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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.

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At a recent barbecue in Chile, I watched the chef throw large handfuls of salt over the charcoal a few minutes before placing on the meat. What would be the reason for this? …
asked Jan 8 '11 by Ian Mackinnon