Hello Ray, I just got your road trip book and wow, you did exactly what I want to do when I retire. I was sorry to see you did not have a chapter on New Jersey–we may not have a unique style like some other states but we like our Q. And those of us that are able to slow …
Eggs Aren’t Restaurant-Approved
Hi There Dr. BBQ, My husband is thinking of opening a roadside BBQ in Florida. Do you think this could be done feasibly with several Big Green Eggs? He loves his Egg, but has been looking at a large smoker for the roadside operation. Just saw on your website what looks like competitions being done on BGEs and wondering if you …
Cook Before Wrapping
Doc: I use a large BGE. I usually smoke a butt straight through, put it on let it smoke for 1.5 hours or so a pound. I want to wrap my butts in foil also. I put goodies in the foil to enhance my meat: grape juice, cherry juice, etc. How long do I wrap in the foil? I planned …
New Cooker Not Neccessary
Hello Doc: A friend and I are going to start going to some bbq contest in preparation to start competing. We were wondering about cookers. I have a side firebox smoker that I am very well-versed in using. Would this do well are should we invest in somthing else? Dan Hi Dan, If you can produce great BBQ with your …
Extending the Smoke
Dr. BBQ: I own a large Big Green Egg. My question is that when cooking low and slow I tend to run out of smoke after 1.5 or 2 hours or so. Is there a secret to longer smoking times? I have used chips and chunks in various combinations, but nothing seems to help much.Thanks in advance for any help …