Techniques

340 topics in this forum

1. Danger!! Scrollers will be here for awhile

   By bryan, September 18, 2015
   • 6 replies
   • 2.1k views
   • 
   • tony b
   • September 21, 2015

2. Pork Shoulder Country Style Ribs

   By johnnyboy, February 19, 2011
   • 4 replies
   • 2.1k views
   • 
   • primeats
   • February 21, 2011

3. Instant roux!

   By Porkchop, November 27, 2007
   • 5 replies
   • 2.1k views
   • 
   • trish
   • November 28, 2007

4. Holding low temps

   By Pyrophoria, July 1, 2011
   • 6 replies
   • 2.1k views
   • 
   • Paswesley
   • July 2, 2011

5. First Prime Rib on a Ceramic

   By LarryR, October 31, 2008
   • 10 replies
   • 2.1k views
   • 
   • LarryR
   • November 3, 2008

6. Basting a brisket or chuck roll?

   By hOTSAUCE, June 7, 2007
   • 6 replies
   • 2k views
   • 
   • ThreeDJ16
   • June 9, 2007

7. Must read

   By bryan, November 16, 2015
   • 4 replies
   • 2k views
   • 
   • tony b
   • November 17, 2015

8. coal vs. charcoal and high heat

   By rscohen, August 23, 2010
   • 5 replies
   • 2k views
   • 
   • Conodo12
   • August 25, 2010

9. Rotisserie Turkey Help

   By Bucky96, November 17, 2019
   • 4 replies
   • 2k views
   • 
   • tony b
   • November 19, 2019

10. Best practice for hitting midrange temperatures?

    By wilburpan, November 10, 2014
    • 4 replies
    • 2k views
    • 
    • DennisLinkletter
    • November 11, 2014

11. What foods do you direct grill on the main grate and the lower grate?

    By wilburpan, October 15, 2014
    • 5 replies
    • 2k views
    • 
    • normstar
    • October 17, 2014

12. Rotisserie cradle whole chicken setup question

    By Adam Ag 98, June 13, 2021
    • 4 replies
    • 2k views
    • 
    • tony b
    • June 15, 2021

13. Pie

    By steve, July 24, 2007
    • 7 replies
    • 2k views
    • 
    • Sanny
    • July 26, 2007

14. Rib Placement

    By LarryR, September 14, 2008
    • 4 replies
    • 2k views
    • 
    • ToastedMorsel
    • January 5, 2009

15. charcoal question

    By kerry_sf, August 29, 2010
    • 7 replies
    • 2k views
    • 
    • kerry_sf
    • August 30, 2010

16. Do you use a water pan on low and slows?

    By cruzmisl, January 30, 2010
    • 5 replies
    • 2k views
    • 
    • mguerra
    • January 31, 2010

17. Is this newbie crazy to do a brisket first?

    By Keytickler, November 19, 2009
    • 7 replies
    • 2k views
    • 
    • bryan
    • November 24, 2009

18. No or little smoke

    By EGGARY, July 9, 2012
    • 5 replies
    • 2k views
    • 
    • Firemonkey
    • July 19, 2012

19. Bacon Paste

    By tony b, June 16, 2015
    • 4 replies
    • 2k views
    • 
    • tony b
    • June 17, 2015

20. Sausage Making PDF

    By ckreef, January 3, 2016
    • 1 reply
    • 2k views
    • 
    • kjs
    • January 5, 2016

21. Pan Seared steaks

    By Firemonkey, March 30, 2009
    • 7 replies
    • 2k views
    • 
    • dub
    • April 2, 2009

22. Best wood for Standing Rib ??

    By rorkin, August 30, 2010
    • 6 replies
    • 2k views
    • 
    • LarryR
    • August 31, 2010

23. slow roasting

    By pmpapi6, December 13, 2009
    • 6 replies
    • 1.9k views
    • 
    • bryan
    • December 17, 2009

24. Thighs Setup

    By LarryR, March 2, 2010
    • 8 replies
    • 1.9k views
    • 
    • Conodo12
    • March 3, 2010

25. Seafood paella on the KK

    By Elaine, July 5, 2018
    • 2 replies
    • 1.9k views
    • 
    • tony b
    • July 5, 2018