Barbecuing

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

 
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Back Ribs tough on the outside
Replies
14
Views
854
Guest
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What to do, my smoker dropped to 175 degrees.
Replies
1
Views
658
Doug D
Doug D
Jamieson S
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Rolling Ribs
Replies
3
Views
790
Jamieson S
Jamieson S
K
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Temp Control Question
Replies
5
Views
689
Keri C
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Jamieson S
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Chicken cook result comparison
Replies
2
Views
432
Randy Parr
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Local source for wood chunks in Ontario
Replies
0
Views
464
Guest
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Bay leaves
Replies
5
Views
726
Mike Rockwood
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Happy fourth, all
Replies
10
Views
1K
Jane Cherry
Jane Cherry
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Got mine just in time. ? on cooking chicken & ribs
Replies
2
Views
604
Randy Parr
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Pork Picnic Dilemma
Replies
2
Views
598
Guest
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With sand in the pan??
Replies
10
Views
900
David Munson
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S
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Meat Combinations on the WSM
Replies
5
Views
892
Guest
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G
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Back from the pits
Replies
0
Views
419
Guest
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timing and early meat prep
Replies
3
Views
528
Guest
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The WSM's Only Flaw
Replies
6
Views
808
Guest
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Smoked Bologna
Replies
2
Views
954
Kevin Taylor
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smoke wood question
Replies
4
Views
497
Guest
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J
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Need Brisket Advice Please
Replies
9
Views
766
Jim Piesik
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need some advice/input setting up
Replies
8
Views
720
Larry Evers
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C
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Something other than water in water pan?
Replies
5
Views
681
Bruce Bissonnette
Bruce Bissonnette
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