bbq

Like you, I have a nice selection of bbq and smoking books - Jeff Phillips, Meathead, Myron Mixon, Aaron Franklin, Steven Raichlen - just to name a few. I consider many of these to be staples for folks like us. But over the last year or two, many others have come on the market from Rodney Scott...

Camp Chef Oklahoma Joe Traeger Pit Boss Camp Chef Z Grill Weber Masterbilt Other (brand name) Feel free to include the model and when you bought it?

Any recommendations?

Hey all so I need to pick your brains regarding steel choices. Steel choices so I’ve been in contact with several steel suppliers here in the uk and I’ve been able to source 1/4” steel. Black Mild Steel Sheet But now I’m being offered black mild steel sheet, which as I understand is hot...

Anyone familiar with JED MASTER commercial smokers? I lost mine in a fire and am not having any luck finding another one. Mine was 6' tall X 6' wide X 48" deep, Rotisserie, H2O and charcoal. I purchased off another gentleman, it was inside my concession trailer and he tried about 10 years...

Options that I know of: Traeger - everywhere (Helliesen Lumber has them for under suggested retail) Cabelas pellets Bear Mountain - Smartfood Service (which is also great for meat) Pitboss - Walmart Where do you other locals get their bags? Any higher end pellets around that I haven't found?

We have a super nice, complete custom-made BBQ Trailer with rotisserie, electric hookups, hot water heater, 3-bay sink, lots of storage, large roll out awning. We used this for competitions in the past but after opening our restaurant we now have no need for it. North Alabama $10000 obo Email...

I bought a pack of cushion meat from my local restaurant supply store. (It's the cut called the "picnic ham" [which isn't a cured ham] which is boneless and skinless. I use them for making pulled pork BBQ as well as sausages. The question is, how long should I budget for smoking time? Is it "1...

Hey all! 35/f from middle Tennessee, here! Finally upgraded from a cheap $15 charcoal grill to a pellet smoker! I didn't do so hot on the brisket, it was wayyyyyy too tough. Had much better luck with beer-butt chicken, baby backs, and burgers, and tonight I'm trying out pork shoulder, cooked it...

Hey everybody. So I am trying to get a BBQ program off the ground at my work place. One of the other chefs I am working with sent me a link to this article about mesquite flour. The article mainly focuses on baking and just only off handedly mentions it at the end for rubs and such. I was...

Hey guys, I love making this one - keeps well in the fridge, and if you vacuum pack it and freeze - easy can hold for a month or so... Pastrami is actually originated from Romania, there they call it "pastrama", and they do make it from beef, lamb, turkey, so I said, why not chicken?! Also...

Hey guys, Lamb shanks - one of the most underestimated cuts, and absolutely undeservedly. I love those braised or, in this case, smoked pretty much the same way they smoke turkey legs. So here we go! So simple, so delicious - few lamb shanks, rubbed with olive oil and sprinkled with Kajun...

Hi there, guys! This is my take on the absolutely mouthwatering recipe by Jess Pryles, the one and only! What you will need: - 3-4 lb pork belly, skin off, cut into 3-4cm (1 ½") cubes. - Your favourite BBQ rub - I used a rub with a bit of cherry sweetness in it, e.g. Three Little Pigs Touch...

Hi guys, Apple cider and beef short ribs... Never thought it's gonna be that good! Very simple method - 2 hours open smoke, 2 house in a foil pan with apple cider, wrapped, and 30 min rest. Had this very nice rack of 3 ribs. Sprinkled it with a rub from my local supplier - we call it...

Hi guys, Long time since I've posted anything here, very long time ... So here's a beer can chicken, which to be honest is not quite a beer can one, but rather a beer ceramic base. This base you can get on Amazon for about 20$, and then just use your favourite liquid in there - beer, apple...

I initially got into smoking around 8 or so months ago and really found a passion for it. When I started at first I was writing down everything in a notepad to keep track of exactly what I did so I could do it again if it was great or never do it again if it sucked. But I didn't have the...

Hey guys, I am new to smoking and am very interested in learning different techniques. I don’t have the best of equipment, but I think what I have will do the job. I have a Char Griller Legacy and recently put a Side Fire Box on it. I am wanting to smoke a pork butt for BBQ on Easter. I have...

I started things off by smoking some chunks of Butt I'd originally set aside for future Carnitas. Big chunks of Butt rubbed with my basic pork rub and smoked it Hot-n-Fast (275°-300°) over Hickory for 2 hours. Then wrapped in paper with butter and honey and finished for 2 more hours.\ The PP is...

Warning: I geeked out real hard here.... I know there are a few resources out there for BBQ Cooking logs, but I wasn't extremely satisfied with any of them and decided to create one of my own with google sheets (link at the bottom) It looks a bit intimating, but bare with me as it really does...

I'm a new member to this forum. I'm not new to Barbecue though. I have several cookers: Yoder, Weber, Traeger, Char Broil, Cuisinart, a fire pit, another Traeger, Camp Chef... anyway... I'm also a YouTuber, Wait! Dont ban me! I want to connect with other BBQ fanatics around me, find new BBQ...