Recent content by Mike Kansas

Thank you for the info Bob, much appreciated. I will take your advice and talk more with the competitors.

What is the preferred cut of ribs smoked in competitions? Also, Do they prefer Glaze or Dry rub ribs? Any info would be much appreciated as I am all over different websites and getting the same amount of different answers.

Installed my door upside down, leakage fixed!

Thanks for the welcome.

I install my door upside down, it seals the area much better imo.

Long time Weber owner, WSM 14 1/2 and 18 1/2, 22 in Performer and Smokey Joe 14 1/2. I have been reading this site for a couple years and finally registered. It's very handy to read the hints and tips in the forums. Glad to be finally onboard.:wsm: :blueperformer: :smokeyjoe: