Hello Doc: A friend and I are going to start going to some bbq contest in preparation to start competing. We were wondering about cookers. I have a side firebox smoker that I am very well-versed in using. Would this do well are should we invest in somthing else? Dan Hi Dan, If you can produce great BBQ with your …
Extending the Smoke
Dr. BBQ: I own a large Big Green Egg. My question is that when cooking low and slow I tend to run out of smoke after 1.5 or 2 hours or so. Is there a secret to longer smoking times? I have used chips and chunks in various combinations, but nothing seems to help much.Thanks in advance for any help …
Adjusting Rubs to Smokers
Dr. BBQ: Have you ever had to adjust your rub to a smoker? I have a new rig and I can’t get my meat to bark up–it’s cooked well but no bark. So I have gradually started reducing the amount of turbinado and adding brown sugar in place of the tubinado. I use the Big Time BBQ Rub. What do …
Woodburning
Dr. BBQ: If you wanted to use wood to cook, could you start the wood burning in a barrel and once the wood is hot put it in the smoker? Jeff Hi Jeff, I would probably never want to cook with all wood but if it was the only option I would definitely burn it down to coals before …
Where Do the Pros Buy Meat?
Dr. BBQ: I am new to the world of competition BBQ and I was wondering where the pros purchase their competition meats? Thanks in advance, Clint of the Pig Pirates Hi Clint, I personally buy most of my meat at the large wholesale clubs and I know many of my fellow competitors do as well. In many areas the clubs …