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  1. New user (ECB) need pointers
  2. Pulled Pork - First try (with pron)
  3. new here
  4. Smoked Prime Rib Roast prOn :-)
  5. Smoking a HnF brisket this weekend
  6. New Brethren! If You Have Not , You Should.
  7. Cedar planked salmon
  8. Smoke/oven combo for pork butt
  9. The Last Buffalo Barbecue in America
  10. Beer can chickens with pron....
  11. CL Score
  12. Grilling gator kebobs
  13. St Louis Spare on the 18.5" WSM (food PrON)
  14. What should I ask for my 18 WSM (if I sell)
  15. Sorry but what is pron?
  16. A Lutheran boy from Iowa walks into an Asian market. (Pron)
  17. Grocery Store Score!
  18. craigs list find
  19. My new baby! (Pitmaker)
  20. Your favorite rub for fish?
  21. The New PIzza Oven - Heavy Pron
  22. Frogmats over direct heat?
  23. Small folding prep table?
  24. Backwoods Charcoal Basket Modifications?
  25. Patio Wood burners
  26. Prime Briskets at HEB
  27. Questions on rub vs sauce, which do you prefer and do you make your own?
  28. Bad BBQ: Man swallows wire bristle
  29. Renting a smoker
  30. Not to cause CarolinaQue problems, BUT....
  31. what's it worth?
  32. Starting a Backwoods Smoker
  33. planning first WSM run for friday
  34. Weber Smokey Joe Gold or Silver?
  35. What would you think about using this thermometer?
  36. Cyber Q help
  37. Temperature gauge Location?
  38. Ace Hardware Sale Cowboy Lump 20' $11.99
  39. The Weber kettle turns 60!!!!
  40. Make & smoke ur own Lockhart Sausage?
  41. Boned, Stuffed & Rolled
  42. first pulled pork
  43. 1973 Weber Product Catalog + 1971 Weber Recipes Booklet
  44. Temp Gauge and Seasoning a Weber Ranch Kettle
  45. A cover for a mini-WSM?
  46. Last Weekend's Boneless Rib Roast (pRon)
  47. Ribs On the WSM (pRon)
  48. food presentation help
  49. srf brisket score!
  50. Anyone ever build an Arduino temperature controller? {GEEKS}
  51. Padawan's crispy turkey breast with patato and beans
  52. Weber BBQ sauces
  53. Pitmaster T's Carolina Returns Sunday, July 15
  54. First time whole hog tomorrow
  55. Scorpion Venome BBQ Sauce
  56. I need some UDS help
  57. White BBQ sauce?
  58. Random BBQ pictures wecome
  59. Finally home, there's only one thing to do
  60. How much BBQ sauce per person?
  61. IQ110 Error Mode
  62. Meatloaf, Recipe and Working on Pron
  63. Help with my new smoker
  64. Salmon on the Big Green Egg
  65. Venison roast - what would you do?
  66. huntsville brethren
  67. Barbecue Festival Lexington NC any good
  68. First atomic buffalo turds
  69. Kingsford blue vs. Competition cook times different?
  70. My Impending Hardwood Lump "Factory" - questions!
  71. pizza
  72. Two New Dizzy Pig Rub Products Coming to Market
  73. bored so I threw on a chuckie
  74. Skillets were involved (pronx 2)
  75. Offset Smoker Advice Sought
  76. Pellet ceramic
  77. Brining with iodized salt?
  78. WSJ Tuck-N-Carry to Mini WSM
  79. Thinking Peach & Pecan
  80. Scored my first smoker today!
  81. Quail on a Stick and Bacon Wrapped Brats
  82. new build advice
  83. Loose Or Tight Foil Wrap?
  84. Winner winner, what's for dinner???
  85. Hey Landarc...I need some Asian sardine cooking tips
  86. Brine - metric
  87. Questions about cooking rib-eyes
  88. No-Stick Grill Mat: Is it any good?
  89. Boneless pork loin help?
  90. MY FIRST LOVE...short story, many pics...
  91. Glaze question.
  92. For you guys that can't find any free wood
  93. Birthday gift from the wife, very excited
  94. Cherry wood
  95. Brisket cook this weekend suggestions welcome
  96. I love to smoke.. but..
  97. BBQ Patio Upgrade
  98. How would you cook a deer tenderloin?
  99. Cutting Pork Butts Cooking Time In Half
  100. This Cannot Be Normal
  101. Baby backs and abts pron
  102. Backwoods Smoker on it way
  103. Help! My pig got frozen, cooking Saturday
  104. Backwoods Smoker Durability
  105. Alabama sauce question
  106. Fast Cure/Brine for Chops - Ideas Plz
  107. 1st Cook on the Mini WSM
  108. Brining question
  109. BBQ Sauce Preference for Pulled Pork Poll
  110. Building Kabobs - Help
  111. BGE/Backwoods Advice Sought
  112. OK To Use A Canopy?
  113. No more spitz'n brisket
  114. Cleaning Cast Iron (Uncoated)
  115. Romaine Grillers...
  116. Kiln Dried Wood for Smoking
  117. 2nd UDS Build Roadblock. Need Help
  118. Critique my brisket please
  119. i don't really need another grill......
  120. First ever smoked pork tender loin with Pr0n!!
  121. What comes after the Fatty?
  122. Got my WSM today - Smoking on Saturday
  123. Cooked and ate my 1st Ribeye steak - pr0n included
  124. Monster Chuck Eyes
  125. CYBERQ WiFi
  126. Just Dawgs... Tonight
  127. Breaking in the WSM virgin
  128. First Cook on Weber Ranch
  129. 3-2-yikes, Overdone, help?
