We’ve been hearing grumblings as of late regarding a groundbreaking product from kingsford.  We’ve double-checked our sources and indeed we have confirmed this to be rock solid.

What you see here is a Hickory infused propane tank brought to you by the great minds at Kingsford!!  Word on the street is that you can look for this to be revealed on Memorial Day weekend.  We also hear that there may be more word on this within a few days.  At the time of this posting there is no other place on the internet reporting this other than a video from Clint Cantwell of Smoke in da eye.  Members of the press are required to credit www.huckshut.com for this article.  See the video from Clint below.

BBQ Radio is alive and doing well in the world of BBQ, and “radio” is becoming a good source for the latest BBQ information. Most shows are not going to be dialed up on your old AM/FM radio, they stream the shows, live via the internet. Very easy to pick up the show no matter where you are, and if you happen to miss your favorite show, you can listen, at your convenience in the archived shows.

www.OutdoorCookingChannel.com has really been taking off with the on-line talk show shows. Outdoor Cooking Channel has been started by Kevin Bevington of www.HomeBBQ.com. Great shows offered on this site, always some great BBQ information available. One of the most popular shows offered on the Outdoor Cooking Channel is Greg Rempe’s BBQ Central Radio Show.

Greg always has good BBQ information going out on his show, and he always gets the top names in BBQ and grilling as guests on the show. Tune in live every Tuesday at 9:00pm EST.

Another very popular show on the Outdoor Cooking Channel is “In The Hut” with Huck Jr. If you are reading this post, you are probably familiar with this show, yes it is the same Huck’s Hut………

Bruce McCall, aka, Huck Jr., has been diligently working on his site, and show. I use to download his shows onto my i-pod through i-Tunes, which you can still so, but now I prefer to listen to the live stream on the Outdoor Cooking Channel. Bruce is a true BBQ die-hard, and also gets great BBQ information out to his listeners. As of late, Bruce has had a regular panel of BBQ experts on his show, consisting of :

George Hensler from, Who Are Those Guys? A GREAT KCBS BBQ Competition team. Author of Startin’ the Fire. George always has good information, and can explain things where even the novelist cooks can benefit from his segments.

Another regular guest on Huck’s by-weekly board is Chad Ward from Whiskey Bent BBQ. If you want BBQ passion, Chad has it! More about Chad in a bit.

Huck Sr. is also a regular on In The Hut, talk about BBQ knowledge, Sr. has it. There is always a wide variety of BBQ topics discussed on Huck’s show, and Sr. has had experience with most of the topics. He is a walking BBQ encyclopedia, he just needs some help with his hats. Part of the entertainment is to check in every show to see what hat Sr. is sporting. I do have a suggestion for an upcoming show…….……..some how, I don’t think he will be taking my suggestion! lol

I really enjoy “In The Hut”, please join in by-weekly on Tuesdays at 9:00pm EST.

Darryl Mast has been doing a lot of shows on his BBQ Super Stars.

Darryl has numerous BBQ videos on you-tube, some great interviews, and how to BBQ videos.  I saw Darryl working at the FBA Smoke on the Water event, this past February, in Winter Haven, FL. Darryl is very dedicated  to BBQ, and he shows his passion through his shows. Please check out Darryl’s web-site for times & days of his show.

The latest BBQ radio show on BBQSuperStars.com is Chad Ward from Whiskey Bent BBQ hosting “In The Pit, with Whiskey Bent”. Chad has been doing this show now for, I believe 4 weeks, and I have thoroughly enjoyed his show!!! I have had the pleasure to met Chad and the Whiskey Bent BBQ team, and I know their passion for putting out top notch BBQ. These guys are professionals through and through, and are always willing to extend a helping hand to their BBQ brethren.

Chad started his show doing only a one hour show every Tuesday at 7:00pm EST, but quickly has realized that there is just so much content that they are trying to get into each show, they have been extending his show by a half hour each week, I do not know if this will be a regular schedule for “In The Pit”, I, for one, hope it will be.

One theme that Chad focuses on is helping folks that are interested in BBQ, take that next step and throwing their hat into the competition BBQ arena. There is a lot of interest in competition BBQ out there, but most folks do not know how to, or are unsure of taking that next step into competition BBQ. Chad has been more then happy to answer any questions to help teams reach their competition goals, and at the same time help the growth of BBQ as a sport.

