Q: Dr. BBQ, I use mostly lump charcoal and add smoke wood chips throughout the cooking cycle. How does smoke wood affect flavor in the meat at different temperatures and at different times in a cook? –Bob A: Hi Bob, Smoke wood will flavor the meat throughout the cook unless of course you wrap the meat …
BBQ Vacation
Hi Dr BBQ, I’m a recently retired pork rib enthusiast. My favorite spots (so far) are the Rendevous in Memphis and Michelbob’s in Naples. We live in Connecticut in the summer and Naples, Fla., in the winter. I’m planning a 35th anniversary trip for my wife and me for next summer or fall, 2006. For many years we’ve talked about …
Grilling with Wood
Q: Dear Dr. BBQ: I want to try to go back to the basics and grill over wood. I have oak and apple wood available to do this but have no earthly idea how to do it. Help! Susan A: Hi Susan, Grilling with wood can be fun, and the taste is like no other. You”ll …
Go with the Dome
Q: Hi Dr BBQ,We are designing a BBQ. What’s the best shape for the lid? Domed, cylindrical, flat? It seems most grills have a large rounded lid. Does this help with cooking and smoking?–Darren A: Hi Darren, I prefer a rounded or dome shape. It seems that will create a convection effect. I’m not an engineer, but the cookers I …
Which Smoker Should I Buy?
Q: Hey Doc, I’m thinking of buying one of these smokers: Jedmaster, Kingfisher, Austin and the Southern Yankee. Any advice? –Don A: Hi Don, I”m a big fan of Jedmaster. Not so much of the others you mentioned. –Dr. BBQ