Hey Dr. BBQ, I was wondering if you had any advice on using Traeger Executive? Any way to use liquid? It has an auto thermo, however what’s best to use it on …Smoke, 180°F, or the mark (that does not show a degree) between 180°F and I believe 270°F? Directions are not very thorough with unit. She mentioned that you …
The BBQ Sauce Debate
Q: Hey Dr. BBQ, I hear a lot of people debating whether to put BBQ sauce on brisket or not. What do you think? –Jim in NC A: Hi Jim, My preference with all barbeque is to serve the sauce warm and on the side as a condiment. I personally would use very little, if any, …
Boston vs. Picnic Pulled Pork
Dr. BBQ: I have made pulled pork on a few occasions using a “Boston Butt” roast. Is the “Picnic” roast any better or worse? Which will give you more meat and/or better quality? Thank you. Scott Hi Scott, Those are the two components of the shoulder of the hog. The picnic is the arm and has more bone, usually comes …
The Smoke Sweet Spot
Q: Hi Dr. BBQ, Quite often when I barbecue baby back ribs, I find it hard to determine the fine line of just the right amount of smoke and too much smoke. I don’t mean “for my own personal taste,” I mean the difference between the nice, subtle smoke flavor and oversmoked, almost “dirty” taste. Is there any rule …
Commercial Coooker Recommendations
Q: Dear Dr. BBQ, I have always been a fan of Southern-style BBQ, so much so that I want to start my own restaurant. Please send info on commercial indoor cookers/smokers. I need to know such things as how much smoke they produce out of the chimney, what sort of fire hazard they present, price and what sort of …