One thing about all these shows, when watching the live stream, that I really enjoy, is the live chat during the show. This is a good way to not only listen and enjoy the show, but to have an active part in the show. Many of the host will answer some questions directly from the chat, and it is a good way to met other BBQ folks that are passionate about this sport. I know that many times, for Chad’s show, the chat has started before the show is on the air, and continues after the show ends, great way to catch up with what’s new in the world of BBQ.

If you are into the BBQ scene, or just curious and want to find out what the BBQ family is about, check out one, or all of these great shows, and make sure to participate in the chat, it is a great way to met some new friends.

Keep your fire stoked…

Doug

Here in FBA country, summer time is a good time, for some of us, to practice competition BBQ. Competitions are spread a bit thin, and unless you have a good way to stay cool during the summer heat, we all having to wait for cooler weather. Cooking so much BBQ, sometimes you have to be inventive on how to get rid of it. My family can only eat so much BBQ, friends see me coming, and quickly turn the other way, because they know that the conversation will end up being about BBQ.

This past January we competed in the KCBS, Lakeland, FL Pigfest. We sold our BBQ at this event. Funny thing vending, your cooking for 1000′s of folks, but, if your like me, you don’t even get a bite. That is what happened for my family at PigFest. We served our BBQ Nachos, and they were a BIG hit. We sold out, Friday and had to go get more supplies from the store early Saturday, and sold all of it that day. Folks told us, they came all the way across the park, just for our Nachos. This week my family and I were discussing the PigFest, and realized none of us had even tried the Nachos, friends had all tried them, and told us they were good, I just went on their word, and man were they right! Of course, with all this practicing, we had pulled pork in the freezer, so it was an easy fix.

This is  a very simple recipe, but I was very pleased with the flavor. With football starting, this is a great snack for game day.

First I start with some Hogs Gone Wild BBQ Pulled Pork.

HGW Pulled Pork

After that the ingredients are very simple, Corn Chips, Nacho Cheese & BBQ Sauce. We used our house sauce, HGW “Sweet with some Heat”, we found the sweet and a hint of spice, is a nice contrast to the cheese and corn chips.

Simply construct you nachos, we started with the chips, added the cheese, then the pork and finally the BBQ sauce.

BBQ Nachos, very tasty!!!

Nothing better then sharing Nachos with great friends and family, and the beverage of choice of accompany this tasty treat is…..Ice Cold Beer……..surprise!!!

Enjoy!!!

Please visit us at www.hogsgonewildbbq.com

Please hit the jump to see the winner of the Mr. Bar-B-Q 18-Piece Set and Hydro Blaster Grill Brush.

Wilfred Reinke, C’mon down!!!!  ”What the Huck are you waiting for” was the winning slogan.  Please hit the Contact Us link above and provide us with your shipping info so that we can get your products out to you!!!

One thing that a competition BBQ team needs each time out, is to have a consistent cook.  Getting your name called in a category is fun, but everyone there wants to hear their name called last. You don’t have to win all four categories, but just have a strong cook in all. I was doing well in the pork & rib categories, but struggled in the chicken & brisket categories, I think it is these cuts of meats that most home cooks do not have experience with. Coming from the backyard into cooking competition BBQ, I had never cooked a brisket till I was in my first competition…we did not come in DAL, but…enough said. Chicken on the other hand, everyone has cooked chicken at some point in their lives, but cooking to competition standard…now that’s a different story. To many, chicken is the arched enemy of BBQ teams, there are many steps that need to be followed to achieve results that will please the judges. The procedure to get your chicken to that point, can be quite time consuming, some folks take longer then others, I have spent 5 hours prepping chicken for a competition, but of course, as time went on the more beer I drank, the more socializing I was doing, well you get the picture.

I try to do a chicken practice cook, when ever I can, and chicken is one meat that my family still enjoy, with practice comes results, I am probably most proud of our first place chicken award at our last competition. This was our first call EVER for chicken, backyard or pro, we got RGC at the event, but I keep telling everyone about our first place chicken!!!

Work paid off

Our take for the day in St Cloud, FL.

Sweet!!!

