low temp

re:Law temp cooking .
In category Barbecuing
Written by mic

In some recopies they are talking about law temp cooking .
I usually work with my instincts about hot, hotter, hottest , but I am sure there are definitions for law temp .
Any ideas ?

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re:Ribs, ribs, ribs
In category Pork
Written by mama wings

Hello again.

In all cokking recepies I read it is said that ribs shoould be slow roasted, about 2 hours.

Is there away to make it quicker ?

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re:Grill Vs. Somker ?
In category Barbecuing
Written by mama wings

Hi all .

I am new in here and wish to know the differences between a grill and a smoker.

I love BBQ but I am not that experienced about it .

Thanks for the help

Carter

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BBQ Pig?
In category Barbecuing
Written by hec_1

I just checked out this site on how to cook up a 60 pound pig in 5 hours for a BBQ party. http://cuban-christmas.com/pigroast.html
Let me know what you all think about this if you can?

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re:Pizza BBQ?
In category Barbecuing
Written by ransom

Ok I have a really odd question. Has anyone ever tried to BBQ a pizza? Sounds like it might work out well but was hoping someone might have tried this before so I could get some input before I try on my own.

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re:What to smoke?
In category Cooking
Written by wetback

I was wondering if anyone out there has ever smoked a steak before? If there is anyone who has could you please let me know for how long you smoked it. Basically I was thinking of putting some steaks in with some chicken breasts into the smoker. Could you let me know about how long you cooked them for?

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re:How much jerkey can you get into a model 55 CS?
In category Barbecuing
Written by terencecm

Anyone have any idea how much jerkey you can get into a model 55 CS? I have never made jerkey in it before.

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re:timer
In category Barbecuing
Written by Been_Drivin_Crazy

I got the idea of cooking overnight while in my bed using a timer on my smoker when cooking with low temp. I mean I could set it up with a nice butt and get the timer to start it up in the middle of the night and then the meat would be ready for supper... Has anyone tried to do this? Can anyone recommend a good timer that is reliable in sub zero temps?

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re:Mixing wood.
In category Barbecuing
Written by insatiablelilminx

I have used various types of wood so far including apple, hickory, oak etc and was wondering about mixing wood or starting with one kind and finishing with another. Has anyone done that and if so what are the results (as in what difference does it make)?

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