Barbecuing

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

 
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Yields on Brisket and Chuck Roll?
Replies
4
Views
690
Bryan S
B
R
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Brisket: Burnt ends advice?
Replies
1
Views
329
Bryan S
B
B
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An idea I've had about the water pan.
Replies
15
Views
866
B. Foster
B
C
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Sand stuck in the pan - really stuck!
Replies
10
Views
807
Nick P.
N
G
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Pork Butt Time Question
Replies
8
Views
641
Guest
G
R
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Anyone tried using ET73 pit port with a meat probe?
Replies
2
Views
464
Dan Fulton
D
G
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Temperature
Replies
13
Views
960
Guest
G
J
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Feeding 36 hungry Polacks...
Replies
12
Views
916
Keri C
K
D
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Wine in Brine?
Replies
4
Views
556
DWolf
D
G
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If slow cooking is good, is slower better?
Replies
8
Views
803
Grim
G
G
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Pecan Wood & Turkey
Replies
4
Views
697
Rick Pruitt
R
M
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cutlery
2
Replies
35
Views
2K
DWolf
D
C
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Boneless Pork Loin-No Pan- great results
Replies
0
Views
453
Chuck DC
C
R
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Dexter Russell Knives
Replies
3
Views
667
K Kruger
K Kruger
J
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Brisket wood
Replies
8
Views
743
Rick Pruitt
R
P
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What is covered under the warranty?
Replies
8
Views
787
Rick Pruitt
R
G
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Pulling pork
Replies
13
Views
894
Vernon N
V
Griff
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Wow, buckboard bacon
Replies
9
Views
1K
Griff
Griff
Shawn W
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More Meatloafs w/pics
2
Replies
26
Views
1K
Shawn W
Shawn W
G
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My First post, first question
Replies
10
Views
584
Mike Provance
M
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