Barbecuing

Discuss the art & science of barbecue using charcoal or wood fired cookers.

 
S
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some info please.....
Replies
4
Views
560
Keri C
K
G
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I got my first 'catering' order...
Replies
2
Views
433
Kevin Taylor
K
G
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A little disappointed in WSM
Replies
8
Views
953
Guest
G
G
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Poplar wood for smoking?
Replies
7
Views
4K
Wesley S
W
G
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Salmon smell to Pork Chop
Replies
2
Views
612
Guest
G
J
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First Salmon smoke this weekend
Replies
8
Views
561
Dave Lewis
D
S
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Why cook beef to this temp?
Replies
3
Views
392
Konrad Haskins
K
R
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HELP! Skirt Steak is $7.59 per pound!
Replies
8
Views
2K
Jerry N.
Jerry N.
A
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Orange wood
Replies
3
Views
597
Guest
G
K
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Deer Jerky
Replies
1
Views
656
Doug D
Doug D
M
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Pork loin recipe
Replies
12
Views
1K
Guest
G
G
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Welders gloves
Replies
1
Views
515
Guest
G
T
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My first Salmon Also!
Replies
3
Views
595
Dennis Fraley
D
M
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Sharpening Stones - Experience?
Replies
16
Views
2K
Mike Rockwood
M
J
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Bottling and Selling Sauce
Replies
4
Views
736
Jon Liberman
J
G
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Secure smoker probe to clip
Replies
2
Views
378
Guest
G
G
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Max Capacity of WSM?
Replies
8
Views
650
Jim Minion
Jim Minion
T
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soak the wood?
Replies
5
Views
539
Konrad Haskins
K
P
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A Beef Knuckle?
Replies
2
Views
975
Bruce Cook
Bruce Cook
DarrenC
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Culinary Institute of Smoke Cooking
Replies
16
Views
993
Chris Allingham
Chris Allingham
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