Q: Dr. BBQ, How can I be sure to obtain a “smoke ring” on smoked meat? What makes it appear—low smoke first, more smoke first, or …? Is there a scientific approach, which should work every time, or is it a “sometime” thing? Thanks for your help, Gary A: Hi Gary, Smoke ring is the …
How Many Charcoal Brickets?
Q: Dr. BBQ, In order to grill 150 pounds of tri-tip in an open BBQ, how many pounds of charcoal brickets should we have on hand? –Danita A: Hi Danita, It will depend on your grill but I’d think about 50 pounds would do it. –Ray
Hard Maple, Not Soft
Q: Dear Dr. BBQ, Maple is frequently recommended as a smoker wood, but it comes in “hard” and “soft” varieties and numerous species. So are there pros and cons to the different species? When there is a generic reference to “maple” does it really refer, for example, just to sugar maple? Thank you, Mike A: Hi …
To Oil or Not to Oil?
Q: Dr. BBQ, I have a new BBQ with stainless steel grills. I have heard of people “oiling” the grill prior to cooking on it. What do you recommend? –Jim A: Hi Jim, I don’t generally oil the grids unless I’m cooking fish, because it’s so delicate. If you get the grids good and hot before …
The History of Barbecue
Q: Dear Dr. BBQ, I’m a university professor and I teach Industrial Design in Brazil. I’m having a little problem finding out about the history of barbecue. We are trying to understand the history of grills to make a new grill design, something to use inside the home, but it”s impossible to find books, sites or magazines to give …