I was happy with where we were going with our chicken, but I still had to try it again, just to make sure it was not by accident that we did so well in chicken, you can do the exact same procedures each time your out at a competition, and come home with different results each time. I want to do everything I can on my end to give the judges something to work with, if they score me down from what I turn in, at least I know that I have done everything I could have done. A couple of weeks ago I was taking, online, with a friend of ours here at Hogs Gone Wild BBQ, C-Dub’s BBQ Rub.

Great folks, check them out!!!

I have not had the opportunity to check out their great rubs, but I plan on doing it very soon, but I hear it is GREAT on chicken. Anyway, C-Dub’s and I were taking about chicken prep, online, and it got the urge to do a practice cook going again for me. C-Dubs and I exchanged a couple of ideas, then it was off to the drawing board. Thanks C-Dub’s!!!

I will be happy to share how I prepare my competition chicken with everyone, most things here can be found, more in depth trough out the internet, this is just a basic guide to do a couple of things that I feel are necessary to create competition style chicken. I will not be able to share certain, “proprietary” secrets, and flavoring will need to be something that everyone should do to their liking, but I did give you a good hint above!!! (Another hint…I do not use muffin pans!!!)

Let’s begin, I always cook thighs, white meat is fun to try out and experiment with, I have even thought about wings, but I always come back to thighs. There are many teams that have used wing, with good results, I’m just happy to get the thighs where I like them. Thighs stay juicy and have a good flavor, I do not take the bone out. I started off by cutting the “knuckle” joint off, but I have decided to stop doing that, I do not like the way the bone is exposed on the end piece.

Chicken straight from the package.

I look for the package of chicken, that has the most uniformed pieces, the skin looks good & does not have any discolorations. Some chicken skin will appear to be yellow, I try to stay away from those brands, I want the skin to be as white as possible.

I take special measures with chicken, I store it sepetate from all other meats, I use different cutting boards & work ares designated just for my chicken. The first thing I do is wash the chicken, then I take the skin completely off the piece of chicken. I just pull it off, some folks say it is better to cut it off, but I like to preserve as much skin as possible. I trim the fat from each side of the chicken, and make the piece nice and uniformed shape.

Keep all the skin for use later.

From the under side of the thigh, there is a small loose piece of meat, commonly referred to as the “oyster”, I always remove this piece. When a judge bites into the piece of chicken, this could put the flavor off, and has a strange texture after cooking, best to just remove it.

I

The "Oyster" take it off.

After I cut off the oyster, I want to take care of a problem that gets many teams disqualified at the competitions, taking out the blood vein, (that’s what I call it, i don’t know the official name for it). This vein can be full of blood, even after washing the chicken thoroughly. The chicken can cook to temperature, but this vein can hold the blood, when bitten into, it will flow out, as if the chicken is under cooked, and we all know what comes from bloody chicken…disqualification!!!  I norally find this vein near the bone, I will go in with my knife and work it along the bone, using the backside of the knife, if you use the sharp side of the knife, you’ll just cut through the vein. Use the backside of the knife, and pull the vein out as far as you can then cut it at each end. There is  some extra work doing this, but it is better then having your box returned to you at the competition with a DQ.

This vein is normally near the bone.

This could mean the diffence between D.Q. and 1st place.

I want my piece to be a nice uniformed piece of chicken, I take off as much fat as I can. Normally end up with a heart shaped thigh.

I will place the thighs only, keep the skins off to the side and cold, into a zip-lock bag for marinating. There are many commercial marinates and chicken soaks on the market, if you have a favorite, please continue to use them, I use Italian salad dressing. Yes it is true, Italian dressing makes a good marinate for chicken, the oils and vinegar works well on the chicken, and gives good flavor. I will try to have my chicken in the marinate over night. Please be sure to rinse all the marinate off your chicken before cooking.

Now I turn my attention to the skin. Skin on the chicken is another BIG issue. even before the judge is able to taste the bite he/she had just taken, they evaluate if there is, what is known as “bite through skin”. The last thing you, as a competition BBQ cook wants, is for the judge to take that bite of chicken, and the entire skin comes off in that one bite. The judge was not able to bite through the skin cleanly. Smoking/grilling chicken, can lead to tough and rubbery skin, not a good thing to have on any chicken, mostly your turn-in chicken, one of the best ways to insure that does not happen, you need the skin to be a thin as possible. All the fat from the underside of the skin MUST come off.  This does take some doing, and I would suggest doing some practice, before going to a competition. This will be something you will need to master, and not many folks will get it right on the first try. There are a couple of ways to achieve this, some like to scrape the skin, I like to use a thin filet knife, and cut the fat off.

