barbecue
Sauces, Dry Rubs, Seasoning Mixes, Marinades, Glazes and Savory
Sauces". Here's where we finally get to learn some more of
"John Willingham's World Champion BBQ" secrets. It contains 12
barbecue sauce recipes, 9 rub and seasoning mix recipes, 5
marinades, and 8 miscellaneous sauce recipes including Tartar
Sauce. I use a lot of that on my barbecue! Of the 34 recipes,
16 are by Willingham. Not a bad ratio, but I didn't really need
Willingham's Tartar Sauce recipe, or for that matter Chowchow,
or Horseradish Cocktail Sauce ("What's this good for?" It says.
"How about cold shrimp or crabmeat? Yum!" but unfortunately
there aren't any recipes for barbecue crabmeat.) There are also
a series of "glaze" recipes for ham and lamb. They hardly
qualify as recipes though. One glaze is a mixture of ketchup
and Worcestershire sauce and another merely calls for laying
slices of canned pineapple on the lamb while it is roasting.
Not much creativity here.

The final chapter is logically "Desserts". I'm usually too full
for dessert after some good barbecue but some people like it I
guess. Again, it doesn't have much to do with "John
Willingham's World Champion BBQ". There are 19 recipes, 3 by
Willingham.

To give credit to Willingham, his brief 8 page overview on How
to Cook BBQ might be interesting if you never heard of barbecue
before and don't have a clue about what a smoker is and have
never cooked any barbecue in your life. It would be nice to
have some information about the various smoker designs and
their pros and cons. Or some advice on which woods to use with
different meats and why. Instead we get such words of wisdom as
"Hickory became the wood used by most Southern 'cuers because
it grew in the region." Duhh! So do pine trees. He goes on to
explain "There are more than fifteen varieties of hickory wood
in the South - if you don't know the difference, you can ruin a
cookin'." This is the first I have ever heard that using the
WRONG kind of hickory can ruin your barbecue. This is NEWS! It
would be nice if he bothered to explain to us the reader what
the different varieties are, how to tell them apart, and
exactly what is going to happen if I pick the wrong one. He
throws in "Out west, I hear, they use alder wood for smoking
salmon - but it's a stretch to call that barbecue!" This from a
man who has a recipe for baloney sandwiches with peanut butter
on them in his book entitled "John Willingham's World Champion
BBQ". I would much rather have seen a smoked salmon recipe.

His barbecue sauce and Rub recipes are also worthwhile
examining but again no earth shattering championship secrets
here. The material in this book could have been packaged
together into a 15 page booklet entitled "BBQ for the Beginner"
instead of a $25 cookbook that promises on the booksleeve "Here
are clear instructions for determining what type of cooker to
use; laying a perfect fire to minimize smoke and maximize
taste; getting a rich marbled taste out of any cut of meat." It
goes on to say "John Willingham explains what real Bar-B-Q is -
- and isn't -- and provides the techniques and tips that have
won him accolades but are so simple even a backyard 'cuer can
use them." If any of that stuff is in this book I sure couldn't
find it. Save $25 and read the BBQ List FAQ instead.
Willingham's book is one of the least useful barbecue books I
own.

==============

"Paul Kirk's Championship Barbecue Sauces"
By: Paul Kirk
Published By: Harvard Common Press, 1998
ISBN: 1-55832-125-X
List Price: $11.95

Review by: Garry Howard

This new book by barbecue cookoff champion Paul Kirk isn't a
generalized barbecue book. It is about Barbecue Sauces.
However, in the 9 page introduction Paul Kirk manages to
communicate more barbecue knowledge than many entire barbecue
books. He covers explaining the difference between a water
smoker, an offset smoker and a kettle grill. In Fuels he
explains the different woods, the characteristics they give and
which he prefers and why. He also talks about green vs. aged
wood, using chips and charcoal and briefly talks about starting
and tending a fire. Finally, this "Introduction" covers the
basic techniques for Pork Ribs, Pork Shoulder, and brisket in
both a smoker and covered grill method. This brief introduction
is no exhaustive text on the art of barbecue but it covers the
basics very well and is 100% useful content.

