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  1. Help Identifying NB Smoker Model
  2. Need Shipping Options For My Upcoming Shirley Build
  3. First go on the smokey mountain this weekend
  4. Country Style Pork Ribs
  5. Powder Coating Company in Houston area
  6. Old School Barbecue Seasoning
  7. On deck now
  8. Bacon cure time?
  9. Qmaster junior probe
  10. cooking spray has stained my UDS
  11. First Time Pulled Lamb Shoulder (pron)
  12. Yoder 1500 on it's way!!
  13. Post Oak Wood
  14. Suggestions for getting good bark?
  15. Making Some Side Cash
  16. What oil to use seasoning new smoker?
  17. OT - smoked olive oil?
  18. Phubar's Phirst Phatty Pron
  19. Treager Texas Pro Series or Yoder YS640?
  20. How to convert a Weber fireplace?
  21. Grilled Apple Brined Pork Chops
  22. First smoke - ever!
  23. Forgive me brothers, for I have sinned...
  24. WSM or AKORN?
  25. Unwaxed White Butcher Paper?
  26. Free smoker tattoo!
  27. smoked bologna
  28. Smoked Roast Chicken Wings
  29. Weber Silver Lid Holder Install
  30. Need idea's for offset cook this weekend!
  31. Pulled pork butt cook time
  32. Master forge charcoal idea/input please
  33. Coleman Roadtrip Cooktop Paint
  34. Am I too fat for beef jerky?
  35. Give me a Juimmy Dean recipe please
  36. Help identifying New Braunfels model/year
  37. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  38. Charcoal Newbie couple of questions
