Q: Dear Dr. BBQ, What is your favorite type of grill to cook on? –Ray A: Hi Ray, Right now my favorite cooker is the Big Green Egg. It’s really versatile and interesting to cook on. Now I have to admit that it is also the newest addition to my stable and they are a sponsor. …
Smoking with Pecan Shells
Q: Dr. BBQ, How would pecan shells work as a smoking wood? –Keith A: Hi Keith, I wasn’t sure about this one so I went to my good friends at www.bbqforum.com and they seem to be in agreement that pecan shells are good for smoking if you have access to them. They also say that they …
Japanese-syle BBQ
Q: Hello Dr. BBQ, Could you please tell me what is the material used in Japanese-style BBQ as an insulator and refractor (looks like a cement based material of some sort). Thank you, Slaven A: Hi Slaven, It seems the popular ones call it “Space Age Ceramic.” I think there is also one that is …
Sizing a Firebox
Dr. BBQ: I’m building a portable smoker and need to know how big my firebox should be. The grill its self is a 350 gal.(6ft. x 3ft.) round tank. What do you suggest? Stephen Hi Stephen, I’m not an expert on this but luckily for us all I have a friend who is. I asked the one and only …
The Sauce Is in the Bag
Dr. BBQ: How long do I smoke an 8- to 10-pound sirloin tip roast at 250°F? Do you have a good recipe for au jus sauce? Bill Hi Bill, For medium rare I’d cook that roast until it reaches an internal temp of 130°F using an internal read thermometer. Then I’d tent it with foil and let it rest for …