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Original Q, Issue #066 - Warmer Weather = Grilling
June 01, 2013

Get Another Drink and Try Again

In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.

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Table of Contents

Recent Website Additions and Updates

*Hamburgers - The Old Standby
*Beef Brisket Recipes - The Texas Delicacy
*Filet Mignon

Editors Qs
*Hipshot answers reader's questions

BBQ questions only please. I don't know everything.

Recent Website Additions


Here is a listing of some FAQs about BBQ, as taken from the Original Q ezine. Add to this page yourself. Maybe even answer a question.


Hamburgers - The Old Standby

Hamburgers are probably the most popular item for the grill (unless hotdogs actually hold that spot). If you have ever attempted to grill, you have probably tried them..

Hamburgers - The Old Standby
Beef Brisket Recipes - The Texas Delicacy

BBQ beef brisket recipes have turned a once worthless piece of meat into a delicacy. Properly cooked brisket is as good as any other cut of meat. Many folks prefer it to steak.

Beef Brisket Recipes - The Texas Delicacy

Filet Mignon

What did you grill up on the 4th of July? The wife and I enjoyed filet mignon (beef tenderloin). It's not the usual burgers and hotdogs, but it sure was good.

Filet Mignon

Editor's Qs

bbq jim writes:

Im still waiting for a answer on wood chunk weights please.

how much hickory and how much apple to use for ribs.

how much pecan and how much cherry for ribs

how much sweet maple and how much apple for ribs.

how much oak and how much apple-cherry-or pecan would i need

thanks jim

Hello again BBQ Jim,

I got the message below from you about the fire box. I must have missed this one though. So, here we go.

When talking about which woods to use, and how much of each, it's like talking about spices and seasonings. For me to tell you how much hickory and how much mesquite to use would be like trying to tell you how much chili powder and how much garlic to use. It's a matter of taste. Your taste, that is, not mine.

The best way to know the right combination of woods is the same way to know the best combination of spices... trial and error. Even though we are talking about woods, it still results in changes of the taste. So, experiment with woods and mixes of woods.

If you are concerned with the size or weight of the chunks, it's not a big deal. Just use wood chunk sizes convenient for you and stay consistent. Consistency of wood and spices will give you predictable results. Like you say... the hard part is controlling the temperature.

All the Best
"Get another drink and try again." (hipshot)

Previously BBQ Jim wrote:

hi iv been using electric smokers for 4 years to do sausage and what have you. im just getting into competition cooks.the electric is not going to do it no good flavor at all thanks question is this. i have a real nice smoker box 4 rack 3'tall 30'deep 2 1/2'wide what would be the right size round fire box to use. temps from 225-300.thanks.

Hey BBQ Jim,

Thanks for the question (I think). Honestly, though, I don't know the right size for that fire box. I assume that it's 30 inches and not 30 feet deep.

I haven't built a smoker before... or ever even thought about the size of the fire box. So I am not really the one to ask. I would suggest asking someone who builds them, or even manufacturers them.

But if I were doing it, I would look at other smokers and try to get a common proportional size. For example, look at other smokers at retailers, friends, or wherever you can find them.

Check to see how big the fire box is compared to the smoker chamber. Maybe most fire boxes are 1/4 the size of the smoker. Maybe more, maybe less, I would just try to find an average.

Naturally you could have one that was so small that you don't have enough room to build a fire, or so big that you have lots of wasted space. But if you avoid those two extremes, the exact size may not be too critical.

Just think about it. If you have a smoker with a "reasonable" size (not too big or too small to the extreme), you should be in good shape. Because you will still have to fine-tune your temperature control with the size of your fire.

Sorry I wasn't much help, Jim. Hopefully you can find the answer for the ideal fire box size. Good luck with your smoker and all your future competitions.

All the Best
"Get another drink and try again." (hipshot)

The Challenge Continues.

I don't want to give you the idea that I can't be stumped, but... let's see what happens.

BBQ questions only please. I don't know everything.

All the Best

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