Hola Dr. BBQ! I have a question regarding wood chunks (not chips). Everything I’ve read indicates that both wood chunks and chips need to be soaked in water before using. Recently however, when I bought a bag of chunks it talked about using the chunks exclusively to create the fire you would be cooking over (no charcoal briquettes, just the …
Charcoal Tips
Hi Dr. BBQ, I’ve been using the Cowboy brand charcoal and have had mixed results. I use an older model Weber 22-inch grill and the coals never seem to get hot enough or last very long. Is there a readily available charcoal that you recommend? I prefer lump, but I”m open to any suggestions. Thanks, Dave Hi Dave, When you …
Sell the Sideburner
Hello Dr. BBQ, I have your cookbooks and love the recipes! My question is I have a side-mount smoker grill and it is hard to keep the temp at 220°F. Do you have any suggestions? your biggest Canadian fan, Chris Hi Chris, If you read the books you know I’m not a fan of offset cookers for that reason. Heat …
Marinade for Baby Back Ribs?
Q: Dr. BBQ: I am looking for a good marinade for baby back ribs. I want to marinade prior to smoking. Any suggestions? Ed and Janel A: Hi, Ed and Janel: I don’t think I’ve ever marinated a slab of ribs. A brine of some sort, like one that you’d use for pork chops would be ok, just be careful …
Cook Brisket Skin Down
Q: Dr. BBQ: I am going to have a large party. I plan on doing a brisket and two or three shoulders. Is it best to cook the shoulders with the skin up to allow them to render through the meat? I normally cook all of these about 16 hours. Any tips? Thanks, Don A: Hi Don, I prefer to …
- Page 1 of 2
- 1
- 2