View Full Version : Q-talk
- Am I Nuts? First Chuck Roast w/pron
- Is there such a thing as "too many knives"?
- NYE & NYD Prime Pron!!!
- Maverick users- need a little help
- Pitmaster IQ110 and 300+ degrees
- Longer Rib Racks - Homemade
- Is it a sin to...
- What is your favorite cooker?
- Are you a pitmaster?
- turkey soup
- Expanded metal
- Thin blue smoke stick burner
- G2's Back Together. Seasoning the Party.
- WSM BBQ Guru Adapter Mod (pr0n)
- Open Pit
- Maverick is here, the WSM is not!
- Trying to find information about a Smoke Hollow grill
- Outdoor Gourmet questions
- Farking Krispy Cream Bread Pudding...Pron
- Crockpot Smoker???
- 21 New Weber Accessories Incoming
- Damn UPS is slow
- weber as a stick burner
- probes
- Two Hardware Questions for Brinkmann: Cover, Propane
- Using amazN tube smoker in chargriller kamado
- Should I sell it or keep it ?
- BBQ Guru DigiQ DX2
- Marinaded And Grilled Rack of Lamb
- Carne Guisada
- Cast Iron Skillet vs. Weber Outdoor Gourmet System
- Phubar's Chicken,Spinach 'n S'ghetti Pron
- Oklahome Joe Longhorn first cook
- Modified ECB
- Need a UDS Oil Drum Lid??
- Various Holiday cooks, breaking in the new LBGE... long post with much pr0n.
- Smoked Cheese
- Firebox question
- Thank You Big Poppa Smokers!
- Braised Pork Belly and Shiitake-not BBQ for now
- Pecan Lodge DDD
- Where to buy spring Handles?
- New WSM Smoker
- Need help buying a smoker....
- AMNPS Score
- Horizon 20" rd special
- Small-scale Pig-pickin'
- Americanized Tacos. How do you do em?
- Offset Smoker... kinda
- Real Carnitas part 2
- Hog Roasted Whole
- Cast aluminum pot for smoker?
- Recipe for Marinaded Rack of Lamb
- Recipe for Marinaded Rack of Lamb
- propane
- Japanese chilis
- Suggestions to remove rust from firebox
- Your Favorite Hot Dog
- Experimenting with pineapple juice
- Chicken Thighs and Breasts
- UDS charcoal box
- Superior Smokers back in action
- What to do with an extra 22" Weber. body
- Padawa,'s pie with broccoli
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Backwoods door thermometer
- Propane torch and welding gloves
- Stick Burner Quest
- what camera do you use to take pics of your bbq?
- Ribolator and temp prob
- 6 Butts & Chicken on G2 Today (Updates)
- Leftover Brisket idea #23 - Nachos!
- king cake season is officially open
- what to do with a pork belly?
- Teriyaki Chicken, not BBQ, this time
- Lower Cooking Grate for 18.5" WSM
- St. Louis Pork Ribs - Pron
- Venison with White BBQ Sauce
- Aaron Franklin's finished brisket
- Rib trimming stew
- New Year's Pork and Sauerkraut
- Seven Fires book
- Holding Brisket Question
- Sausage and Beer
- Calling on electronics gurus... how to fab an AC adapter for my Party Q?
- what steaks do not need marinting
- Did I buy a Tri Tip?
- Meat Injector Recommendation
- Wing Cutting Board Upgrade for Kamado Joe / Big Green Egg
- Tri-tip and a new puppy
- Anthracite coal good for BBQ?
- Sardines and Peanut Butter??????? :-p
- First Rib-O-Lator cook
- Help Me Build an Old School BBQ Pit!
- Pulled Pork Question- need help ASAP
- First time father-son cold smoke. Looking for last minute advice
- Shamelessly stolen....
- Mutton Backstrap
- What I did on my Christmas Vacation
- Superior SS1 Wheels?
- Want your opinion - Sliced Ribeye Cheesesteak Tailgate
- Brisket question
- Some ribs, a fatty, and a pork loin walk into a smoker...
- Need to cover UDS to help with temp...
- Paint Job
- Padawan and Phubar's Jammin' Jambalaya Pron
- My first brisket
- Cold December Cook
- Cubanos
- Rib Rack Angle
- New toy came early.
- Out with the Old & In with the New! (Q-view)
- Jacob's Bash Photo's
- My take on Al Pastor pron
- Playoff Game Day Brisket Pron...
- • Been way too long guys...
- Help with ribs using the Texas crutch at 250-275
- Red oak
- Wet Saturday Pork Rib Roast
- A New Year's Happy
- First Smoke on the ECB w/ prOn
- New 22" WSM Body has arrived. HELP!
- Christmas Dinner on my UDS
- What IT for Pastrami?
- The brisket craving can be a cruel thing...
