I remember a while back seeing Alton Brown brine his Butt before smoking it. Has anyone out there done this? Is it worth the extra step? I'm thinking that...

Got back from a trip to San Antonio a few weeks ago. I'm happy to report that the barbecue I spent summers as a kid enjoying is now back. Bob's Smokehouse...

how do you all make a good and tender pork roast?

Recently relocated back to my old stomping grounds of So Cal. Headed down to the El Tigre market for some chicken thighs and mojo. To my dismay, no Mojo...

Hi, This is my first post after months of lurking. I live in British Columbia, Canada and am in the beginning stages of establishing a business, travelling...

I have found Royal Oak Charcoal but they are briquettes. Is this better than Kingsford brand of briquettes. I am having a hard time locating lump charcoal...

I went into my local CT on Saturday (Vancouver) and noticed a nearly non existant stock of Royal Oak, both lump and briquettes. Some new lump, from Namibia,...

I had great success with a butt some time ago, but when I did a picnic this last weekend, it came out much drier and really didn't pull as well. Is this...

I have a Polder 894-90 Dual Sensor with Timer and I needed a new probe thanks to my German shepherd. I did a google and found most of the replacement probes...

....with an even dumber one. What is the sand being used for? I am new to the forum, and just getting started getting really interested in real barbecue. I...

I was wondering if people barbecue in the winter? If so, what do I need to know about this please? For example, is this a good idea in the first place? Will...

Hi guys, I live 2 miles from the ocean. Can I just use beach sand for my WSM or is that likely to cause rust issues for the pan? Or should I buy sand, gravel,...

I would Really, really like to know how to smoke pork chops. e.g. I need to know what type of brine, how long to soak them, How long to smoke them. I asked...

I've been speaking with a local non-profit to organize a BBQ and Carribean food festival in an ocean front park in Miami Beach. My concerns are licensing...

Article on BBQ in magazine "THE WEEK" August 5, 2005 Ken http://www.theweekmagazine.com/article.asp?id=1042

The idea of bolts through the fire pan didn't work in my mind, I'm sure many of you used it, but I have been firing it up in the back yard, in sand so as to...

Another Bigfoot sighting reported in Oklahoma. A newspaper business information web site has the latest photo. see it at:...

Hello all, I am a novice bbq'er, using a bar-b-chef offset smoker. I am learning a lot smoking/bbq'ing every weekend! question regarding wood chunks. I am...

I went with the blast furnace method to remove the black goo in my pit and it worked great. I loaded up the cooker with pecan kindling and a couple of small...

Question for those folks using a bullet smoker. I recently purchased a Weber chimney and have added an unlit chimney worth of charcoal to the firepan and then...

I have started a new BBQ reviews forum. Please check it out. http://www.reviewbbq.com It is basically just a message board for your experiences with BBQ. I...

Hi, I picked up a 5.5lb Certified Angus bottom round roast (boneless) today at the store. Kind of an impulse buy based on the fact that the price was more...

I supply a local restaurant with kiln dried Oak,Cherry, Maple & Ash slabs for their smoker. They have a small unit there that they put the slabs in for a...

I've been using my Char-Broil Silver Smoker for about a month now. So far I am really happy with it. After a few tries, I seem to have come up with a way to...

Hi, I did a great tasting moist and tender brisket yesterday. 13 hours to 190F internal. A little oak and pecan for smoke during the first few hours. I am...