Dear Dr. BBQ: This is probably a simple question with a simple fix. But so far the solution escapes me. I have an instant-read thermometer with an adjustable dial that I don’t really trust for accuracy. What is the easiest way to calibrate it? By the way, tried the margarita marinade the other night and it was awesome!! Thanks, –Dave …
Cookbook for the Big Green Egg?
Dr. BBQ, As a Big Green Egg aficionado and owner, I’ve struggled to find a book on grilling and smoking specifically on the Egg. Having just seen your profile and information in the 2007 Sizzle magazine and having found your web site and evident faithfulness in the Egg, have you written any books or have any recommendations on cooking with …
The Smoke Ring: It’s a Chemical Reaction
Q: Dr. BBQ, How can I be sure to obtain a “smoke ring” on smoked meat? What makes it appear—low smoke first, more smoke first, or …? Is there a scientific approach, which should work every time, or is it a “sometime” thing? Thanks for your help, Gary A: Hi Gary, Smoke ring is the …
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
Hard Maple, Not Soft
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 …