Barbecuing

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

 
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Too smokey chicken
Replies
10
Views
1K
Chris Allingham
Chris Allingham
Bruce Cook
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Chipped Porcelain
Replies
2
Views
881
Guest
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Chicken breasts
Replies
2
Views
619
Guest
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Fit of cooking chamber on bowl
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2
Views
737
Barry McCorkle
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High Temps
Replies
4
Views
857
Kevin Taylor
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Valuable Lesson
Replies
13
Views
1K
Chris Allingham
Chris Allingham
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Newbie to "Veteran" - Thanks
Replies
1
Views
523
Chris Allingham
Chris Allingham
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Prime Brisket better than Choice?
Replies
1
Views
870
Guest
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dusted it off
Replies
1
Views
557
Guest
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corned-beef
Replies
2
Views
653
Chris Hart
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Pork Bargains
Replies
1
Views
587
Guest
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K
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Thanks Y'all
Replies
2
Views
574
Keith Smith
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Adding Charcoal
Replies
1
Views
646
Chris Allingham
Chris Allingham
A
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Smoke Wood
Replies
4
Views
580
Jim Minion
Jim Minion
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Several Items
Replies
0
Views
643
Guest
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Brisket
Replies
1
Views
557
Jim Minion
Jim Minion
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Vacuum and marinades
Replies
3
Views
850
Don Hilliard
Don Hilliard
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Puyallup
Replies
1
Views
595
Jim Minion
Jim Minion
G
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Salmon Cooking Temp
Replies
7
Views
755
Guest
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Ribs
Replies
3
Views
710
Dale Groetsema
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