View Full Version : Q-talk
- For Those Of Us That Have Thermapen Concerns Or Issues
- Char-Griller Akorn - Is it the BGE killer?
- Offset smoker help
- I finally got a kettle! Make that 2 kettles!
- Pitmaker Pit Questions
- Smoked pork belly
- How to cook a steak
- New Pitmaker Safe
- 22.5" Weber OTS Craigslist score
- La Caja China Whole Hog Advice
- BlackHawk Brisket Version 1.0 - The Details
- Simply Marvelous - how much salt and sugar?
- Weber Ranch Kettle
- The elusive Smokey Joe Platinum aka Jumbo Joe...
- Left Overs
- Vertical smoker build
- Check out my WSM CL score!
- KCBS question
- Last Night's Brisket- NAILED IT! (w/ pr0n)
- The price was right
- Hickory and Pecan smoked brisket by TQ and Tyler
- Foli with rib racks?
- WSM users... better technique for dialing in thin blue?
- Untrimmed Brisket Flats or packer?
- competition cooker by TQ and Tyler
- Smoking with Beech?
- Ribeye Rare
- Hoisin sauce and ribs ?
- I said I'd never do it...
- Cajun Bandit - Smoke EZ - WSM
- Need menu suggestions for upcoming party
- Smoked Jowl & Chipotle Pizza
- Tell me what I did wrong...
- Went to my Moms and got a smokey Joe !!
- Fish and Beer Can Chicken in Costa Rica
- 26.75 Smoke EZ ? anyone have it ?
- A taste of India
- Kroegers lump 8# $3.24
- Weber colors and other odd balls
- Morning fatties are the best!
- Second brisket attempt underway....
- Two 4s vs one 8?
- Enhanced pork butt
- Ok guys I know nothing of Webers but....
- fatty question
- If You've Been Thinking About A FoodSaver
- Help
- First attempt at cold smoked cheese
- I got foil hatted, my first cook on the OTS.
- Appetizer ideas for UDS? Non-dairy please
- Boston butt underway
- Insulated Firebox Design Question
- Are You Dialed In With YOur Technique or Always Changing and Experimenting?
- Wood question
- All day Char-Griller Kamado cook
- thin blue smoke with cherry chunks?
- My UDS was looking a little plain
- Can You Say SCORE!!!! Pron
- First cook on the WSM!
- I gots me a shoulder for the ugly clay pot. i gots pics too!
- Bachelor Dinner.. Pron
- Do brisket flats cook different than packers?
- UDS question?
- first time using a smoker
- Speed drying smoking wood?
- Recipe: Brat Burgers with Beer & Onion Slaw (pic)
- Brick BBQ plans
- Pork fat
- Previously, I thought I had done some decent pulled pork
- curing and smoking bacon pron by TQ and Tyler
- Christmas comes early for me... Lodge Logic Sportsman's Grill cast-iron hibachi (...and sigri!)
- Gasket installation on WSM with photos
- cupcake chicken
- Sweet Saturday Smokin w/ prOn
- My First Chuckie - PR0N
- Celebration of my best chicken ever.......
- Quick n easy sauce or gravy recipe with brisket juice?
- Coming to you LIVE Tonight! - My 2nd Brisket attempt on the Weber Kettle
- First Hot-N-Fast Attempt
- The Day of Bacon
- pork fajitas Pron
- New to low and slow
- Water heater???
- Does any body know how to fix this
- MOINKS! Holy smokes!
- A little Saturday Brisket Pron
- Weber Performer Purchase Help
- Pretty pissed off....T Bone steaks
- Thanks Moose!
- Are Kroger briqs any good?
- What I ate for dinner tonight
- Pork of the beast
- Aluminum Lined Smoker
- Fire basket question
- • Ordinary Fish Fillets done Extraordinarily
- Using a Weber Gas Grill as a smoker
- ¿Who Uses Alligator Juniper for Flavor Wood?
- Nylon Lock Nuts in a smoker/grill?
- I Wish ...
- Little Chief Hot Smoked Chicken Breasts
- who makes this charcoal?
- I need a salt free rub and sauce recipe for pulled pork
- Anyone have a good mole sauce recipe?
- Baby Back Ribs and Creamy Parmesan Risotto
- Sunday Tri-Tip
- new grill help
- Cooking for a cause...
- First Turkey
- Hottest IT you've taken a brisket?
- Camping eats from this weekend!
- Todays fun
- Peanut oil question
- Waste what waste!
- Controling Heat 18.5" Weber Kettle
- Odd Request
- How much to pay , for used Lang 36
- bacon, biscuits, fatty
- the 4 hour smoked pork is BACK!!...florida style...
- Auber ready for rain
- Question Regarding Chimney damper control
- quail, chops, ribeyes on the bge.....
