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Judges love cheesecake. I'll be practicing this week and next, I was just hoping that someone beat me to it and might have some tips. Eric

Hi, I need some help. I need to make a cheesecake for a grilling contest the weekend after next. I'll have kettles and WSM's. Has anyone done this before? Do you have any recipes, suggestions or thoughts? Any help would be appreciated. Thanks! Eric Devlin

Thanks, Troy. What's your experience been like? What sort of temperature differences are there in the different layers? Thanks again, Eric

Thanks, Lawrence. Eric

Hi, I apologize if this is already covered. I did a search and didn't find anything. Has anyone used the new Cajun Bandit stacker for the 22" WSM? If it works effectively, it will be a great addition to the arsenal. Eric

It might not work as a flavoring agent, but it might be good to have on hand if you're at a BBQ comp in the summer. Supposedly pickle juice acts like gatorade and has been given to college athletes for years when it's hot out to prevent cramping. Eric

Our best placing last year with ribs was 3rd place. I'm thinking that cherry powder in the rub might be the way to go. I may make two batches and invite over some cbj's to get their input. Thanks! Eric

Hi, I've been going with an apple flavor with my ribs in competition, using apple powder in the rub and cider vinegar and apple juice in the sauce. I'm happy with it, but I've been thinking of trying cherry. Has anyone had any experience with that? What about in competitions? Thanks! Eric

Thanks, Gary! Eric

Hi, Is anyone going to be at Smokin' at the Maples on Long Island on August 4 and 5? My nieces team will be competing and I thought it would be cool to get a bunch of Weber guys there to hang out and chew the proverbial fat. We will be cooking on 3 WSM's and a 22" OTP. Everyone is welcome...

Thanks everyone. It's very much appreciated. Eric

Hi, What's your favorite accessory(ies?) for the kettle or WSM? It may sound stupid, but I really like the Weber fish spatula. It's super wide, well made and I use it with most everyone grilled and a lot of stuff smoked. Also in my top five, welding gloves, pizza kettle, thermapen and...

Thanks everyone! Eric

Hi, How do you clean the exterior of your WSM? Mines looking a bit rough. Just wondering what experience shows is the best method. Thanks! Eric

Thanks guys!

Hi, I know that this is probably a very basic question, but does anyone know if any of the BBQ Guru devices will control 2 or more smokers at once? I'd like to get one for competitions that will control 2 or 3 WSM's. Obviously I'd have to get extra probes and fans. Thanks, Eric

Have you considered changing the sugar in your rub? What sort of sugar are you currently using? Eric

Does anyone have a suggestion on the length of firebricks I should shoot for? The Home Depot near me sells them and I'm hoping that they can cut them down with the tools they use for cutting tile. From the pictures it's a bit difficult to tell what is being used. Is that 2 full length and...

That's great info. Thanks. So, would I be right in assessing that you used about 9 pounds of unlit kingsford, piled into about 1/3 of the charcoal grate space, separated by firebricks, piled on 5 lit coals on one side to mimic the Minion Method and got a 8 hour cook? How much monitoring was...

Rudy, How much unlit charcoal do you start with behind the firebricks? I'm going to have to use this method at a competition, as the organizers are providing all the meat and equipment (two 22" kettles). I'll be cooking a brisket and longbone short ribs. I'll be using kingsford blue mixed w/...