Barbecuing

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

 
D
thinking about thanksgiving
Replies
5
Views
722
Bill_W
B
Jeff Bittel
Cherry Wood
Replies
5
Views
613
Joey
J
B
Foiling
Replies
7
Views
759
Joey
J
G
Smoked/dried tomatos
Replies
2
Views
435
Guest
G
Craig C
What's the best way to add fuel for long smoke?
Replies
4
Views
708
Pat Barnes
P
M
How much to make
Replies
6
Views
924
Bill_W
B
G
Sausage
Replies
3
Views
759
Ed P KC
E
D
smoke pellets
Replies
13
Views
1K
Candy Weaver
C
D
Thermometer
Replies
3
Views
494
dsitterson
D
G
low temps
Replies
10
Views
596
Craig Castille
C
D
Do you baste or Mop your ribs?
Replies
11
Views
1K
dsitterson
D
D
Thanks for the info.
Replies
0
Views
413
dsitterson
D
M
Brisket Quanity Question-HELP
Replies
5
Views
599
Thom H.
T
S
Piedmont Waterless Pan
2 3
Replies
40
Views
3K
Steve Petrone
S
P
Temp variation w/ Polder
Replies
0
Views
450
Paul K
P
A
Better Bark
Replies
7
Views
1K
M D Baldwin
M
T
Beef tenderloin
Replies
6
Views
620
tmfast
T
J
Smoke Absorption taste test?
Replies
6
Views
714
J Reyes
J
J
Thoughts on Whole Foods brand hardwood charcoal?
Replies
16
Views
4K
Brian Moriarty
Brian Moriarty
B
Healthier BBQ
Replies
5
Views
664
Dan Allen
D
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