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Barbecuing

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

 
Mike Cosgrove
Advice on first fresh ham
Replies
5
Views
884
JimK
JimK
Dwain Pannell
Pork and Cabbage
Replies
12
Views
2K
Jeff Langer
Jeff Langer
L
Learning to barbecue
2
Replies
20
Views
4K
Russell Y
Russell Y
D
How well do WSM methods translate to offset?
Replies
11
Views
2K
GB King
G
S
Wood during long smokes...
Replies
14
Views
3K
Scott in SoCal
S
R L Bagwell
Bark Vs. No Bark On Smoke Wood
Replies
8
Views
10K
Jim H.
Jim H.
W
need some info
2
Replies
22
Views
3K
timothy
timothy
P
21Lb Bird / 22.5 Kettle / Cherry Wood / ROTISSERIE ATTACHMENT
Replies
5
Views
1K
Anthony Bass
A
S
Ideas for 3.6 pound brisket?
Replies
2
Views
1K
Gene_N
G
S
How do you pull your pork?
2 3
Replies
43
Views
7K
Robert McGee
R
T
Best all purpose dry rub?
Replies
17
Views
8K
RGleason
R
S Wagner
Bacon on the WSM
Replies
13
Views
4K
Dwain Pannell
Dwain Pannell
K
Tomorrow's Smoke
Replies
5
Views
1K
Tony R
Tony R
V
Thankyou
Replies
4
Views
1K
Tony R
Tony R
D
Left Over Lamb
Replies
1
Views
870
John Solak
John Solak
F
Reheating frozen shoulder?
Replies
2
Views
956
Fred Womble
F
R
Need cast iron help..
Replies
10
Views
2K
D M Sattelberg
D
Dwain Pannell
Game Day Wings
Replies
6
Views
1K
John Solak
John Solak
K
Crutch or No Crutch
Replies
9
Views
2K
Stefan B
Stefan B
K
Todays Smoke (ribs and brisket)
Replies
4
Views
939
Kenny S
K
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