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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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The short answer is, you're always going to have trouble controlling heat in a weber kettle grill. The longer answer: You can put out some great meat with it. As a practical suggestion on top of the …
answered Jul 19 '10 by Peter V
5
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I think grilling is probably a bad plan for duck legs; the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them. If you absolutel …
answered Jul 20 '10 by Peter V
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A typical brine is 5% salt by weight. You are then left with the question of how long to leave the meat in the brine. In the case of pork ribs, they're little and need less time than say a whole chick …
answered Jul 22 '10 by Peter V
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So, on the one hand, you've got good heat control with a propane grill. I use mine to smoke sometimes. On the other hand, you're going to have a hard time getting that super smoky flavor on the briske …
answered Jul 19 '10 by Peter V