Barbecuing

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

 
M
  • Locked
Weber vs. Brinkmann Gourmet (not the ECB) Charcoal Smoker
Replies
9
Views
3K
Sonny Jordan
S
M
  • Locked
Seattle area smoke wood source?
Replies
6
Views
1K
Chris Allingham
Chris Allingham
G
  • Locked
Charcoal Ash on Food
Replies
5
Views
4K
Guest
G
G
  • Locked
Two Chimneys?
Replies
1
Views
492
Doug D
Doug D
G
  • Locked
first time ribs/last minute Q's
Replies
6
Views
570
JohnN
J
B
  • Locked
Just ordered my WSM - which woods?
Replies
8
Views
826
Bruce Cook
Bruce Cook
G
  • Locked
Reheating Pork Butt
Replies
5
Views
1K
Darrell S
D
G
  • Locked
temp question
Replies
2
Views
438
Guest
G
G
  • Locked
re-use smoke wood?
Replies
4
Views
427
Guest
G
G
  • Locked
Need gravy for Brisket
Replies
2
Views
565
Guest
G
C
  • Locked
Soaking woods
Replies
2
Views
514
Chris Allingham
Chris Allingham
G
  • Locked
Low Cooking Temp.
Replies
13
Views
831
Tom Chilton
Tom Chilton
G
  • Locked
Thin Tri-Tip cook info needed.
Replies
1
Views
488
Doug D
Doug D
S
  • Locked
Leaving your WSM unattended
Replies
19
Views
5K
Guest
G
S
  • Locked
WSM Instructional video's on Smoking
Replies
3
Views
534
Chris Allingham
Chris Allingham
G
  • Locked
Long smoke for Brisket and Pork Butt
Replies
7
Views
760
Guest
G
G
  • Locked
first time ever turned out great
Replies
0
Views
384
Guest
G
J
  • Locked
D'oh! Two pork picnics!!
Replies
13
Views
1K
John F Ford
John F Ford
G
  • Locked
Update on my first pork attempt
Replies
0
Views
419
Guest
G
G
  • Locked
Polder Programming Instructions?
Replies
0
Views
544
Guest
G
You must log in or register to post here.

 

Back
Top