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  1. Identify This Wood
  2. Wagyu tri tip
  3. Fatty Adapter for Drum Smokers Version 2
  4. Myron Mixon's Cook Class Report
  5. Going to have the privilege to cook for group of 30-40 fine gentlemen.
  6. Jah Mon
  7. Wanting to buy my 1st Smoker
  8. Brisket sides
  9. We’ve Drawn A Line and Staying At Opposite Ends Of The Tent
  10. Issues with mac and cheese.
  11. Gauge (thickness) of expanded metal for shelving
  12. Karubeque
  13. Weed Burner and Squirrels
  14. Ratio of flat to point?
  15. Buying a used lang smoker advice
  16. Great Day At Work!
  17. Submit Your NC Pork BBQ Quandries Here
  18. Oklahoma joe verification.
  19. Chicago dog bun?
  20. The Laundry List
  21. Lumber Jack Pellets in Houston
  22. 3 hours of smoke, 52 hours wrapped (pron)
  23. Secondary combustion in a offset firebox?
  24. Build up the buffer idea
  25. Backwoods ????
  26. So much to do...
  27. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  28. Looking for Advice on doing a cook at the Indy VA
  29. Wings - Cut or Whole
  30. Temp rise in cooler
  31. Pork Butt Size
  32. Breakpoint price for wings
  33. Need some tips on how to keep Pork ribs juicy cooking caveman style
  34. Blackstone griddle + wind =
  35. Brisket and ABTs
  36. Myron's Brisket Method
  37. Chicken breasts on PBC?
  38. Brisket temp
  39. How is Plowboys in KC
  40. Started Smokin' Back in May
  41. Gold grade wagyu finishing question
  42. Late night Steak night
  43. Mayo vs No-Mayo Wing Comparo
  44. Surf & Turf on my Cobb Premier Grill
  45. On tin foil and lighter fluid-
  46. Talk me out of buying a fireboard...
  47. Anyone ever smoke Veal Rib Chops?
  48. Silver skin on ox tails?
  49. Primo Ceramic Grill
  50. Cleaning the outside of the Shirley question
  51. FEC100 or CTO?
  52. Breaking in the Lodge 14" Pizza/Baking Pan
  53. Shredded Chicken ABT?
  54. Whitewater Smokers - paging wsswesty
  55. How many bags of charcoal do you guys go through a year?
  56. Dirty Chai bacon
  57. Cheap Grill Pan
  58. NC BBQ Pork Feast Semi-Live (Pron Galore!)
  59. Gonna be a good day... Finally firing up the Shirley again
  60. The wife left me
  61. Previously Frozen Smithfield Spare and Salt??
  62. Smoked Chuck n Tatoe Pie
  63. Bacon Fatty and Pizza
  64. Brisket taking forever
  65. Simple Saturday....
  66. Brisket setup question
  67. World Class CI NY Strip On BGE....PRON
  68. Go Astros
  69. Chicken Shawarma
  70. Jalepeno-Chorizo Cheese Dip
  71. FYI- OKJ Highland Is $99.00 At Walmart
  72. give dat dawg a bone
  73. Corned Pork Butt & Pork Belly Pastrami (Sunday)
  74. Waste not want not- Pizza Hut
  75. Weber chimney
  76. Cuban Sandwich using Leftover Pulled Pork
  77. Jerky cure question
  78. PORK BUTT SCORE - The Price Is Right ... Load up the freezer
  79. The first time I’ve cooked this
  80. With my New York brim and my gold tooth displayed....
  81. Cheeses.....
  82. Vortex Jah Love wings
  83. So... I’m interested in sous vide?
  84. Pepper grinding
  85. Thighs "ALA" Short Stuff
  86. I stopped at a local chain bbq joint
  87. DIY pellet hopper and auger for whiskey barrel
  88. Brisket Point
  89. Two briskets and 50 thighs.
  90. Bacon cheeseburgers
  91. Pork Butt Reheating
  92. First time with a pork butt on the Kamado
  93. Big Easy 3 in 1 has been seasoned ... first cook?
  94. Double Feature - Crowd Cow Unboxing - Reverse Sear Ribeye on Mini Weber Smokey Mountain
  95. Found a used PBC
  96. Well, I pulled it off...
  97. Johnson Custom Smokers
  98. Need help with a decision -- apples vs oranges
  99. First smoke
  100. Quality Ribs around Metro Detroit
  101. The Next First Time I Cook Something
  102. Bloody Mary & Appetizer Party ~ Bring Something Along They Said
  103. Huge cook on my 600 gallon offset with pics!
  104. Weber master touch or camp chef smoke pro se
  105. Pellet Smoker/Grill Recommendations
  106. Say Cheese.
  107. A case of the Monday’s
  108. Kicking tires on new rides.....rushed some pies to the table afterwards.
  109. Opened my twin pack of butts from Costco...
  110. Lots of Ash From B&B Lump
  111. Hey Grandpa, what's for dinner? Damn good smoked meatloaf
  112. Vortex Tri Tip
  113. Best of the West Masters Selection
  114. Pork butt use or freeze by date
  115. Used Stumps
  116. The Paella Pizza
  117. Dyna-Glo Vertical?
  118. Chinese Scientists Create Genetically Modified Low-Fat Pigs
  119. Please tell me I did not go wrong buying a Traeger
  120. Domed lid for the PBC?
  121. A Tale of Two Fattys
  122. holy sheet batman
  123. St. Louis and Baby Backs on the same menu?
  124. The Most Difficult Request I Get
  125. To the Sous Vide users! Also relates to smoking.
  126. Is "cheap but good" still doable?
  127. Officially subscribed!
  128. Brethren help in sourcing enamel ware?
  129. First BP wrap!
  130. Upside down turkey
  131. Chuck Roast for tomorrow
  132. Type 1 RTV Silicone Gaskets in a smoker?
  133. Is this worth $100
  134. North Texas Fresh Turkey?
  135. Meat Smoke Intake ?
  136. Leftovers = Pot pie
  137. Question about Rubs
  138. No saucing, no wrapping, no Parkay, no nonsense cook
  139. In search of Traeger 124 Owners Manual
  140. A couple of pies on the 007
  141. It's a beautiful morning
  142. Stuffed Pork Sausage Ball Wrapped in Bacon
  143. 80lb whole hog time question....
