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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...

So I bought a 14lb brisket a couple weeks ago. After trimming some of the fat and seasoning, I put it into my 18.5''. The brisket was at least 6 inches too long for the 18.5''. I ended up just folding the point end on top of itself. Although most of the brisket turned out fine, the parts nearest...

I'll be doing competitions in California this year and had a couple questions about the wash station required. I'm sure some answers may vary from county to county and comp to comp but in general: Do the 3 tubs need to be on a table? Or can they be sitting on the ground or somewhere off to the...

So one of my goals in 2011 is to give competition bbq a try. I've given some thought to my team name. I searched for the name under KCBS's website and bbqteamname.com. They weren't listed on the KCBS website. At bbqteamname.com, the team name that I was looking for shows up as "[name] BBQ". I...

Its by far my favorite BBQ joint in LA/OC. Never mind the fact that its in Compton. IMO, it's one of the best that Southern California has to offer. They do Texas style BBQ there. Try the brisket and beef ribs (only available on weekends). Ask for sauce on the side. Bludso's BBQ

Have kind of the same issue as Nate C, but didn't want to thread-jack.. I've done 4 smokes on my WSM. 3 chicken, 1 pork ribs. The first smoke was with water; after reading these forums a bit, I used a 13'' clay saucer wrapped in foil for the last 3 cooks. No issues, although my ribs didn't come...