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    FAQ OF THE INTERNET BBQ LIST

    Version 2.0

    Table of Contents

     


    Foreward

    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 barbeuce 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.