Recent content by Ed Roach

We got 1st place in pork at the 2014 Jack Daniels Invitational using a 22" WSM. They are outstanding cookers that can hang with the best money can buy!! Fire Down Below BBQ Team

I would have thought The Great Lenexa BBQ Battle would be on there.

Thanks guys!

Hi all, My wife and I competed in our second BBQ competition this past weekend at the Harvard Fall Festival in Massachusetts. We used a 22" & 18" WSM and also brought along a Jumbo Joe kettle grill. We entered the peoples choice chicken wing contest and cooked all the wings on the Jumbo Joe. We...

I use a 22 & 18 for competitions. I do 1 brisket on the 22 and 2 butts on the 18. The big meats go on around midnight at 250 degrees using a Guru for temp control. I foil my butts after 7 hours (7am) and foil my brisket after 8 hours (8am). The foiled butts both go on the bottom rack until...

Bone-in-butts usually takes me about 1.75 hours per pound at 250 degrees grate temp. I prefer half oak and half hickory for butts and maybe a chunk of apple, usually 7 or 8 baseball size chunks. If you put them on at midnight, I would think they should finish around 2-3pm, give or take an hour...

James Stephens wrote: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I was up to 300 when I started the fire then a couple hours later it stayed right at 230-250. Needed my temp at 300. </div></BLOCKQUOTE> If you want...

Cowtown & Head Country are my favorites.

I think pulling, chilling and reheating is fine. I would probably do as Marc suggests, double wrap with heavy duty aluminum foil when you remove them from the smoker and place them in a cooler. Make sure you place an old towel or two on the bottom of the cooler, so the bottom of it doesn't melt...

R L Bagwell wrote: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">any suggestions as to how wide open I should set the 10 CFM blower damper on my DigiQ DX? </div></BLOCKQUOTE> I leave my 10cfm pit viper open halfway and...

I use lump charcoal and put in half a chimney of lit and dump that over a full load of charcoal for my 22.5". In the winter I use about 3/4 chinmey of lit. Takes about 10 minutes to get up to temp using my DigiQ II.

Hi Brian, I have the Cajun Bandit stainless steel High Airflow charcoal ring and I use it in my 22" WSM along with my DigiQ II. I cooked two, 13 pound turkies with an empty foiled water pan and had no problem keeping the smoker at 325 degrees even when the outside temp was 25 degrees. The lid...

I live in the Boston area also Aaron and while smoking this winter, my lid temps compared to DigiQ II temps were about 40 to 50 degrees apart also. I usually cook at 240 grate temp on my 22.5" WSM and it depends on the outside temperture how far the two readings are apart. During the summer...

Maybe you were reading about the Cajun Bandit charcoal ring for the 22.5" WSM, which raises the grate for better vent clearance & airflow?

I just returned from a trip to Costco's in Avon. The ribs were $2.79lb for loin back and $1.59lb for spares! Needless to say I grabbed both and will be enjoying them this holiday weekend!!