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- Score - free pellet pooper!
- vision gills kamado classic
- Ostrich Egg Sunny Side Up - PRON!!!
- Cabinet type smokers
- Tri-tip cooked like a brisket
- A little summer stir-fry on the kettle...
- Fat on the bottom of brisket flat slices
- Any one using Digital Multimeter and thermocouples to measure pit and meat temps???
- Blood weeping out of ribs?
- I am a newbie
- Looky what I got inthe mail...
- Burned my ribs...FARK!
- My first successful Hot N Fast Spare Ribs
- My first whole packer: the good, the bad, and the ugly
- Pitmaster T's Video Recipe - Charlie Alcala Fajitas
- Outdoor cookin' on a beautiful Sunday morning... Hot Kathi Rolls...whole lotta pr0n!!
- KFC - Again
- Need some help with birthday/graduation party
- WSM how long on a load of lump?
- LPG(Little Pig Grill) Pr0n
- Cutting board question
- Chargriller Temp Issues
- New Smoker with prep questions
- Bacon Help
- About to buy a new smoker
- Smoker restoration questions??? porn
- wood fired pizza post(PRON HEAVY)
- My first CL find!!!
- New smoker
- Little Dicks po'k shoulder (pr0n!)
- Cheddar Beer Burgers
- Padawan's chicken rolls Santa Maria
- 4th Of July party planning
- German Pulled Pork in the Broil King KEG
- Smoked Cole Slaw
- Some garden, chuck steaks, and discada pron!
- New to smoking. What model to get?
- New 22 1/2 WSM owner.
- Busy day on eBay
- Query for the pepper gurus...
- Fruit Flavored Wine as an Injection Base?
- New Patio Cover, home for BBQs!
- Not sure where to post.....
- Shot in the dark "new WSM owner in 60067"
- Baby backs hot and fast
- No Stealing
- Second UDS build
- Reheating a pork butt
- Stoker wifi help
- When is the Boston Butt done?
- me on the first episode of BBQ pitmasters
- Brisket Rubs - Santa Maria vs. Peppered Cow
- Boston Butt Injection Ideas
- Fathers Day gift arrived-New WSM
- Thermostat controlled fan
- Tasty New York Steak
- BBQ Christmas for father's day...
- Beer Can Chicken on UDS
- Putting a Mexican spin on a pork butt?
- How i make my own cherry lump(vids)
- fresh caught mako steaks
- Thai Chicken Wok Song (pron)
- Good food, good friends, sharing the BBQ love, w/prOn!
- Round about deal on wsm
- I likie big butts.
- Cast iron grate for Performer?
- Allergic reaction to wood smoke
- Cooking at a remote campsite
- Fire box an Rust
- Ridiculous rib question?
- new to site, trying pics of my equipment
- First experience with Weber customer service!
- Any thoughts on this grill?
- Any thoughts on this grill?
- Christmas in June...
- He, he...I got butts er' smokin'!
- Repairing spots on weber where porcelain is gone
- Virginia Oil Tank Cooker Build
- Anyone ever build a ghetto cold smoker?
- Anyone ever incorporate chutney into their pork recipe?
- It Could Be Yours....Round 3!!!
- Electric conversion continues to impress
- Damper Size
- Article: Move Over Bacon: Foodies Just Want the Smoke .
- First picnic roast ... need help
- Pitmaster T's Video Quickies - I restore a 1950s Presto Dixie Fryer
- Cambro UPC 400
- Help Me With Spare Ribs Please!
- BBQ Store
- WSM - Baby Backs
- Northern Style Butt Dry Rub?
- New Additions to BBQ Library
- replacement lid handle for old weber?
- confessions of a sinner..
- Chix Gizzards
- First brisket attempt
- Fire Pit Advice Not For BBQ
- Looking for Pulled Beef Recipes
- what temp doe ssugar start to burn
- Beef, Maillard Reaction, Baking Soda Experiment
- Cleaning the WSM
- Need advice on Q'ing two large hunks of meat (bone-in butts)
- Looking For Some Help With My First Beef Cook!
- Smoked Mashers
- Meatwagon and Veggiewagon are gettin' Hitched!!
- Too Much Zucchini???
- Birthday Pulled Pork....
- Water pan in uds
- Live USDA Choice Brisket Tonight! {PR0N}
- Found a free BBQ Rub sample offer on slickdeals
- iGrill Question
- Homemade Bacon Wrapped Hotdogs
- Gentlemen, it's been awhile
- Pita Bread n Pork Braid... just something different
- • Some Fathers Day Seafood
- me and my steak
- Farmer John Grilling Tips (video)
- New ET-732, need help Brethren
- Hickory sauce recipe and info
- Grinding own hamburger meat question
- Life and the Grill
- BBQ sauce help
- Brisket Rub Base
- New addition to the family. Weber WGA
- Brisket price ?
- Simply Marvelous rubs, help?
- Using jaggery (Indian Palm sugar) in a rub
- When to start checking butt?
