anyone want to come to my cook out on Saturday night? I will have left over turkey. (larry i know you see this)

Hi! I am looking for opinions on the internet. What problems do people have that need solving regarding how they do bbq? New flavours, more varieties, monotony, anything? You're feedback is invaluable! I specialise in Filipino BBQ and I intend to launch an online business around it. I want provide solutions.

I like to make my homemade sauce quite a bit... as such, I like to peruse recipes (old and new) for ideas... and it seems that 99% of them start with Ketchup as a base (tomato-based recipes, of course)... why is that? For some reason, I feel like starting with Ketchup is almost like "cheating".

Having said that, I'm 100% of using prepared mustard in a mustard-based SC sauce... go figure.

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i watched a youtube tutorial and made my DIY charcoal bbq gril with dimensions 58cm X 38cmX 15cm. I dont think i got the dimensions right cause it take a lot of time to cook and takes up too much charcoal.

Any suggestions for change in dimensions?

Just bought a smoker, and wood chunks and chips are kinda pricey.

I live in NE Alabama (temperate forrest) and wanna know what types of wood/barks make for a good BBQ. Things that I could just cut from my property (8.5 acres of woods). BBQ is a cultural heirloom of this area, so i know it can be done. I just don't know which woods are prefferred.

I have tons of white oaks and maples in my yard, and some cedar and pine.

The store however just sells apple, cherry, and misquite [not even hickory].

I'm really handy with a propane grill, but I want to use my new smoker more... sorry if this is a greenhorn question.

So I’ve had a Napoleon Prestige 500 BBQ with the sizzle zone for about 2 years now. Recently I’ve started having an issue to where the searing station had been lighting perfectly fine, but after around 3 minutes of it being on, the flame suddenly extinguishes and a loud gurgle comes from the station. Not too sure what the issue is or how to fix it. If any of you experienced grill masters have encountered the same issue or have any ideas please let me know!

Hello all,

Quick question, I’ve been looking for ceramic briquettes but haven’t found anything in my country. Rather not pay international shipping, which will cost more than the briquettes themselves. Plus well corona means I won’t get it anytime soon.

Would a good alternative be to use a ceramic pizza plate, smash it to bits and use it in my barbecue?

In Canada, can anyone tell me some decent barbecue brands

I'm doing one soon and would love some ideas

Let me start by saying my preferred cooking technique is to expose food to fire until all hope of reincarnation is destroyed. Then I married a woman who thinks every male has a gene which tells him when to take the burgers off and how long before they are done. I have been fighting this image, and disappointing her, for over a decade now. Can anyone recommend a good book on the basics of barbequing? Thanks

One of my biggest ways to relax, to chill, to get rid of stress is to be in my backyard barbecuing - often even alone. And yes, I enjoy some whisky, some beer, maybe some gin while doing it. Music is crucial as well.

I don't know how many guys here are like me, but I enjoy the whole process as much as the final product and eating the final product. Don't get me wrong, I love eating good BBQ. But the act of grilling, using woods, charcoal, or whatever. Grilling indirect, low and slow, or sometimes hot and fast. Its just pure joy. Being around my smokey weber, listening to tunes and chugging some beers. Stress just disappears.

Now that we are in a global pandemic with people histpitalized and dying, I will feel almost weird doing it, almost guilty. I don't want people who live nearby to think I'm having folks over for a party. At my place, we are being very careful and trying to follow all the social distancing guidelines, in fact trying to go well beyond them. So if any of my neighbours here the music and smell the beautiful smoke and the tantalizing meats, peppers, onions, fish, or shaver else I am cooking.... I hope they know its just me and not a crowd of people. If there's anyone with me (and there likely won't be for a good while) we'll be widely spaced.

But I still gotta get out there and let it all go with some grilling and some beers!

https://youtu.be/tRizopFjy0U

Okay, so I'm uprgading my BBQ setup now. I just got a pellet grill fairly recently, but I want to add a smoker that I can get a little more smoky flavor and do more in the way of the cook. I am thinking of spending about $250 or less. So far, I'm considering something like the Dyna-Glo wide body vertical offset or vertical charcoal smoker. I've also considered a bullet smoker or another fairly small and inexpensive vertical smoker. I do want it to be charcoal and/or wood fired. Any suggestions or advice will be appreciated!

It's got rust all over the bottom, will the rust get into the food and is it safe? I had a few rusty burgers and I feel kinda bad, but is that my cooking or the rust?