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  1. When to salt?
  2. Hot and fast chuckie
  3. Charcoal Pit recommendations please
  4. Help on smoked pork shoulder
  5. Finally making some smoke....
  6. The abt fatty
  7. Cluckin' with Peach
  8. Smo-fry wings pRon
  9. Turkey Necks
  10. Hatch Fatty for the Bar and some fish for the wife...
  11. League of Extraordinary Eaters
  12. Caribou Chorizo Fatty
  13. 1st attempt at moink balls, 2nd attempt at chuck roast... (with pics)
  14. Mini WSM users I need ideas
  15. Those with Myron Mixon Smokers
  16. Porterhouse on the BGE-Mini
  17. Stick burner neglect--Interesting watch or at least for me
  18. My Dad's Country Sausage Recipe
  19. Some Asian Wings
  20. Pizza Time
  21. Amazing Brisket Today
  22. Srf flat iron
  23. The Big Fat Bullseye Fatty!
  24. Ribs for a noob.
  25. Asian Zing Ribs, Shrimp Stew, and Target Practice
  26. My first all wood smoke on my stick burner (w/pron)
  27. Small rotisserie pork loin
  28. First smoke with new WSM(fatty porn)
  29. Some Sunday Spares with pr0n...
  30. peeps' Grand China Buffet (w/ pr0n)
  31. Boudin Sausage a la Platy
  32. Sunday ribs
  33. A little cooking while on vacation pRon heavy
  34. Twice-Grilled Chicken Springrolls (WTFQ)
  35. First Smoke on WSM 22.5
  36. Green Tint on Pork Butt?
  37. Coppa..
  38. Getting clucky...with pron!
  39. Current Build
  40. Pepperoni...
  41. Need some help with today's cook
  42. Insulated vertical smoker- hardiebacker?
  43. Beef Ribs
  44. Chicken and Waffles GRILLED
  45. Tropical Country Style Ribs - Lots of Pron
  46. Did my first stick burn this weekend
  47. hot and fast brisket questions
  48. beef brisket
  49. Smoking with charcoal
  50. CL Score!!
  51. Butcher Paper Squares
  52. Brisket Baby!
  53. Simple Friday Night Steak Dinner
  54. Pulled Chicken and Pork
  55. Post-smoke rib advice - pork vs beef differences
  56. Buffalo Wings, Sweet Corn & Venison Backstrap - pr0n
  57. temp gauges
  58. Question for Midwesterners.
  59. Rolling Fatties
  60. Help me plan my cook
  61. Venison Hatch Green Chile Bacon Avocado Cheese Burger Sliders
  62. Small Catering Gig, just some random pron
  63. Brisket knowledge distilled
  64. In my Upstairs Office, the sweet smell
  65. BBQ Ribs With Lime and Habanero Sauce Kicker
  66. Help figuring out a air intake vent.
  67. Vodka Anyone???
  68. Kettle chops
  69. Frozen Seared Steak
  70. Best Way to BBQ Ribs
  71. Paper Wrapped Chuckie??
  72. Hankerin' for chicken
  73. Wet Age Brisket Question
  74. Quick wood question
  75. Dell Franklin's BBQ Event
  76. A Mad Hunky Brined Plump Farm Hen
  77. Rotisserie Smoker
  78. Pot size for mini help
  79. SmoFried and Spares with pr0n
  80. Cold Smoking
  81. Left Handed Brisket search :)
  82. Spare ribs
  83. Back to L&S St. Louis ribs, #22
  84. Catfish n Frog Legs
  85. Finished High Tech UDS Ugly Drum Smoker Build
  86. Charcoal Basket Question
  87. Need help building my first smoker
  88. UDS Build
  89. Smoking on a Primo Oval XL
  90. Oinks...that's it....no moo.
  91. First UDS cook
  92. SS Performer gas tank...
  93. A little comp practice - RIBS
  94. Great PBC Story
  95. smoked and/or dried mushrooms
  96. 1989 "L" Red Mastertouch
  97. Stupid Post Office!
  98. Injected Chicken Cook - Pr0n
  99. She left me again...(w/ pr0n)
  100. Where to store the mini?
  101. Hot and fast ribs - is there such a thing?
  102. Need a refresher!
  103. Post oak
  104. Texas rib rub
  105. The Reason Idaho Isn't Known For BBQ
  106. My hot and fast (3 hour) ribs (with pron)
  107. Sundays cook and Maribel got some help
  108. charcole
  109. Advice on a used smoker
  110. Dry? Rib Rub
  111. I get to empty my fridge tonight...and not the fun way.
  112. Brisket pricing blues...
  113. Happiness is...n't!
  114. Fatties in the oven?!
  115. Vision Kamado $250 @ Sam's Club
  116. Brown sugar, honey and butter questions
  117. Comp Brisket, Flat or Point?
  118. CL meat grinder. What's good price?
  119. Fire and Flavor hardwood charcoal
  120. Spiced and Marinaded Chicken Thighs
  121. two pieces of pork tenderloin, 2 different results. Smoke.
  122. Porksteaks made my way....(spicy)
  123. Brinkman SHD user
  124. Papa John's Pulled Pork Pizza
  125. Long Island and Area Folks ** Cook for Veterans ** Aug 23
  126. Auto temp control - which one?
  127. Smoked Fish
  128. first brisket....
