I'm new, and sometimes you guys don't make any sense!
 

What the he%& are you guys talking about? Some of the terms are unfamiliar to me.

Good question! For the new folks (and we have a lot! Welcome!), we tend to use some terms that are not commonplace. We have two resources that will help you...

StLouque's Acronym List or (what the heck does that stand for?)
http://www.bbq-brethren.com/forum/sh...ad.php?t=35132

and...

KCquers ROADMAP to the QTALK Forum
http://www.bbq-brethren.com/forum/showthread.php?t=7818

Also, most of the forums have a Roadmap thread in the stickies area at the top of that forum. The Roadmap threads have links to some of the most commonly asked for things in that forum. It is always a good idea to check the roadmap before doing a search or asking.

Finally, at the bottom of every page there is a Google search that searches only the bbq-brethren domain. The built in forum search capability is enabled by subscription, but the site-specific Google search is available to everyone.

Nice helpful sticky, Ron:eusa_clap:eusa_clap

Respect!

WTG, Ron!
Very helpful...

Excellent!:cool:

I am also new to the BBQ Brethern and I found the StLouque's Acronym List through the built in forum searchbut did not know about the KCquers ROADMAP. Thanks for the info and I'm sure others will be appreciative also. It was also interesting learning about KCquer. Sounds like he was a really Great man. RIP

Those two links are great resources - thanks for putting the sticky up. I know I have read them many times trying to figure out all y'all's crazy talk meant (now, I'm talking crazy, too).

MANY thanks for the threads. Most helpful for this newbie.Have to stop reading for now to give these info loaded eyeballs a rest.

Great stuff with St. Loques and the Roadmap in easy to find locations now. I still don't know what Barbefunkoramaque is talking about, although I am making better brisket now.

Thanks! I've been trying to figure out some of the "terms" on here.

Thanks
Newbie

Goo stuff Ron!!!!!:biggrin:

Helped me out too. Thanks!

So where can I learn about a drum smoker and how to build one? I have questions about air intakes, charcoal baskets,burnouts, and lids?

Big drum smoker thread, enjoy.

http://www.bbq-brethren.com/forum/sh...g+drum+smokers

Any feelings on use of Galvanized hardware?:twisted:

ya know I was kidding....dontcha? But good move putting the link in this thread

I'm new here this was great this helped a lot Thanks

Now if this only included a link to the threads on the fascination with squirrels...........................:biggrin:

Yeah I am a newcomer as well and was a little thrown off by some of the words. Those sites are very helpful. I'm just glad I finally made it into the 21st century finding this forum based on something I love! Thanks for the resources.

I finally know what an ABT means!!!!!

I am new to the site and appreciate the road map.

i knew some of those terms, but some i was a little lost :?: thanks for the clarification! :-D

it was all greek to me!

even my girlfriend knows what ABT means!!! they're her favorite

I also new to this site. Thanks for all of the info.

Im new and that was very helpful. Thanks

Good info...thanks

Yeah, what he said.

This clears up some questions..
Thanks

Jan Willem

New member also, Thanks!

Great thread for us new members! Added several bookmarks to my favorites list for future reference.

new here just saying Hi, stumbled across this site a couple of weeks ago

I just started here. I am glad I read this post. Thanks all.

Welcome guys you will be better Cooks because you chose to join our Forums...If you have any questions just ask us...Our MODS are the best and they are highly knowledgeable about Outdoor Cooking...I sure have been blessed because of The Bar B Que Brethren

Great site. Read the road-map thread for hours and hours last night. Looks like this is a very well run forum with an endless supply of BBQ knowledge. :clap2:

Your site is the BBQ equivalent of the Trees, Chainsaws and Firewood forum I frequent at www.arboristsite.com

Looks like mostly smokers here. I'm a spinner. Mostly whole hogs or inside top rounds on a rotisserie made from a 275 gallon heating oil drum with indirect heat and a lot of apple wood smoke. Ribs and pork butts are also staples of mine. Can't wait to try some fatties and abts. :heh:

Pics!! Pics now!!

Oh, and welcome!! I been around about a year, and these people still don't make sense to me...

Fess up, now. When have YOU ever made any sense?:heh:

I agree, you guys have a language of your own.

nttawwt

Agreed, IMHO.

his makes sense
 

thanks for making a bit more sense
lol

This newbie thanks you much!

aha!! now I'm catching on. this is like learning a third language. Thanks for the thread.

thanks a bunch. now its all starting to come together. I did have a few of them figured out though.

Perfect! Thanks

ditto!

Nice links. Very helpful.

Very good!!!!

Boy! Am I glad to find this forum. I'm a real green newby but I love the flavor of smoked meat. Thanks. Paul

After lurking and referencing the forums for troubleshooting I joined last week. A veritable plethora of BBQ knowledge. Love all of the acronyms!