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Sticky: PSA- FDA Food Recall lists by Purc Started by Purc, July 31, 2024, 11:07 AM	2 responses 203 views 3 likes	Last Post by HawkerXP August 1, 2024, 07:02 AM
A pleasant surprise by boftx Started by boftx, May 28, 2015, 12:36 AM	8 responses 242 views 0 likes	Last Post by Medusa June 4, 2015, 03:55 PM
Blue Smoke? What's the point? by BYQ23 Started by BYQ23, May 20, 2015, 07:39 AM	46 responses 893 views 0 likes	Last Post by Meathead June 4, 2015, 09:24 AM
Time to Stabilize Temp & When to Add Wood by scottranda Started by scottranda, June 2, 2015, 02:16 PM	11 responses 341 views 0 likes	Last Post by PaulstheRibList June 3, 2015, 07:40 PM
Low and Slow vs. Not-so-Low and Not-so-Slow by JeffJ Started by JeffJ, May 28, 2015, 11:19 AM	10 responses 194 views 0 likes	Last Post by JeffJ May 28, 2015, 03:19 PM
After the Faux Cambro? by Shaft Started by Shaft, May 20, 2015, 04:38 PM	2 responses 210 views 0 likes	Last Post by Jerod Broussard May 20, 2015, 05:42 PM
A question about water pans, moisture, and bark by Usernamevalid Started by Usernamevalid, May 18, 2015, 10:25 AM	9 responses 550 views 0 likes	Last Post by Mike Prince May 19, 2015, 07:04 AM
What should I do with this wrapping liquid? by _John_ Started by _John_, May 16, 2015, 08:25 AM	12 responses 201 views 0 likes	Last Post by aarontbell May 16, 2015, 07:02 PM
Indirect vs Direct Temps by BYQ23 Started by BYQ23, May 15, 2015, 10:58 AM	1 response 137 views 0 likes	Last Post by _John_ May 15, 2015, 01:39 PM
What does 'add vinegar' mean in a recipe, exactly? Always means white vinegar? by Lost in China Started by Lost in China, May 10, 2015, 03:14 AM	5 responses 460 views 0 likes	Last Post by Meathead May 10, 2015, 07:04 PM
Low and Slow: When to add the meat? by JeffJ Started by JeffJ, May 6, 2015, 03:43 PM	2 responses 166 views 0 likes	Last Post by JeffJ May 6, 2015, 03:59 PM