Chapter 1 is entitled "Basic Ingredients - An Exploration of
Spices, Seasonings, Mustards, Oils and Vinegars." Instead of
launching right into a bunch of other people's recipes, this
chapter covers in-depth the spices and seasonings used in
barbecue rubs. Kirk starts out by building a foundation of
background information so you can understand why you would want
to use one spice or another. Then he develops what he calls a
barbeque "flavorprint", or a list of spices that distinguishes
a national cuisine, such as French, Mexican, or Italian. If you
taste a dish that has curry powder in it you know you are
tasting the flavorprint, or unique cooking, of India. Instead
of just another rub recipe, he has built a list of basic spices
that characterize barbecue to select from in building your own
unique recipes (The barbecue flavorprint). Then he provides a
"Master Barbecue Spice" recipe to use as a starting point that
you can add to and subtract from to make your own.

He discusses the use of salt and explains the difference
between Table salt, Iodized salt, Kosher salt, Sea salt, and
Rock salt. Hey! What a concept. A barbecue cookbook that you
can actually learn something from. This chapter continues on to
discuss chiles and chili powder, mustards, oils, and vinegars
including some sample base recipes for how they might be used.
The emphasis, however, is on building background knowledge that
will be used later in the book.

Chapter 2 is Barbecue Seasonings and Rubs. This chapter, as are
others to follow is in the form of a "Master Class" and is
based on Paul Kirk's BBQ classes. Paul says "Instead of giving
you my rub recipe, I think you will benefit more if I teach you
how to develop your own rub, so that's what the Master Class is
all about: how to create your own championship rub." He also
goes on to say "And for those of you who are too lazy to
construct your own rub, or who are simply interested in trying
out some tried-and-true rubs, there are eighteen more recipes,
including some that have no salt and some that have no sugar."
He shares facts like "last year more than 75 different teams on
the barbecue circuit used a wet rub."

The first step in his Master Class is to Observe The
Competition and The Masters. He has a table comparing the
ingredients from his own K.C. BBQ Seasoning & Rub, Cain's
Barbecue Spice, K.C. Rib Doctor BBQ Rub, Soul Chef-Chicago
Spicy BBQ Seasoning, Basic Texas Rub, and Johnny's Pork &
Chicken Seasoning. The ingredients don't have quantities but
are listed in decreasing amounts so you can see the predominant
seasoning used in each one. The next step is to compare all the
ingredients of each rub and finally construct "your"
championship rub. He leads you through step by step how to
select and blend the ingredients. He then covers "signature"
spices you can add in small amounts to enhance "your" rub. He
then has an example rub recipe constructed according to the
techniques described in the Master Class followed by the
recipes for those too lazy to develop their own. All together,
24 pages devoted to how to develop your own unique barbecue
rub.

A similar format of Master Class, example recipe and other
recipes is followed through the rest of the book covering
Marinades, Mops, Sops, and Bastes, Barbecue Sauces, and Salsas,
Relishes and Ketchups. Not a Mashed Potato, Baloney Sandwich or
Dessert recipe in the bunch. 100% barbecue knowledge and
content.

Since the title of the book is barbecue sauces, I'll review a
little of the barbecue Sauce chapter. It starts with step one,
Analyze the Ingredients listing ingredients that are tomato
based, sweet, sour, other liquids, and spices and seasonings.
Then there is a worksheet you can use to write down your use of
each category of ingredients, the amount and notes. This is
used for Step Two: Define the Ingredients List For Your Sauce
and then finally Make The Sauce. Followed by lots of recipes
covering regional barbecue styles including Kansas City,
Memphis, Texas, Cajun, Carolina Mustard sauce (including a
recipe that won 2nd place in the 1994 American Royal
International Barbecue Sauce Contest), Piedmont regions of
Carolinas and Georgia, Lexington NC Style, Eastern NC Style,
Oklahoma, and even the infamous White barbecue Sauce.

