Favorite BBQ Websites

I was just wondering what everyone's favorite websites were, excluding Roadfood.com of course

I was just looking to expand my horizon's a bit. Thanks all.

These two are, IMHO, the definitive sites for REAL barbecue.

http://www.bobinga.com/index.htm

http://www.ibiblio.org/lineback/lex.htm

2 more:
http://www.thesmokering.com
http://www.barbecuebible.com (you'll find a few Roadfood members here)

Brad

http://www.rbjb.com/rbjb/rbjbboard/

www.bbqjudge.com is an excellent site with lots of good information

Here's one I like. It's got a lot of stuff, but I'm directing you to my favorite part, the advice of "Smoky" Hale.

http://www.barbecuen.com/column.htm

Good info here also: http://www.barbecuenews.com/

Wow guys! These are great! Thanks so much! Anyone else out there?

In my opinion, the finest Q site on the web, without a shadow of a doubt, is the Virtual Weber Bullet (http://www.virtualweberbullet.com/index.html). There are easy-to-follow, step-by-step instructions on how to properly smoke everything from brisket to ribs to octopus. Even though the focus is on the Weber Smoky Mountain Cooker (WSM), there is loads to be learned about all aspects of barbecue and grilling, especially in the friendly forum, where knowledgeable folks are always willing to give advice and answer questions. Try it; you'll like it.

www.bbq-4-u.com got started about a year ago by a group of guys and gals who were tired of restrictions on posting information at some of the sites listed above. It's a great and friendly forum where beginning q'ers and experts regularly post, discuss and debate all types of bbq and grilling information. Registration is free, and it's really a hoot. Some funny people there.

These guys have a great product as well as forum; www.cookshack.com

quote:

Originally posted by Theedge

These guys have a great product as well as forum; www.cookshack.com

That is who my primary smoker is from. I have an FEC-100 and am on the CS forum on a regular basis under the same name.

But I do have two WSMs that I learned to smoke on and keep as backups at this point.

John

I think I'm going to get an Amerique when Cookshack get's them ready.

I'm actually thinking about opening up a little q joint, and buying a Cookshack. My favorite q joint here in Myrtle uses them, they're really good.

I've also got a WSM.

Edge,

I have the FEC since it is allowed as a smoker in sanctioned contests. The Amerique will not since it's heat source comes from electricity.

CM,

You will be amazed on how good the Cookshack smokers are. Stop on by the CS forum as they have a section just for professionals and caterers.

John

I stop by every now and then...great recipes.

I Currently have the model 008, I've been loving it for years. But am thinking about something larger for use on the holidays. Here is a pic of a ribeye roast going into the smoker.

Hey, do you feel comfortable setting it and leaving the premises?
Cause I think that's what they do at Little Pigs...apparently there's a model with a thermometer that will adjust the temp to holding temps (140) when the meat hits a certain point....pretty interesting.

You could load it up at night, go home and come back to butts all ready to be pulled!

I believe that’s what they do in the restaurants; it’s what I do at home. Sometimes I put a butt in before I go to bed and then pick it up to bring back to work the next day at lunch. Or I’ll stop home at noon and put in ribs or a turkey for that nights supper as they take about 6 hours. The way these are sealed and insulated no extra moisture is required. I do like to mop the ribs the last hour.

Thanks!

I agree with Edge. When I cook a load (12-16) boston butts on my FEC, I put them in the night before and go to sleep. I will say that I do use a Maverick ET-73 remote theremometer which has the capability to monitor a smoker within a set range of temps and sounding an alarm if it goes outside that range. No smoker is ever 100% perfect. But I feel very comfortable the FEC. One of my teammates uses a Cookshack at home and swears by it.

John