Barbecuing

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

 
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Sharpening knives
Replies
16
Views
2K
Tom Chilton
Tom Chilton
Steve Mayer
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New WSM results +Question(long)
Replies
5
Views
735
Larry Evers
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Bruce Bissonnette
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How Much Wood
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1
Views
485
Guest
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G
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do I need white oak for britu?
Replies
8
Views
737
Guest
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F
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Weber's new chicken sitter
Replies
2
Views
554
Guest
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K
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Heeeeerrrrre's Lunch!
Replies
8
Views
663
Guest
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G
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Supplies in the UK
Replies
2
Views
511
Guest
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G
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Adopted Home
Replies
2
Views
397
Bill Harvey
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K
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Grad Party cook review...
Replies
10
Views
3K
Chris Allingham
Chris Allingham
J
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Seasoning wood - mold?
Replies
4
Views
695
Bill Harvey
B
P
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Rib & Brisket Review
Replies
5
Views
776
Guest
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G
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Identifying Different Rubs on Ribs
Replies
3
Views
813
Randy Parr
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Rib lovers, - what is your favorite rub ?
Replies
18
Views
2K
Guest
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Bruce Cook
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Today's Adventure
Replies
3
Views
560
Bruce Cook
Bruce Cook
G
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Cleaning a stuck exhaust vent
Replies
2
Views
457
Bruce Bissonnette
Bruce Bissonnette
Rob B.
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Pork Ribs: "3-2-1" cook?
Replies
12
Views
2K
Jim Minion
Jim Minion
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This has been a GREAT day!
Replies
12
Views
1K
Chris Allingham
Chris Allingham
D
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Feral Hog and Deer
Replies
2
Views
512
Dean Torges
D
Jamieson S
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Smoking skinless Salmon?
Replies
6
Views
10K
Tom Raveret
T
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raw, already sliced up ribs - results would be bad ?
Replies
6
Views
502
Doug D
Doug D
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