Hello Dr.BBQ, I am going to roast my first pig. I was looking to do a 50 pounder being my first time out. How long should it take at 250°F? Is 250°F a good temp or should I go hotter? Can I season it before I start and should I mop it as I go? I was also wondering if …
Eggheads Like It Hot
Hey Doc, Just finished reading your book, Big-Time, and noted that you are a Big Green Egg user. I also have an Egg and I wanted to ask about cooking times. Most smoking cook books tell you to slow and low cook your foods at 225°F, but the Egg people cook at higher temperatures. What observations have you had using …
Grillheads
Hi Doc, My wife and I are scoping out Big Green Eggs now that it’s tax return time. I like the looks of the large one, but at 140 pounds, it looks like it might be a pain to take on the road. Which do you travel with? Is the medium one versatile enough for most tasks? Any input is …
Freezing Chicken Legs
Hi Dr. BBQ, I was wondering if I could freeze chicken leg quarters after smoking them. I do have a vacuum sealer. Thanks, Bill Hi Bill, Sure you can and the vacuum sealer will make them store very well. The texture will be a little softer and the smokiness will be a little lighter than it was but they’ll still …
Can I Smoke Chicken Breasts?
Hi Dr. BBQ: I want to try smoking chicken and hear thighs are the way to go. How long for thighs or quarters? Could I do breasts as well with bone in and skin on? Any ideas would be great. Thanks, Bill Hi Bill, Thighs are definitely the way to go for us cookoff guys, but at home I …