Feel free to ask any questions, one of the experts will certainly respond, don't be afraid to ask anything, we were all beginners at some point.
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- Reverse flow smoker recommendations
by CharcoalCharlie » 13 Nov 2014, 20:38
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- Ribs - what am I doing wrong?
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- Kamado and Instant Light charcoal
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- Planks and serving platters
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05 Nov 2014, 04:12
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- Butchers List ?
by BRUN » 18 Aug 2014, 10:24
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26 Oct 2014, 23:10
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- Have I aciddently sepperated the point from the flat?
by dawg » 25 Oct 2014, 10:55
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25 Oct 2014, 18:18
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- wood prep?
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23 Oct 2014, 09:14
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- Smoking wood
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22 Oct 2014, 11:42
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- First smoke tomorrow - tips on pork loin
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- 4 Replies
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18 Oct 2014, 20:27
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- New to smoking - What to start with? - VERDICT
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18 Oct 2014, 17:40
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- Ugly Drum smoker - Fire burning towards the inlet
by SmokeyJoe » 14 Oct 2014, 14:56
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15 Oct 2014, 10:17
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- 2 racks on a UDS
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- 12 Replies
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11 Oct 2014, 18:59
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- Help with BBQ for large events
by winwick » 24 Sep 2014, 19:55
- 4 Replies
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08 Oct 2014, 09:29
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- New to cold smoking: Bacon
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03 Oct 2014, 08:32
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- cured salt beef brisket
by BASCOM » 28 Sep 2014, 16:46
- 21 Replies
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02 Oct 2014, 16:51
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- Which BBQ for which food?
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- 2 Replies
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- Last post by keith157
23 Sep 2014, 15:34
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- Brisket - Inject or not ?
by BRUN » 18 Aug 2014, 15:21
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20 Sep 2014, 13:13
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- Decent brush/cleaner
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19 Sep 2014, 11:26
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- Best briquettes
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16 Sep 2014, 10:56
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- Cheap Heat Beads?
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16 Sep 2014, 10:01
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- Any UK BBQ courses?
by Rock » 04 Sep 2014, 11:40
- 2 Replies
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15 Sep 2014, 22:16
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- Buying meat at smithfields
by robbo1982 » 01 Sep 2014, 17:38
- 10 Replies
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15 Sep 2014, 17:42
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- How much wood...?
by Evotim » 12 Sep 2014, 15:07
- 2 Replies
- 2955 Views
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12 Sep 2014, 16:17
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- Having trouble fitting your probes in WSM/ProQ?
by Eddie » 26 Jul 2014, 01:43
- 7 Replies
- 7038 Views
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12 Sep 2014, 13:11
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- WSM 47cm first outing - Spatchcock Chicken
by BraaiMeesterWannabe » 02 Sep 2014, 17:35
- 10 Replies
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12 Sep 2014, 12:59
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