water pan

re:BBQ V.s Grill
In category Cooking
Written by mic

Lots of ppl mix between BBQ and Grill so I think its about time to put things right .

Grill is the BBQ machine, where the meat is roasted.

BBQ is the action itself, like BBQ party. You can't cook anything on the BBQ as it's impossible. You can cook on the grill.
8)

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BBQ/Smoker
In category Looking to Buy
Written by mark

I'm nervously looking to buy a BBQ/Smoker. The local hardware store has a brand caleld Brinkman whihc comes in charcoal & electric versoins. It has the prerequisite racks, water pan & haetin oan on the botom. Is this a good brand in any one's experience & is charcoal better than electric or vice versa.

Lemme know so I can get which stuff cookin' in the backytard.

Thanks in adva

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Hot spot in New Braunfels smoker (model - Bandera).
In category Barbecuing
Written by Spaceantelope420

A few years ago I got a Bandera (seen at http://www.nbsmoker.com/smokers.html ). The first thing I noticed was that the cooking area nearest the firebox could actually burn the food. The unit has several cooking racks, so I`d just keep the meat away from the right side of the rack (nearest the firebox), on all the racks.
My solution was to use one of those porcelain coated fish grilling t

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Hot spot in New Braunfels smoker (model - Bandera).
In category Barbecuing
Written by Spaceantelope420

A few years ago I got a Bandera (seen at http://www.nbsmoker.com/smokers.html ). The first thing I noticed was that the cooking area nearest the firebox could actually burn the food. The unit has several cooking racks, so I`d just keep the meat away from the right side of the rack (nearest the firebox), on all the racks.
My solution was to use one of those porcelain coated fish grilling t

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Help, having major problems keeping my lump hot
In category Barbecuing
Written by casa70

Well this weeks atempt at cooking some ribs isnt going so well. For some reason even though I`ve added 3 chimmneys of lump my fire is just not hot enough. I barely got over 200 at one point but its mostly down around sub 170 readings.
Right now I have a fire pan full of lump but only a small protion of it is actually red/burning. Last week I cheated a little and added some easy start briq

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Water to control heat
In category Barbecuing
Written by YuniVerse

I`ve been at BBQ establishments and noticed water being sprinkled on the wood to bring down the heat. Is this practice commonly used or should the heat be controlled strictly through the air intakes of the smoker?

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book recommendations?
In category Barbecuing
Written by Max Hass

I`m new to this concept of cooking meat. I`ve read the faq`s, I`ve lurked a bit--I can see this is a guy group and I don`t want to intrude. I`ve been to the bookstore and the selection was poor.
My husband brought home a propane smoker from Costco(Great Outdoors Smoky Mountain Series) www.gogrills.com
I can tell from lurking that this smoker isn`t the preferred setup, but I appreciate his

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