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- New user (ECB) need pointers
- Pulled Pork - First try (with pron)
- new here
- Smoked Prime Rib Roast prOn :-)
- Smoking a HnF brisket this weekend
- New Brethren! If You Have Not , You Should.
- Cedar planked salmon
- Smoke/oven combo for pork butt
- The Last Buffalo Barbecue in America
- Beer can chickens with pron....
- CL Score
- Grilling gator kebobs
- St Louis Spare on the 18.5" WSM (food PrON)
- What should I ask for my 18 WSM (if I sell)
- Sorry but what is pron?
- A Lutheran boy from Iowa walks into an Asian market. (Pron)
- Grocery Store Score!
- craigs list find
- My new baby! (Pitmaker)
- Your favorite rub for fish?
- The New PIzza Oven - Heavy Pron
- Frogmats over direct heat?
- Small folding prep table?
- Backwoods Charcoal Basket Modifications?
- Patio Wood burners
- Prime Briskets at HEB
- Questions on rub vs sauce, which do you prefer and do you make your own?
- Bad BBQ: Man swallows wire bristle
- Renting a smoker
- Not to cause CarolinaQue problems, BUT....
- what's it worth?
- Starting a Backwoods Smoker
- planning first WSM run for friday
- Weber Smokey Joe Gold or Silver?
- What would you think about using this thermometer?
- Cyber Q help
- Temperature gauge Location?
- Ace Hardware Sale Cowboy Lump 20' $11.99
- The Weber kettle turns 60!!!!
- Make & smoke ur own Lockhart Sausage?
- Boned, Stuffed & Rolled
- first pulled pork
- 1973 Weber Product Catalog + 1971 Weber Recipes Booklet
- Temp Gauge and Seasoning a Weber Ranch Kettle
- A cover for a mini-WSM?
- Last Weekend's Boneless Rib Roast (pRon)
- Ribs On the WSM (pRon)
- food presentation help
- srf brisket score!
- Anyone ever build an Arduino temperature controller? {GEEKS}
- Padawan's crispy turkey breast with patato and beans
- Weber BBQ sauces
- Pitmaster T's Carolina Returns Sunday, July 15
- First time whole hog tomorrow
- Scorpion Venome BBQ Sauce
- I need some UDS help
- White BBQ sauce?
- Random BBQ pictures wecome
- Finally home, there's only one thing to do
- How much BBQ sauce per person?
- IQ110 Error Mode
- Meatloaf, Recipe and Working on Pron
- Help with my new smoker
- Salmon on the Big Green Egg
- Venison roast - what would you do?
- huntsville brethren
- Barbecue Festival Lexington NC any good
- First atomic buffalo turds
- Kingsford blue vs. Competition cook times different?
- My Impending Hardwood Lump "Factory" - questions!
- pizza
- Two New Dizzy Pig Rub Products Coming to Market
- bored so I threw on a chuckie
- Skillets were involved (pronx 2)
- Offset Smoker Advice Sought
- Pellet ceramic
- Brining with iodized salt?
- WSJ Tuck-N-Carry to Mini WSM
- Thinking Peach & Pecan
- Scored my first smoker today!
- Quail on a Stick and Bacon Wrapped Brats
- new build advice
- Loose Or Tight Foil Wrap?
- Winner winner, what's for dinner???
- Hey Landarc...I need some Asian sardine cooking tips
- Brine - metric
- Questions about cooking rib-eyes
- No-Stick Grill Mat: Is it any good?
- Boneless pork loin help?
- MY FIRST LOVE...short story, many pics...
- Glaze question.
- For you guys that can't find any free wood
- Birthday gift from the wife, very excited
- Cherry wood
- Brisket cook this weekend suggestions welcome
- I love to smoke.. but..
- BBQ Patio Upgrade
- How would you cook a deer tenderloin?
- Cutting Pork Butts Cooking Time In Half
- This Cannot Be Normal
- Baby backs and abts pron
- Backwoods Smoker on it way
- Help! My pig got frozen, cooking Saturday
- Backwoods Smoker Durability
- Alabama sauce question
- Fast Cure/Brine for Chops - Ideas Plz
- 1st Cook on the Mini WSM
- Brining question
- BBQ Sauce Preference for Pulled Pork Poll
- Building Kabobs - Help
- BGE/Backwoods Advice Sought
- OK To Use A Canopy?
- No more spitz'n brisket
- Cleaning Cast Iron (Uncoated)
- Romaine Grillers...
- Kiln Dried Wood for Smoking
- 2nd UDS Build Roadblock. Need Help
- Critique my brisket please
- i don't really need another grill......
- First ever smoked pork tender loin with Pr0n!!
- What comes after the Fatty?
- Got my WSM today - Smoking on Saturday
- Cooked and ate my 1st Ribeye steak - pr0n included
- Monster Chuck Eyes
- CYBERQ WiFi
- Just Dawgs... Tonight
- Breaking in the WSM virgin
- First Cook on Weber Ranch
- 3-2-yikes, Overdone, help?
