newbie

Hello my fellow brethren this is Brian V and I’m finally back in your BBQ world. Starting coming here many moons ago when I bought my first smoker a New Braunfels Bandera(Loved that thing!). That has since become a recycled fender or something😂. I hail from South Jersey and my new piece is this...

Cheers all! I am a new BBQer and just purchased a Country Smoker traveler. I have a tiny Casita trailer and a Ridgeline truck, and the smoker travels with us. I also have two farm collies that are my constant companions and BBQ taste testers and office clean up crew. I am a (kind of recent)...

I have been a low and slow style cook for a few decades. I decided smoking was the next step. I have taken an old propane fueled vertical smoker and converted it to charcoal using a Char Griller 2 in 1 grill offset box. As a newbie, I will be looking for shortcuts, recipes, and tips and tricks...

Hello All, I grew up on a small ranch in western Canada. Even though I had ready access to beef, I never really learned how to cook it. Recently a friend of mine, who is big into Q, had me over for some brisket and burnt ends. One bite, and I immediately decided I'm going to learn how...

I recently retired from a corporate gig after 30 years roaming the world on someone else's dime and I've decided jump back into this thing y'all obviously love so much. BBQ has always been a big thing in my family with roots from St. Louis to the Texas hill country - sticky sweet and plain old...

Hey guys glad I ‘re’discovered this place. Guess i joined back in the day and forgot about it ha. Anyway, bought a okj Bandera a couple days ago on Craigslist for $150 and broke it in yesterday with an 8.5 lb pork butt. 12 hrs, a full bag of briquettes and countless mesquite chunks later my wife...

Hello Brethren! I've been stalking this site long enough, time to engage! I was born in MN but got to Texas as fast as I could. I thank you all for all your input and knowledge that I've quietly soaked up like a dry set of pork ribs in need of a mopping. I look forward to sharing my...

Greetings to a new user from the frozen tundra of the upper Midwest USA! I am new to the BBQ scene since being the lucky recipient of a new Pit Barrel Cooker(PBC) for Christmas 2017. In the last few weeks, the weather has warmed up enough to do a few cooks of whole chicken, pork ribs, beef...

I have a basic offset smoker, char griller (their competition one hahaha from homedepot) Anyway, I'm new to all this, but the fire box on this thing is pretty small. The fire lasts about 30 min before you have to tend to it, adding wood etc... (maybe this is just for charcoal, IDK, but I...

Hi Everyone, I am Kendrick and I just signed up on this forum. It was suggested by Moose(Richard) who is a moderator in "BBQ Brethren Throwdowns" section. I really liked what I read so far on this forum. Already learned a few new things and I am very excited to learn new tricks, make new...

Hey guys, this is my first attempt at spare ribs on the WSM 18.5. Am using Gary Wiviott's Low & Slow 1 Chapter 4. I do just have one question regarding grate temperature. In the beginning and the end of the cook, the average difference between lid and grate temperature is about 20F. But...

Hey guys, I appreciate any help! I'm probably on my 6th cook on my brand new WSM 18.5. So I would think that would be good enough for a semi-well seasoned WSM. But I'm still getting a huge discrepancy between grate vs lid temperature. What I tried: Three babyback ribs ~3lbs each, top grate...

Hey folks, Thanks for adding me to the forum. I'm Vic from NJ and I cannot wait to learn from the experts. My EQ so far: Weber 14407001 22-inch Kettle Grill & Weber 721001 18.5-inch Smoker. Looking forward to learning from the best. Thanks guys.

Hi, My name is Billy and I'm from San Antonio, Texas. What a relief this site is. None of my friends, my wife included, don't understand why I love to que. They just don't get it. When I start to talk about brisket points and flats and temp stalls, they just look at me like "lets change the...

Hi. Great site. I had a really basic question about competition Q that I cant find anywhere. From my understanding each judge (about 5 of them) each get 5 pieces of meat in a box. So if each judge gets 5 ribs, and there are 5 judges, you need to make at a minimum 25 ribs. OK thats fine...

Hello all, New here and just wanted to introduce myself, I love to BBQ and smoking different meals is my religion. I just smoked some beautiful salmon fillets yesterday using red maple for the first time and they came out with an excellent and rich smokey flavor thanks to a post I saw here. I...

I'm fairly new to cooking 'cue, but not new to eating the tasty treat. I am from NC and closer to the foothills so I don't believe "real" NC BBQ is vinegar based, but must have tomato components to the sauce. I've always enjoyed cooking and feel like it's a mix of chemistry and art, both I...

Hello everyone, first thanks for all the good advice and reading material, it really guided my decision to buy a quality off-set smoker. I generally do a lot of research before making a substantial purchase and I am very glad that I did in this case as I was almost about to drop good money on...

I found this site through a web search for CAB and started looking at posts to see what others are doing in BBQ. There is always something to be learned from others, hopefully I will learn you and I can bring something to the group. Probably in BBQ ing for 15 years. I gave my smoker away to my...

Hello All! I am a rank amateur pit master in Scranton KS. My equipment is a Char-griller Pro with the side firebox and many modifications. I recently received for father's day a new Maverick ET-733 wireless thermometer. I have also used a cheap UDS from Lowe's with good results - although I...