19h • The Backyard
How This Place Works
Five rules. That's the whole list.
Rule one. Nobody dunks on beginners.
Ask the question you've been embarrassed to ask for three years. That's the exact question this place was built for.
Rule two. Answer somebody else.
You know more than you think you do. Help one person a week and this whole thing works.
Rule three. Post the cooks that went wrong.
A cook that failed teaches the room more than a cook that worked. Bring the details and you'll get real answers.
Rule four. Give us something to work with.
Cooker and model. Target temp. Actual temp. What you changed. A photo if you've got one.
"My ribs came out tough" and "my ribs came out tough on a 22-inch kettle, aimed for 250, ran 300 for two hours, windy day" are two different questions. Only one of them can be answered.
Rule five. No selling, no spam, no affiliate links.
Recommend gear all day long. Just don't sell it in here.
Every post gets read. Every question gets answered. Nobody gets left hanging.
That's the deal.
Real pit. Real results.
Full guides & resources: www.backyardbbqr.com
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How This Place Works
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