  129. Paella pan alternatives?
  130. Wdybt
  131. People that eat will buy your sauce...
  132. Co-Workers Home Made Smoker Makes Pizza Less Attractive
  133. How to get the most out of your charcoal...plus Mushroom & Swiss Burgers!
  134. Can Franklin's BBQ Sauce be left out after opening?
  135. Deer stuffed Bellas
  136. Consolation prizes are better than they should be when you got nobody to answer to (w/ pr0n)
  137. Does salt size matter? Steak question...
  138. How Much Rub?
  139. My Restored 20-Year Old Weber Genesis 1000 Grill
  140. UDS Smoke
  141. Winn Dixie Brand Lump Charcoal
  142. Did spare ribs for the first time
  143. whats the secret to bark?
  144. Not fancy but consistant
  145. Turkey - Weber Kettle vs Stick Burner
  146. What would you build....
  147. Mythbusting The Smoke Ring: No Smoke Necessary!
  148. Cold smoking on WSM?
  149. java rub beef ribs w/ pics
  150. Moose's Eggscellent Prime Beef Filet Adventure
  151. I'm tracking a 1750 lb package from Georgia to Virginia
  152. java brisket
  153. new smoker options
  154. Ribs hot and fast !
  155. Pit Barrel Cooker - Waiting for the big brown truck....
  156. Hatch Green Chile- hoarding has begun
  157. Brisket in the Crock Pot Tonight!! (pics)
  158. Duroc Rib Pork Chops
  159. Late start, so come on & take a ride with me...(w/ pr0n)
  160. Baby back ribs and travel time question
  161. Breakin in the UDS
  162. Gravity fed or reverse flow cabinet?
  163. Just a little comfort food
  164. Quick weeknight meal
  165. We open tomorrow!
  166. Which State has most BBQ population, especially low & slow
  167. black garlic sea salt
  168. Southwest Chicken & Poblano Burritos
  169. High Tech Ugly Drum Smoker UDS Does Prime Rib Immitation
  170. burning my drum... should I add more wood? help now
  171. The Best Way to Quickly & Safely Thaw Frozen Meat
  172. Built a BBQ burn barrel
  173. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  174. Smoked Pork Loin
  175. The big easy
  176. Need advice for a Boy Scout cook
  177. How hot does your smoker(mines an ECB) get?
  178. Small stickburner recommendations needed
  179. Are the 22.5" & 26.75 " Stainless Steel replacement grates still available from Weber ?
  180. Attention St Louis area PBC and UDS owners
  181. Charcoal/Wood Basket or Grate for Offset FB?
  182. SO...What DOES One Do With A Whole Sirloin Tip?
  183. Some finished HDD thighs with PrOn
  184. Your go-to seasoning
  185. Sand vs. Water in a Weber Smokey Mountain
  186. What the Chuck?
  187. Sous Vide Ribs HELP!
  188. Brisket questions? What is this?
  189. Beef ribs prep question
  190. Friday is steak night
  191. Cedar plank salmon and aspargas (unicorn)
  192. Lamb, Pork, Beef, Chicken this weekend
  193. Whiskey n Brisket...life is good!
  194. Best Value Way of Making a Flat Top Griddle over a 2 Burner Propane Stove
  195. First reverse sear ribeye
  196. Spray Cleaner: Strange Question
  197. Friday Night Surf and Turf.
  198. Weber's Main Chef does Ribs 101 on the WSM.
  199. spatchcock and Oakridge BBQ Game Changer
  200. Little Brown Eggs
  201. small pork butts?
  202. Drip Pan
  203. 9 lb butt in the weber
  204. How Long for a 3# Butt?
  205. Question about an offset mod
  206. stem thermos....
  207. Offset smoker questions
  208. Quick and dirty WSM build...
  209. frontier lump charcoal from sams club,
  210. got my pbc
  211. Vision kamada cooker
  212. Eastern Virginia BBQ today
  213. Michigan Custom Q team
  214. North Carolina(ish) Texas Pork Shoulder
  215. A simple fatty to start the day
  216. Stainless cooker from a muffler???
  217. Lump frustrations, need Kamado help.
  218. Lump charcoal frustration
  219. Help me with my little butt
  220. Reverse Sear Ribeyes-Its whats for Dinner
  221. hatch chilies
  222. School Me On Possum Corn
  223. Paella Cook w/pron
  224. 12 lbs of hanging meat
  225. When to rub?
  226. No food at Louie Muellers was a good thing
  227. What to do with leftovers... Hibachi!!!
  228. Bovine Bold pork butt
  229. Anyone else have this problem
  230. P5 Stout Beef w/Pron
  231. Shirley Fabrication does it again!
  232. In two hours... pulled pork tacos. (pron)
  233. Help with timing.
  234. Fine Tuning Habaņero Lime Ribs
  235. First Brisket
  236. Last Night's Party
  237. new addition to the family (sorry pron to follow in my next post)
  238. Recipe conversion
  239. ABT stuffed burgers on the Mini
  240. Chicken tacos with Hatch chiles
  241. First grass fed ribeye
  242. first spatchcock chicken(pr0n)
  243. Pork Loin Back Ribs (with Pr0n)
  244. Tri-tip on the grill with pron
  245. Sorry just 2 pics
  246. first family cook!
  247. Simple Beef
  248. First cook on new WSM
  249. WSM Brisket
  250. Sportsman Club Pinic