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- Help Identifying NB Smoker Model
- Need Shipping Options For My Upcoming Shirley Build
- First go on the smokey mountain this weekend
- Country Style Pork Ribs
- Powder Coating Company in Houston area
- Old School Barbecue Seasoning
- On deck now
- Bacon cure time?
- Qmaster junior probe
- cooking spray has stained my UDS
- First Time Pulled Lamb Shoulder (pron)
- Yoder 1500 on it's way!!
- Post Oak Wood
- Suggestions for getting good bark?
- Making Some Side Cash
- What oil to use seasoning new smoker?
- OT - smoked olive oil?
- Phubar's Phirst Phatty Pron
- Treager Texas Pro Series or Yoder YS640?
- How to convert a Weber fireplace?
- Grilled Apple Brined Pork Chops
- First smoke - ever!
- Forgive me brothers, for I have sinned...
- WSM or AKORN?
- Unwaxed White Butcher Paper?
- Free smoker tattoo!
- smoked bologna
- Smoked Roast Chicken Wings
- Weber Silver Lid Holder Install
- Need idea's for offset cook this weekend!
- Pulled pork butt cook time
- Master forge charcoal idea/input please
- Coleman Roadtrip Cooktop Paint
- Am I too fat for beef jerky?
- Give me a Juimmy Dean recipe please
- Help identifying New Braunfels model/year
- "Happy Phriday Pharkers,what's Smoking this Weekend?"
- Charcoal Newbie couple of questions
- Need recipe for bacon ends
- Spray painting the underside of a Blackstone Griddle?
- Differences in smoked meats: Stick Burners vs Ceramic Cookers
- Thighs and ribs
- Do ya'll usually make your own spice rubs/mops or buy store pre made?
- Rotisserie Pig Spit Recipes
- Blackstone 36" Griddle $242 at Lowe's
- Chicken Salad
- Big Poppa drum/ hanging system (pit barrel)
- Rib rack for 14.5 WSM
- 1st Timer / Brisket on WSM
- My 1st brisket in my Weber Kettle
- Ain't it purdy
- Pulled pork help
- Happy Birthday To Me!!
- Brisket Chili help
- New BGE XL came
- WSM Chicken Wings
- Not BBQ but LuzziAnn went to Cookin'
- PBC Spares Smoked w Madrone
- Smoking japs to dry.
- Smashburger tool?
- Blackstone griddle surface temperature
- Good Brisket rub without black pepper
- Akorn Kamando Kooker $175
- In, Mich, Ill, KY folks: Meijer 2 day sale!
- Burnt ends question
- Smoking Beef english roast?
- WSM Brisket - Spritzing and Rub
- UDS burn issues after 4 hours
- Experimental chicken
- Bolar Roast?
- My WSM vs PBC head-to-head review!
- The #BrisketSperiment: Stickburner vs. Insulate Cabinet #WhoDat1
- Frozen hatch chiles
- Over Night Cook On The Gasser
- Early Stall 140 degrees? updated pron***final pics
- recipe section
- Best book for the Webber smokey mountain.
- Blackstone Griddle owners
- Convert Commercial Oven to Gravity Cooker
- Don't Forget Brethern!!!!!
- First time pulled lamb on UDS
- WSM 14.5, Diffuser Plate
- Thank you Ebijack!!! : Testing out a new toy!
- What are sport peppers?
- I am trying out my WSM 14.5 pitmaster IQ
- Why does everyone care about the stall ?
- Turkeys Against Cancer
- 1st pork butt on the Akorn
- Wide awake at crack of Noon- wife golfing
- Anyone have a PizzaQue
- Pork Belly Tacos and Ceviche (Live Pron)
- Sometime a guy's just gotta fry!
- Bacon burgers on the Akorn
- Restaurant Depot
- Jambalaya Stuffed mini sweet peppers
- Eye of round jerky
- New addition :)
- Chicken thighs, hatch chiles.....woop enchiladas
- Cherry wood question
- Hook 'Em Horns
- Pulled Pork - First attempt at pics
- First brisket (flat) with Pron
- How much charcoal?
- Full Packer Brisket - Pit Barrel Smoker - Burnt Ends Question
- Brisket & Venison Backstrap Chops
- Thoughts on this smoker
- This pig partied too much
- Is there such thing as a vertical stick burner?
- Long Island Meat Source
- Set it and forget it Pulled Pork
- worst forum ever
- Pork Loin advice
- How long to smoke
- Injection recipes
- First Pulled Pork on newly built smoker
- Today's Rookie Canadian Rib Smoke
- Insulated vs uninsulated fireboxes
- Bretheren- Please Advise- Pork Butt Has Stalled Out at 160 What To Do?
- Good Friends Cheese Burgers, Macaroni, and CowBoy
- Spare Rib **pROn Warning!***
- Lomo al Trapo - my next cook
- First Pork Belly Smoke
- Serendipitous side by side by side briquette test
- HIGH Heat Glove Recommendations?