Cutting the fat off the underside of the skin.

Skin has to be so thin, there' only one side!!! lol

Now I wrap the skin back onto the thigh, keeping everything as tight as possible, and place the thigh on your rack for cooking. As far as seasoning, and some special cooking techniques, there are so many out there, I will leave this up to you to decide which is best suited for you and your team.

All lined up and ready to cook.

I cook thighs at 275 degrees for at least 1 hour & 45 mins. For chicken you are looking for an internal temperature of 178-182 degrees. DO NOT UNDER COOK YOUR CHICKEN!!! When the chicken is at the point where I am satisfied that it is done, temp is good, and only clear juices coming out of thigh, I will then dip the entire piece into my sauce and place back on the grill for another 15 mins at 300 degrees.

No secret about my sauce of choice, I use Draper's, period!!!

Pull the chicken off the grill and let rest.

I think we have a couple of useable pieces here.

Test your product!!!

Now that's what I mean by "Bite Through Skin"

We made a mock box for your practice cook, it is not an official box, actually is the top of a serving plate. The competitions we enter are Florida Barbecue Association events, and they do not allow garnish of any kind.

Not bad!!!

I hope this has helped answer a couple questions about chicken, trust me, you never stop learning. Fell free to add comments, or to contact me at www.hogsgonewild.com Thanks for your interest.

We just received our first shipment of Blues Hog’s newest sauce called “Smokey Mountain” some may already be familiar with the sauce line made by Bill Arnold. Bill has quite a reputation for creating unique and powerful sauces that are useful in both competition and the backyard. His new sauce called “Smokey Mountain” and clearly follows in the tradition of his other sauces and is destined for greatness. I’ve listed some characteristics below to help break down its unique personality.

Color: Red/Mahogany/Brown

Viscocity: Slightly thinner than Blues Hog Original.

Flavor Profile: Complex but smooth sweetness, very slightly smokey with a warm heat to finish and a chocolate like vinegar twang. No single characteristic is overwhelming. It is less sweet, but warmer than the Original Blues Hog.

Notes: Cooks onto meat with a nice shine.

Here is a close up picture of some wings that I cooked to test the sauce…the color & shine  is evident here.

-Tim Bryan, Pitmaster Green Leaf BBQ

www.greenleafbbq.com

There is a huge debate among BBQ enthusiasts out there about which type of smoker is better… a Wet “water pan” Smoker or a Dry Heat smoker.

I own both wet and dry cookers and use them for competition BBQ and catering. And after years of using both, the honest – and unbiased – truth is that they both have their own advantages and disadvantages.

So let’s just jump right in the middle of this great debate and talk a little about both…

Water Pan Smoker - "The Professional" Backwoods Smoker

Wet smokers all have “water pans” that create a type of barrier between the fire box and the smoker’s racks. And since water pan smokers provide so much moisture within the internal cooking environment…. it’s really hard to dry out a piece of meat on one of these smokers.  As the liquid in the pan steams, it actually combines with the smoke and just surrounds the meat – and I have to tell you… this produces an environment that is idea for adding flavor.  Some people will use fruit juices or other liquids such as beer to their water pans to add even more flavor to their BBQ.

Water Pan smokers are also excellent heat regulators. The liquid acts shields the direct heat from the meat, and as the liquid is heated, it helps keep your smoker’s temperature steady.  You won’t have sharp climbs or falls in cooking temperature because of the hot liquid in your water pan.

But there is always a downside… and the worst thing you can do on a wet smoker is let the water pan run dry.  Since the liquid in the pan is constantly steaming, it will eventually cook out.  Not paying attention to the water level can get you in big trouble, and believe me, I speak from personal experience on this.  I’ve forgot and let a water pan run dry and when I went to check my temp, it had

Water Pan Smoker - Custom-Built Hog Cooker

spiked to over 500 degrees! The pork butts I had on the smoker that day were basically on fire.  And this all happened in a matter of one hour (not something I would wish on anyone, especially on the day of a contest).

