Barbecuing

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

 
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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
447
Chris Allingham
Chris Allingham
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turning charcoal to ash
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1
Views
522
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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J
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Brisket cooking technique
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2
Views
581
Jim Clay
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Small Brisket - Foil or no Foil?
Replies
2
Views
751
Keri C
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Matt Goin
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Food TV @ 10pm est
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9
Views
740
Matt Goin
Matt Goin
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Is this going to be a disaster?
Replies
3
Views
588
Guest
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Rich G
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Dennis Fraley -- How's it going?
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1
Views
450
Dennis Fraley
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G
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OK, I'll play along...
Replies
3
Views
422
Guest
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G
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Another BRITU question
Replies
3
Views
504
Chris Allingham
Chris Allingham
J
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need advice on mounting my Ashcroft
Replies
4
Views
635
Chris Allingham
Chris Allingham
K
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Pork Butt: 225 vs 250 Cooking Temp?
Replies
3
Views
5K
Guest
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G
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Operation Manual
Replies
6
Views
708
Matt Goin
Matt Goin
G
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Great Chicken Seasoning Found
Replies
2
Views
500
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
641
Guest
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G
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Question about compititions...
Replies
3
Views
557
Guest
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C
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Brining Ribs ??
Replies
5
Views
671
Guest
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I'm in trouble now!!!
Replies
4
Views
582
Jason M. Park
Jason M. Park
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