Techniques

338 topics in this forum

1. grilling with minimal lump

   By john noble, November 8, 2011
   • 7 replies
   • 1.8k views
   • 
   • Tribeless
   • January 9, 2012

2. Pulling pork

   By Sanny, May 19, 2008
   • 11 replies
   • 1.8k views
   • 
   • Amphoran
   • May 23, 2008

3. Spatchcocking The Naked Whiz

   By TheNakedWhiz, June 16, 2006
   • 5 replies
   • 1.8k views
   • 
   • Guest
   • June 17, 2006

4. Adding smoke

   By tquando, April 29, 2015
   • 4 replies
   • 1.8k views
   • 
   • tony b
   • April 29, 2015

5. Getting pizza stone off

   By Tribeless, March 2, 2012
   • 6 replies
   • 1.7k views
   • 
   • Tribeless
   • March 3, 2012

6. Rotisserie: Direct/Indirect

   By EGGARY, July 2, 2017
   • 4 replies
   • 1.7k views
   • 
   • tony b
   • July 3, 2017

7. Temperature Control at ~ 150

   By Enginerd, August 22, 2016   

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

8. How do people use the heat deflector?

   By JeffB, July 23, 2009
   • 6 replies
   • 1.7k views
   • 
   • rorkin
   • July 28, 2009

9. How to control "Smoke Ring"

   By bryan, June 22, 2015
   • 3 replies
   • 1.7k views
   • 
   • tony b
   • June 22, 2015

10. Best practice for hitting midrange temperatures?

    By wilburpan, November 10, 2014
    • 4 replies
    • 1.7k views
    • 
    • DennisLinkletter
    • November 11, 2014

11. Burnin' burnin' hunk-o-cow

    By Bobkat, February 22, 2008
    • 7 replies
    • 1.7k views
    • 
    • Bobkat
    • February 26, 2008

12. Heat Deflector

    By jwillads, January 10, 2009
    • 10 replies
    • 1.7k views
    • 
    • ThreeDJ16
    • January 15, 2009

13. Pimento Wood Chunks

    By EGGARY, April 12, 2013
    • 3 replies
    • 1.7k views
    • 
    • mk1
    • April 12, 2013

14. Danger!! Scrollers will be here for awhile

    By bryan, September 18, 2015
    • 6 replies
    • 1.7k views
    • 
    • tony b
    • September 21, 2015

15. Bacon Paste

    By tony b, June 16, 2015
    • 4 replies
    • 1.7k views
    • 
    • tony b
    • June 17, 2015

16. 2nd Cook - My ribs could be better!

    By danioro, October 5, 2009
    • 8 replies
    • 1.7k views
    • 
    • danioro
    • October 8, 2009

17. Rotisserie--Ambient Temp Monitoring

    By Bucky96, November 26, 2020
    • 4 replies
    • 1.7k views
    • 
    • jonj
    • November 27, 2020

18. Must read

    By bryan, November 16, 2015
    • 4 replies
    • 1.7k views
    • 
    • tony b
    • November 17, 2015

19. Basting a brisket or chuck roll?

    By hOTSAUCE, June 7, 2007
    • 6 replies
    • 1.7k views
    • 
    • ThreeDJ16
    • June 9, 2007

20. Major pulled pork feed

    By Fetzervalve, June 17, 2009
    • 11 replies
    • 1.7k views
    • 
    • Fetzervalve
    • November 13, 2009

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

    By cruzmisl, August 14, 2009
    • 11 replies
    • 1.7k views
    • 
    • cruzmisl
    • August 16, 2009

22. Hot and Fast and… Even?

    By Bunji, March 10, 2023
    • 12 replies
    • 1.7k views
    • 
    • tony b
    • March 19, 2023

23. coal vs. charcoal and high heat

    By rscohen, August 23, 2010
    • 5 replies
    • 1.7k views
    • 
    • Conodo12
    • August 25, 2010

24. Low and Slow Pulled Pork Loin

    By myself888, April 7, 2010
    • 5 replies
    • 1.6k views
    • 
    • myself888
    • April 8, 2010

25. What's your favorite method to lite your charcoal?

    By zich6, September 2, 2023
    • 12 replies
    • 1.6k views
    • 
    • Cheesehead_Griller
    • September 4, 2023