Techniques

340 topics in this forum

1. Rotisserie cradle whole chicken setup question

   By Adam Ag 98, June 13, 2021
   • 4 replies
   • 2.6k views
   • 
   • tony b
   • June 15, 2021

2. Holding low temps

   By Pyrophoria, July 1, 2011
   • 6 replies
   • 2.5k views
   • 
   • Paswesley
   • July 2, 2011

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

   By Keytickler, November 19, 2009
   • 7 replies
   • 2.5k views
   • 
   • bryan
   • November 24, 2009

4. Thighs Setup

   By LarryR, March 2, 2010
   • 8 replies
   • 2.5k views
   • 
   • Conodo12
   • March 3, 2010

5. Danger!! Scrollers will be here for awhile

   By bryan, September 18, 2015
   • 6 replies
   • 2.5k views
   • 
   • tony b
   • September 21, 2015

6. charcoal question

   By kerry_sf, August 29, 2010
   • 7 replies
   • 2.5k views
   • 
   • kerry_sf
   • August 30, 2010

7. Pimento Wood Chunks

   By EGGARY, April 12, 2013
   • 3 replies
   • 2.5k views
   • 
   • mk1
   • April 12, 2013

8. Rotisserie: Direct/Indirect

   By EGGARY, July 2, 2017
   • 4 replies
   • 2.5k views
   • 
   • tony b
   • July 3, 2017

9. Pie

   By steve, July 24, 2007
   • 7 replies
   • 2.5k views
   • 
   • Sanny
   • July 26, 2007

10. Basting a brisket or chuck roll?

    By hOTSAUCE, June 7, 2007
    • 6 replies
    • 2.5k views
    • 
    • ThreeDJ16
    • June 9, 2007

11. How to control "Smoke Ring"

    By bryan, June 22, 2015
    • 3 replies
    • 2.5k views
    • 
    • tony b
    • June 22, 2015

12. Rotisserie Turkey Help

    By Bucky96, November 17, 2019
    • 4 replies
    • 2.5k views
    • 
    • tony b
    • November 19, 2019

13. Rib Placement

    By LarryR, September 14, 2008
    • 4 replies
    • 2.5k views
    • 
    • ToastedMorsel
    • January 5, 2009

14. Pan Seared steaks

    By Firemonkey, March 30, 2009
    • 7 replies
    • 2.5k views
    • 
    • dub
    • April 2, 2009

15. slow roasting

    By pmpapi6, December 13, 2009
    • 6 replies
    • 2.5k views
    • 
    • bryan
    • December 17, 2009

16. Spatchcocking The Naked Whiz

    By TheNakedWhiz, June 16, 2006
    • 5 replies
    • 2.5k views
    • 
    • Guest
    • June 17, 2006

17. coal vs. charcoal and high heat

    By rscohen, August 23, 2010
    • 5 replies
    • 2.5k views
    • 
    • Conodo12
    • August 25, 2010

18. Best practice for hitting midrange temperatures?

    By wilburpan, November 10, 2014
    • 4 replies
    • 2.5k views
    • 
    • DennisLinkletter
    • November 11, 2014

19. Second cook on my KK - trying a brisket

    By Robalo247, January 24, 2014
    • 3 replies
    • 2.4k views
    • 
    • HogBoss1
    • August 15, 2014

20. Temperature question

    By seanwiley, July 19, 2009
    • 7 replies
    • 2.4k views
    • 
    • LarryR
    • September 26, 2009

21. Best wood for Standing Rib ??

    By rorkin, August 30, 2010
    • 6 replies
    • 2.4k views
    • 
    • LarryR
    • August 31, 2010

22. My ribs are a little dry

    By jacksyee, September 10, 2010
    • 6 replies
    • 2.4k views
    • 
    • jacksyee
    • September 26, 2010

23. Brisket

    By ThreeDJ16, August 11, 2008
    • 0 replies
    • 2.4k views
    • 
    • ThreeDJ16
    • August 11, 2008

24. Must read

    By bryan, November 16, 2015
    • 4 replies
    • 2.4k views
    • 
    • tony b
    • November 17, 2015

25. No or little smoke

    By EGGARY, July 9, 2012
    • 5 replies
    • 2.3k views
    • 
    • Firemonkey
    • July 19, 2012