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I often wonder how high the temperature should be when I BBQ let's say meat. What cuts should have what temperature? Forepart should be higher, shouldn't it? Anybody there to help? Much appreciated!

I was happy today when I got mail from the US with a Maverick ET-73 inside. The first thing I noticed, though, was that it looked a bit "cheap" all together. Especially the on-off switches on both transmitter and reciever was very small and looked vulnerable. And I was right: After playing some...

Hi, my last experience is this: I cooked four pounds of pork with the minion method. I had brined it overnight in a mix of salt and beer, and glued armadillo rub (recipe somewhere else on this site) to the meat with mustard. It tasted delicious, but the black bark tasted slightly of asphalt or...

Funniest thing happened the other day. I was cooking some pork, and when the temperature reached 160 inside the meat, it just stayed there. For hours. My guests came and I had to finish the job in my kitchen oven at 350 degrees. What has happened here, do you think? Why didn't the meat get warmer?

If you want to cook american barbeque, do you have to use "your" wood? I mean, there isn't much mesquite, kiawe or hickory in Norway. Traditional smoke wood in Norway would be alder, sallow, oak and juniper. Beech is also used, but since it's not allowed to cut down beech trees in our parks...

Hi, the butchers in Norway seem to cut the pork differntly than in the US. They don't cut the shoulder on the front leg (or "plum", as they call it. Instead, they cut the neck in one big piece. Will that be an equivalent to pork butt?

Hi, I'm relatively new to this and after following your discussions I'm totally mixed up. I have used the minion method and find the meat very juicy. So when should I rather cook in 325 degrees with empty water pan and when is 225 with water better? Or is it anyway better with a flower pot base...