Here's the place for all things Barbecue. Please note before posting here that barbecuing and grilling are completely different activities.
Discussion of Grilling will be allowed here, but do not attempt to equate Barbecuing and Grilling. Hereafter, this will be referred to as rule #1.
Grilling is the process of cooking over direct, high heat, usually on some from of wire or cast-iron grate or grill over some form of heat source, either charcoal, wood, or a gas burner.
Barbecuing is the process of cooking over indirect, low heat usually with the added use of some form of smoke to add flavor for long cooking periods.
Feel free to post your equipment, recipes and any pictures of meals prepared, and questions about equipment, accessories, techniques, and woods used for smoking.
Be prepared for Barbecue snobs like myself and Thnikkaman to look down our noses at gas grillers. Gas just doesn't cut it for a serious outdoor chef. Although, we are BBQ snobs, we will share cooking tips and techniques with you for the sole purpose of eventually converting you to true outdoor chefs.
I'll begin by listing my equipment, and my upcoming weekend cook.
I currently have a 4-year old Char-Griller, charcoal grill & smoker set-up which has done well for me and is a relatively inexpensive starter grill/smoker. I also just purchased a Large Big Green Egg, which is a magnificent and somewhat expensive ceramic grill/smoker.
Tonight, I will be placing an 8 lb Boston Butt (which is actually part of a pig's shoulder) for a long, low & slow 18-20 hour cook on my Large Egg. I'll start it off around 7-8 o'clock this evening, and it should be done somewhere between 2-4 o'clock tomorrow. After resting for about an hour, it will be ready to pull for "pulled pork". I'll try and post a review sometime tomorrow night.