- Wireless thermometer for two cooker temps?
- Brisket question
- CL Redhead now with pictures
- Large Plastic Bags?
- Vaccum sealing ribs questions
- Pits in the House
- Home build brick BBQ/smoker.....
- rubtime
- Padawan's Red risotto with some pork
- First Pork Butt (Son's) - or - How to cook great butt with a COS
- Triple Drum Smoker
- Help Can't Eat Chili Peppers - Any Alternatives?
- Fish Taco’s with Blue Corn Tortillas and Homemade Guacamole... PICS
- Weber kettle : Grill setups for direct, indirect and rotisserie grilling
- high altitude cooking ?
- Spare Ribs and Pork Shoulder (First Attempt On Both)
- Brisket Bark Question
- Monster Pork Butt
- Meat pulling gloves
- Boston Butt Question
- Bacon, Home Alone
- Boar leg bbq tips
- Well Sam's Refuses to Carry Prime Grade Briskets Down South.
- more smoke on fec
- CL...WSM 18.5" is this a good deal?
- Zucchini & Meatballs.....Getting My Non BBQ On (pics)
- BBQ Pitmaster S3 available on demand for free
- Brethren please help me.
- BBQ Classes
- Recipe: Grailyaki Kabobs
- PULLED PORK **help**
- Sauce guidence please.
- Touching up spatula handle
- Ole Hickory Pits on BBQ Pitmaster
- beef balogny unobtainiam
- Texas Pit Crafters
- What would you offer for this WSM
- 1st spare rib! with HD Pr0n
- Bigmistas rubs: Pork vs Beef
- Does this look like Spare Ribs to you?
- Cooking for 100 people in 2 weeks
- Clean Empty 55 Gallon Steel Drums - $20 (Somerset County, N.J.)
- 2nd Cook on new WSM 22.5": Ribs again (w/ pr0n)
- Does this look like a proper brisket?
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Time to update my signature
- Camping appetizers?
- Walkerswood
- Cutting Brisket before cooking
- Local Butcher Meat vs Chain Store Meat
- Phubar's Phoil Hat Porkbelly Chops and CherryMaters Pron
- Food Saver 50% off email
- Big Beef Blowout - Early California Pit Beef BBQ
- Thinking about a new Foodsaver, questions...
- Jerked Veggies!
- Sams' sale on porkshoulders
- Chicks & Steaks (PRON)
- New York Steak & Whole chicken. (Pic)
- The reason for colored Thermapen
- Karma and being Brethren
- Fins and Feathers Rub
- Live Baby Backs/Rub Competition- [PR0N]
- 3rd Cook on new WSM 22.5": Guess what? MORE RIBS! (w/ pr0n)
- What to do on a friday off? Well, not much else going on so lets smoke some pork butts
- WSM 22.5": 18" Clay Saucer INSTEAD of Water Pan?
- Looking for a spicy smoked sausage recipe
- WSM-no water = burnt taste/smell?
- Peppered cow?
- WSM 22.5": Foiled 18" Clay Saucer in foiled Water Pan
- Burnt Ends Question
- sad day :(
- Let me introduce my family of....
- Question re: probing briskets to check for doneness
- MeadowCreek
- Look What Came in The Mail!
- Home Alone - Day 2
- Does anyone sell their own sauce?
- A Couple of Quick and Weird Questions...
- Best way to chill after cook?
- Brisket help
- Pron to start your weekend
- Ground Brisket Question
- Hey; I Smoked Some Meat
- Lodge L410 Cast Iron Sportsman Grill
- Ribeye Again
- New edition to the family!!!
- Best Cut of Beef to Smoke in a Short Period of Time
- Weber kettle mod advice
- Cooking on backwoods
- Since the FoodSaver® sale is going on...here's Pron
- BBQ Guru CyberQ Wifi Email Alerts (for the frustrated...)
- Hot and fast alert, work at 9am will it happen?
- Nice pair of Butts
- Brisket chili recipe help
- Wedding Cook for Friends (pics)
- help with pics
- Hot and Fast Chicken?
- I dont understand
- Fark, came this close to scoring!
- Kamado Baby Back ribs...indirect or not?
- Wifi guru
- UDS Temps
- Getting a WSM this weekend. First cook questions.
- Like'N The New Pitmasters...
- BGE Glaze Crazing
- EZ-UP/Canopies
- Hamburger Meat Is Too Expensive
- Broil King Keg
- Thanks to the Brethren! 1st smoke on the new WSM (w/ pron)
- beer can chicken question
- First brisket pron
- Slaw on Pulled Pork
- Need advice on cooking this European Style Brisket
- Sorry Brethren. Another "help with brisket" thread.
- Beer cans and moinks.
- Cold smoking salmon - summer in Arizona
- First Brisket... Smoke in progress
- They have these in Green everywhere. Hmmmm
- Griddles at Cabelas?
- Wasteful Chicken on the BSK(pr0n)
- my UDS build
- Smoked Chops
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