  39. Need recipe for bacon ends
  40. Spray painting the underside of a Blackstone Griddle?
  41. Differences in smoked meats: Stick Burners vs Ceramic Cookers
  42. Thighs and ribs
  43. Do ya'll usually make your own spice rubs/mops or buy store pre made?
  44. Rotisserie Pig Spit Recipes
  45. Blackstone 36" Griddle $242 at Lowe's
  46. Chicken Salad
  47. Big Poppa drum/ hanging system (pit barrel)
  48. Rib rack for 14.5 WSM
  49. 1st Timer / Brisket on WSM
  50. My 1st brisket in my Weber Kettle
  51. Ain't it purdy
  52. Pulled pork help
  53. Happy Birthday To Me!!
  54. Brisket Chili help
  55. New BGE XL came
  56. WSM Chicken Wings
  57. Not BBQ but LuzziAnn went to Cookin'
  58. PBC Spares Smoked w Madrone
  59. Smoking japs to dry.
  60. Smashburger tool?
  61. Blackstone griddle surface temperature
  62. Good Brisket rub without black pepper
  63. Akorn Kamando Kooker $175
  64. In, Mich, Ill, KY folks: Meijer 2 day sale!
  65. Burnt ends question
  66. Smoking Beef english roast?
  67. WSM Brisket - Spritzing and Rub
  68. UDS burn issues after 4 hours
  69. Experimental chicken
  70. Bolar Roast?
  71. My WSM vs PBC head-to-head review!
  72. The #BrisketSperiment: Stickburner vs. Insulate Cabinet #WhoDat1
  73. Frozen hatch chiles
  74. Over Night Cook On The Gasser
  75. Early Stall 140 degrees? updated pron***final pics
  76. recipe section
  77. Best book for the Webber smokey mountain.
  78. Blackstone Griddle owners
  79. Convert Commercial Oven to Gravity Cooker
  80. Don't Forget Brethern!!!!!
  81. First time pulled lamb on UDS
  82. WSM 14.5, Diffuser Plate
  83. Thank you Ebijack!!! : Testing out a new toy!
  84. What are sport peppers?
  85. I am trying out my WSM 14.5 pitmaster IQ
  86. Why does everyone care about the stall ?
  87. Turkeys Against Cancer
  88. 1st pork butt on the Akorn
  89. Wide awake at crack of Noon- wife golfing
  90. Anyone have a PizzaQue
  91. Pork Belly Tacos and Ceviche (Live Pron)
  92. Sometime a guy's just gotta fry!
  93. Bacon burgers on the Akorn
  94. Restaurant Depot
  95. Jambalaya Stuffed mini sweet peppers
  96. Eye of round jerky
  97. New addition :)
  98. Chicken thighs, hatch chiles.....woop enchiladas
  99. Cherry wood question
  100. Hook 'Em Horns
  101. Pulled Pork - First attempt at pics
  102. First brisket (flat) with Pron
  103. How much charcoal?
  104. Full Packer Brisket - Pit Barrel Smoker - Burnt Ends Question
  105. Brisket & Venison Backstrap Chops
  106. Thoughts on this smoker
  107. This pig partied too much
  108. Is there such thing as a vertical stick burner?
  109. Long Island Meat Source
  110. Set it and forget it Pulled Pork
  111. worst forum ever
  112. Pork Loin advice
  113. How long to smoke
  114. Injection recipes
  115. First Pulled Pork on newly built smoker
  116. Today's Rookie Canadian Rib Smoke
  117. Insulated vs uninsulated fireboxes
  118. Bretheren- Please Advise- Pork Butt Has Stalled Out at 160 What To Do?
  119. Good Friends Cheese Burgers, Macaroni, and CowBoy
  120. Spare Rib **pROn Warning!***
  121. Lomo al Trapo - my next cook
  122. First Pork Belly Smoke
  123. Serendipitous side by side by side briquette test
  124. HIGH Heat Glove Recommendations?
  125. Back To School Bash with Pron!
  126. Hungry for Boiled Meat
  127. Outside Cooking Day!
  128. Rotisserie Raspberry Jam Rib tips?
  129. horrible flat , not sure why
  130. Chuck roast cook
  131. Attempting to restore a Smokey Joe
  132. Full Packer Brisket and Pork Butt at the Same Time on the WSM.
  133. Labor Day cookout ideas
  134. New Smoker Tuning
  135. Medium BGE or Primo Oval Jr. 200
  136. I need a bit of BUTT advice....
  137. Smoked chicken wings
  138. A few blackstone griddle cooks
  139. Weber Rotisserie?
  140. Rib Night
  141. Treating rust on a cooker
  142. Wood
  143. Test cooking a Wagyu next weekend.... looking for some input
  144. Baby Back ribs on the Lang 84
  145. SS Performer Facelift
  146. Butt question
  147. Smoking with beech wood
  148. Brining tenderloin.
  149. Smoking salmon
  150. Tips on cooking first brisket.
  151. Back in the Game!
  152. Love my Battle box Weekend Pron
  153. Price quote for hickory wood (Is this decent?)
  154. A little Sunday Tri-Tip
  155. Reverse Flow Pit Questions
  156. Bypass thermostat
  157. Full size pans affect air flow in a Humphrey's?
  158. Bean question
  159. Brining/injecting Whole Pig
  160. Franklin Smoker
  161. Pitiful Brisket beautiful chiles and jalapeņos- New Nekkid Fatty
  162. Prime Rib Roast- Hot/Fast vs Low/Slow
  163. Bigmista on tv ... AGAIN
  164. WSM Out of the Box
  165. 22.5" WSM mod...Coal Ring
  166. Thanks BluDawg!
  167. Complaint from my block party cook
  168. So I am thinking about doing this
  169. Griddlers Can I Play Too?
  170. Lang 84 deluxe Rebooted!
  171. Possibly the greatest sandwich concept ever!
  172. has anyone tried el diablo lump charcoal
  173. starting to get this thing figured out
  174. Bacon!!!!!!!!!!!!!
  175. Cooking it like Cowgirl Dutch Oven Bierocks or Runzas or whatever you want to call them.
  176. Buffalo Chicken Wing Sandwich
  177. Butcher Paper
  178. Ahi Tuna Salad and some Pizzas
  179. Is charcoal , charcoal ?
  180. Its gonna be here tomorrow!!
  181. Beef adventures, pic heavy.
  182. Which Joe?
  183. Know where your meat comes from.
  184. Interesting read
  185. tri tip
  186. Hanging Weight vs. Total Yield
  187. Day off canceled- I'm still going to cook-dammit
  188. Mini WSM build question
  189. Hey SGH-beef clod question
  190. Bark formation - trad. offset vs reverse flow
  191. If you could just have one grill and one smoker
  192. Kettle pizza pron
  193. Smoker in car
  194. What knives for use on steel griddle
  195. Mr & Mrs Bigmista on Man Fire FooD RIGHT NOW
  196. Carson Rodizio Kickstarter begins tomorrow AM
  197. Best bbq sauce on brisket
  198. Beef shank?? anyone ever smoke one?
  199. Ham seasoning
  200. Best Asian Noodle Dish I've Had in My Entire Life
  201. No Need to be nervous/remote control cook
  202. Rib off
  203. Shrimp and Grits - inspired by Cowgirl
  204. First Brisket cook!
  205. Reheating Pepper Stout Beef
  206. Stacking wood in garage
  207. Pondering the size of my new Shirley build
  208. free 50 marinade recipe download
  209. The Long Awaited Hash on the Blackstone
  210. A Tribute to Cowgirl
  211. Labor Day Brisket sales
  212. Seasoning a new WSM - noob question
  213. Hot sauce chicken experiment for dinner
  214. DIY - Raichlen's Rub Martix
  215. Guru fan question
  216. Adding a gas burner to my BBQ table
  217. Superior Smokers SS1 re-season
  218. Franklin (and also Black's) BBQ sauce at HEB
  219. Home made Lump Charcoal
  220. how long can i hold it
  221. Death of the entry level cabinet Smoker
  222. Beef Backstrap Zsa Zsa
  223. New Injector
  224. Best Hot Smoked Bacon method **maybe a good link on the site**
  225. Lang 36
  226. Anyone vend in central wisconsin??
  227. Can you help me find a fry pan like this?
  228. first whole hog
  229. Humphrey Battle Box
  230. Giant turkey legs or tailgating ideas
  231. what piece of meat for a ham
  232. Stoker on an 18" and 22" WSM
  233. Beef clod for ground beef?
  234. CI seasoning temperature?
  235. First cook on The Good One Open Range
  236. PizzaQue Reduced On Amazon
  237. Teriyaki Chicken Wings
  238. Colonoscopy today
  239. Son Of A Brand new Thermapen!
  240. APL/Mallmann event in LA next week
  241. Another Pulled Pork Thread
  242. Splitting a hog!
  243. PitmasterIQ Longevity
  244. Best Pizza Setup for Primo XL
  245. WagnerWare Sidney O #8 rehab
  246. Happy, Happy, Happy
  247. Tonight is the night.
  248. Long Island Brethren: HELP!
  249. Grilled Chicken Thighs and New Smokeware Accessories
  250. 6 pack just arrived