stevenraichlen

Fuel would be natural lump charcoal with oak chips. Cooker would be a Weber Performer for both smoking and grilling.

Thanks! I guess I've always though of myself more a teacher than a showman, so I felt that PBS was the right place to be. Right now we're working on an on-line video version of Barbecue University. Stay tuned!

We have a crew of 25, including a full kitchen team that prepares briskets at every stage of the process, so I can effortlessly pull out a cooked one after 10 minutes. My work day starts at 5 a.m. and ends at 11 p.m. If I look rested and clean, I must have one hell of a makeup artist!

I need to know more to diagnose completely, but here are a couple suggestions.

Sear over direct heat, then indirect grill to cook through (good for a whole or half chicken.)

Brine the bird before grilling.

Spit roast it on the rotisserie. I never had an dry bird off a rotisserie. A couple ideas. (And I'd need to

If I told you, I'd have to kill you. Live another day to grill for your family and friends!