Barbecuing

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

 
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Mesquite chunks
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2
Views
747
Pat Barnes
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Corky's Dry Rub & My First Brisket
Replies
6
Views
3K
Chris Allingham
Chris Allingham
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smoking with birch, and aging question
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3
Views
654
Guest
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4 lb butt roast
Replies
1
Views
512
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The right injector?
Replies
5
Views
577
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Newbie questions
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3
Views
591
Chris Allingham
Chris Allingham
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Another WSM vs. Brinkmann post . . .
Replies
16
Views
2K
Rick H
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Hi-Temp from Charcole Grate Mod
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1
Views
458
Guest
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How much meat do I need?
Replies
3
Views
585
Rick H
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Pork loin sirloin roast
Replies
7
Views
857
Larry Evers
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Lid temp vs. grate temp.
Replies
1
Views
624
Chris Allingham
Chris Allingham
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Jerk Pork
Replies
1
Views
732
Kevin Taylor
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Brisket Flat
Replies
7
Views
1K
Jim Minion
Jim Minion
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Apple Juice Question
Replies
3
Views
549
Guest
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Internal Temp???
Replies
5
Views
725
Bryan S
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San Jose Lump deal
Replies
3
Views
571
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weber modifications
2
Replies
24
Views
2K
Guest
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When to throw the meat
Replies
5
Views
751
Guest
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Hens and WSM temp
Replies
5
Views
524
Guest
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Cornish Game Hens
Replies
5
Views
815
Larry Evers
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