Search results

We shoot for 12% moisture level in the splits for an offset so I would guess that is pretty close to what you would want for chunks. That is pretty low moisture so seasoning is very important. The environment where seasoned will determine how long. Do not close the container and make sure you...

Judges taste preferences are very regional. i suggest finding someone that competes in that area and ask them. We use branded sauce. Too many good ones to mess with making our our own, but many teams do. Blues Hog, Eat, Head Country, Butchers are all good. Mix and match or use straight.

Probably pre 1979 when they started putting date codes on vents. Great find, especially with the original wooden handle. Door is different than I have seen.

Time will tell, but I sure liked our spot at the old site. Can and will be some very long walks to turn in, plus the American Royal complex had atmosphere at least. Now we will just be in a big parking lot.

We always used RO lump until this year when we were fortunate to be sponsored by Royal Oak. This year we are using their briquettes named Chef's Select. This is a professional product not generally available at retail, but if you look, it can be found and is worth the effort. Beats Kingsford...

Thanks. We feel pretty good about what we did. Good enough that we are now sponsored by Royal Oak Charcoal and Oakridge BBQ Rub.

Also try eReplacementParts.com

We have Cajun Bandit doors on all our cookers. I think they are worth it. Don't see the need for gaskets. Season if you can with just any old fatty pork or beef. I use the tips cut from spare ribs from trimming them to St. Louis style. If you can't, no biggie, it will eventually season itself...

I think we did pretty good for a 2nd year team. Two GCs, 10th overall in KCBS for chicken, and a few other calls. These are from last year.

A little more expensive, but you might try Emu Oil. It is pretty amazing. I have tried the others mentioned above and they are all good but don't seem to be as good as the Emu.

Have never gotten a new WSM that wasn't out of round. Just keep at it and it will get real close in diameter. Put a flat washer between the bracket that holds the grates and the barrel section. This will move the bracket in somewhat and the top grate will not want to slide off and into the smoker.

Must be the year of the drone. I got one as a present this year to fly around the competitions. Sky shigging!

The waxwings and the Rose Brested Grosbeaks are some of the most colorful migrating birds we get to stop by our feeder. Would love to see them in the spring when they should really have color.

Great photos. I'm afraid mine though a not so clean window with my phone aren't nearly so nice. Living in the woods gives me lots of different species to photograph but I'm not as diligent as you are. Great stuff, I especially love the Lab.

We cook our competition briskets at 250 for first 4 hours and then bump up to 275 after we foil. We try to start with a 15lb. brisket. Goes on at 2 am and generally off by 10:30 am.

The only reason I wait is to let the wood chunks get rid of some of that thick white smoke you get when you first put them on the coals. Temp meat goes on really doesn't matter except on anything I cook by time at a certain temperature.

Attaching the probe to the grate you are cooking on is the most accurate method, but if you can't get at least 2-3" away from the outside of the cooker where the heat rises and about the same distance from a piece of cold meat that will also affect an accurate reading, hanging the probe though...

It may have just been the extreme weather that day, but I discovered during a contest last March that having the top vent downwind ended up sucking all the heat out of the cooker and that having it upwind stopped that. I will admit the weather was terrible, but I have kept the top vent upwind...

Some Home Depots stock them and will price match Amazon.

We cook in competition at 275 and never have a skin problem, but I do remove the fat from under the skin when I trim. It is the fat that keeps the skin from sticking to the chicken. For home consumption, who cares if the skin comes off.