Dr. BBQ, How do you control the smoke, in your smoker, from making your meat become too smoky tasting? I have a problem with this not being consistent. I might be keeping my smoke stack closed too much. Any ideas? Thanks, James Hi James, If you’re using all wood to cook with on a big smoker you’ll definitely want to …
Eggheads Like It Hot
Hey Doc, Just finished reading your book, Big-Time, and noted that you are a Big Green Egg user. I also have an Egg and I wanted to ask about cooking times. Most smoking cook books tell you to slow and low cook your foods at 225°F, but the Egg people cook at higher temperatures. What observations have you had using …
Just a Little Smoke Is Enough
Q: Hi, DR. BBQ: I enjoy your website, your book, and seeing you on TV at the cook-offs. Those cook-offs sure are fun to watch.I am going to grill a “Corned Beef Brisket” and would like to add a small amount of smoke. My question is, at what stage should I add the wood to the charcoal, and how much? …
Dripping Blood
Ray, I have your book and asked you a couple of questions on the Weber forum. My brother and I have started competing this year and have had some success. One problem we’ve had is that our St. Louis-style ribs bleed out the bone ends and some bleeding occurs on the surface of the meat. We use Webers so some …
Where’s the False Fat Cap?
Dear Dr. BBQ: When I was at your class this past spring you had mentioned to remove the false fat cap. I can’t remember which piece of meat it was on. Is it on the brisket or on the butt? My brisket and ribs are great, but my chicken and pork butt still need some work. I will cook some …