  130. Kamado Big Joe Questions??
  131. New Addition to the Family
  132. let me introduce you to my family.....
  133. Don't give me no brown gravy on my biscuits
  134. First time whole hog on my lang
  135. So....If I add salt to my marinade
  136. Ribolator
  137. Free drum
  138. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  139. I am apparently a BBQ snob
  140. WSM capacity
  141. Weber Performer - Is this a good deal
  142. Grate temps on a WSM 22"
  143. General opinions of infrared gassers vs. traditional convection?
  144. APL fans with Nooks
  145. First cook on my UDS
  146. Last night pizza on the cgk
  147. WSM 22.5" - Grate Temperature Difference
  148. Adam Perry Lang's "Charred and Scruffed" Chimichurri Crusted Brisket(pron)
  149. Building my first UDS
  150. Hawaiin Pork
  151. need some guidence for spare ribs
  152. tri tip?????
  153. First overnight cook, brisket and pork butt
  154. Pit and Meat Probe lines on a Big Green Egg
  155. Temp/time chart for smoking or roasting?
  156. Wood score!
  157. Pork Loin
  158. Meat- which is the best deal?
  159. Ever tried Lemon Tree Charcoal?
  160. Cleaning prior to re-seasoning: How clean is clean?
  161. Horizontal+Vertical Offset-Smoker
  162. WSM - Which rack to attach Maverick 732 sensor
  163. Horizon Smokers?? Anyone have one?
  164. Exhaust smoke
  165. Wood ROunds
  166. Atlantic salmon
  167. Smokey Joe Mini Build
  168. temp gradient
  169. Extra time for smoking 2 pork butts at a time?
  170. breaking my WSM cherry as we speak
  171. First Tri-tip - pr0n train coming in!
  172. First post- new trailmaster and smoking a fatty
  173. Time to see if the 22.5 WSM is as good as advertised
  174. WSM 18 - Where to start with I/O vents
  175. Help please, pork butt at 275 degrees.
  176. CL Find Weber Performer Bud/Bud Light Edition
  177. Water Gravy Recipes?
  178. Freebie Cook Books Via Kindle/Amazon
  179. turkey
  180. Simple Summer Dinner...Peppered Cow Top Round w Skillet Potatoes
  181. Will this work for pulled pork
  182. Blue CL score!
  183. What is your favorite commercial BBQ Sauce?
  184. Chipped the porcelin...
  185. My First Pork Shoulder
  186. Pulled Pork Sauces For a Crowd
  187. Its a good night to Q
  188. Who else is up cooking?
  189. Hey Chi-Town brethren
  190. Crusty Sesame Semolina Bread
  191. Recipe Request: Rub & Sauce for Sweet & Tangy Honey Ribs
  192. Ain't nothing like firing up the UDS early
  193. Mussels-looking for suggestions
  194. Lesson Learned Probe Placement is Important
  195. What if my pig is done?
  196. Beer,Barbecue,Bocce Bash!
  197. FYI: All SM Rubs are Gluten Free
  198. Pepper Stout..... PORK ? Anyone ever tried it ?
  199. scallops and chicken wings / drumsticks...any suggestions???
  200. Rough go on 2nd attempt at spares
  201. First cook with 22 WSM today.
  202. iGrill Review
  203. Red ones definitely go faster!
  204. Argh! I think my guests might be waiting for pulled pork(Pron!)
  205. Finally trying out my homemade temp controller
  206. Smoked scallops
  207. Public Service Announcement: Dome thermo way off...
  208. Need help on smoker
  209. Need help - bad aftertaste w/new smoker
  210. Need a little advice on my HnF brisket please
  211. Need advice
  212. Smokin Gun's Sweet Heat rub
  213. Dennessey's Midi UDS Burnout Pron
  214. Offset: Wood vs. Charcoal/Chunks
  215. Nature Glo Charcoal
  216. Double barrel smoker build question
  217. 1st Stab at ribs
  218. Fingerlickin's Mini WSM build
  219. Picking this up tomorrow
  220. Question on Spare Ribs Trimmed to St. Louis Style
  221. Mini WSM Appreciation Thread
  222. Tales from the darkside!
  223. hubby scored big
  224. First try of SM sweet seduction
  225. My Completed UDS (pics)
  226. Getting ashes in my cook chamber
  227. What to do 18.5 or 22.5 WSM
  228. scored a red weber today
  229. Re-injecting Meat Drippings
  230. From The Heart: Last Weekend's BBQ Research Project (Long & Pr0nish)
  231. I'm a rookie at this please forgive me
  232. Hamtastic
  233. Conversation with wife
  234. 10' x 10' on sale at Big 5
  235. Fire box - Smoke box gap size...help!
  236. $20 wsm!!
  237. Where can I buy wood for smoker in N. Illinois
  238. Anybody have a recipe for Canadian pepperoni?
  239. Rack Of Babies - No Sharing! W/ Pron
  240. UDS heat diffuser
  241. Watching restaurant impossible at a Memphis BBQ place
  242. Ruined Meat - Lesson Learned
  243. Testing Offset w/ Recommended Mods.
  244. Started a UDS Build
  245. My First Brisket - Suggestions needed
  246. ribs
  247. anyone smoking tonight
  248. First Brisket
  249. First spares on my new WSM not so good
  250. Wood Flavored Charcoal?