Recipes here are written to be cooked from rather than skimmed: quantities, internal temperatures and times, and an explanation of why each step is there.The collection is deliberately small and currently centred on pork. We would rather publish a few recipes that work than a category full of pages nobody has cooked.
Temperature, not time
Every time in a barbecue recipe is an estimate that depends on the cooker, the weather and the piece of meat. The internal temperature is the part that is not negotiable, and it is the reason a thermometer improves results more than any upgrade to the cooker itself.