Barbecuing

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

 
Rob B.
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Why "WSM" and not "SMC"?
Replies
3
Views
603
Chris Allingham
Chris Allingham
G
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Smoking Fish...smell afterwards????
Replies
3
Views
737
Sam Goller
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G
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Effect of wind
Replies
1
Views
391
Dennis Haner
D
Matt Goin
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I saw Heaven today!!
Replies
12
Views
832
Doug D
Doug D
D
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Super Basic questions about WSM cooling
Replies
6
Views
641
Guest
G
M
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Variations on BRITU
Replies
3
Views
578
Don Miller
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K
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Long Cook Vent Tech Help
Replies
5
Views
506
Guest
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T
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Chuck Roll
Replies
9
Views
725
Tom Raveret
T
Matt Goin
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PORK BUTT ALL NIGHTER?
Replies
11
Views
783
Rob B.
Rob B.
S
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Butts in Chicago?
Replies
7
Views
1K
Dennis Fraley
D
G
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Any Trout Advice?
Replies
1
Views
501
Rob B.
Rob B.
D
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tapping/adding coals
Replies
2
Views
502
David Prince
D
P
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Great tool for flipping meat
Replies
5
Views
705
Ines Burriola
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G
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cook at 200 F?
Replies
7
Views
822
Guest
G
D
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all night cook by meat idiot
Replies
2
Views
415
Guest
G
D
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How do you clean your WSM ?
Replies
8
Views
915
Jim Piesik
J
J
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Perfect brisket...my first. Has anyone tried this?
Replies
2
Views
482
Jim Clay
J
G
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Rib problems
Replies
6
Views
663
Jim Clay
J
G
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Unusual woods for smoking
Replies
2
Views
979
Dennis Fraley
D
Matt Goin
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I want to publish a cook book
Replies
12
Views
1K
Guest
G
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