Barbecuing

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

 
D
thinking about thanksgiving
Replies
5
Views
663
Bill_W
B
Jeff Bittel
Cherry Wood
Replies
5
Views
521
Joey
J
B
Foiling
Replies
7
Views
692
Joey
J
G
Smoked/dried tomatos
Replies
2
Views
387
Guest
G
Craig C
What's the best way to add fuel for long smoke?
Replies
4
Views
654
Pat Barnes
P
M
How much to make
Replies
6
Views
771
Bill_W
B
G
Sausage
Replies
3
Views
618
Ed P KC
E
D
smoke pellets
Replies
13
Views
854
Candy Weaver
C
D
Thermometer
Replies
3
Views
452
dsitterson
D
G
low temps
Replies
10
Views
520
Craig Castille
C
D
Do you baste or Mop your ribs?
Replies
11
Views
982
dsitterson
D
D
Thanks for the info.
Replies
0
Views
374
dsitterson
D
M
Brisket Quanity Question-HELP
Replies
5
Views
445
Thom H.
T
S
Piedmont Waterless Pan
2 3
Replies
40
Views
2K
Steve Petrone
S
P
Temp variation w/ Polder
Replies
0
Views
420
Paul K
P
A
Better Bark
Replies
7
Views
721
M D Baldwin
M
T
Beef tenderloin
Replies
6
Views
519
tmfast
T
J
Smoke Absorption taste test?
Replies
6
Views
653
J Reyes
J
J
Thoughts on Whole Foods brand hardwood charcoal?
Replies
16
Views
3K
Brian Moriarty
Brian Moriarty
B
Healthier BBQ
Replies
5
Views
508
Dan Allen
D
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