NEBS FAQ

What is the New England Barbecue Society?

Around 1991, the New England Society for Wood Cookery was formed. In 1994, the Wood Cookery Society became The New England Barbecue Society (NEBS), a stable, fiscally responsible, not-for-profit, group of dedicated BBQ cooks and consumers. NEBS was born to offer grillers the opportunity to learn Southern style barbecue techniques, whether using wood, charcoal, or even gas.

Which geographic areas does NEBS cover?

The NEBS coverage area includes Connecticut, Maine, Massachusetts, New Hampshire, New York, Rhode Island, and Vermont, but anyone is welcome to join NEBS.

What are some of the benefits of being a NEBS member?

There are many benefits for NEBS members. Here are just a few of those benefits:

• A subscription to The National Barbecue News, a monthly newspaper covering BBQ activities around the world. The NEBS newsletter can be found in every issue of The National Barbecue News.
• Discounted rates to enter our grilling and barbecue competitions.
• Discounted rates to attend our cooking and judging schools.
• Discounted rates at many restaurants and barbecue-related businesses throughout New England.
• Road trips to local restaurants with other NEBS members at special rates.
• Opportunities to contribute your time and talent to numerous local charities.
• Being part of the best barbecue community in the world, and discovering friendships that will last a lifetime!

How do I become a member of NEBS?

A one year membership costs $35 for an individual, or $40 for a family (two people). Click here to join.

Where can I find the NEBS Grilling Rules?

Click here for the NEBS Grilling Rules.

Does NEBS organize cooking competitions?

No, NEBS does not organize any type of cooking competition.

Does NEBS officiate cooking competitions?

NEBS only sanctions grilling contests. We do not sanction barbecue contests. If you are an event organizer who is looking for help with a grilling contest in the NEBS area, please contact us: contact@nebs.org.

How can I get my event listed on the NEBS calendar?

NEBS only lists barbecue and grilling-related events on our calendar. This could include contests, classes, or charity events. The listing cost is $50. For more information, contact us: contact@nebs.org.

What is barbecue?

There are many interpretations of the term “barbecue.” Some people use it to describe a social gathering and cooking outdoors. Others use it to describe grilling food. We use the term to describe meat that is slow-cooked using wood smoke to add flavor. There is equipment designed just for this type of cooking. Barbecuing is cooking by using indirect heat at low temperatures and long cooking times. It is the smoke from the wood that gives barbecue its unique flavor. Barbecuing is not grilling. Grilling is cooking over direct heat, usually a hot fire for a short time.

Will the smoke preserve my food?

There are two types of smoking: cold and hot. Cold smoking is a method of preserving meat. Meat or fish is typically soaked in a brine solution and then it is smoked cold at temperatures of round 100 degrees. Hot smoking is really smoke cooking. It is typically done at temperatures in the 200-250 degree range, and will not add any preservation to foods.

Why cook the meat so long?

Barbecue is an evolution of cooking technique that involves using the tough, cheaper cuts of meat and cooking them until they are tender. Brisket comes from the breast area of a steer that does a lot of work and tends to be very tough. This is also true for pork shoulders (the forelegs of the pig). These cuts of meat have a lot of fat and collagen, the material that holds the muscle together. Long slow cooking transforms the collagen from a tough material to a gelatin that dissolves. This can take hours at temperatures of 250 degrees or lower.

What is a smoke ring?

Smoke rings are produced by a chemical reaction between the meat and the penetration of the smoke. You may see a smoke ring on meat barbecued over a wood fire. It is a pink color that extends from the outside surface into the meat. Its thickness is dependent on several factors, such as the type of smoke and the duration of smoking.

What's the best kind of wood to burn and do the different kinds of smoking woods taste different?

Any wood from a nut or fruit bearing tree can be used. Softwood should not be used. The resin in conifer wood such as pine, fir, spruce, etc. will ruin the meat. The following types of wood are commonly used for smoking: hickory, oak, maple, mesquite, alder, pecan, apple, cherry, pear, and peach. Fruit woods tend to impart milder, slightly sweet flavors to meat, while woods like hickory, oak, and mesquite impart stronger flavors.