Using Embers Only?
Hello Dr. BBQ: I use hickory, pecan,and wild cherry wood that is aged at least 1 year. Some people burn their wood and add only the hot embers claiming than impurities in the bark and wood harms the taste. What are your thoughts on this? Harlan Hi Harlan,I find that burning the wood down to embers burns all the flavor …
Russian Sage as a Smoking Wood?
Hi Dr. BBQ: I just cut back my overgrown Russian Sage and was trying to confirm whether or not it would be a good idea to use the wonderful smelling wood in the BBQ. Thanks for your very informative articles!!! Laura Hello Laura: No, do not use this plant with food, as it is listed as an irritant to the …
Smoking a Deer Roast
Hello Dr. BBQ: I have a simple question to ask and would like to know before I try this. I’m smoking a boneless deer roast about 4-6 lbs. and I want to oil it with a extra dry virgin oil, then rub on a lite coat of yellow golden mustard, then use a dry rub, Tony’s Chachere’s Creole Lite Seasoning, …