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I saw a recipe for Pork Shots a few days ago and I thought what a perfect app to bring to a Super Bowl party. The recipe I saw called for sliced Kielbasa sausage wrapped in bacon filled with a cheese mixture then topped with brown sugar. I don't care much for sweet meat so I did a variation...

Thought i would cook a brisket on my day off tomorrow. The plan is to start it at 6am then foil at 165. i plan to post frequent updates with photos for most of the cook. Here is the brisket in cryovac. 16.8 lbs Here it is before trimming. Here it is after trimming. I estimate about 2...

Last weekend I did my 4th KCBS BBQ Competition and placed 3rd in Ribs and Pork using the WSM. Its a great feeling to get a call (my first) but somewhat even better feeling knowing that I did it using 2 WSM's and beating teams using smokers that cost several thousand dollars.

I was inspired by Morgan C's post from the other day. I had to try making kabobs on the WSM without the water pan. Here are beef kabobs that were marinated in teriyaki sauce along with tomatoes and rum soaked pineapple chunks that were then added to some coconut rice. I should've used a...

Yesterday I decided to do up some high heat beer can chickens. My patio was ice covered at the time. Amazingly after the smoke and letting the charcoal die out, a circle of ice still remained under the smoker. Here is the ice covered patio Heres the smoker the next morning. And here is a...

Have the day off so I'd thought a cook a 8lb brisket flat. Im following the recipe in "Webers Smoke" or more precisely the cooking method. Fat side down in aluminum pan to 160-165 then wrap in foil fat side up until done. Hoping this method will keep the flat moist. <a...

Ive come up with a brisket injection that I like the flavor of, but it is a little on the salty side. I was wondering would a salty brisket injection dry the meat out during the cook. I was thinking of injecting just before the meat hits the smoker as opposed to overnight in case the salt...

This might go into the stupid question category, but here we go. Will smoking venison in the WSM leave a gamy taste for other meats just like using lighter fluid to lite your coals might leave that fluid taste?????

Greetings and Salutations my fellow BBQ 'ers. Today is my birthday so I treated myself to a day off and BBQ. Today Ill be smoking a chuck roast first smoked then wrapped with onions. Here is a 4lb chuck roast I injected the night before with a beef past concentrate and aujus water mix. Here...

Decided to make some wings for dinner. The rub was a store bought teriyaki powder. Smoked with apple and hickory. Here's the pics. Stay hungry my friends!!!

Hey everyone. I completed my first competition last weekend. It was the 2nd annual Pig in the Park in Whitewater WI. Out of 29 teams, my team came in last, but my chicken placed 12th so I was happy about that. The rest of the meats were cooked by my other teammates using their recipes. They...

Does anyone know if you submit cup cakes for your dessert entry does the wrapper have to be off when you put it in the box???

I've been reviewing competition check lists on line and most include extention cords and water hoses. My question is how long of cord or cords one needs and why do you need hoses?? If water is provided, I just thought you fill your buckets from a provided water source with their hoses / spickets.

Currently Im gearing up for my first comp which will be in June. The application information is out now and on it I have a choice of picking either a grass or paved space. For those of you that competed before which is better and why. I can see where the pavement might get hot on a hot day...

Just wondering what you guys do to sharpen knives. I use a simple hand held sharpener that you pull the knife through, but they still dont get as sharp as when they were new. I was thinking of getting one of the electric sharpeners but do they work for the cost and can you ruin a knife on those??

I was thinking that the best way to transport two 22 WSMs to different locations without a full trailer would be to use a cargo carrier. Does anyone have experience with this?? Whats the best way to tie them down?? I would think the best way would be to find a large garbage cans that a 22 WSM...

I was thinking that the best way to transport in my budget would be to use a cargo carrier to transport the WSMs. Does anyone have experience with this?? Whats the best way to tie them down?? I would think the best way would be to find a large garbage cans that a 22 WSM would fit in then...

Another question I have is what are the ways to package pre trimmed meat to a competition. I know that some use food saver vacums, but what if you dont have one. Can you just put the meat in a large Glad bag with the original packaging?? What are some do's and don'ts regarding this.?? Also...

What do you guys do with the waste water at competitions??? Do they usualy have some sort of disposal on site or are you required to keep it and take it with you??? I going to try to start up a team this year and I dont know what to do about this. Also what kind of set ups do you have with...

Yesterday I used the PartyQ for the first time. This thing is AWESOME!!!. I used it to smoke a chuck roast at 250. I started with minion method and let the smoker go with all vents open for about 15 min to help kick start the temp. I then attached the Party Q, set a temp of 250, closed the...