Hey Doc! I am planning to open a barbeque restaurant/catering business and need to purchase a mobile smoker that will handle a 50 seat restaurant and up to 200 at events. Any insights would be greatly appreciated! Thanks!! Craig Hi Craig, My advice is to buy something that is true commercial equipment. Look for the sticker that says NSF Certified. …
Smoky Flavor, Please
Q: Hi Dr. BBQ, My name is Todd Kellam. I”m the guy who was cooking on the pit at the Blue Mist BBQ Restaurant in Asheboro N.C. in April when you were touring the BBQ restaurants of N.C. Anyway, my question is how do I get a good smoky flavor in my bbq? I”ve just bought a large cooker and …
A Beginner’s Smoker
Q: Hey DR. BBQ, What type of smoker do you recommend for a beginner? As well, what size for a family of seven would you suggest? Sean Porter, Welland, Ontario, Canada A. Hi Sean, I like a smoker that has the fire under the food, as opposed to on the side. There are many different kinds, sizes, and …
Freezing Chicken Legs
Hi Dr. BBQ, I was wondering if I could freeze chicken leg quarters after smoking them. I do have a vacuum sealer. Thanks, Bill Hi Bill, Sure you can and the vacuum sealer will make them store very well. The texture will be a little softer and the smokiness will be a little lighter than it was but they’ll still …
Water Smoker from a Whiskey Barrel
Dr. BBQ: I”m looking for plans for building a water smoker from a used whiskey barrel. Any chance you have put your eyes on such a beast? I’m to the point of adding a heat source to the one I”m building. I hoping to use gas. Need some help here Dr.BBQ on getting air to the gas burner and venting …