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Howdy from BV county Mike. I have used the Walmart flats many times while practicing for comps. They are ok with fat on them but in my opinion not enough for high heat. I prefer to do mine at 250* and wrap "around"165* internal. I am not exact with this because I usually am going more for time...

I use them and like them. I use the mojoqubes hickory and after a small learning curve with my big steel keg I have had no issues with them. I did not have any real issues using them in my WSM.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken Nelson: To nip any misinterpretation or just plain wrong info in the bud, you do NOT have to be a member of KCBS in order to compete at a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rodney B: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

I did call BBQGuru and was told by the nice lady I talked to that there is not an adapter for the WSM. I called the first day the partyQ was on sale, so maybe things changed in just a few days, but I promise I did indeed call. With the concern for an easy to remove adapter if BBQGuru did come...

I made one exactly like the one in the video. I used the exact directions in the video and box turned out good, too bad my IQ110 didnt and I sent it back.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad W: Lakefest is KCBS this next year and expanding to 30 teams. Chad you ought to come . Fred and I were set up across the street from each other...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chad_M: I went to high school in Storm Lake! Live in Eastern Iowa now, but could maybe make a trip back for the contest. Chad </div></BLOCKQUOTE>...

I told Kelli that I would help any way needed since I am already a certified judge. There will also be a cooking class in March.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Justin W: This looks interesting. If they would give in an optional cord, it would probably put their nanoQ out of business (and it might do so...

Whenever I am cooking for others or for a competition, I always figure 2 hours a pound at 250*. So using my logic your 7.2# butt would take 14.4 hours so I would have rounded it high and said 15 hours. Then if it was, and almost always is, done before that time I wrap it in foil and then a towel...

Hi all, I know this question has probably been asked before but I couldnt find what I was looking for. I am entered into a contest on Aug 26th and 27th. It is only going to be thighs ribs and pork and then peoples choice and the organizer is furnishing meat for peoples choice(what it is has...

Howdy, I have a Big Steel Keg and I can tell you both the pros and cons to my Keg. But the main thing I want to say is I had my Keg first and still got a WSM and a Weber Kettle. On the positives the Keg is well insulated, and does not use much lump. It is easy to bake most anything and pizza...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson: Fred, On the whole your scores are all over the place. But getting 9s is very good. If it were me, I would evaluate your turn ins as a...

I was trying to think of a eye catching title but thought it would be better to get straight to the point. Last weekend I entered my first comp and my main goal was to learn and have fun. I did have fun, met some great people like fellow forum member Brad W. who beat me in overall(congrats on a...

Hi Mike, my very first question would be was it a brisket flat or a full packer brisket, Sams Club usually sells both. NORMALLY on your size description i would say it was just a flat but ironically enough I was at Sams in Sioux City today and each and every one of their full packer briskets...

No prob, I cut the spares down to St. Louis cut, removing the rib tips(cook candy). When I cut them I usually remove the last bone or two also to try to make them as even as possible. When I foil I have bone side down, usually but not always on some apple juice then I put butter on the meat so...

I try to shoot for 235* and I foil for part of the cook and have my St. Louis spares done in about 4 1/2 hours. This is the way I do for competitions. I do 2hrs 30 min bone down, foil for 1hr 15min, back on the cooker for 30 min to firm up and then sauce bone side up for 5 min.,flip then sauce...

Thanks for the responses everyone, I thought the 5 gallon buckets were an easy idea but then I thought to easy something has to be off in my thought process, so its nice to think I may be on the right idea. I am going to buy some today also thinking about a getting some basic $1 plastic pails...

Howdy all, I have entered my first comp but if things work out plan on about 3-5 more this year. Since I am just starting out I bought a First-up canopy at Walmart. I figure if the comps are somewhere where I can stake down and tie down the canopy I would be fine. However I am wondering what to...