Dear Dr. BBQ: This is probably a simple question with a simple fix. But so far the solution escapes me. I have an instant-read thermometer with an adjustable dial that I don’t really trust for accuracy. What is the easiest way to calibrate it? By the way, tried the margarita marinade the other night and it was awesome!! Thanks, –Dave …
Rusty Firebox
Q: Dear Dr. BBQ: My firebox stays rusted and I would like keep it black with a high heat paint or some other treatment. I have heard of people getting the box hot and treating the outside with oil, but I have not seen the results myself and was wondering if you know the best route to go to try …
Getting Saucy
Hello Dr. BBQ, I hope you do not mind me asking you a few questions. I was wondering , when you cook for a competition do you glaze your ribs or brisket with BBQ sauce? And how about pulled pork–does that get a sauce? And if you sauce the pulled pork do you use a traditional tomato base or a …
Temperature Gauging
Dr. BBQ: I have another question for you. What temp gauge do you use, or which ones do you recommend for the internal temp? I bought a Weber remote type, but it didn’t work out. It was OK for a while, then I had to replace the probe, and know it is acting up again. Thanks, Bud Hi Bud: I …
Smoking with Fig Wood
Dear Dr. BBQ: Thank you for your books! They have provided a month of nonstop smoking fun for us at home. THE QUESTION: Fig tree wood. Can it be used for smoking meats? Regards, Linda and David Hi Guys, Thanks for the nice words. Glad you’re having fun smoking away. Fig wood is rare for most of us but as …