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  1. Rockin' Rotisserie Ribs
  2. Cookshack Spicy Sauce dry mix
  3. Custom temp gauge??
  4. Mojobricks in a gravity fed smoker?
  5. Newby: help w/ brinkmann smoke n pit
  6. Regional Differences Live!
  7. Humphrey Smokers
  8. Help with handles!
  9. Cheap Weber pizza hack?
  10. Pastor Dan's Warhorse Cado
  11. Couldn't resist!!
  12. Cuban Chicken (pr0n)
  13. Flash-fried smoked wings question
  14. Sausage Fest for Work Lunch
  15. American meat classification questions?
  16. R.I.P. Smokey Joe...You've served me well
  17. Humphrey Weeble is here! And I can't use it... yet
  18. OH NO! Not A Gasser BUFORD!
  19. My official UDS build thread....
  20. "Happy Phriday the 13th Pharkers,what's Smoking this Weekend?"
  21. BBQ Fatty Sushi Roll anyone?
  22. Tennessee Red vs Bootleg Red
  23. Mushroom info needed.
  24. Smoked Chuck on Fry Bread
  25. Happy Weekend To Me
  26. Taterzilla Rides Again..........
  27. Tex-Mex Guac Burgers (PRON)
  28. Roasts
  29. first smoke of the year
  30. Quince wood
  31. PBC Unboxing - Rust Questions
  32. Royal Oak lump charcoal on sale at Home Depot
  33. Ceramic vs WSM
  34. Mmmm....steak & onions
  35. Just some steak n eggs
  36. Country style ribs
  37. Spatchcock chicken
  38. Ribeye Steaks from a Ribeye Roast
  39. pizza on a weber grill
  40. First fatty
  41. Big Day!
  42. Back in the NF-NS Saddle
  43. Bell Fab smoker owners
  44. Pizza on the Kettle Hack (Pron)
  45. Remembering the old days
  46. Putting BBQ sauce on pork butt for the last hour?
  47. Slabs Amazing glaze
  48. Always nice when Fedex drops by.
  49. How to make Texas style ribs beef and pork?
  50. Making BBQ/Smoker from Well Pressure Tank
  51. "Dirty" wood
  52. Frozen pork picnic
  53. New smoker build
  54. Anyone have a good steak marinade?
  55. Brisket for a very special young man Pt 3.....
  56. cooking with reduced space/cover
  57. Do you spritze your brisket & ribs ?
  58. Finally back to using the stick burner.
  59. Phubar's Q-uality Time with Wayne Pron Pt.2
  60. Shrimp recipes
  61. Road Trip
  62. Lava Lock Nomex Gasket
  63. XXL BGE...wow!
  64. Vault Clone help
  65. Flat Iron vs. Top Blade Steak?
  66. Brisket timing ??
  67. Holding Temp----
  68. Prime brisket UDS Cook
  69. Chicken and ribs on the PBC
  70. Andouille Adventure
  71. Home canning of BBQ Sauce
  72. Motivational rotational situation.
  73. Just my chicken leg dinner
  74. Pre Cooked Breakfast PICS.... Before a Sunday Brisket Cook.
  75. Rib Saturday
  76. Thanks BBQWilly!
  77. What kind of sausage to the Texas joints do?
  78. Prime Filet pron
  79. BBQ Sauce for Chicken - Looking for direction...
  80. A Guam Style Brisket
  81. best cheap frugal reliable smoker for 2 people?
  82. Getting used to higher temps on Jambo Backyard
  83. Millitary Cooks by Brethren
  84. Tips for Prosciutto Wrapped Asparagus
  85. any ideas?
  86. Whole Turkey Breast-How?
  87. No smoke on Ceramic Cookers-
  88. CyberQ firmware help please!
  89. Burnt Ends Cheesecake
  90. New WSM 14.5
  91. Beef Ribs, Prosciutto Wrapped Asparagus, and Mushroom Rice
  92. It's Sausage Season, Elmer!
  93. GE's 300 gallon smoker
  94. Strip steak and elevated tater tots oh my!
  95. .99 cent pork butts
  96. weber venting
  97. It's alive...
  98. Brisket
  99. Boneless Baby backs from Sams?
  100. 2 Ribeye with Bourbon Sauce
  101. Sauce's @ H-E-B
  102. Menu Help!
  103. Porcini Mushroom Ribeye
  104. Corned Beef & Smoked Cabbage in Guinness Stout
  105. Pork shoulder butt same as Boston butt?
  106. Score
  107. Indoor smoker
  108. used iq110 cost
  109. Just bought a smoker...
  110. Brining Chicken
  111. The Holy Grail
  112. a sirloin tip roast inspired by guerry, fried peaches and more....