Another downfall of the water smoker is that the final product will have a soft bark. The moist environment is great for producing a wonderful, smokey flavor but the outside isn’t going to ever get that “dry” crunchy bark that some people desire.  If bark is important to your product, you may want to cook with a dry heat smoker.

My last issue with a water pan smoker is the clean-up! Disposal of the liquid after finishing a cook is a nasty, messy job. It’s brown, it’s greasy and you can’t just pour it down a drain or into the sewers.  You have to properly dispose of it – and this means sometimes transporting it if the event you’re cooking doesn’t offer grease disposal.  And do not…I repeat….do not just let the water sit in the smoker for a couple of days.  The fat will congeal  and begin to mold and the entire smoker will have to be deeply, deeply  cleaned.  A little more experience here too… it is NO FUN cleaning a nasty, moldy smoker.

Now, let’s talk about Dry Heat Smokers…

Dry Smoker - Ole Hickory Pits CTO

Dry Heat Smokers are perfect for producing the best bark. I personally prefer my bark to be firm – not mushy – and you just can’t get that with a water smoker.  Dry Heat Smokers also are easy to get up to cooking temperatures because it only takes a few minutes for the coals and wood to heat up the cooking chamber.  There isn’t any water that has to be heated, so it’s possible to start cooking faster.

Also, higher cooking temperatures are easily achieved which can speed up cooking times in a pinch.  This method of cooking “High Heat Smoking” has become very popular on the BBQ circuits.  Clean up is easier because there is no greasy water to deal with. You simply clean out the coals, brush down the racks… and you’re ready to move on to the next event.

But there is a downside to Dry Heat Smoking because you have to overcome the big obstacle of adding moisture to your meat as it cooks. Taking the time to inject and baste helps keep the meat moist –  but if you don’t take these steps, you risk having a final product that is D-R-Y.

And you can’t overlook the fact that there is a danger of grease fires with some dry heat smokers.  When a dry cooker is loaded down with meat there is going to be a considerable amount of fat being rendered, and forgetting to drain or position the smoker in the proper way can result in a nasty little fire. I witnessed this just last month at Memphis in May. The team next to me had a full load of their competition shoulders on a smoker… and half way through the cooking process the grease caught on fire. Nobody got hurt, but it’s safe to say those shoulders didn’t win first place. If the smoker had been drained during the cooking process this would not have happened.

Now, if you start asking experienced pit masters what method of cooking they prefer – either dry or wet – you are going to find that everyone has a different opinion.

I personally like them both! And I pick and choose which type of smoker I am going to use based on the cut of meat I am cooking… where I am cooking it… and what I’m cooking it for. I have even used both the wet and the dry smoker for the same cut of meat – just switched in the middle of the cooking process.

But if you asked me to choose my favorite… I’m not sure I would.

They are my BBQ smokers! Asking me to choose between my smokers would be like asking me to choose which kid I like best… I just couldn’t do it.

By: Malcom Reed
HowtoBBQright.com – Malcom’s personal Competition BBQ Secrets website
Killer Hogs BBQ Team – Malcom’s competition BBQ team website
Email Malcom: malcom@killerhogs.com

The other day I was reading a nice blog from my friend Wilfred “Fred” Reinke, also know as Oshawa Ogre. In his blog he was talking about the relations and friends that BBQ has created for him. That made me stop and think for a minute, how many friends, relationships, and dare I say families, have started over a good plate of BBQ?

Fred sporting his Hogs Gone Wild BBQ T-Shirt

Fred referred to the BBQ community as, “a very close knit community. It is amazing to me that friendships can develop with people that are 1000?s of miles away but yet it feels like we are neighbors.” I am finding that to be true as well, yes I know there are the differences amongst folks anywhere you go, but for the most part, about 98% of the time, I have found BBQ people to be good honest folks, and are always out for a good time!!!

