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Barbecuing

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

 
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Butt Grilling Aftermath
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7
Views
763
gary merrill (merrill)
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not burnt but black
Replies
1
Views
478
Guest
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Brisket .. saving for the next day?
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1
Views
400
Guest
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Smoking a Butt on friday evening (first time) on a Kettle
2
Replies
21
Views
2K
Jon Liberman
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Does anyone else see temperature plateaus in thier foods?
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2
Views
430
Chris Allingham
Chris Allingham
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turning charcoal to ash
Replies
1
Views
510
Dennis Fraley
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Pork shoulder stuck at 170, But is tender and seems to be pullable
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5
Views
4K
Dennis Fraley
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Brisket cooking technique
Replies
2
Views
534
Jim Clay
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Small Brisket - Foil or no Foil?
Replies
2
Views
724
Keri C
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Matt Goin
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Food TV @ 10pm est
Replies
9
Views
716
Matt Goin
Matt Goin
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Is this going to be a disaster?
Replies
3
Views
568
Guest
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Rich G
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Dennis Fraley -- How's it going?
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1
Views
433
Dennis Fraley
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OK, I'll play along...
Replies
3
Views
409
Guest
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Another BRITU question
Replies
3
Views
485
Chris Allingham
Chris Allingham
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need advice on mounting my Ashcroft
Replies
4
Views
607
Chris Allingham
Chris Allingham
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Pork Butt: 225 vs 250 Cooking Temp?
Replies
3
Views
5K
Guest
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Operation Manual
Replies
6
Views
678
Matt Goin
Matt Goin
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Great Chicken Seasoning Found
Replies
2
Views
474
Matt Goin
Matt Goin
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1st log > comments and/or advice welcome
2
Replies
21
Views
1K
David Prince
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Is it me or do ribs taste better after a few days
Replies
5
Views
631
Guest
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