How to Calibrate a Thermometer

Jackson Ortega-Scheiner Ingredients (Meats etc.) Leave a Comment

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 …

The Smoke Ring: It’s a Chemical Reaction

Jackson Ortega-Scheiner Equipment and Gadgets Leave a Comment

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?

Jackson Ortega-Scheiner Grilling Leave a Comment

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

Jackson Ortega-Scheiner Grilling Leave a Comment

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 …

Why Not White Sugar?

Jackson Ortega-Scheiner Misc. Leave a Comment

Dear Dr. BBQ, I smoked a boneless rib eye, 18 pounds, for Thanksgiving and again for my Sunday School Christmas Party using your Big Time Herbed BBQ Rub. Everybody raved about it. I gave them the name of your book when asked what I seasoned it with. I like the turbinado sugar. It seems to be somewhere between light brown …