Foreward
1. Introduction to the BBQ List
1.1. Who we are
1.2. What we do here
1.3. Charter
1.4. Definition of terms
2. What is barbecue?
2.1. Our definition
2.2. What is the "correct" way to spell it?
3. Administrative
3.1. How to get on the list
3.2. How to get off the list
3.3. Posting guidelines
3.4. Front porch rules apply
3.5. Digest vs. individual messages
3.6. Where can I find the archived digests?
3.7. Where can I find the recipe archives?
3.8. Are there other barbecue lists?
3.9. Is there a newsgroup about barbecue?
3.10. Confessions of a newbie to barbecue
3.11. How can I get updates and different formats of this FAQ?
4. Tell me about barbecue in general -- The Mini-FAQ
5. Hardware--Smokers
5.1. Home smokers
5.2. Homemade pits This section under construction
5.3. Brick and block pits
6. Hardware--accessories
6.1. Thermometers
6.2. Tools
7. Tell Me About Using Smokers
7.1. Most common mistakes made by beginners
7.2. Smoker modifications
7.3. Smoker maintenance
7.4. Smoker temperature control
7.5. Smoker fire control
7.6. Using chips and chunks for smoke
7.7. Wood vs. charcoal
7.8. Briquettes vs. lump charcoal
7.9. Gas-fired smokers
7.10. Electrically-heated smokers
8. Wood for smoking
8.1. Types of wood suitable for smoking
8.2. To bark or not to bark
8.3. Pre-burning wood
8.4. Green or seasoned?
8.5. What types of wood should I not use?
8.6. How much does lump charcoal and smoking wood cost?
9. Dry rubs and BBQ sauces
9.1. Dry rubs
9.2. BBQ sauces
10. We're smoking meats here
10.1. Pork
10.2. Beef
10.3. Chicken
10.4. Turkey
10.5. Pheasant
10.6. Lamb
10.7. Venison
10.8. Fish
11. Freezing barbecue meat and leftovers
12. What goes well with BBQ?
12.1. Coleslaw
12.2. Beans
12.3. Chili
12.4. Corn
12.5. Potatoes
12.6. Cornbread
13. Barbecue portion size
14. Problems while barbecuing--What went wrong?
15. Making Lump Charcoal
16. Smoking chiles
17. Books on barbecue
18. Where do I buy this barbecue stuff?
19. Other Internet resources on barbecue