- Variation in cooking time has me baffled
- This Weekends Que with pron
- I did the local news today. A live spot on how to grill lettuce and crostinis
- Hot and fast questions
- Saxophone Wings and an Itailian fatty pr0n
- Trouble keeping temps up, help appreciated
- first crack at thighs
- Lamb help or suggestions
- Jeep's UDS
- It's great being a Brethren!
- What to do with Wild Boar Shoulder Roast
- Nanner Puddin'.... (PICS)
- Jerky Final Thoughts w/pron
- Fresh berry tartelette
- Hangin' Some Hog!
- I even impressed myself
- Why can I not cook with charcoal?
- Mesh - Pepper grind size
- UDS help
- BBQ Pitmaster S3 Episode Three
- First smoke.....success!!!
- My first pig! His name is Larry.
- Moose's Thai chicken pr0n
- Nekkid T-Bones on the Weber...Delightful!!!
- Brisket and deck removal
- First try at Moink Balls
- Fatboy User's I have a question
- How I spent my Sunday...
- Sunday Night BuRgEr Pr0n
- Do You Grind Your Own Spices?
- First week of Vision cooks
- Best Brisket Thus Far
- Storing BBQ Sauce,,,
- Kippered beef recipe or process
- Have to share my engraved wine barrel lid
- Daughters graduation/18th Bday my 50th
- Another wood question
- Smoked Copper River Sockeye (pron)
- Grilled Chicken with Lemon Basil Pasta
- Bratburger
- kimchi, the thread
- Home Made Meatballs, and other stuffs on Stubby....
- How to avoid over-smoking bacon (cold)? And vac seal cure question..
- Rib Roast
- 1st overnight cook 2 15Lb Packers (PRON)
- Weber BGE?
- Where do you guys find turbinado sugar for your rub?
- Rib Tweak -- awesome results (pron)
- Breakfast this morning!
- As seen on Pitmasters.
- temp controller for Weber Kettle- Auber vs. PartyQ
- To wash or not to wash?
- "Best of the West" Rib Cook-off. Who's going?
- Char-Griller Kamado Score?
- BGE + High-Que + Briquttes: The Test
- First Pork Shoulder on my WSM with some lessons learned
- Butt size
- Second Brisket
- First time smoking
- add a probe to a thermometer?
- Please help with spring coil handle install
- Girlfriend done with school, Made her a special dinner (pr0n, not of her)
- Done tooo soon
- Chops day.. (pron)
- Need advice on cleaning my Stumps Baby unit.
- My Pitmaker's First Cook - Good, but Potentially Too Much Smoke? (Pron)
- PItmaster T - Popdaddy Jacked again in German
- Smoker Plans?
- first time smoking a prime rib
- Humphries lump?
- Ssgpwmc
- Grill Temp vs Steak Thickness
- Royal Oak Rebate
- WSM-Should I pull the trigger?
- Tips for brisket bark?
- Lang 60 heating problems
- A Jambo on Long Island ???
- Best place to buy a Performer?
- As Johnny Trigg says
- Whole Hog Again?? This time I'm CHARGING! Price?
- getting the right rib color?
- a little brisket help
- Smoked Ghost Chili Wings
- Stuffed burger problem
- new smoker build
- Touch o Pron
- Sweet Tea
- Smokey Joe Platinum - Charlotte
- Home made chili powder?
- BGE: Not enough smoke flavor?
- Fattys!
- Weber lid for UDS
- St. Louis Spares- PR0N
- Chargriller Kamado mods - The to do list
- Advertizement
- never buying meat from a box store again
- Successful Experimental BBQ weekend
- Good Butcher Shop in Huntsville, Al?
- Baby backs + Whole chicken halves on wsm
- Ice Cream Recipes
- how many days can you wet age?
- My First Butt
- • Midnight Burgers
- country style ribs?
- Suggestions for 14lb uncut Rib-Eye's
- Serious question about enhanced meat and an apology.
- Delicious Foil Hat Ribs on The UDS!
- Little Help First Boston Butts?
- Smoke No. II You Pick The Meat
- Padawan's BBQ for BIL's Birthday Pron
- Help with obtaining BBQ parts
- Missing 29 Year Old Original WSM Cookbook
- New additions to my family
- ?'s on making a combo vertical/horizontal smoker
- Got it!
- Vertical Smoker build-please critique
- Country Style Day!
- Pork Spareribs $1.79 at Savemart :(
- nekkid fatties
- Which size of aluminum foil for meat & WSM 22.5" water pan?
- Which kind of ribs are these?
- WSM 22.5" used with water in pan, what a mess! Does this look normal to you?
- CL SCORE: Weber OTG. Pics.
- Troubles controlling temperature on my very first cook on a new WSM 22.5"
- Pork Butt at 275-325?
- Interesting grill design
- Tonight's pork chop supper PRON
- Pork Tenderloin
- crisp chicken skin
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