  113. Cheesecake Help
  114. 18 hour ribs
  115. Mueller brisket rub?
  116. Ever Viligent
  117. Armor's Grits
  118. First Weeble pR0n! Pulled Pork and Spares
  119. 2 butts & 2 briskets on the Ultimate PI DAY
  120. Pizza on the Egg and Smoked Chicken on the Shirley (pics)
  121. Brined Pork Lion Roast
  122. What Would You Ask?
  123. Need help, building a propane grill for smoker trailer
  124. Clusterfarked Steak n Taters
  125. White Paper on Benzo(a)pyrene penetration on a smoked meat product during smoking time.
  126. new smoker recommendation
  127. New to the Forum and Smoker
  128. Pulled Chicken Question
  129. 24 Hr Brisket
  130. Brisket on the Tokisitna river in Alaska
  131. Vacuum sealer for excess bbq ?
  132. First smoke on the Assassin 28
  133. Riddle me this...
  134. Butts $1.19/lb @ Bi-Lo
  135. More rib eye!
  136. thermometer help
  137. Hog Butcher Pron
  138. Busted my Thermopen this weekend. Need to replace it.
  139. Pulled Pork Pockets...."pork Pies"
  140. Skewered Scallops
  141. Traeger temperature
  142. Tri-Tip question
  143. Neil's nuts were a hit.
  144. Any Thoughts on Lavatool Thermowand vs Thermopop?
  145. Custom FEC100 lift for transportation
  146. lighting charcoal
  147. Cold & blustery day beef ribs......
  148. Finally the Shirley is ready for some Q
  149. Sunday's cook--Ribs, Short Ribs, Brisket and Wangs
  150. Charcoal storage
  151. Thanks, now I'm getting grounded!
  152. Scored a lid...finally!
  153. Grilling on the 14.5 WSM today
  154. It's been awhile...
  155. Looking to buy a new smoker!
  156. What the heck is in my charcoal???
  157. hello new need held with Thermometer
  158. Help Round VS Square UDS fire basket
  159. Walking On Sunshine
  160. Found at Lowes
  161. Desperado BBQ Sauce & Rub Review
  162. Just Re Uped for my Forth Year of Tone, Taste and Tenacity here at the BBQ Brethren!
  163. 24 x 48: How much food will it hold?
  164. DigiQ adapters.....
  165. We are a team......
  166. Help...What do the pros use??
  167. First 24 hour smoke session - pork shoulder
  168. Thermapen sale
  169. Just another stuffed loin
  170. How long do you let your pork butt rest?
  171. Mango Mustard BBQ Chook Thighs
  172. Aussie needs help.
  173. Calling all Pitmaker users... Need help
  174. Looking for brisket ideas-Not Q
  175. Butter and cheese day..
  176. Disposable Cutting Boards
  177. Haven't posted a cook in a long time so...b-backs.
  178. Question for you offset smoker builders
  179. World's largest pastrami
  180. New show to record in July...
  181. Humphrey Down East Beast vs IQue110
  182. Schoolday sliders for an always-hungry teenager.
  183. It's My Turn to cook for a high - end client -
  184. tube steak boogie
  185. River country thermometers
  186. The KaBOB-O-Lator
  187. ET-735......lackluster
  188. First cook on Vulcan 33
  189. St Patty's Day brisket pron and more
  190. R U a Leftover Pig?!
  191. Salsa help please
  192. consistency in BBQ Wife says too salty
  193. How did this happen - couldn't get temp up on a WSM
  194. the rustic soul new reverse flow smoker build
  195. How to tell when spareribs are done?
  196. RUB: When do you put it on
  197. Meat Cuts & How to Smoke n' Cook em
  198. Seriously, The Bird
  199. Phubar's Jerked Chick Pron
  200. Sav-A-Lot has twin packs of pork butts for .99lb
  201. Myron Mixon MMS-48 for sale....maybe
  202. Seeking WSM chicken advice...
  203. New Franklin BBQ show
  204. Bbq pitmasters season 7?nor BBQ CRAWL
  205. Stoker 10% off
  206. Kamado Joe - what's the deal?
  207. Uds high temp troubles
  208. Royal Oak briquettes
  209. Corned Beef Griddle Burgers
  210. Some wedding reception pron.....
  211. Franklin Style Beef Ribs
  212. 120 gallon RF
  213. Thoughts?
  214. parrilla build with brasero
  215. My New Pitmaker Vault!!!
  216. double barrel smoker build
  217. DIY whiskey infused wood chips - this is not a tutorial
  218. Advise on using Horizon classic offset smoker
  219. Meat Madness Bracket
  220. My First UDS build
  221. Weber Performer and charcoal bin questions
  222. Butcher Paper Use Questions
  223. Best Offset Smoker?
  224. Corned Pork.
  225. Red Beans & Rice with Homemade Andouille
  226. Silicone mats in the smoker
  227. Grease drips on the outside of my uds?! Tears from the Fred Sanford?
  228. Last Nights Smoke
  229. Turkey sources?
  230. The Good One
  231. What happened to Red Sky?
  232. Vertical Cabinet Reverse Flow Gravity feed Planning
  233. Brisket, Cheese Grits and 2012 Canned Green Beans.... PICS
  234. How much salt & pepper should I put on my brisket?
  235. Wood quality
  236. Rub question
  237. Briquets vs only wood
  238. Someone stole my tongs!
  239. First attempt at Vertical "Lil Chubby"
  240. First smoker in transit!!! Stick Size question?
  241. Tell me why I DON'T need a Pit Barrel Cooker
  242. Direct grilling on the YS1500 any experience
  243. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  244. Pastrami
  245. Sugar maple.....is is good for smoking???
  246. Using firebox door as air inlet
  247. King Griller Akorn
  248. Frontier Lump Charcoal
  249. UDS fuel
  250. 1st Time Hot & Fast Brisket: UDS Temp Problem