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
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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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- Butchers List ?
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- Have I aciddently sepperated the point from the flat?
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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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- 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
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- 2 racks on a UDS
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11 Oct 2014, 18:59
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- Help with BBQ for large events
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08 Oct 2014, 09:29
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- New to cold smoking: Bacon
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- cured salt beef brisket
by BASCOM » 28 Sep 2014, 16:46
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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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23 Sep 2014, 15:34
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- Brisket - Inject or not ?
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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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- Cheap Heat Beads?
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16 Sep 2014, 10:01
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- Any UK BBQ courses?
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15 Sep 2014, 22:16
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- Buying meat at smithfields
by robbo1982 » 01 Sep 2014, 17:38
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15 Sep 2014, 17:42
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- How much wood...?
by Evotim » 12 Sep 2014, 15:07
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12 Sep 2014, 16:17
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- Having trouble fitting your probes in WSM/ProQ?
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- WSM 47cm first outing - Spatchcock Chicken
by BraaiMeesterWannabe » 02 Sep 2014, 17:35
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