I am very new to the BBQ community in comparison to may teams out there that have years of experience and knowledge in the world of BBQ, and I am sure they have seen many teams come and go over the years. It is said that if a team can make it through the second year of competitions, that they will have longevity in this game. Many teams get started and have the momentum behind them the first year, everyone is all excited and happy to just be out there in the field. If they are luck they get to take home a couple of awards, and some bragging rights. Then the second year sets in, and the competition scene may start to become routine, and they begin to realize, “Hey this is a big commitment, not to mention, a lot of work!!!”  Next thing you know there is a for sale sign on their smoker in the front yard. From what I can see, many of the teams that have been around for a while have a few things in common, they all can cook great BBQ, they all love winning and they all enjoy socializing with other teams, and people interested in BBQ on all levels. To them this is not only great way to satisfy that need for competition, but it is also a social event.  Anyone who wants to enter this arena is welcomed with a smile and a hand shake. Folks will get involved with competition BBQ in many different ways, be it through a friend who is already on a team, just showing up at an event and getting interested that way, for me, I guess it was mostly on-line. I started making “friends” on Facebook, and Twitter, mostly. I was not getting much of a challenge at my “real job”, oh, who am I kidding, a monkey could replace me at work, and no one would be the wiser. I needed some type of release from the mundane  everyday routine, but how to get started?  To me, getting out there and connecting with people I do not know, is not something that comes naturally for me, I’m not real relaxed around new people, not what you would call a real smooth talker, but on-line it seemed to come to me much easier, I am no good on the phone, and in person, well you get the idea. On-line is a good ice breaker, for me.

Two friends I have met on-line, Fred and Chad

Many teams are using on-line networks to not only promote their teams, but to also make connections and learn new techniques. For me really the first person who I connected with was Chad Ward from Whiskey Bent BBQ, he has been instrumental in me getting involved with competition BBQ. This is an all around great team, please visit their web-site at www.WhiskeyBentBBQ.net to learn more about their team.

Shawn watching over us at 2011 Lakeland Pigfest.

Another person I met on line and have formed a friendship with is Shawn Reagan from Boca BBQ. Shawn and I have cooked together a couple of times now, and I have learned a lot from him. Shawn came out and helped us at the 2011 Lakeland, FL Pigfest, he just jumped right in and help out. Great guy!!!

We have also had great fun meeting folks like Tim from Tiki Time BBQ, the guys from Beachneck BBQ and of course the whole crew from Team Unknown BBQ.

The commendatory amongst the teams is just incredible. At the award ceremonies you are always hoping to hear your name called, but you also find yourself cheering loudest when a team, that has friends on it, get to make the walk up to the stage. Yes, it is a competition, but everyone is supportive of all teams competing, it really makes for a good time for all, win or lose. I see much of the same type of things happening on-line as well, we have connected with folks across the country, from FL JM from www.celebritygrillshow.com all the way to CA Tim from www.greenleafbbq.com. up north to Tom with www.BigButzBBQSauce.net in Wisconsin, to deep in the heart of TX with Chad with 3CS BBQ CO. out to the heartland of  Nebraska Michael at www.bandiolaspice.com and Bert in CO. with www.FruitaWoodChunks.com, and of course Huck’s Hut, but you already knew that. Then there are the international friends, Fred of course, you can become his Facebook friend under Wilfred Reinke,  and Danielle or better known as Diva Q,  both from Canada and very nice people. Even getting support from across the pond, from Hanneke in the Netherlands you can find her great blog at www.thedutchesscooks.com. This is just a very short list of some great people within the on-line BBQ world, being active and enjoying time with these people and others can become part of your regular live. It has become a great way to keep in touch and share information. Soon you get to know these folks with whom you regularly speak with and start having other relations with them, outside of BBQ. One is having an operation, another has issues with their kids, another has a sick relative, and you truly want to be there for support.

Please visit www.pigogthemonth.com

I have also been luck enough to meet Lea Richards from Pig of the Month. She and her great service provide some really good BBQ and sauces via on-line ordering. They believe that we can help each other out, and has decided to be our first team sponsor. This is very important to any BBQ team, sponsors are not only a great way to get our name and the name of our sponsor out to the public, but it helps to make competition BBQ stronger as a whole. I will always do everything possible to help out any organization that decides to sponsor my team, and I know that this is just the beginning of a great long relationship between Hogs Gone Wild BBQ & Pig of the Month. Please visit Lea’s GREAT web-site, and take atvantage of some of their awesome products. I know what some folks will say, BBQ through the mail? Come on, how good could that be, well I’ll tell you, I have eaten a lot of BBQ as a judge, and her pork was right up there with some of the best I have ever had!!! ( and that’s the truth).

Family and friends is what it's all about!!!

...but a few of these don't hurt!!!

