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Techniques

Tell us your way... Or ask for help learning a technique!

334 topics in this forum

  1. Almost Turkey Time - So What Temp?

    By Bobkat,
    • 19 replies
    • 2.4k views

  2. Frozen meat

    By PaulR,
    • 6 replies
    • 1.4k views

  3. Applying rubs with no mess!

    By Saucier,
    • 1 reply
    • 807 views

  4. High Temp Trouble 1 2

    By Bobkat,
    • 20 replies
    • 3k views

  5. Pot Roast

    By Firemonkey,
    • 2 replies
    • 765 views

  6. Searing steaks 1 2

    By tlinder,
    • 27 replies
    • 3.7k views

  7. Pork butt

    By steve,
    • 9 replies
    • 1.5k views

  8. Sourcing my own smoking wood

    By acrosteve,
    • 12 replies
    • 1.6k views

  9. Chile Pepper Tips!

    By ThreeDJ16,
    • 3 replies
    • 1.2k views

  10. Crispy skin

    By JaLink,
    • 6 replies
    • 2.4k views

  11. Tandoori

    By Bobkat,
    • 1 reply
    • 877 views

  12. Brine for Beef?

    By Bobkat,
    • 4 replies
    • 1k views

  13. Corn

    By Sanny,
    • 9 replies
    • 1.5k views

  14. How long to cure meat?

    By cruzmisl,
    • 1 reply
    • 798 views

  15. Easy, Perfect Bacon

    By ThreeDJ16,
    • 7 replies
    • 1.3k views

  16. Pie

    By steve,
    • 7 replies
    • 1.3k views

  17. Spares done direct?

    By Porkchop,
    • 3 replies
    • 1.2k views

  18. Biscuits

    By Sanny,
    • 0 replies
    • 729 views

  19. Basting a brisket or chuck roll?

    By hOTSAUCE,
    • 6 replies
    • 1.4k views

  20. chicken a la KK

    By hOTSAUCE,
    • 7 replies
    • 1.6k views

  21. direct and indirect

    By hOTSAUCE,
    • 5 replies
    • 1.2k views

  22. babyback ribs at over 5000 feet

    By inacoma,
    • 0 replies
    • 786 views

  23. Pork Crackling

    By PaulR,
    • 2 replies
    • 1.3k views

  24. Brining

    By Fetzervalve,
    • 14 replies
    • 1.9k views

  25. Holding Que at temperature until ready to serve...Techni Ice

    By leejp,
    • 1 reply
    • 768 views
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