Hello Dr. BBQ: Will you be having another class early in ’08, and do you every offer private classes when in Florida? I also had a couple of questions, I remember reading in your book that in the winter you run a roadside bbq stand, what kind of rig do you use and is it really that profitable? Would you …
Raise the Temperature
Hi Doc: I smoke my baby backs on a Big Green Egg with a plate setter and no water pan. The dome temp is 225°F-235°F and they cook for six to seven hours. They say the ribs are done when the meat shrinks up 1/4 inch on the bone, but my ribs don’t shrink. Is my temp too low? They …
Sell the Sideburner
Hello Dr. BBQ, I have your cookbooks and love the recipes! My question is I have a side-mount smoker grill and it is hard to keep the temp at 220°F. Do you have any suggestions? your biggest Canadian fan, Chris Hi Chris, If you read the books you know I’m not a fan of offset cookers for that reason. Heat …
Charcoal Tips
Hi Dr. BBQ, I’ve been using the Cowboy brand charcoal and have had mixed results. I use an older model Weber 22-inch grill and the coals never seem to get hot enough or last very long. Is there a readily available charcoal that you recommend? I prefer lump, but I”m open to any suggestions. Thanks, Dave Hi Dave, When you …
Wood Chunks
Hola Dr. BBQ! I have a question regarding wood chunks (not chips). Everything I’ve read indicates that both wood chunks and chips need to be soaked in water before using. Recently however, when I bought a bag of chunks it talked about using the chunks exclusively to create the fire you would be cooking over (no charcoal briquettes, just the …