Techniques

339 topics in this forum

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

   By leejp, February 4, 2007
   • 1 reply
   • 1.1k views
   • 
   • ThreeDJ16
   • February 4, 2007

2. Hot and Fast and… Even?

   By Bunji, March 10, 2023
   • 12 replies
   • 2.1k views
   • 
   • tony b
   • March 19, 2023

3. Hot Smoked Swordfish

   By Loquitur, September 1, 2012
   • 5 replies
   • 2.4k views
   • 
   • Loquitur
   • September 3, 2012

4. How do people use the heat deflector?

   By JeffB, July 23, 2009
   • 6 replies
   • 2k views
   • 
   • rorkin
   • July 28, 2009

5. how do you cook a Tri Tip on a KK

   By PrimoSand, June 27, 2007
   • 14 replies
   • 3.5k views
   • 
   • Beeps
   • April 22, 2010

6. How long are your butts taking? 1 2

   By LarryR, January 24, 2011
   • 26 replies
   • 4.9k views
   • 
   • 5698k
   • September 30, 2012

7. How long do you cook ribs? 1 2

   By Loquitur, September 3, 2010
   • 20 replies
   • 6.1k views
   • 
   • Syzygies
   • September 10, 2010

8. How long for an 8lb Pork Butt Bone-In

   By bobvoeh, May 25, 2008
   • 2 replies
   • 1.1k views
   • 
   • bobvoeh
   • May 25, 2008

9. How long should I cook an 9 pound butt?

   By JoeNY, November 3, 2007
   • 13 replies
   • 2.1k views
   • 
   • gadgetgeek
   • February 5, 2008

10. How long to cure meat?

    By cruzmisl, August 31, 2007
    • 1 reply
    • 1.1k views
    • 
    • ThreeDJ16
    • September 1, 2007

11. How low can ya go???

    By Saucier, February 15, 2008
    • 14 replies
    • 2.4k views
    • 
    • Saucier
    • February 26, 2008

12. How to control "Smoke Ring"

    By bryan, June 22, 2015
    • 3 replies
    • 1.9k views
    • 
    • tony b
    • June 22, 2015

13. How to grill on a KK - a tutorial

    By cruzmisl, March 23, 2010
    • 14 replies
    • 2.9k views
    • 
    • cruzmisl
    • April 26, 2010

14. How To help.. Chuck Tenders?

    By DennisLinkletter, March 4, 2011
    • 10 replies
    • 3.2k views
    • 
    • bryan
    • March 5, 2011

15. How to make a huge indirect cooking area

    By DennisLinkletter, February 4, 2011
    • 7 replies
    • 2.6k views
    • 
    • ZooBeeQ
    • September 14, 2014

16. How to peel apples

    By bryan, April 4, 2015
    • 9 replies
    • 3.3k views
    • 
    • CeramicChef
    • April 6, 2015

17. How to peel garlic really fast

    By tony b, April 4, 2015
    • 8 replies
    • 2.4k views
    • 
    • ckreef
    • April 5, 2015

18. How to plug your water heater pan

    By mguerra, December 24, 2016
    • 0 replies
    • 1.1k views
    • 
    • mguerra
    • December 24, 2016

19. How to Smoke Corned Beef

    By Socalcooker, March 7, 2019
    • 15 replies
    • 4.6k views
    • 
    • MacKenzie
    • March 27, 2019

20. I have a brisket coming on Saturday. Need some tips.

    By cruzmisl, August 14, 2009
    • 11 replies
    • 1.9k views
    • 
    • cruzmisl
    • August 16, 2009

21. I'm cooking for 70 over the fourth.

    By JoeNY, June 27, 2008
    • 15 replies
    • 2.4k views
    • 
    • Firemonkey
    • June 27, 2008

22. Inaugural cook experience questions

    By hardhatdvr, August 20, 2013
    • 10 replies
    • 2.4k views
    • 
    • MadMedik
    • September 29, 2013

23. Indirect with the Drip Pan

    By EGGARY, December 15, 2012
    • 4 replies
    • 2.1k views
    • 
    • EGGARY
    • December 16, 2012

24. Injection vs Marinade

    By tony b, May 11, 2015
    • 4 replies
    • 3.1k views
    • 
    • tony b
    • May 21, 2015

25. Instant roux!

    By Porkchop, November 27, 2007
    • 5 replies
    • 1.8k views
    • 
    • trish
    • November 28, 2007