- A huge thanks to the best BBQ site and best group of human beings I've ever had the pleasure to know!
- Breaking in the UDS - Lot's O' Pron
- Bright pink spot on cured pork belly ***PIC***
- my first pork belly.....
- Gator Pit Smokers
- Duck! Not bbq, but bbq related...PRON
- Just a little yardbird.
- Packer Game Day PRON
- Some brisket pron
- Anyone else pre order the new Salt Lick (Famous Texas BBQ) Cookbook ?
- Burgers
- Superior Smokers SS-1 Maiden Voyage Brisket Pron
- Wrecked some Chicken Wings today
- Much needed spares with pron
- Sweet blue question
- Yummy Yardbird w/ pron
- Baby Backs (pr0n)
- NZ Spring Lamb - Short Cut Leg
- First cook on KJ - Chimichurri Pork Tenderloin
- Easiest UDS Drum to use for a build?
- Ribs.... Wrap or not?
- My first smoke, ever!
- Cedar Paper question
- MURDERED the turkey......
- Cracklins
- Newbie Smoker - ECB
- It's not BBQ but.....
- indirect setup for the q
- Slab o Strip Steaks fer 2.99 a pound...WOW!
- Chicken any one?
- Ham hock uses question
- Make Your Point!
- Shower Butts
- Hot n Fast vs regular low n slow
- Brine hot wings?
- Hot sticks casing question
- New Year's Day story
- Grilled Fresh Swordfish
- Bacon Time in the Great White North
- Buffalo strip steak suggestions
- Smaller ring on WSM for smaller cooks?
- First smoke with Pitmaster IQ110
- Hate the stall!
- Tex-Mex interpretation of Pepper Stout Beef
- Auber PID controller for vertical charcoal smokers
- Top Round Corned Beef
- Usd ???
- Dad's chili
- BBQ with Franklin: The Payoff
- Sliced butt sandwich -- pron
- Brisket Chili - Pic
- first time deckle off small brisket
- Temp gauge on the UDS
- New Framed Grates/Charcoal Basket for the Oklahoma Joe ~ w Pr0n
- Pork Loin Chops, the OTHER Chicken Breast...
- Question about temperature control
- Frist smoke on the new WSM
- Rose Bush Wood Scraps for Smoking?
- First Brisket on MES 40: Fair
- Spare rib soup
- WSM ash shovel
- Reverse-Sear Pork Cops
- Bite Through Ribs
- South Carolina Mustard BBQ Sauce Recipe
- Spice Organization Nirvana
- New BBQ Pitmasters ~ Ribs and Burnt Ends at the top of the hour
- New Offset Build
- Chicken and grilled strawberries
- Serving Brisket tomorrow with no time to cook
- Ribs!
- Smoker question??
- BBQ pitmasters link?
- Ole Hickory CTO (buying used, good deal??)
- electric temp control for Master Forge Charcoal or similar
- 5-lb Pork Shoulder Smoked for 9-hrs.
- My Latest "Faux-Pas" (pastrami)
- Backwoods Smokers
- Smoked catfish
- UDS Lid
- Butchers Paper
- Great CL Score
- Phubar's Quick 'n Easy BBQ Glaze/Sauce
- Pierogi Party
- Building a 42" Brick Pizza Oven & Grill.
- Burger.
- 2nd smoker??
- my first uds
- Overnight Cook Help
- Chili with Smoked Tomatoes
- More Burgers On The Kettle (pr0n)
- Stick Burner "Diamond in the Rough" Rebuild
- Tool to shred meat - Recommendations
- Where to buy Thermapen?
- Why do we....
- fructose, a good listen
- How many of us
- Moldy Wood
- Cooking carts/storage
- 2013 Offset Smoker Poll
- My smoker needs a blanket....brrrrr
- how does this retain heat
- Boneless Pork Butt
- Butchering weekend plus Bacon in progress - PrOn!
- Finally!! A UDS returns to my backyard!
- Too hot to BBQ
- my pork carnitas
- Char-Griller off-set mods (PrOn)
- Pork bulgogi
- Finally finishing the smoker!
- Great Day for a Smoke (w/pics)
- how to add spilts to a stick burner??
- Dinner of Champions! Brisket!
- Dr. BBQ, Big Time BBQ Sauce
- Question for those who know barrels
- Stoked by Rock's BBQ
- Anyone have these gloves?
- Gas vs. Charcoal for high heat grilling
- All Things BBQ Gluten Free
- Getting a new pit!!!
- Leftover Pulled Pork White Bean Chili Recipe and pron
- 31st Q: New Year's Smoked Spice Buttered Chicken Quarters [pr0n only]
- dry aged pork?
- padawan's lasagne
- Cold Smoking - ideal outside temps
- Smoker/ Cooker Research
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