My Charcoal Box

Due to patent infringement issues, we have removed the information about the "U" shaped charcoal box....


A friend of mine forwarded an email which he received concerning a recent newsletter by you entitled, "My Charcoal Box". I am sure you are unaware that the box which you give full instructions on how to fabricate and use was actually devised a few years ago. If you would refer to U.S. Patent 5,421,318 to the Jedmaster Company you will understand what I am talking about. As I know you were unaware of this information, I would appreciate appropriate action on your part.

I wish you the best with your book.

Best regards,
James M. Britt

Update on our Competition Chicken Sauce

     If you've purchased our book, "Competition BBQ Secrets", then you already know about our chicken sauce that has won many awards in the past two years.  This sauce idea came from my wife Laura, and it really is SO simple.  It only contains THREE ingredients!

     Well, we've been getting ready to  compete at Fort Rucker, Alabama.  So we've tweaked our sauce just for this contest.  This contest will have 66 teams competing for $50,000 in prize money!  Laura and I leave Thursday morning and we're really excited about cooking for the soldiers over there!  God Bless all of Our Soldiers everywhere!
So for you folks that already know the award winning chicken sauce recipe, try adding these ingredients to kick it up!

2 teaspoons of Cookshack Spicey Chicken Rub
1 teaspoon of Cookshack Spicey BBQ Mix
1 teaspoon of hickory salt
2 tablespoons of molasses
3 tablespoons of butter
2 teaspoons of Lea & Perrins Worcestershire sauce
1/8 teaspoon of chipotle pepper powder
1/8 teaspoon of chili powder

Competition BBQ Secrets

     If you want to learn how to slow smoke ribs, chicken, butts, and brisket right, get your copy of "Competition BBQ Secrets" TODAY! Most other BBQ books are full of recipes. Now let me ask you a stupid question... How's a rib rub recipe going to help you cook better ribs when you cook your ribs at the wrong temperature and for too short or too long of a time? Our book is more of an instruction manual rather than a cook book with lots of useless recipes in it. Cooking great BBQ is more about time, temp, and smoke. Sure a good rub, injection, and glaze are necessary and we tell you exactly what we use in our competitions in the book. We tell it all where others keep their best secrets to themselves. You can download your own copy of the book within the next 5 minutes at or buy it in our BBQ store at

bbq book

Good luck with your Q!

We are dedicated to teaching you how to cook BBQ that is the best you have ever tasted!

Bill's Barbecue
April 2006
May 2006
June 2006
July/Aug 2006
September '06
October 2006