Barbecuing

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

 
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too much charcoal
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4
Views
502
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B
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Mesquite chunks
Replies
2
Views
771
Pat Barnes
P
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Corky's Dry Rub & My First Brisket
Replies
6
Views
3K
Chris Allingham
Chris Allingham
J
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smoking with birch, and aging question
Replies
3
Views
674
Guest
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F
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4 lb butt roast
Replies
1
Views
541
Guest
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G
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The right injector?
Replies
5
Views
597
Guest
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G
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Newbie questions
Replies
3
Views
603
Chris Allingham
Chris Allingham
G
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Another WSM vs. Brinkmann post . . .
Replies
16
Views
2K
Rick H
R
G
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Hi-Temp from Charcole Grate Mod
Replies
1
Views
481
Guest
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R
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How much meat do I need?
Replies
3
Views
631
Rick H
R
L
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Pork loin sirloin roast
Replies
7
Views
996
Larry Evers
L
L
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Lid temp vs. grate temp.
Replies
1
Views
639
Chris Allingham
Chris Allingham
B
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Jerk Pork
Replies
1
Views
754
Kevin Taylor
K
G
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Brisket Flat
Replies
7
Views
1K
Jim Minion
Jim Minion
G
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Apple Juice Question
Replies
3
Views
573
Guest
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G
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Internal Temp???
Replies
5
Views
743
Bryan S
B
C
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San Jose Lump deal
Replies
3
Views
585
Guest
G
G
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weber modifications
2
Replies
24
Views
2K
Guest
G
B
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When to throw the meat
Replies
5
Views
797
Guest
G
L
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Hens and WSM temp
Replies
5
Views
543
Guest
G
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