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 …
Gas Grill Query
Q: Dear Dr. BBQ, I am in the market for a new gas grill. I am considering the Napoleon grilll or the Fiesta grill. The Fiesta is cheaper, but both claim to have superior burners and even heating. What is your recommendation? –Carmichael A: Hi Carmichael,I really can’t make a suggestion on your personal situation. …
Do I Really Need a Water Pan?
Q: Dear Doc, I have a barrel smoker/grill without the extra smoker part. I want to do some indirect grilling and the manufacturer says to put a pan with water under the meat on the non-fire side. I’ve never heard of doing that before. Does it make a difference to the quality of the food that has been BBQed? …
How Much Meat?
Q: Dear Dr. BBQ, I have been asked to cater a friend’s high school graduation party. Seven families are sharing a facility and have asked me to smoke brisket and pork butt. They estimate an attendance of 300 to 400 people. How do you determine the amount of meat per person and is this determined by the pre-cooked weight or …
Tone Down the Smoke
Q: Hi Dr. BBQ, I just bought an offset cooker and smoked a chicken using hickory. The meat was way too smokey. What did I do wrong? –Sammy in Toledo A: Hi Sammy, This is a common mistake among new smokers. It is very easy to over-smoke food when burning wood. Hickory is a …