Q: Hi Dr. BBQ, I bought your book a few days ago and it is great! I can’t wait to try out the recipes you shared. I need to get the scoop on the proper use of charcoal and wood in a smoker. I have an offset firebox horizontal smoker. Information I have read online suggests you burn down charcoal …
Cookers and Classes
Hello Dr. BBQ: Will you be having another class early in ’08, and do you every offer private classes when in Florida? I also had a couple of questions, I remember reading in your book that in the winter you run a roadside bbq stand, what kind of rig do you use and is it really that profitable? Would you …
Raise the Temperature
Hi Doc: I smoke my baby backs on a Big Green Egg with a plate setter and no water pan. The dome temp is 225°F-235°F and they cook for six to seven hours. They say the ribs are done when the meat shrinks up 1/4 inch on the bone, but my ribs don’t shrink. Is my temp too low? They …
Low Temps Equal Mushy Ribs
Q: Hello Dr. BBQ: I was at a bicycle event here in Redmond a while back. I asked a guy who was selling ribs and had a pretty good setup time/temp. He said he does his ribs at 200 degrees for about five hours. I have heard everyone else doing about 230 degrees or so on the Egg forum. Is …
Sell the Sideburner
Hello Dr. BBQ, I have your cookbooks and love the recipes! My question is I have a side-mount smoker grill and it is hard to keep the temp at 220°F. Do you have any suggestions? your biggest Canadian fan, Chris Hi Chris, If you read the books you know I’m not a fan of offset cookers for that reason. Heat …