Q: Hi Dr. BBQ: I am just getting started learning to barbeque or smoke food. A friend of mine helped me build a smoker out of an L.P. tank and I have a non-removable expanded metal grate inside. He told me not to clean between cookings, and to squirt it down with lighter fluid before the next cooking to …
Beyond the Grocery Store
Hi Dr. BBQ: Well, after watching a BBQ challenge on the Versus Channel a few weeks back I followed the web address I saw to your website and after browsing through all the info I bought the Big Time BBQ cookbook. Just did my first recipe from it and the Backyard Championship ribs were incredible!! Great recipe–can’t wait to try …
Use Less Wood
Q. Dr. BBQ: I have pit problems. I don’t know what the problem is but i think it is too much wood. My ribs tasted like a camp fire but my ribs on the gas grill were good. If I can not fix my pit problems I will not be one of the best BBQers in the world and if you have ideas can …
Trimming Brisket
Q: Dear Dr. BBQ, When trimming a packer-trim brisket, how much do you recommend taking off, and what do you leave? Do you ‘que the tip as part of the flat or not? When answering, please consider that I have a larger wood-burning offset and prefer not to be opening doors and mopping to keep the meat moist, at …
Guaranteed Smoke Ring?
Q: Dr. BBQ, Is there a way to get more of a smoke ring in the meat you smoke, or is it just the luck of the draw? –Heywood Iowa A: Hi Heywood, The redness that we call a “smoke ring” is a chemical reaction, and it can be manipulated. A simple trick is to …