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Diva Q - An Interview with the Queen of BBQ

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I've been following Danielle Dimovksi on Twitter for awhile now because, I like following competition BBQ teams, and I like good recipes. Oh, You don't know Danielle? Maybe you've heard of Diva Q. I thought so! You need to get her blog on your read list.

Diva Q is the only BBQ'er in Canada! OK, just kidding. But, she is so serious about barbecue that she does it year round in the Great White North, but does get away throughout the year to compete all over North America as well. She even gets way down here to Georgia and she's been seen in places like Texas as well.

In a nutshell, she and her competition BBQ team (her husband) are veterans of the competition circuit and I always find these folks interesting. It's definitely not something I could get myself to do. At least not yet. Let's find out a little bit more about Danielle, though.

How did you begin your OCB (obsessive compulsive BBQ'r) and desire to compete all over North America?

In 2006 I got the opportunity to judge the Canadian Open. This is one of the hardest competitions in the world in my opinion. The competitors have to hand in 4 blind boxes and additionally they have two judges come on site 15 minutes after the blind turn it. The entries all have the main protein (brisket chicken ribs or pork) but they also have side dishes. Everything within the turn in entry must be edible. For example - If you want to include beans etc you must put them into an edible container.

This year it will be held in Toronto. When I did the judging I was astounded at some of the quality of the meals (teams BBQ effect was amazing) and then I noticed that some meals were just not that great. I thought to myself I really need to try to do this. I like challenges and I am competitive by nature. About a week later I bought my first WSM and I went from there adding additional pieces of equipment. Every day I am either grilling or BBQ'ing something or researching on how to do something or trying to understand the science behind it all.

What is your competitive travel schedule like each year, and how do you balance that, family and just staying happy? I mean, Douglas, GA? I live in Atlanta and I don't get that far south!

My schedule is jam packed. I am almost done booking for 2010 already. We will travel a far south this year for the American Royal. I will also be heading to Memphis in February for the NBBQA BBQ conference (I highly recommend it). Balancing everything is always hard no matter what you do. My husband almost always comes with me. Last year we started bringing the kids on occasion. When we are travelling if they are not with us they stay at their grandparents and get spoiled rotten. I travel because I really want to improve. Going up against some of the best teams in North America inspires me to to learn more and to strive for better results.

Do you purchase food before you leave, or have you found trusted providers local to your competitions? I assume you drive and haul your equipment.

Can you share your perspective on when you like to use a pellet grill versus a charcoal grill or gas grill? I noticed you have a video on preparing a complete Thanksgiving meal using all three.

I use Traegers and WSM's in competition. I believe both add to your cooking experience by adding flavour. For my everyday go to food at home I will use both Traegers and WSM's. I will admit I will only use the Webers on days where there isn't a blizzard or a lot of snow. I live in Canada. We get a lot of snow. The Traegers are not as affected by the weather so I can use them anytime for anything. I rarely use my gas grill. Currently it holds my tools. If it was the only piece of equipment I owned I would use it with smoker packets for sure to add more flavour into the food I am preparing.

What would be the most noticeable difference in taste if someone were to smoke ribs on a pellet grill versus something like a WSM? What difference would we notice grilling a steak on it versus a charcoal kettle grill

On a WSM you can impact the smoke more. You can add 15 chunks of cherry if you really wanted to taste wood. On a pellet grill it is more subtle. You can utilize the smoke setting and add more smoke but you won't get the acrid bitter taste of over smoked food that can be obtained by using too many chinks on a WSM. As for a steak the Traeger is not designed to give you a hard fast sear. They are designed for more convection style cooking. Once again it is more subtle. You will get an incredibly juicy steak on both if you know what you are doing.

Traegers overall are just a lot easier to control and use. There is a shorter learning curve on them versus a Weber Kettle or WSM. Its a lot easier in -30 F weather if you just have to turn on a switch. Most people these days do not have the time you need to tend to a WSM or a Weber kettle. I personally love to play on both styles. I own 3 Traegers, 3 WSMs, a Weber kettle, Weber performer and a few other pieces. They all have their own unique personalities. They are all fun to use and to own.

I find though that I turn to the Traegers more often than any of them because of time and consistent results. I have 3 small children that require the most of my attention when I am not competing. Time for me is precious.

Does a pellet grill cost considerably more to operate since you have to purchase the pellets? Do you have to order them or can you find them locally (wherever you might be)?

Well if you you buy a good quality bag of hardwood lump charcoal (please none of crap that stuff that has the lighter fluid in it or briquettes)such as Basques it will cost you approx 19.99 plus tax for an 8kg bag (17.6 lbs). If you buy propane it will cost you anywhere from $18-24.00 to refill a 20 lb tank. A 20 pound bag of pellets will cost you approx $22.00. I truly think its about equal all across the board on typed of fuel. Not much difference at all money wise. You can find pellets anywhere these days.

If BBQ chicken is your bane, what is your favorite thing to BBQ? And, can you create an interesting and complete meal everyday cooking outdoors? Personally, I never get tired of having more taste than I get from an oven. My problem is coming up with interesting recipes.

For all the gas grillers out there, would you recommend that they also have a charcoal grill (or a pellet grill)? Is it even worth trying to convince the "gasser" community that something so old fashioned is worth it? Help me out here!

I think everyone should own more than one grill. Just like you should have different shoes and clothing having more than one grill makes sense. There are going to be times when you need something hot and fast. However having a charcoal grill and having a pellet grill just gives you more opportunities to play. Pellets grills have the ease of convenience they are the new frontier. You can match the pellets to the food you are preparing. Charcoal is kicking it old school its awesome to play with fire. To experiment with the different charcoals on the market, then adding smoker packets for more flavour.

If you're interested in catering or private classes by Diva Q, here's how to contact her