It's about time for a FAQ page, don't you think? If you have already sent in a question, you have received an answer. But you only got an answer to your question.
Wouldn't you also like to see some other questions too?
I have been receiving questions from visitors to the website for a while now. So far, I have been able to answer every one of them. Please continue to ask those questions, and I will strive to answer them the best that I can. My goal is to leave no question unanswered.
Many of the questions included here have also been published in Original-Q. If you subscribe to Original-Q you have already been able to see some of them. If not, please sign up. It's free.
This page will hopefully serve as a source of information for those not subscribing to the newsletter.
If you would like to see your question published here, or maybe in Original-Q, simply send me your question in the Contact Me page. I would also welcome your comments or suggestions.
But don't stop there. If you have a different opinion about an answer, a correction to point out, or a misconception to straighten out, don't hesitate to send that too.
I am always open to different possibilities. Consider contributing to the website as well. Your Q is always welcome.
Why must I use hardwood?
Do you know of such a recipe?
What is a chimney?
How do I keep a constant temperature?
Why Let the Meat Rest?
Is it Done Yet?
How do I submit a BBQ review?
I've heard about ABTs. What are they?
What's the best way to store smoked meat?
How can I save money by BBQing when steaks and other groceries are getting so high priced?
How soon in advance would you suggest me putting the smoked brisket rub?
Do you have a preference in woods?
What did you cook for Christmas this year?