Barbecue-thread

Tell me your finest recipes.
What kind of wood?
Do you need a smoker?
How long does it take to get some tender ribs?

>being wider than you are tall

wood - find the right balance of heavy and light flavors for the meat.

mesquite - very heavy
hickory - heavy
oak, maple - medium-heavy
pecan - medium
fruit woods - light

i usually use a mix of oak and fruit (cherry or apple is what i have access to). for longer smokes, i will add hickory.

i don't use mesquite very often - i don't like the flavor it gets in a long smoke. i think it's better for quick cooks on a grill - like tri-tip.

you can smoke meat without a smoker, but a smoker makes it a lot easier. i've gotten okay results with a trash can, a rack, an a-maze-n pellet smoker and an electric heater.

ribs - 3 to 5 hours. after about 6 hours, pork ribs get kind of mushy.

this but you may struggle to find mesquite and hickory wherever you live.

Smokers are for jerky.

Circumference or diameter, faggot?!

Where did you find this pic of me?

hey this is joey from joey's super cool food reviews... I' M BAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAYYYYYYYYYYYCK!!! WOO WOOO WOOOOO WOOOOOOO

Use good charcoal
Use good meat
I have a Weber 22.5" so I have a 22.5" "Smokenator" which works great
Figure 4 to 6 hours, maybe an hour or two at the beginning for the rub and all
The ribs are incredible but it's a HEAVY MEAL. Knocks you out. You'll want rice, beans and BBQ sauce, possibly some kind of bread of salad. And dessert. After a nap!

Get your honey from a local producer.
Get your peppers from the local farmer's market.
In fact, get all the ingredients you can from the local farmer's market.

People in a region share a lot of the same resident bacteria. Using local produce conforms to their tastes. You win competitions doing this.

me on the left

Caja China box, motherfuckers.

>being Roadhog IRL

This man loves himself some bbq. It looks hella good too.

If you want to put your arms around him, you'll have to mark him with an X just to see where you began.

You can tell his age by the rings around his knees.

smokers are for BBQ.

I don't care about the size of OP, because he is making the food right.

Check your pitmaster privilege, user.

>Do you smell that? It smells GUD! heh heh heh heh........

is it even possible for that guy to jack off? I bet he cums from eating that bbq though

>he's not 6'4 wide

user can you go a fucking minute of the day without thinking of dicks, or talking about dicks, or having a dick in your mouth? It's a bbq thread, I mean what the fuck man

oh fuck off you were thinking the same thing too

Accurate
temperature
control

You will find it harder to get good ribs if you cant keep a steady tempeture.
Buts it's cool. Get a good thermometer, and find out how your Q responds to vent position, how much charcoal you need etc.
Just learn to love your Q. Bond with it.

fatlets, when will they