BBQ FAQ Table of Contents

 

Forward
1. Introduction to the BBQ List
1.1. Who we are
1.2. What we do here
1.3. Charter
1.4. Definition of terms
2. Administrative
2.1. How to get on the List
2.2. How to get off the List
2.3. Posting guidelines
2.4. Front porch rules apply
2.5. Digest vs. individual messages
2.6. Where can I find the recipe archives?
2.7. Are there other barbecue lists?
2.8. Is there a newsgroup about barbecue?
2.9. How can I get updates and different formats of this FAQ?
3. What is barbecue?
3.1. Our definition
3.2. Where did the term barbecue originate?
3.3. What is the "correct" way to spell it?
3.4. Let's get started with some questions on barbecue
4. Tell me about barbecue in general -- The Mini-FAQ
5. Hardware--Smokers
5.1. Home smokers
5.1.1. New Braunfels Smokers
5.1.2. Brinkmann Corporation
5.1.3. SnP Pro vs. the NBBD and Hondo
5.1.4. BBQ Pits by Klose
5.1.5. Oklahoma Joe's Pits
5.1.6. Weber Grills
5.1.7. Char-Broil
5.1.8. Traeger Industries
5.1.9. Cookshack Ovens
5.1.10. Big Green Egg Smokers
5.2. Homemade pits
5.3. Brick and block pits
6. Hardware--accessories
6.1. Thermometers
6.1.1. Pros and cons of thermometers
6.1.2. Where should I measure the temperature?
6.2. Tools for barbecuing
7. Tell Me About Using Smokers
7.1. Most common mistakes made by beginners
7.2. Smoker modifications
7.2.1. Modifying charcoal-burning bullet water-type smokers
7.2.2. Modifying the Hondo/NBBD or SnP Pro smokers
7.3. Smoker maintenance
7.4. Smoker temperature control
7.5. Smoker fire control
7.6. Pre-heating wood
7.7. Pre-burning wood
7.8. Using chips and chunks for smoke
7.9. Wood vs. charcoal
7.10. Briquettes vs. lump charcoal
7.11. Gas-fired smokers
7.12. Electrically-heated smokers
7.13. Grills -- charcoal and LP gas
8. Wood for smoking
8.1. Types of wood suitable for smoking
8.2. To bark or not to bark
8.3. Green or seasoned?
8.4. What types of wood should I not use?
8.5. How do I start my wood or charcoal fire?
8.6. How much does lump charcoal and smoking wood cost?
9. Rubs, marinades, mops and barbecue sauces
9.1. Rubs
9.2. Marinades
9.3. Mops
9.4. Barbecue sauces
10. We're smoking meats here
10.1. Pork
10.1.1. Ribs
10.1.2. Shoulders, picnics and butts
10.1.3. Whole ham
10.1.4. Pork chops and pork loins
10.1.5. The Whole hog
10.1.6. Bacon
10.1.7. Sausages
10.1.8. Hot dogs
10.2. Beef
10.2.1. Brisket
10.2.2. Jerky
10.2.3. Barbecued chopped beef sandwiches
10.2.4. Steaks
10.2.5. Short Ribs
10.2.6. Roasts
10.3. Chicken
10.3.1. Breasts
10.3.2. Leg quarters
10.3.3. Wings
10.3.4. Whole chicken
10.4. Grilling chicken
10.5. Turkey
10.5.1. Breasts
10.5.2. Legs
10.5.3. Whole turkey
10.5.4. How to brine a turkey
10.5.5. Deep frying a whole turkey
10.6. Pheasant
10.7. Duck
10.8. Lamb
10.9. Venison
10.10. Fish
11. General questions about barbecue
12. Science and barbecue
13. Low-fat barbecuing
14. Freezing barbecue meat and leftovers
15. What goes well with BBQ?
15.1. Coleslaw
15.2. Beans
15.3. Chili
15.4. Corn
15.5. Potatoes
15.6. Rice dishes
15.7. Vegetables
15.8. Cornbread
16. Barbecue portion size
17. Problems while barbecuing--What went wrong?
18. Making Lump Charcoal
19. Barbecue contests
20. Smoking chiles
21. Smoking cheese
22. Smoking nuts
23. Books on barbecue
24. Books reviews
25. Where do I buy this barbecue stuff?
26. Other Internet resources on barbecue

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BBQ FAQ Ver 1.0, 2.0 1997, 1998 William W. Wight. All rights reserved.

Thursday, November 25, 1999
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