Techniques

338 topics in this forum

1. best-pizza-dough-for-grilling

   By bryan, July 19, 2015
   • 6 replies
   • 1.9k views
   • 
   • DennisLinkletter
   • July 20, 2015

2. Danger!! Scrollers will be here for awhile

   By bryan, September 18, 2015
   • 6 replies
   • 1.6k views
   • 
   • tony b
   • September 21, 2015

3. Grilling set up for 32

   By tomahawk66, January 18, 2016
   • 6 replies
   • 2.2k views
   • 
   • wilburpan
   • February 2, 2016

4. Temperature Control at ~ 150

   By Enginerd, August 22, 2016   

   • temperature control
   • jerky
   • 6 replies
   • 1.7k views
   • 
   • bosco
   • August 26, 2016

5. Hatch Chile Roaster

   By tony b, August 26, 2016
   • 6 replies
   • 2.4k views
   • 
   • tony b
   • September 10, 2016

6. Cold smoker question

   By sfdrew28, December 15, 2017
   • 6 replies
   • 1.8k views
   • 
   • tony b
   • December 16, 2017

7. Lambs Fry

   By Basher, July 29, 2019
   • 6 replies
   • 1.6k views
   • 
   • Basher
   • August 2, 2019

8. Chicken Tajine

   By tony b, January 14, 2020
   • 6 replies
   • 2.3k views
   • 
   • tony b
   • January 16, 2020

9. Dry Ageing Meat at Home

   By David Chang, March 23, 2022
   • 6 replies
   • 1.4k views
   • 
   • tekobo
   • March 24, 2022

10. Smoked Boneless Leg of Lamb

    By EGGARY, April 15, 2022
    • 6 replies
    • 2.8k views
    • 
    • tony b
    • November 19, 2022

11. Spatchcocking The Naked Whiz

    By TheNakedWhiz, June 16, 2006
    • 5 replies
    • 1.7k views
    • 
    • Guest
    • June 17, 2006

12. Saving Pork Butt...

    By leejp, June 30, 2006
    • 5 replies
    • 1.4k views
    • 
    • Curly
    • August 17, 2006

13. direct and indirect

    By hOTSAUCE, April 3, 2007
    • 5 replies
    • 1.4k views
    • 
    • Turtle
    • April 6, 2007

14. Instant roux!

    By Porkchop, November 27, 2007
    • 5 replies
    • 1.4k views
    • 
    • trish
    • November 28, 2007

15. What do you Think?

    By DachsieSlave, April 19, 2009
    • 5 replies
    • 1.1k views
    • 
    • Sanny
    • April 22, 2009

16. Do you "heat soak" your KK?

    By LarryR, June 7, 2009
    • 5 replies
    • 1.2k views
    • 
    • Saucier
    • June 8, 2009

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

    By cruzmisl, January 30, 2010
    • 5 replies
    • 1.4k views
    • 
    • mguerra
    • January 31, 2010

18. Low and Slow Pulled Pork Loin

    By myself888, April 7, 2010
    • 5 replies
    • 1.5k views
    • 
    • myself888
    • April 8, 2010

19. Another use for the Komodo rib rack

    By Syzygies, July 31, 2010
    • 5 replies
    • 2.1k views
    • 
    • Fetzervalve
    • August 29, 2010

20. coal vs. charcoal and high heat

    By rscohen, August 23, 2010
    • 5 replies
    • 1.5k views
    • 
    • Conodo12
    • August 25, 2010

21. Spatchcocked Turkey

    By Syzygies, November 6, 2010
    • 5 replies
    • 3k views
    • 
    • Syzygies
    • November 16, 2010

22. Back to Pizza's Need Duration Advice

    By LarryR, August 27, 2011
    • 5 replies
    • 1.3k views
    • 
    • LarryR
    • August 29, 2011

23. Fruita Wood Chunks

    By Cookie, May 5, 2012
    • 5 replies
    • 1.4k views
    • 
    • Firemonkey
    • May 11, 2012

24. No or little smoke

    By EGGARY, July 9, 2012
    • 5 replies
    • 1.5k views
    • 
    • Firemonkey
    • July 19, 2012

25. Hot Smoked Swordfish

    By Loquitur, September 1, 2012
    • 5 replies
    • 2k views
    • 
    • Loquitur
    • September 3, 2012