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It’s coming together!

March 15, 2016 · by Mark Wieland · 1 Comment

My smoker was finally completed after the constant nagging from myself and a lawyer.  Cadillac Cookers was also dragging their feet on getting it delivered, so I decided to rent a U-haul trailer, drive to Missouri and get it myself.  One of the first things I learned is that when you order a 30″x60″ smoker, those are not the total dimensions.  It does not account for the fire…

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I’m half way there

March 3, 2016 · by Mark Wieland · No Comments

There trailer is home.  I knew there would be some bumps in the road and there were.  I drove to Georgia and arrived bright and early to hitch up my trailer and head north.  I found out immediately that I needed a $50 gizmo that you use inside your vehicle to adjust the electric brakes on the trailer.  Without it, your trailer has no brakes and your cars brakes are…

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I’m heading south.

February 26, 2016 · by Mark Wieland · No Comments

My original plan was to have my custom made smoker shipped from Sikeston, Missouri to Waycross, Georgia where the trailer was built.  The trailer folks would then attach the smoker to the porch of the trailer and I would head back home.  Well, there has been one big obstacle.  The smoker people are running  3 weeks behind, have stopped answering my phone calls and emails and have a $3,000…

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Carryover cooking.

February 25, 2016 · by Mark Wieland · No Comments

Most of you have experienced it.  You cooked that expensive rib roast to 140 degrees so that it will be done perfectly medium rare.  You let it rest, because everyone tells you to let it rest.  While the meat is resting, the inside of the meat is still cooking.  Although your thermometer tells you the inside is 140 degrees, the outside of the meat is close to 212 degrees.  The…

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Etymology of the word barbecue

February 24, 2016 · by Mark Wieland · 1 Comment

Linked from National Barbecue Association website:
Etymology of the word barbecue
Whether you spell it Barbecue, Barbeque, Barbaque, Barbicue, BBQ, B-B-Que, Bar-B-Q, Bar-B-Que, Bar-B-Cue, ‘Cue, ‘Que, Barbie, and just plain Q, the origins of the word barbecue, and that’s how most dictionaries spell it, are pretty clear.

There are a lot of myths surrounding the etymology of the word, so here…

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Turning your grill into a smoker.

February 22, 2016 · by Mark Wieland · No Comments

You don’t have to spend thousands on a smoker.  The basic concept is achieving indirect heat at about 250 degrees, and the introduction of wood smoke.  Both of which can be done on your weber charcoal grill or even your gas grill.  It’s fun and easy and this article will show you how.


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Arthur Bryant’s, Kansas City.

February 20, 2016 · by Mark Wieland · No Comments

Great old school barbecue.  Served cafeteria style with a close view of the open pit when you order.  Your food is served on a tray with a couple of slices of white bread.  Nothing fancy, just how I like it.


“This BBQ legend was founded in the early 1920’s, by Charlie Bryant, Arthur’s older brother. When Charlie died, Arthur took over and moved the…

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A Meat Smoking Manifesto

February 19, 2016 · by Mark Wieland · No Comments

A little plug to Aaron Franklin’s book, “A Meat Smoking Manifesto”.  I have been cooking brisket for close to 2o years, and I have learned plenty from this book.  I also like his trajectory of success.  He started cooking as a hobby, then started having backyard parties that soon numbered over 100 people.  The next step was a food trailer on the side of the road.  He was so…

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BBQ and politics

February 18, 2016 · by Mark Wieland · No Comments

Current and past Presidents are judged on many levels.  If you are wondering who the most flamboyant “pit boss” president was, hands down, Lyndon Johnson.

Follow this link to read more.


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What kind of wood to use?

February 16, 2016 · by Mark Wieland · No Comments

Again, another topic which is hotly debated is what type of wood to smoke with.  Of course, different regions use different woods based on what is plentiful.  I personally think the type of wood used (hard wood) is secondary to the dry rub used, the type of sauce used and the smoking conditions.  What I have experienced for sure, is that if you use too much hickory or mesquite, you…

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