Weekly Recipes

Cooking in 2012!

There is no reason for getting out and doing some serious cooking.  The weater has been mild and we look forward to an extended outdoor cooking season this year!

If you haven't done so already, be sure to check out all of our great tips and techniques as well as hundreds of barbecue related recipes!
- - - - - - - - - - - - - -

Great Tools @ Great Prices -

Steak Brands

Best Prices ... Best Selection
15 Percent Coupon, summer promo, Beer Machine

Receive even more great information when you follow us on facebook.  We would love to have you come by and post additional information regularly.  Come Join Us!

Join Today - Soon we will be giving away free gifts

Featured BBQ'n

Available in Android Market Do you need our information "On The Go"?  Do you have an Android Smart Phone?  Then you can have Barbecue'n On The Internet where ever you go!  Simple click on the image and download our app.  We will see you on the phone! Available in Android Market

Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .

FAQ Subject: Wood chip sizes

Hello there Smoky

Well I'm probably going to strike a nerve with you but I have to ask some questions only to have a better understand my bbq. Well I've read your stuff on wood and all of that you asked me to read... Infact My bbq is turning out great... I've made several modification to my smoker . I moved the chimney and made it a 2" instead of 3" sealed my smoker... (I have a new brafles very leaky) all has helped to keep me from tending to my coals as much...but getting to my questions... IM using apple wood and start a fire in a separate pit and only take the embers that are burnt all the way down so I don't over smoke my meat... well the embers are so small that they fall through the grate and in to the ashes.I've tried to keep bigger pieces but they billowing white smoke and I'm sure Its not supposed to do that... any advice or did I miss take some of your advice and reading. would charcoal have the same effect and last longer than wood? and is the heat more consistent ?

Thank you for your time,
Mike A.K.A "Fish Tank"

Hi Mike,

That's what I'm here for.

You are probably not cutting your wood into proper sizes before burning. Too small and you get ashes, too large and you get chunks almost too big to use. The wood should have about 5 times the dimensions that you want to go into the grill.

Charcoal briquettes do last longer because they have mineral coal in them, but therefore, they don't make as good a flavor. Lump charcoal works well.

Have fun

The Barbecue Store

Holiday Suggestions For Your Barbecue'n Enthusiasts

20 piece Stainless Steel Master Grill Set

20 piece Stainless Steel Master Grill Set

Wireless Thermometers

Wireless Thermometers

Smokin Joe's BBQ Sprayer

Smokin Joe's
BBQ Sprayer

Burger EXPress Single with Patty Ejector
Burger EXPress Single with Patty Ejector
See our Top Ten Sellers!Smoke 'n Fire EnquirerSubscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE!
Sample Newsletter

Names are really important because we give FREE STUFF away in our newsletters!

Barbecue'n Guy!

See Our Privacy
Policy Here

Follow barbecuennow on Twitter


Subscribe To The Free Smoke 'n Fire Enquirer
Email *



* Required Field
We use and recommend Benchmark to send our newsletters

Since February, 1996