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Questions tagged [barbecue]

Questions related to equipment, technique, tools, or other aspects of cooking on a barbecue. Questions can cover outdoor cooking with wood or charcoal barbecues or smokers, and about preparing "barbecue" style food. If you have a question about improving or adapting a particular recipe, please cross-tag with the relevant other topic(s), such as pork, ribs, or smoking.

This tag is for questions related to equipment, technique, tools, or other aspects of cooking on a barbecue. Questions can cover outdoor cooking with wood or charcoal barbecues or smokers, and about preparing "barbecue" style food. If you have a question about improving or adapting a particular recipe, please cross-tag with the relevant other topic(s), such as , , or .

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186 questions
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How much time do I need to achieve a smokey flavor in bbq?

What is the minimum amount of time that I need to smoke food (in particular meat) in a smoker to achieve a noticeable smokey taste (assuming I have plenty of smoke)? Is there a maximum time after which smoking will not appreciably add to the smokey…
yossarian
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Is it OK to marinate chicken and pork together?

I just want to minimize dishes taken to a BBQ--marinating pork chops in a lemon/herb/olive-oil baste along with some chicken skewers. Is there anything to worry about with trichonosis when preparing pork in same dish with other meats at room…
hobs
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3 answers

When is best to apply sauce on to BBQ chicken?

I'm cooking a full chicken divided into 8 pieces... When is the best time to put sauce on chicken cooked on a BBQ? Is it better to do it after it sits for a while on the BBQ? Is it better to let it sit in the sauce over night?
Nachshon Schwartz
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How do you prepare a rabbit?

A family member gave me a couple rabbits to cook and I'm not sure how to prepare them. I'd prefer something on the smoker or grill. Do I marinate, rub, brine? I'm just not sure how to prepare it.
Fanzoo
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4 answers

Low-salt Cooking on a Barbecue

TL;DR: Looking for evidenced based methods for low-sodium food prep. to be cooked on a barbecue. My wife has recently confessed that she doesn't like BBQ food as it is too salty! Normally, I use the BBQ during the week as a quick easy meal as you…
J Crosby
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1 answer

How long to cook a 150 lb. pig in the ground?

I am cooking a 150 lb pig in the ground for Cinco de Mayo. I am using a Kalua Hawaiian method but using taco Al pastor flavoring. Feeding over 100 people street tacos. I have researched and have read different times on how long to leave the pig in…
Joseph O'Neal
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2 answers

How do you handle the fires caused by adding wood chips to coal?

I've been using wood chips in my BBQ (adding them to the coal) and I enjoy the flavor they add but I have a tough time cooking with them because: They cause flare ups I have to close the lid to smoke the meat Opening the lid would let out the smoke…
gMale
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4 answers

How do you cook corn kernels on BBQ?

I recently had some BBQ corn where the corn was in individual kernels. I'm wondering how this would be done on a BBQ... would you grill the corn on the cob, then cut the kernels off? Or would you do it the other way around? If so, in what would you…
Senseful
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Is there any advantage of applying dry rub overnight for baby back ribs for smoking?

Is there any advantage of adding dry rubs to ribs overnight? I'm looking to improve the texture and moistness of the ribs. Some forums are saying that applying a rub overnight may risk removing moisture from the baby back ribs. Is this true? I plan…
chrisjlee
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4 answers

Smoked a brisket that was edible but not great. What would you do differently?

I smoked my first brisket last weekend and even though it wasn't terrible it was a little dryer and rougher than I would have liked. Here is the smoker I used:…
Dave
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2 answers

How important is humidity when smoking a brisket?

Recipes for smoking brisket typically recommend a temperature of 225 F. My weber smokey mountain has a water pan to help regulate the temperature. But what if I am able to maintain that temperature without a waterpan? Would it cook the same way or…
cspirou
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3 answers

How do I control the smoke from a chimney starter?

I'm seasoning my new Weber Smoky Mountain smoker according to the excellent instructions, given for free, on Amazon, by a 20x BBQ grand champion. (What an amazing thing for this guy to do!) Anyway, I'm using a Weber RapidFire chimney starter, and…
Rich Armstrong
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4 answers

How to cook fall-off-the-bone beef spare ribs in oven or on stove top?

All, I would like to cook spare ribs to a fall-off-the-bone consistency. I don't have access to a grill. I know how to do that with pork shoulders (dry rubbed, then uncovered in the oven at low heat for 6-8hrs), but spare ribs are a different type…
JDelage
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6
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2 answers

Dry and Tough Rumproast

Me and my friends have been cooking a 2kg=4.5 pounds piece of rumproast in a bbq smoker. We cooked it at about 250°F for about 3 hours. After that we, wrapped it in tin foil, raised the temperature to about 300°F and cooked it for an additional 3…
user3633438
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Lump Charcoal vs Briquettes and variations in brands

I've been experimenting with BBQ on a variety of smokers for the past few years. Originally I tried some Kingsford Briquettes and had a hard time managing the temperature. There was an excessive amount of ash generated that seemed to choke out the…
Vinnie
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