Big Red Soda Glazed Pork Belly

Slow smoked Pork Belly glazed with my house-made Bid Red Soda glaze.

Was resting on a chopping board uncovered for 15mins and rose this much... Has this happened to anyone else?

Oh yeah.. little coal action on the Weber Kettle.

America obviously loves the blackstone and I know they have finally made their way to the UK but is there any more budget friendly options people have had a good experience with?

Looking for ideas to get someone who uses his BBQ regardless of the season. I’m specifically looking for any of your tools or seasonings that you didn’t know you needed!

I'm hosting a BBQ this sunday at the park. I did the same thing a few weeks ago and I successfully smoked a pork shoulder on my charcoal grill, however it just didn't get quite as soft as I wanted it to. Was still delicious but definitely could have used more time, I think it went for about 6 hours. I know a lot of the smoking purists would say this isn't ideal but everyone loved it, so I'm doing it again.

This time I have a lot more folks coming by and I wanted to do two shoulders. So I'm wondering if there is a good way to pre-cook the pork shoulders at home the night before, and then finish them up in the charcoal grill on the day of the BBQ. I've seen someone suggest throwing it in the slowcooker with a ton of onions to do a pulled pork at home, so I'm wondering about doing that until most of the way cooked, then taking out and smoking in the charcoal grill as regular.

Appreciate any thoughts or advice. Thanks in advance!

I'm wondering if anyone knows about metal bits coming off of the metal coil/sponge bbq brushes and ending up in food.

We got rid of the metal bristle bbq brushes after learning about the risks — and also having a close call 27th a metal bristle on my bratwurst!

Was a metal coil brush a bad idea? Does anyone know? (Context: My kid's cheek is infected and while the antibiotics take effect, we're wondering how likely it is that a piece of metal from the metal coil brush could've broken off and might still be in there?)

Hey there! Title says a lot of it, I'm looking for a good smoker in the 400-500 price range (or less), less obviously preferred. I've found a few options, but I'm looking for any recommendations anyone has!

Options I'm looking at now:

• Dyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker and Premium Smoker CoverDyna-Glo DGO1890BDC-D Wide Body Vertical Offset Charcoal Smoker and Premium Smoker Cover

Pretty cheap, well-rated by Serious Eats, massive, but a lot of the negative reviews cover the same ground (thin metal means difficult temperature control, some large gaps that need to be silicone sealed, and the door needs BBQ felt applied)

• MasterBuilt 40 in. Digital Charcoal Smoker in Gray

Again, well rated, but I'd prefer not to go digital. Also apparently there are some quality issues with the doors that can lead to it being junked fairly quickly.

• Weber Smokey Mountain Cooker

Good quality, I've used Webers for years with no problems, but it looks small and apparently it's a pain to add coal mid-cook.

I'm only somewhat handy, but I feel confident silicone sealing and adding felt to the door if that'll improve the overall quality of the smoker. What do you guys think?

I am in a very friendly, amateur only, Boston Butt cookoff this Memorial Day weekend. It is a short cook, from 10 o’clock in the morning till 5 o’clock in the afternoon. Is there any advantages to running my grill hot in the beginning or at the end or just a constant, higher temperature throughout?

I have a 8.5 lb. butt that I’m going to smoke on my Weber kettle for an about 3 hours. I’d like to finish it off in the over. What temp? Wrap? Finish internal temp? Thanks

I'm considering buying a Weber Smokey Joe, but I would only do so if I can use a charcoal basket with it (for the convenience). The only charcoal basket that I am aware of that is compatible with the Smokey Joe is the Char-Griller charcoal basket, which is made from galvanized steel.

I've trawled through google results trying to find reliable advice/evidence on whether using a charcoal basket made from galvanized steel is safe (in terms of potential toxic fumes). Some people say that are safe, some say the opposite. Can anyone point me to any actual reliable evidence/source regarding this?

Cheers!

Finally done building, just need to do a little sanding and stain, plus get some barstools

Sorry for the dirty plate lol.

Friend got a pig (60-70lb)for a party. Not enough time to actually cook it over a spit.

What’s the best way to butcher pig to get a good bbq style that would be similar to it being on a spit?

Smoked Chicken, smoked sausage, smoked ribs, baked beans, fries and steamed broccoli

Both are ~1.3lbs.

Got it half off and I've never had it before so any tips are welcome! Thanks :)

Cooking for a party for the first time on my new offset smoker. Its a Workhorse 1975, so I have plenty of capacity.

Going to do a couple briskets and a pork butt or two the day before and do a hot hold with a warming cabinet overnight so everything is ready to serve the next day.

I'd like to do some spare ribs as well, but I haven't found anything about how well ribs hold up to a 12+ hour hot hold.

I'd rather do everything in one cook the day before so I can concentrate on other prep the day of the party. Is there a way to do the ribs the day before, or should I just skip them?