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 …
Adjusting Rubs to Smokers
Dr. BBQ: Have you ever had to adjust your rub to a smoker? I have a new rig and I can’t get my meat to bark up–it’s cooked well but no bark. So I have gradually started reducing the amount of turbinado and adding brown sugar in place of the tubinado. I use the Big Time BBQ Rub. What do …
Chicken for Competitions
Dear Dr. BBQ: In competion cooking, what type of chicken is usually used? White meat or dark meat? And which cut is normally used? I would like to go pro next season up in Canada and at the risk of soounding like an idiot , I kinda need to know this, I guess. Can you help? Thanks again, Jules …
Woodburning
Dr. BBQ: If you wanted to use wood to cook, could you start the wood burning in a barrel and once the wood is hot put it in the smoker? Jeff Hi Jeff, I would probably never want to cook with all wood but if it was the only option I would definitely burn it down to coals before …