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Cooking 4 racks of bb's this afternoon on my 18" WSM. I always save the rib trimmings with the best of intentions but today I actually made something with them and I thought I'd share. Trimmings from 4 racks of ribs One large yellow onion diced 6 cloves of garlic minced Pinch of red pepper...

A quick rule of thumb is never pay more than $.50 per lb for charcoal and buy in quantity when the price drops below $.30.

Cooked with the Cajun Bandit Stacker for this first time this weekend on my 18.5 WSM. Very pleased with the performance. I don't cook with the water pan that comes with the WSM, instead I take the ash catcher that sits under the unit and use it as a heat shield. Picked up this tip from Harry Soo...

I've competed in the KCBS comp. in Cresskill each of the last two years, took 2nd in ribs there in 2013. It's a full blown KCBS event with several top tier teams and is run by the guys from 3 Men and a Baby Back. Not sure I would recommend for a first timer. I don't think they had the rib cook...

If you can wait until September there is the Warren Twnshp. backyarder at the Mt. Bethel Firehouse. Small comp, just chicken and ribs, an hour between turn-ins. First contest I ever did, have done it each of the last three years. Always a good time. No prize money, just ribbons for the category...

http://dealnews.com/Maverick-Wireless-BBQ-Thermometer-Set-for-43-free-shipping/1245941.html Via dealnews, this is a good deal for just the ET-732 and you get the shredding claws thrown in as well. In my WSM's I find the grate temperature varies by about 25 degrees from the lid temp. And even...

Made this today, maybe the last great weekend of 2013 here in NJ. Started in the 18.5" WSM. took the beef to 155 before the stall then finished in the slow cooker. Cut down on the jalepenos because of the kids but it was a big hit. One question: just how does someone get banned from this...

Another thumbs up for the coffee can and also for Stubbs.

Cooks Illustrated just gave a great review to the Weber Plancha. I wondered if anyone had any real world experience before I paid the $89 for this. http://www.cooksillustrated.com/equipment/results.asp?docid=42520

When all else fails I'd try EZ-OFF. Maybe heat the pan first and then spray. Let us know if you succeed.

Chris, how's the G2 Chubby working out for you?

On the most recent episode-March 5, 2013, of Greg Rempe's BBQ Central Show the film's director, Mitch Csanadi, said release would be August of this year, 2013.

Making us WSM owners proud. Great job.

Harry Soo is teaching a class at Fred's Music & BBQ in Shillington, PA on March 16 & 17th. Here is the link: http://www.fredsmusicandbbq.com/category_s/895.htm FWIW, Russ's comments about not giving out info that you've paid for run opposite of Harry Soo's philosophy and that of many other...

http://www.bbqu.net/season3/311_4.html Made this last night, on the gasser (I confess), and it was excellent. I'd skip the bbq sauce he calls for, it tastes too much like cocktail sauce, and use your favorite sauce instead. I can't say if the whiskey acts as a tenderizer but this pork loin is...

Brian, thanks for the link, I ordered 6' probes for both the grate and the meat. Even if I never buy the smoking jacket, this will make set up easier. Gary, please let us know if you make any mods to the jacket. Sounds like you need a better way to vent at the top. I like to cook at 225 so...

6 foot probes? Could you give me more info? Thanks. I've got a Guru PartyQ which I can use to monitor grate temp but I need to use the Maverick for the meat probe.

Please report back on your experience using the smoking jacket. I am also thinking of buying one and had the same question about how the smoke would come out of the top. I am also worried about how I will use the jacket with my Maverick ET-732. Any thoughts about that?

Just used this for the first time last weekend. I bought it to use on 22" WSM for extra capacity which I believe you are considering also. I used it Sunday on my OTG, I set the charcoal ring on the charcoal grate, I put a foiled 16" clay saucer on the normal cooking grate to act as a heat shield...

What does DAL mean? Seriously.