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 …
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 …
Wood Chunks
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 …
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 …
Avoid Burning Wood Chips
Hi Dr. BBQ: Love the book! I use a smoker box but after soaking the chips for an hour or more they seem to dry out and burn. Any suggestions? –Polish Eagle Hi Polish Eagle, Try moving the box around until you find a spot that’s just hot enough to get them to smoke, while not burning up. …