Caught the tail-end of a commercial last night advertising something called the Firedragon. I'm not going to try to describe it, except to say that the...

There has been a few inquiries about the opening of my joint. Here's the update: Right now, things are very close to converging -- which is a great...

Took day off of Work ands Smoked some babyback ribs. No sauce. no rub. just hickory bark smoked.Great!!! (if done a temp just a bit high.)

Hi there, first time post to this group, looks like a lot of knowledge here so... I'm putting in an outdoor kitchen, just beginning the design phase. Nothing...

I trimmed 2 fairly large full-cut slabs of spare ribs down to St. Louis cut today, and weighed them before and after. The slabs totalled 11.24 lbs untrimmed....

Seems like everyone cooks butt to 190 - 195. Before I got a remote thermometer, I would judge doneness by shrinkage along the bone. The other night I put two...

Here in New York City, many restaurants offer "buffalo burgers" on their menu (in addition to the usual "beef burgers"). They also cost about 25% more than...

A friend just dropped off a half of a goat, fresh from the butcher. Tomorrow she will show me how to cut it up, but after that "it's up to me." It doesn't look...

Several of you have mentioned that you're also into woodworking. This probably isn't even on topic for that, so I'll just cut to the chase. Where can I find...

Hello all, I live in central FLorida where woods like Misquite are not readily found. However, Oak trees flourish in abundance. Is oak a decent hardwood to...

I am considering buying a stove top grill but have electric stove top. Do you think they work as well with electric versus gas? I see these grills used a lot...

We have on our property - apple,oak,hickory,maple,mulberry and misc other trees. Can we use the trimmings from those for smoke? are there ones to avoid...

I am beginning to think there is point at which the meat being smoked can lose too much moisture. I think at that point the chunk of meat fails to continue to...

In addition to my Cimmaron smoaker, I have a Weber Gold-C for going on a month now. After finishing up the old tank, I hooked up the filled new tank that came...

I am the proud new owner of a NB Hondo. I know it's the not the absolute "BEST" made as far as materials are concerned, but it's made good, and given, care...

You can get a copy of the latest BBQ List FAQ in one of the following ways: 1) Vince Vielhaber has set up an email autoresponder. Send email...

I keep getting a salt flavor on my salmon that I'd like to never experience again. Basic procedure is : Buy as fresh as possible. Pull out bones using the...

In smoking butts last year, generally I would through a few handfulls of hickory chunks in the firebox for about an hour or so of smoke. Towards the end, I...

Yesterday I took a couple of chicken breasts, put on some Goode Co. "fowl rub" and let them sit awhile. I've got an electric ECB and put in some soaked...

Jack Schidt is? I haven't seen anything from him in months.Do you think he "grew up" and found something useful to do instead of this? Jack

Another hobby I've played with for a few years. Go to the bottom of...

We're looking for a propane grill in the $500 to $600 range. We've seen the Vermont Castings at Home Depot and that was our initial choice, either the $400...

I have had several recent posts on the group concerning my first real test on my smoker. We had about 40 people over to celebrate my daughter's high school...

I'm throwing a party at church and was curious on the volume of meat to get. Feeding probably 50 couples but it could raise to 75. That's 100 to 150 people...