You can probably get all the advice and information you need right here on the Cooking Forum. Just ask.

Ann

Here are two sites I really like. The first was posted by Kframe not too long ago and I find it very good.

The second is mostly about smoking. Lots of people who know their stuff. Great recipes and forums.

http://www.amazingribs.com/

http://www.cookshack.com/barbecue-smoke-cooking

And like Ann said you can always ask here!

Thank you! My questions thus far pertain mostly to grilling/bbq technique, e.g. type of coals used for various foods, essential accessories (we also have a chimney starter and a few tools), etc.

For books, we have The Cook's Illustrated Guide to Grilling and Barbecue and Weber's Big Book of Grilling.

Chase, thank you for the references to the web sites. I've gotten totally lost in AmazingRibs.com. It's exactly what I was looking for!

Steven Raichlen has a number of good books too. The BBQ Bible being one that I have. He also has a couple of shows on PBS or the Create Channel if you have that in your area. They are called Primal Grill and BBQ University. Both have webs sites with reference to the recipes and all kinds of information.

http://www.primalgrill.org/index.asp

http://www.bbqu.net/

Enjoy your new grill...I know you will!

David

David, that guy's a kick. I love his BBQ U where he has a million grills all going at the same time. I always wait for the EPA to show up and shut him down.

I was going to suggest Steve but Lakeguy bet me to it. My husband and I did the BBQ University at the Greenbriar Resort in WV which is not that far from where we live. We loved it and was so much fun.

He's a great griller and his books are good along w/his shows.

DH is a Weber charcoal grill afficianado - I pretty much stay away from the grill - which pleases both of us. So BBQ forums are one thing I don't do much with. We recently got a Big Green Egg however which was kind of my idea based on all kinds of things I won't bore you with. One thing we learned about when we were looking into the BGE was lump charcoal vs. the briquettes we'd always used. Now that we've used it I would never go back to briquettes - we now use it in our Webers and our BGE. So that's something you might want to look into if you aren't already familiar with it.

elery likes this one too and there is a lot of information about a lot of different things.

It's good for sausage makers too...

Annie

Here is a link that might be useful: Deejayssmokepit

Thanks for such healthy discussion on the topic of Grills. It really help me out in getting the valueable insight.

Weber and other grill/smoker manufactures often have links to recipes. I have an Orion smoker really like it, especially for poultry. Have had good success with other meat cuts. Ribs are done too quickly IMHO and don't get that nice smoke ring, but they be tasty nonetheless.

YES, this is a very old thread, but thot I would add MTCW.

Dave

Orion recipe manual

There is a facebook site called Weber Kettle Fans where you can find some discussions.

Grilled nourishments can either be hamburger, pork, poultry, fish or vegetables. Every one requires diverse grilling headings. What's more, inside a similar meat kind, the bearings may additionally shift contingent upon the cut.