Recent content by Chris Bjork

Congratulations on popping your cherry at the most extreme KCBS contest in the US. I was one down from you. I remember seeing the unknown hinge and being surprised at how HD they are in person.

Im a little biased... i think Insulated reverse flows are the ultimate for MN cooking :) we compete on a Backayard Bomber MJH and a Humphreys BB'cube But it wasnt until we found out about the wsm almost a decade ago that BBQ became fun. WSM's are as set it and forget it as there is in nice...

The only thing a reverse flow vertical shares with the "Propane/electric" pits is a general shape. Many people still keep wsm's because they are awesome for what they are. Backwoods/Humphreys/Pitmaker/Stumps/ect are specialized units and not for everyone. Impervious to weather, Large capacity...

had great weather our last 2 contests. either the odds are balancing out in our favor, or SIS will have tornados.

Ziplock bag

Guru does offer a tech support service for a fee that they will remotely connect to your computer and set up infrastructure so you can go back to it easily. Ive had just a horrible time with Ad Hoc at contests. We are going to bring a router and run our own network and keep them in...

Probably not. Got to curb the spending somewhere and open weekends are a premium commodity this season. Heard last year was pretty good.

I had a guy I knew go to a rib class there once. Him and his wife loved it. Not sure how competition based it was, but it did sound like a good time was had

I got a wrist slap for having a link to my teams facebook page awhile back

just because you can doesnt mean you should.

last contest we had 4 butts and 3 briskets in my 400 and we didnt even shut the door. HOT!

to the poster referencing Wicked good Briquettes, they are almost impossible to get right now. You might want to checkout Humphrey's Natural Briquettes. neat stuff. very different than regular K. you can actually see the chunks of lump pressed into the shape.

I can imagine that you are an insanely busy man, do you get a chance to just kick back and grill/bbq for yourself these days?

I think he is cooking around 300. depending on how big the briskets are, I guess it could be done. I know there is no way his stick burners are even in temp front to back

Ive been using butcher paper. seems to do a great job keeping a very moist enviroment without the steam cooking effect of foil. I havent gone back to foil for a good A-B test but my briskets are more in line with unwrapped briskets. great for home use. Ive almost got too much bark to slice...