Q: Hi Dr BBQ,We are designing a BBQ. What’s the best shape for the lid? Domed, cylindrical, flat? It seems most grills have a large rounded lid. Does this help with cooking and smoking?–Darren A: Hi Darren, I prefer a rounded or dome shape. It seems that will create a convection effect. I’m not an engineer, but the cookers I …
Temperature Not Timing
Hi Dr. BBQ: What is the cooking time to slow smoke a 15-pound rib eye roll at 220 degrees to medium? Thanks, Iceworks Hi Iceworks, Timing isn’t going to work too well with something like that. You’ll need to monitor the internal temp of the meat. For medium you’ll want it to reach about 150 and then be sure …
Adding Sizzle to a Gas Grill
Hello Dr.BBQ! How can I get more heat from my 36,000 btu natural gas grill? I just don’t get that sizzle when I drop the meat on the porcelain cast iron grates. Thanks! David Hi David, I’d call the manufacturer and ask them. You don’t want to void your warranty or do anything dangerous with it. Dr. BBQ
Fast Eddy Makes Great Cookers
Dr. BBQ: I wanted to thank you for all the research and information you’ve given me, it’s very much appreciated. Just one more question if I may, I was thinking about getting a cooker from Cookshack, it’s one of those Fast Eddy Cookers that uses pellets. Any comments on that or suggestions? I’ve never seen one work, but it comes …
Quila Sawdust Suitable for Smoking? Maybe
Q: Hi Dr. BBQ, Just wondering if quila sawdust would be suitable for smoking. I’ve done a few trials with different hardwoods, but have an unlimited supply of quila if it’s suitable. Cheers, Max A: Hello Max: I’ve never heard of quila and can’t find it through a Web search. Generally speaking, it would work: …