Go with the Dome

Jackson Ortega-Scheiner Grilling Leave a Comment

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?

Jackson Ortega-Scheiner Grilling Leave a Comment

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

Freezing Rubs

Jackson Ortega-Scheiner Smoking Leave a Comment

Dr. BBQ I noticed I can buy your Big Time Rub online…but it’s in 10-pound bulk. Does the rub freeze well? I usually make your rub from scratch using your recipe and have done very very, very well with the ribs and pork. But I want the real thing. So can I freeze in vacuum sealed packages? Harry Hi Harry, …

Temperature Not Timing

Jackson Ortega-Scheiner Smoking Leave a Comment

Hi Dr. BBQ: What is the cooking time to slow smoke a 15-pound rib eye roll at 220 degrees to medium? Thanks, Iceworks   Hi Iceworks, Timing isn’t going to work too well with something like that. You’ll need to monitor the internal temp of the meat. For medium you’ll want it to reach about 150 and then be sure …

To Peel or Not to Peel

Jackson Ortega-Scheiner Smoking Leave a Comment

Hey Dr. BBQ, A few postings ago, someone sent a link to a website that interviewed a BBQ legend from Michigan who claimed that leaving the membrane ON the ribs was better than taking them off. He then said that he sorta just burned the membrane off at the end of the cook, a la “Cleveland Sytle.” What is “Cleveland …