Recent content by Chris SnB

A judging class helps tremendously too. In my opinion, it's really important to know what the judges are looking for. We all (my teammates and I) took a class to become certified KCBS BBQ judges a few years back and I think it's been a huge help. Oh, and we pretty much jumped right into...

Thanks for the info guys. My new baby, gotta take care of her! ;)

I've done big butts and I've done small butts. For me it depends on the situation. I feel like a big butt gives me more to work with at turn in time, giving me more choice pieces to submit. But a smaller butt will certainly shorten the cook time and I've used them too. Either way I always do 2...

Nice! Let's go Giants, they weren't even losing that game yet, I feel your pain... but I'm sure the wings and triangle pizza helped! I thought I smelt some good cooking going on!

How about firing it up before work and dinner's ready when you get home? I've never done this, but thought about it. It's not much different from an overnight cook. Personally, my (probably irrational) fear is I'll come home to a big pile of ashes where my house used to be. Maybe when I get an ATC.

Thanks Greg, seems that's the best way. My brother-in-law lost his lid during travel off the back of a pick up once. Retrieved it but it's out of round, hence my concern. Bungees will have to do, or maybe I'll just let the WSM ride shotgun and put the wife in the back....;)

Hi, I am sorry if this information is out there but I did look and couldn't find anything on it. I do a few competitions a year and was wondering if anyone had any good mods or advice for packing up and traveling with their WSM? Basically I'm looking for a way to hold it all together while...

In my experience (and my opinion) brisket needs to hit 190-195 internal to be done. Also, I like to inject prior to the cook and wrap it at about 160-165 internal during the cook. Don't let it get you down, brisket can be tough to cook.

Nice, that's an exceptional job! Now you're hooked for sure!

The comps we usually do have grilling on Saturday, BBQ on Sunday and you can enter all or any for judging. You do need to still pay to enter for the day. You'd basically get zeros in the stuff you don't enter but they will accept, judge and award any category you turn in. If you did decide to do...

Thanks folks, If I have anything to say about it, it wont be shiny for long :) This makes it so much easier to smoke, I'm definitely going to use it way more than my old offset.

Hi Bear, thanks! Made a 7.5 lb butt and some sausages. I really love the "low maintenance" of the cook. Coming from an old (very leaky) offset, it's like night and day. :)

Hi all, I've already done a few posts, never did an intro. Chris from Long Island Here's my new toy: Happy to be here, and even happier to now own a WSM. First cook was a success, but no pics :(

Got the image to work but still seems I'm doing something incorrect. The difficulty seems to be on the dropbox side of things. The "share link" they give doesn't show up as is and needed to be modified to make it appear in-post. Sorry I didn't snap a few pics of this cook, I'll try to remember...

Thanks, first trip was a 7.5 lb Boston butt and even threw a handful of sausages on for the last couple of hours I'd say it was a terrific success. Unfortunately didn't take a single pic of the end product. I had a bunch of hungry people sitting at the table practically banging their forks...