Q: Dear Dr. BBQ, Maple is frequently recommended as a smoker wood, but it comes in “hard” and “soft” varieties and numerous species. So are there pros and cons to the different species? When there is a generic reference to “maple” does it really refer, for example, just to sugar maple? Thank you, Mike A: Hi …
How Many Charcoal Brickets?
Q: Dr. BBQ, In order to grill 150 pounds of tri-tip in an open BBQ, how many pounds of charcoal brickets should we have on hand? –Danita A: Hi Danita, It will depend on your grill but I’d think about 50 pounds would do it. –Ray
Invest in a Platesetter
Q: Dr. BBQ,First things first! Your new book, Dr. BBQ’s Big Time Barbecue Cookbook, is the best on the market. Absolutely terrific! I read it cover to cover…and am now in pursuit of the perfect ribs. I started off with the Big-Time Championship ribs using a medium-size Big Green Egg—cooking just one slab. A couple of questions: Can I assume …
To Oil or Not to Oil?
Q: Dr. BBQ, I have a new BBQ with stainless steel grills. I have heard of people “oiling” the grill prior to cooking on it. What do you recommend? –Jim A: Hi Jim, I don’t generally oil the grids unless I’m cooking fish, because it’s so delicate. If you get the grids good and hot before …
Try Charcoal
Q: Hey Dr. BBQ, Do you have any suggestions on how I can maintain a longer hotter burn in my fire box? The typical recipes call for 200-220°F for 6-8 hours, and it seems like I need to check or add additional fuel each half hour which sometimes makes the temperature drop below the recommended temperature. I am currently …