In the back of the book is Resources with addresses and phone
numbers of sources for Spices and Seasonings, BBQ Sauces and
Bottling, Whole Hogs, BBQ Pits, Smokers and Grills, BBQ
Societies and Publications, Commercial Product Development, and
BBQ Classes and Videos.

In summary, if you want to learn something about barbecue,
especially the spices, seasonings, and ingredients used to
prepare rubs and sauces and how to develop your own personal
recipes, get this book. This is one of the best barbecue books
I own and I have close to 30. And the best part is the list
price of $11.95. I bought it in a local bookstore for $10.76
and it's worth every penny.

==============

"Jack Daniel's Old Time Barbecue Cookbook"
By: Vince Staten
Published By: The Sulgrave Press 1991 (sixth printing 1996)
ISBN 0-9624086-2-X
List Price: $24.95

Review by: Garry Howard

This book was a real surprise. When I ordered it, sight unseen,
I just expected some kind of promotional stuff from Jack
Daniel's but instead it is actually a great barbecue book. It
is written by Vince Staten, author of the classic "Real
Barbecue". It starts with the sentence "Barbecue is 99 percent
inspiration and 1% sauce". It discusses equipment, tending a
fire, wood, meat, how to tell when it's done. It then launches
into ribs, pork shoulder, whole hog, brisket, and chicken. The
next chapter is The Search For The One True Sauce and has
Eastern NC, Lexington style, South Carolina, Alabama and
Georgia, Texas, Kansas City, Owensboro KY, and Tennessee
sauces. Like most barbecue cookbooks, however, this one
diverges into dishes to accompany barbecue including side
dishes, breads and desserts. These recipes are authentic
southern cooking, however. It also has a chapter on grilling.
It includes a chapter called The Great Tennessee Barbecue
Safari that takes you on a tour of Tennessee barbecue joints.
The book is printed on glossy paper and is filled with
beautiful color photographs. The $24.95 list price seems high
for such a slim volume (190 pages), but it can be purchased at
discount. I highly recommend this book.

============================================
25. Where do I buy this barbecue stuff?

Some home smoker manufacturers:

BBQ Pits by Klose (713) 686-8720 (800) 487-7487
http://www.bbqpits.com/ Dave Klose

Belson Manufacturing Co. in N. Aurora, IL. (630) 897-0573

Big Green Egg ceramic smokers (404) 321-4658

Brinkmann Corporation (800) 527-0717

Char-Broil (800) 241-8981

Hasty-Bake (800)-4AN-OVEN

JR Enterprises (800) 432-8187 - Arkansas

Lyfe Tyme in Uvalde, TX (210) 278-7262

Meco (800) 346-3256

New Braunfels Smoker Co. (800) 232-3398

Oklahoma Joe's (405) 336-3080 - Stillwater, OK

Pitt's & Spitt's (800) 521-2947 - Houston

Smokaroma, Inc. (800) 331-5556

Smokemaster (512) 345-7563 - Austin, TX

Southern Pride in Marion, IL. (800) 851-8180

Weber (800) 999-3237

Specialty Ovens:

Traeger Industries (800) TRAEGER - makes a pellet burning oven

Cookshack (800) 423-0698 - a home-style electric oven using
wood chunks for flavor.

Stovetop Smoker:

C.M. International - Cameron Model - (719) 390-0505

Sausage Making Supplies:

The Sausage Maker, Inc.
(716) 875-0302 - Fax

Barbecue Accessories:

Outdoor Cooking Store, White Bear Lake, Minnesota, (800) 426-
6568

BBQ Pits by Klose sells many barbecue accessories and supplies,
including quality thermometers. They also sell lump charcoal,
wood and other items for your barbecue smoker. (800) 487-7487.
http://www.bbqpits.com

The Barbecue Store - (888) 789-0650 (toll free) Has many
barbecue items for sale. http://www.barbecue-store.com/

Cunningham Gas Products sells Polder digital meat thermometers
at a discount to BBQ List members. Call Greg or Art at (800)
833 5998. Tell them you are a BBQ List subscriber.

