Barbecue Tips and Techniques

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Barbecue tips are throughout this entire website however I feel that there are probably many people who visit this site who could share a tip or two that would enlighten all of us.

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That is the idea behind this page. I have included a form below which will allow you to submit a tip and then come back and submit another one if you like. Every week or so I will add the barbecue tips to this page for all to see and learn from.

Please make sure all of your details are as accurate as possible and submit away!

Note: Perhaps in the future I will setup a voting system where the best "tipper" each month gets a tshirt or something.

When you are through here be sure to go on over and check out the Smoking Meat Forum where you can read all of the posts and/or post something yourself.

 

 

 

 

 

 

Submit A Barbecue Tip or Two!

Please note that all fields followed by an asterisk must be filled in.
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Tip*

 

 

 

 

 

 

 

 

Submitted Barbecue Tips

From Hayes Goosey of Livingston, MT

Hello Jeff, I read your review of propane smokers and have to agree. Last year, I purchased a propane smoker manufactured by 'The Great Ourdoors' to replace my old Brinkman charcoal smoker that finally rusted to the point of no return. I am completely satisfied. My tip to anyone who has a propane smoker or is considering purchasing one but is concerned with the stigma of propane is this. Fill the smoke box with the charcoal of your choice. I have fashioned a large smoke box out of a 8×15" cake pan. Use the propane burner to light the charcoal. About the time the charcoal is ready to go the water is heated as well (1/2 hour). Then put in the meat, place your soaked wood chunks on the charcoal and use the propane burner to increase and stabalize the temp, where you want it, for that particular cut/type of meat. My smoker will stabalize at about 150 degrees with charcoal alone. I usually turn and/or mop the meat ever hour. When I'm doing this I add 1-2 hand fulls of charcoal to the smoke box and place more wood chunks on the coals if needed. This way I get the added flavor of charcoal and can easily and quickly adjust the temp on cold or windy days. Here in Montana the temp is not always warm so this systems works especially well during winter. I smoked a turkey for Thanksgiving of 2003 when the daytime temp was 15 degrees below zero. I could never have done that with my old Brinkman.

 

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About Jeff Phillips

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

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