Hi, Newby here! Saw the Close BBQ Pits on Food Network on the show Food Finds and was impressed. From $69 to $4500 I believe the website...

Does anyone have knowledge of the difference between the propane fitting used in the US and the UK? Friend wants to bring his Genesis C back to UK but cannot...

Spending 10 years in Austin Texas spoiled me on good barbecue. I now live in CO and the only thing I'm missing out here is good Q. I loved Rudy's BBQ in...

So - hopefully I won't come down with the flu over the weekend like I did on Memorial Day... I'm thinking of continuing my education by doing a brisket this...

Check out my pics on A.B.F, soory the pics suck and you can't see it in action. I have pics with food on it but they were taken on film so they will be a...

Earn FAST $3.00 signup $15.00 payout How many PTR programs are you a member of that pay 5-10-15 cent per...

I was taking a look at various sites with meat curing information and ran across this site for Morton Salt. Some good basic tips, along with...

As family and friends gather on decks and patios this holiday weekend to eat grilled burgers and chicken, a debate may erupt - not about politics or sports,...

Someone named "nomail" posted this to alt.fan.dune, my apologies for crossposting before permanently absconding to greener pastures: "in every nuthouse there...

Anyone going to the NJ State BBQ Championship next weekend in N. Wildwood, NJ? Danny -- Pigmund T's...'Q To Please

Hi and a big WELCOME to AFB. :-) In order to get a flavor of what this newsgroup spends most of its time talking about, please read the FAQ which is located...

....and it was burnt! My first attempt at BBQ was a chicken on a rotiserrie using lump charcoal. I had a difficult time keeping the temp regulated. It bounced...

Y'all wastin all this bandwidth respondin to Kevin Wilson, Miles, VegHead, TofuBoy and them other twits. They post for one reason only - to engage you in...

Hi all. As the title states, just another lurker taking a step out of the shadows with a question. Been to the FAQ area and after searching endless hours,...

I was just on abf and saw cheese. Does anyone smoke cheese here? What wood did you use?

A great story on the new type of radio stations that are bucking the trashy trend on FM radio - use the link below to hear the...

I read a method in one of the "America's Test Kitchen" cookbooks where he smoked ribs, took them off the BBQ and tightly wrapped then in foil and placed them...

All of a sudden we have these morons here who stay up late at night tryin to figger out what a yuppie is and the little boys who wanna post URLs to bash the...

Got a late start today on my ribs. First, I slept late. Worth every minute. Then I went out to preheat the smoker and found it had grown hair (mold). Took...

Kili, No offense, but I'd find a new boyfriend! Lol! Carolyn

I cooked two 8 lb butts on my Kamado last night, using a BBQ Guru to control the temp. Had been out to dinner at a good friend's house and came home juuust a...

Yep, cooked one up today. Got the WSM goin good and holdin @ 275-280°F. Stuck the butt in there with a simple rub of S&P and garlic powder. Cooked almost 7...

Could someone from Jacksonville, FL help me out? We carry a sauce called "Rumboggies" -- it's a mustard based Q sauce made in Jacksonville. Our distributor...

I get a newsletter from the Chef2Chef culinary site and this link popped up in my mailbox this AM. As a lover of the hot and spicey I scanned it briefly this...