Sausage:

Aidells Sausage Co. (800) 546-5795

Usinger's Sausage - (800)-558-9998- fine German sausages

Spices and Barbecue Rubs:

Bueno's Chile - Albuquerque. (505) 625-9507

Chili & Spice Gourmet Foods (412) 343-2213 Fax (412) 831-
2542

Hatch Chili Express - Fresh chiles (505) 267-3226

Head Country BBQ Rub (405) 762-1227.

Hi-Co Western Products (602) 834-0149 fax (602) 833-1374

Master Chef PAUL KIRK: championship seasonings (913) 626-6O29

Mo Hotta-Mo Betta -hot sauces, powders and dried chiles. Web
site:
http://www.mohotta.com (800) 462-3220

N'awlins Cajun & Creole Spices (800) 343-4609 (504) 566-
0361

Old Southwest Trading Co.- Fresh chiles, powders, ristras
Jeff: (505) 836-0168 fax (505) 836-1682

Pendery's Spice Company-126 year old company
(800) 533-1870 (214) 741-1870 fax (214) 761-1966
Web page: http://www.penderys.com

Penzey's Ltd. Large selection of spices. (414) 679-7207 fax
(414) 679-7878 Web page: http://www.penzeys.com You can
download and print out their entire catalog.

Southwest Specialty Foods (800) 536-3131

Spices, Etc.: (800) 827-6373

Van's Spice Company, Baltimore, Md., (410) 583-1643

Willingham World Champion Bar-Be-Cue - Marinades, rubs and
barbecue sauces
(Memphis TN) (800) 737-9426
Corn flour and grits.

Hoppin' John's (803) 577-6404

Custom Grill Covers:

Doris Conner (417) 442-3543 Fax (417) 442-3112

Wood for barbecuing:
Try these two Web sites for firewood

Silver Spur Firewood Company -- (817) 559-1326
http://www.kroo.com/public/firewood/firewood.htm
Southern-Belle Company -- (888) 637-1615 (toll free)
http://galent.com/bbq/

Magazines:

"On The Grill"
11063 Topeka Place, Cooper City, Fl 33026
Voice phone (954) 430-0282 Fax (954) 430-3430
e-mail: [email protected]
$14.95 per year, 6 issues per year

Books:

David Spriggs Books by mail [email protected] Cooking books
and other titles at 60% discount.

Pig Out Publications (800) 877-3119 fax (816) 531-6113

Kansas City Barbecue Society (800)-963-KCBS

============================================
26. Other Internet resources on barbecue

--------------------
[Where can I read more about barbecue on the Internet?]

Editor--
Visit the following pages and you will find links to many more.
Happy surfing.

Dan Gill's BBQ Survival Guide has lots of information on
barbecue, including a long list of barbecue resources.
http://members.tripod.com/~DanGill/Survive.HTML

==============

Garry's Home Cookin' Website
http://www.netrelief/bbq

Garry's barbecue page is linked to the 'Smoke Ring' -- a group
of many barbecue pages linked together for easy access.

==============

Vince Vielhaber has some pictures of homemade smokers and other
barbecue information on his web site:
http://www.eaglequest.com/~bbq

==============

Beef Chart
http://www.frontier.net/~myhara/beef.htm

==============

Rick Thead's BBQ Web Page
http://www.azstarnet.com/~thead/bbq/

==============

Wyndell Ferguson has a web page with reviews of barbecue joints
from all over the country.
http://users.the-link.net/circlef/bbq.htm

End of BBQ List FAQ