fire

Howdy Y'all, I'm an amateur pitmaster still learning the ropes and in the process of opening a new BBQ restaurant in a few weeks. I got my start smoking on a reverse flow offset stick burner and had success with my product, but my new smoker is this Southern Pride cabinet smoker and its giving...

Hi all! First time poster long timer lurker. I'm building a fire pit/grill area in the backyard and found some cool designs using an insert surrounded by gabion walls: Trouble is can only find these inserts and kits for sale in the UK and Europe...

https://youtu.be/xWNrHVJXXVU I like oak. I have lots of oak laying around. I burn it in the winter in my wood stove to heat my house. Sometimes I’ll add apple or pecan or peach to the mix but that’s usually just chunks that come from Walmart or the hardware store. Oak that has been cured...

I haven't been around here much lately but thought you might want to see my latest low n slow toy, it's an asado cross. I've found out that cooking a whole 21kg lamb 'gaucho style' tied to a cross over open fire for 12 hours is one way to engage with your neighbours! The crowd...

So my offset has a coal basket / tray for holding the fuel. The bottom is expanded steel so the smaller coals drop thru, so I don't get a big coal pile. I put another piece of expanded steel on it so the holes are a bit smaller. With the coals dropping thru I have to keep a very close eye...

Hi all. Total newbie to the BBQ scene and looking forward to learning the smoked arts! I have been researching this, but can't seem to find a solid answer. My set up (in process) - double barrel smoker, dual dampers from bottom barrel with dampened smoke stacks. If for example, I want to cook...

I realize that this may be like putting lipstick on a pig, and I have aspirations to a BGE once my cash flow can handle it, but I thought I would try to figure out the best way to maintain an even amount of heat over a long cook, like for a brisket or shoulder. Ambient temps today were in the...

We had a "bonus day" here in KC today with temps in the 50's. I took advantage and whipped up a few things for dinner. Pre-dawn fire at 6:00 Dr. Butt & Professor Brisket, dressed for the ball Time to roast some Anaheims About 3 hours later, the dance is on Meanwhile, back in the kitchen...

My friends actually... I'm in charge of the smoked turkey. The outside turkey. The one nearer to the refrigerator in the garage where we keep the beer. Sharon's in charge of the inside turkey. Sharon's a fine cook, but compulsive precision has never been a problem for her. When the turkey...

First of all, I would like to thank everyone for such a great website. There is a wealth of information here, but can not find what I'm looking for. I have never used a smoker before, but love BBQ. I have a Bandera and I'm trying to get Smoke Chamber up to 225. Right now I can't even get it...