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A neighbor had a grease fire in his Weber gas grill, panicked and used up a whole fire extinguisher to put it out. He wants to junk the grill since the inside is covered with extinguisher chemical which believes is toxic. Other than the chemical residue, it look perfect. I offered to take the...

Is Harry's Q&A sessions still available for viewing? Can't seem to find it.

I usually apply my rub for ribs about an hour before smoking. However I've seen recipes that recommend overnight. What are your thoughts?

I think the most annoying smoke comes from the newspaper when lighting the chimney. I'm sure my neighbors think our house is on fire. I started using the Weber lighter cubes. Very little smoke.

My only problem with Costco ribs is that you can't tell what they look like in the three pack except for the one on top. I have purchased them for competition and have had packages with three different size racks. Hard to put a good looking box together. On the other hand when doing ribs for...

Thanks for the input. I always use apple for traditional ribs but thought Cajun style ribs might need something different.

I'm going to smoke some Cajun style spares...first attempt. Any thoughts on the best smoke wood?

I did find a 15 pounder at Walmart yesterday for $3.38 lb. There wasn't a grade on it but the meat guy thought it was select.

That was for a full packer...choice.

Thought about doing a brisket this week but the prices are unbelievable. We are in AZ for winter (Tucson area) and the cheapest I could find was $6.29/lb at Costco. Safeway was $8.99/lb! I hadn't looked at briskets for awhile and was shocked at the price. Is it that way all over the country?

For what it's worth...I work at Home Depot and can tell you that when the big sales are coming, KBB is all over the place...always shrink wrapped and stored inside. Never had a problem in my WSM hitting the temps I'm after including high heat cooks.

Thanks for the input....I like the lollipop idea after searching Google and watching a couple of videos. As far as Cornish hens are concerned they probably wouldn't fit in a box now that I think about it. I just happened to see they are allowed under KCBS rules.

My son and I do a few competition each year and we have really gotten tired of the same old thing with chicken...thighs. We did well in one competition and than got trashed in the next with the same recipe. I recently had a conversation with two KCBS judges and it seems they would like to see...

What's a "CL"?

Hmmm...I'm a new Costco member and bought a package of their ribs (three to a pack) about two weeks ago. All three still had the membrane.

I was rereading Harry Soo's Q&A and picked up something I missed the first time. He says he puts his ribs on at 6:30am and chicken at 9:30am. Considering that the ribs would be done around 10:30am and chicken around 11:00am, does anyone have any idea how he holds them for the noon and 12:30pm...

Thanks for all of the replies. Got the info I needed.

I just purchased a Cambro and my son and I will be doing a KCBS event in a couple of weeks. We will be using two 22.5 WSMs. What is a reasonable amount of time we can hold pork butts and brisket in the Cambro and still be competition worthy? Should they be wrapped in towels as well as foil...

Thanks for the reply. Ended up finding them at the Kansas City BBQ Store. Thirty for $34.

I know I have seen info on this site about where to purchase disposable cutting boards but darn if I can find it. Any help would be appreciated. Thanks