  144. gonna break the Traeger in, rub question
  145. First Cook on the Big Easy 3 in 1 ... w PRON Heavy
  146. Adding an Airtight, Domed Grill Lid to the PBC for $20 With no Tools
  147. Newbie attempting 250 gal Reverse Flow Smoker build
  148. Makin' Bacon question!
  149. Shopping complete
  150. New Fabricator - Moss Smoker Company (Carolinas)
  151. New Memeber! Which Pellet Grill??? Decisions, Decisions.. Help!
  152. Vertical vs Vertical Offset
  153. Attn: MOOSE & Brethren Lodge Cast Iron Wildlife Series
  154. Shells
  155. Original Grate Grabber
  156. Going to attempt to turn my 18.5 WSM into a PBC.
  157. I Stuffed My Meat - Flankenfatty
  158. Wing sauces?
  159. So is this Smoked chicken?
  160. Low Carb Sides?
  161. Stoker Temp Controller System - are they still in business?
  162. Vortex lighting question
  163. BBQ shops in Tulsa Area
  164. Dry brining beef ribs?
  165. Cooking brisket flat
  166. Kamado or yoder Cheyenne
  167. Mesquite Grilled Jalapeño Cheddar Cheeseburger-Salad
  168. Pork Steaks With Friends Saturday - How Do The Brethren Cook Them?
  169. Rubbing Her Down With Oil : Cleaning the Outside of a Smoker
  170. Taking the plunge...
  171. BBQ in Nashville
  172. Ft. Worth/Arlington area Brisket alert
  173. Sue Veed’s Juicy Thighs
  174. Smoker Pellets
  175. Assassin 48 questions...
  176. Looking at thermometers
  177. "Happy Phriday Pharkers,what's Smoking this Weekend?"
  178. Anyone tried ribs from Whole Foods?
  179. Strawberry Cake on the Cobb Grill
  180. Best Salt for Brisket
  181. Pork tenderloin on the kettle
  182. Hosting a party and need help...
  183. Brisket and Blueberries Breakfast
  184. Heart911 cook went great
  185. Smoked sausage with a FEC120? Anyone do it?
  186. BBQ food spread folding table
  187. i NEED HELP!
  188. Thermapen Sale
  189. New Weber announcment
  190. I'm Really Getting Hung Up On The No Touch Brisket
  191. 4 Different meats at 1 time
  192. Just about to get in line for a Shirley - have some q's
  193. Burnt Offerings: Strategies and Techniques
  194. Pizza thre ways
  195. An Interesting Cut and Cook
  196. Peanut butter and jelly brisket sandwich
  197. Beef muscle jerky
  198. Finally found quality brisket (semi) locally
  199. Turkey Pre-Run??
  200. Pickle Mustard Sausage Making & Wife's Chili (Saturday)
  201. Feeling Validated- and somewhat snobbish
  202. tomorrow i'm going to start my pizza oven build any ideas???
  203. Grate temp
  204. Questions about older Louisiana Grills Pellet Smoker
  205. For those in Meijer country - ribs alert
  206. Reverse flow patio build
  207. Confessions....Rookie Mistakes
  208. Australian grain fed strip steaks
  209. Freezer burn
  210. Turkey Breast
  211. Kroger pork butt
  212. How much does leaving a chicken whole increase cook time?
  213. Hot n' Fast Water Cooker vs. Non-water cooker
  214. 1 Bird Poultry Rub 1 Bird Moroccan BBQ sauce on UDS spit
  215. Beef Ribs, my first time
  216. Sam's Club ups their meat game
  217. cabinet smokers vs stick burners
  218. Cast Iron Cornbread and Stew on a Wind Swept Day
  219. Just finished offset build- what is the best way to clean it out?
  220. CyberQ runaway temps.
  221. Awesome juicy pulled pork
  222. Fajitas and Borracho Beans
  223. Chuck burnt ends
  224. I'm Back! And I Got A New Toy...
  225. PBC Pork Butt Sling
  226. Racing style Hog cook times
  227. Sunset Book Barrel Cooker Design and Recipes
  228. The Fat Man's Brine, pork and fowl
  229. Looking for backyard inspiration ideas....
  230. Green chili recipe w/ leftoever pulled pork?
  231. First posts...tryin to find that match
  232. 1st cook on pit barrel cooker
  233. Anyone make pork jerky?
  234. Thanksgiving turkey ideas
  235. First Ribs on UDS
  236. Beef jerky
  237. Some afternoon smokey goodness
  238. Picture problems
  239. Biscuits and Gravy while driving? Yep.
  240. Not q but some pretty tasty Italian food
  241. 4 meat, 4 cheese, Chicago Style Deep Dish
  242. Stromboli for dinner
  243. Hickory-Mesquite-Pecan Heavenly Brisket
  244. Bull Fries n Catfish
  245. It's Mr. Brown, not, Mr. Charred and Burnt Black!
  246. Reverse Sous Vide Pulled Pork ( Pit Boss Kamado )
  247. planning a stick burner vs charcoal burner shootout
  248. Bad smoke
  249. More Pizzas
  250. To brine or not to brine .. that is my question.