- Back To School Bash with Pron!
- Hungry for Boiled Meat
- Outside Cooking Day!
- Rotisserie Raspberry Jam Rib tips?
- horrible flat , not sure why
- Chuck roast cook
- Attempting to restore a Smokey Joe
- Full Packer Brisket and Pork Butt at the Same Time on the WSM.
- Labor Day cookout ideas
- New Smoker Tuning
- Medium BGE or Primo Oval Jr. 200
- I need a bit of BUTT advice....
- Smoked chicken wings
- A few blackstone griddle cooks
- Weber Rotisserie?
- Rib Night
- Treating rust on a cooker
- Wood
- Test cooking a Wagyu next weekend.... looking for some input
- Baby Back ribs on the Lang 84
- SS Performer Facelift
- Butt question
- Smoking with beech wood
- Brining tenderloin.
- Smoking salmon
- Tips on cooking first brisket.
- Back in the Game!
- Love my Battle box Weekend Pron
- Price quote for hickory wood (Is this decent?)
- A little Sunday Tri-Tip
- Reverse Flow Pit Questions
- Bypass thermostat
- Full size pans affect air flow in a Humphrey's?
- Bean question
- Brining/injecting Whole Pig
- Franklin Smoker
- Pitiful Brisket beautiful chiles and jalapeņos- New Nekkid Fatty
- Prime Rib Roast- Hot/Fast vs Low/Slow
- Bigmista on tv ... AGAIN
- WSM Out of the Box
- 22.5" WSM mod...Coal Ring
- Thanks BluDawg!
- Complaint from my block party cook
- So I am thinking about doing this
- Griddlers Can I Play Too?
- Lang 84 deluxe Rebooted!
- Possibly the greatest sandwich concept ever!
- has anyone tried el diablo lump charcoal
- starting to get this thing figured out
- Bacon!!!!!!!!!!!!!
- Cooking it like Cowgirl Dutch Oven Bierocks or Runzas or whatever you want to call them.
- Buffalo Chicken Wing Sandwich
- Butcher Paper
- Ahi Tuna Salad and some Pizzas
- Is charcoal , charcoal ?
- Its gonna be here tomorrow!!
- Beef adventures, pic heavy.
- Which Joe?
- Know where your meat comes from.
- Interesting read
- tri tip
- Hanging Weight vs. Total Yield
- Day off canceled- I'm still going to cook-dammit
- Mini WSM build question
- Hey SGH-beef clod question
- Bark formation - trad. offset vs reverse flow
- If you could just have one grill and one smoker
- Kettle pizza pron
- Smoker in car
- What knives for use on steel griddle
- Mr & Mrs Bigmista on Man Fire FooD RIGHT NOW
- Carson Rodizio Kickstarter begins tomorrow AM
- Best bbq sauce on brisket
- Beef shank?? anyone ever smoke one?
- Ham seasoning
- Best Asian Noodle Dish I've Had in My Entire Life
- No Need to be nervous/remote control cook
- Rib off
- Shrimp and Grits - inspired by Cowgirl
- First Brisket cook!
- Reheating Pepper Stout Beef
- Stacking wood in garage
- Pondering the size of my new Shirley build
- free 50 marinade recipe download
- The Long Awaited Hash on the Blackstone
- A Tribute to Cowgirl
- Labor Day Brisket sales
- Seasoning a new WSM - noob question
- Hot sauce chicken experiment for dinner
- DIY - Raichlen's Rub Martix
- Guru fan question
- Adding a gas burner to my BBQ table
- Superior Smokers SS1 re-season
- Franklin (and also Black's) BBQ sauce at HEB
- Home made Lump Charcoal
- how long can i hold it
- Death of the entry level cabinet Smoker
- Beef Backstrap Zsa Zsa
- New Injector
- Best Hot Smoked Bacon method **maybe a good link on the site**
- Lang 36
- Anyone vend in central wisconsin??
- Can you help me find a fry pan like this?
- first whole hog
- Humphrey Battle Box
- Giant turkey legs or tailgating ideas
- what piece of meat for a ham
- Stoker on an 18" and 22" WSM
- Beef clod for ground beef?
- CI seasoning temperature?
- First cook on The Good One Open Range
- PizzaQue Reduced On Amazon
- Teriyaki Chicken Wings
- Colonoscopy today
- Son Of A Brand new Thermapen!
- APL/Mallmann event in LA next week
- Another Pulled Pork Thread
- Splitting a hog!
- PitmasterIQ Longevity
- Best Pizza Setup for Primo XL
- WagnerWare Sidney O #8 rehab
- Happy, Happy, Happy
- Tonight is the night.
- Long Island Brethren: HELP!
- Grilled Chicken Thighs and New Smokeware Accessories
- 6 pack just arrived
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