Barbecuing

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

 
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Another BRITU question
Replies
3
Views
501
Chris Allingham
Chris Allingham
J
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need advice on mounting my Ashcroft
Replies
4
Views
623
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
696
Matt Goin
Matt Goin
G
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Great Chicken Seasoning Found
Replies
2
Views
490
Matt Goin
Matt Goin
D
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1st log > comments and/or advice welcome
2
Replies
21
Views
1K
David Prince
D
P
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Is it me or do ribs taste better after a few days
Replies
5
Views
638
Guest
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G
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Question about compititions...
Replies
3
Views
549
Guest
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C
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Brining Ribs ??
Replies
5
Views
639
Guest
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G
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I'm in trouble now!!!
Replies
4
Views
572
Jason M. Park
Jason M. Park
D
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Two holes in the bottom of the middle section?
Replies
1
Views
491
Doug D
Doug D
G
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Pulled pork the day after
Replies
8
Views
734
Guest
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G
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Brining question
Replies
5
Views
477
Jim Minion
Jim Minion
K
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Light Pork Sauce Needed
Replies
2
Views
520
Jim Minion
Jim Minion
G
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Basic Brisket Rub Help
Replies
1
Views
501
Jim Minion
Jim Minion
D
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1st cook questions
Replies
13
Views
822
Mike Chavez
M
L
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trying a new recipe for 20 hour pork butt
Replies
7
Views
665
Guest
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S
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Bar B Que meat hook
Replies
8
Views
993
Guest
G
Matt Goin
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Got WOOD? Type of Wood for food!!
Replies
5
Views
615
Keri C
K
S
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Smoking a Pork Shoulder with the skin attached
Replies
4
Views
1K
Mike Chavez
M
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