Recent content by Tim W

The California Barbeque Association (CBBQA) will he hosting it's next class on Saturday, April 9 at the Woodshed in Orange, CA. During this 6-hour class, some of the best, award-winning pit masters from the CBBQA (many of whom started their BBQ journey on the TVWB, including myself), students...

Thanks for posting Chris! There's only 9 seats left for the class. Don't forget, prime rib dinner donated by Double R Ranch (sister brand of SRF)

I have found less swings in temps on my Stoker using clean probes. Been using a probe cleaner by Stark Boards. Usually a 30 second dunk in the solution removes all the gunk.

Congrats to Steve on the GC! That was a tough field. Absolute pleasure chatting with Chris and his friends and Tony, whom I didn't recognize but whose wagon I did. And yes, that tri tip guy whose speakers were pointed directly at my site... couldn't even hear my teammate who was standing 3...

Hey everyone, just FYI, we moved the class up a week to January 11 & 12 due to the KCBS Banquet.

Only 16 seats left in the class. Sign up soon before the class sells out.

In the past, competitions didn't have much to offer in regards to spectators. Now, they are usually attached to some kind of event such as a car show or music festival. Some offer a lot for the spectator to do such as vendors, live music, demonstrations. Most competitions have at least one or...

I use the Apex by Edge Pro. Its got a little learning curve but the results are great.

OC Woodshed? I'll be out there tonight and maybe a little tomorrow. Small world, I'm from Fountain Valley too.

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We'll be competing. I attended last year and its a great event.

Check out Forschner/Victorinox. I basically use 3 knives for competitions: 12'' slicer, 8'' chefs and 6'' boning.

Also, you might consider whether or not you'll be using it as a "cooler". After trimming and seasoning, I use the Cambro as a cooler with a tray of ice.

I started out with this Forschner/Victorinox set One thing you might want to add is a 12'' slicer or an 8'' chefs if you're not comfortable with the 10'' one.

I bought the 300 about six months ago. The difference between the 300 and 400 (at my local restaurant store) was about $70. Right now, I wish I had spent the extra $70. I can barely fit 2 pork butts, a brisket, and a couple racks of ribs in there, as long as the pork butts aren't too big.