If you give it your all, you will get so much in return.

When the line between life, family & friends begins to blur, you have a true since of where this journey, we are all on, has taken you, and there will be peace. I’m not saying that BBQ will become the center of the universe or anything like that, but I think it has become an avenue, at lease for me, to great times with great people. BBQ folks of the true salt of the earth people, and I hope everyone out there will go the a BBQ festival in their town, or even better enter a BBQ competition. Take that leap, it would hurt, trust me there are plenty of good people to help you get back up and brush off, and start again!!! I feel like I have found were I belong, amongst loved one’s and close friends, working at a passion that is known simply as BBQ.

Visit us at www.hogsgonewildbbq.com

For those who have followed my journey into the world of BBQ and BBQ competitions, know that it has been one year since I have started planning my BBQ team. I am not one to jump right into something without doing some research on the subject at hand. BBQ, how much research is needed? A lot!!! One thing I had to try and accomplish was to get started with as little out of pocket expense possible, and for many teams the greatest expense is the smoker. Depending on what you are looking to get out of your smoker, the prices vary greatly, as do the quality.

Like most folks starting there teams now a days, most of my research was done on-line. There are hundreds of websites out there focused on BBQ, and BBQ equipment. I was day and night studying as much as I could about smokers, trying to learn the pros and cons for, offset smokers, versus smokers with water trays, or pellet smokers, compared to gravity feed charcoal smokers. All these types of smokers have lists of manufactures and each have their own style. Did I want one mounted on a trailer, or did I want one that I wanted to roll on and off a separate trailer? Did I need one that was insulated or, by living in Florida could I get away with one that is not insulated?

Cooking up a Christmas butt Dec. 2009

I had been cooking on my old Char-broiler offset cooker for a couple of years, with varying success, but I did like cooking with fire. It does add another layer of tradition when cooking with fire, granted there is much more work involved, especially when doing a competition, but I figured and offset style smoker was what I was use to, so I felt comfortable staying within that realm, for the time being.

So I began searching for a trailer mounted offset smoker, I knew on my budget, which was non-existent, I would be looking for a used smoker, did anyone say E-Bay? I have used E-Bay a lot in the past, but soon found out that shipping, or just picking up my smoker would be about equal to the actual cost of the smoker itself, so E-Bay was not the way to go.

That’s when I started going to the BBQ competitions and I started talking to the teams out there. Many were very willing to talk about their smokers, and of course everyone had their favorite. Many teams are looking to upgrade their equipment, and may have some good deals on the used smokers they would like to replace.

My new smoker, after first cleaning.

I did get lucky and find exactly what I was looking for, and more. It was all by word of mouth, that I found this custom made smoker, it is an old 250 gallon propane tank, mounted to a trailer.

I knew I wanted something with the ability to cook large cuts of meats, but also be able to handle cooking a large amount of ribs at one time. I really enjoy cooking ribs, and have times where I need to cook up to 24, full racks of spare ribs at one time, and this smoker has that capacity. I knew I wanted more then just one shelf, this smoker has three, all pull-out shelves, table space is always a plus. If you can see I have a built on table on each end of my cooker, and a shelf that runs the length of the cooker just under the cooking chamber doors. The smoker has a fire box at each end of the cooker, so I get great temperature control. I have found that this cooker works almost as a convection, the heat travels up and across the top shelf, then down through out the cooker, the warmest spot on my cooker is the middle of the top shelf.

I have enough room on top self for pans, ribs on bottom

Fire box at each end of cooker.

Loaded with ribs!!!

These are all things to think about when looking at a cooker, one thing I have learned since then is, at a competition, having a cooker that is configured as set it and forget it, is always nice to have. Yes, I have moved into pellets along with my stick burner. That will be left for a future post.

I can remember telling my Wife about another cooker, about every other day, I would say to her, “Yep, this is the cooker I want”. Then I would find something else on-line that I liked better, or that someone had said about the cooker I was looking at that they did not like, and on, and on , and on…. My point is, find something that make you comfortable on a reasonable scale and go with it. If you are deciding to get into BBQ, then you are someone who has good taste already…:)… and you know what you want!!!

Till next time keep ‘em smokin’

Doug

We’ve had several folks asking us about the Onyx Oven and how does it work.  Who better to explain than the source?  See the HD video after the jump!!