Q: Hello Ray: Got your book and have enjoyed trying out the recipes immensely. I tried your big time competition brisket on the fifth. I followed the directions closely and everything looked beautiful except the meat had a definite twangy afte taste. The only thing I can think of is I marinated it in an aluminum pan with the Schmear …
When It Comes to Wood, Less Is More
Q: Hi Dr. BBQ, I bought your book a few days ago and it is great! I can’t wait to try out the recipes you shared. I need to get the scoop on the proper use of charcoal and wood in a smoker. I have an offset firebox horizontal smoker. Information I have read online suggests you burn down charcoal …
Smoking Two Meats Simultaneously
Hi Dr. BBQ, I saw you on the OLN All Star Barbecue Showdown recently, and I was most impressed with your talents and methods. So, I wanted to ask you question. I just bought an offset smoker, an entry model, which is a step up from a gas grill I have and also the small Weber Kettle. I wanted to …
Bring on the Heat
Dr. BBQ: I’ve owned a large Big Green Egg for six months and I am unable to get the temperature over 450°F. How do I get it to the 700°F recommended for steaks? Is it my vent positions or not enough charcoal? Thanks, Gene Hi Gene, You’re probably not putting enough charcoal in the Egg. The Egg is very miserly …
Cookers and Classes
Hello Dr. BBQ: Will you be having another class early in ’08, and do you every offer private classes when in Florida? I also had a couple of questions, I remember reading in your book that in the winter you run a roadside bbq stand, what kind of rig do you use and is it really that profitable? Would you …