- Kamado Big Joe Questions??
- New Addition to the Family
- let me introduce you to my family.....
- Don't give me no brown gravy on my biscuits
- First time whole hog on my lang
- So....If I add salt to my marinade
- Ribolator
- Free drum
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- I am apparently a BBQ snob
- WSM capacity
- Weber Performer - Is this a good deal
- Grate temps on a WSM 22"
- General opinions of infrared gassers vs. traditional convection?
- APL fans with Nooks
- First cook on my UDS
- Last night pizza on the cgk
- WSM 22.5" - Grate Temperature Difference
- Adam Perry Lang's "Charred and Scruffed" Chimichurri Crusted Brisket(pron)
- Building my first UDS
- Hawaiin Pork
- need some guidence for spare ribs
- tri tip?????
- First overnight cook, brisket and pork butt
- Pit and Meat Probe lines on a Big Green Egg
- Temp/time chart for smoking or roasting?
- Wood score!
- Pork Loin
- Meat- which is the best deal?
- Ever tried Lemon Tree Charcoal?
- Cleaning prior to re-seasoning: How clean is clean?
- Horizontal+Vertical Offset-Smoker
- WSM - Which rack to attach Maverick 732 sensor
- Horizon Smokers?? Anyone have one?
- Exhaust smoke
- Wood ROunds
- Atlantic salmon
- Smokey Joe Mini Build
- temp gradient
- Extra time for smoking 2 pork butts at a time?
- breaking my WSM cherry as we speak
- First Tri-tip - pr0n train coming in!
- First post- new trailmaster and smoking a fatty
- Time to see if the 22.5 WSM is as good as advertised
- WSM 18 - Where to start with I/O vents
- Help please, pork butt at 275 degrees.
- CL Find Weber Performer Bud/Bud Light Edition
- Water Gravy Recipes?
- Freebie Cook Books Via Kindle/Amazon
- turkey
- Simple Summer Dinner...Peppered Cow Top Round w Skillet Potatoes
- Will this work for pulled pork
- Blue CL score!
- What is your favorite commercial BBQ Sauce?
- Chipped the porcelin...
- My First Pork Shoulder
- Pulled Pork Sauces For a Crowd
- Its a good night to Q
- Who else is up cooking?
- Hey Chi-Town brethren
- Crusty Sesame Semolina Bread
- Recipe Request: Rub & Sauce for Sweet & Tangy Honey Ribs
- Ain't nothing like firing up the UDS early
- Mussels-looking for suggestions
- Lesson Learned Probe Placement is Important
- What if my pig is done?
- Beer,Barbecue,Bocce Bash!
- FYI: All SM Rubs are Gluten Free
- Pepper Stout..... PORK ? Anyone ever tried it ?
- scallops and chicken wings / drumsticks...any suggestions???
- Rough go on 2nd attempt at spares
- First cook with 22 WSM today.
- iGrill Review
- Red ones definitely go faster!
- Argh! I think my guests might be waiting for pulled pork(Pron!)
- Finally trying out my homemade temp controller
- Smoked scallops
- Public Service Announcement: Dome thermo way off...
- Need help on smoker
- Need help - bad aftertaste w/new smoker
- Need a little advice on my HnF brisket please
- Need advice
- Smokin Gun's Sweet Heat rub
- Dennessey's Midi UDS Burnout Pron
- Offset: Wood vs. Charcoal/Chunks
- Nature Glo Charcoal
- Double barrel smoker build question
- 1st Stab at ribs
- Fingerlickin's Mini WSM build
- Picking this up tomorrow
- Question on Spare Ribs Trimmed to St. Louis Style
- Mini WSM Appreciation Thread
- Tales from the darkside!
- hubby scored big
- First try of SM sweet seduction
- My Completed UDS (pics)
- Getting ashes in my cook chamber
- What to do 18.5 or 22.5 WSM
- scored a red weber today
- Re-injecting Meat Drippings
- From The Heart: Last Weekend's BBQ Research Project (Long & Pr0nish)
- I'm a rookie at this please forgive me
- Hamtastic
- Conversation with wife
- 10' x 10' on sale at Big 5
- Fire box - Smoke box gap size...help!
- $20 wsm!!
- Where can I buy wood for smoker in N. Illinois
- Anybody have a recipe for Canadian pepperoni?
- Rack Of Babies - No Sharing! W/ Pron
- UDS heat diffuser
- Watching restaurant impossible at a Memphis BBQ place
- Ruined Meat - Lesson Learned
- Testing Offset w/ Recommended Mods.
- Started a UDS Build
- My First Brisket - Suggestions needed
- ribs
- anyone smoking tonight
- First Brisket
- First spares on my new WSM not so good
- Wood Flavored Charcoal?
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