Recent content by Nick Matthews

My goal was to use it to cook in SCA steak competitions. I used a Jumbo Joe this year and was hoping to stick with Weber. If this doesn't work out I'll stick with the Jumbo Joe, I was really just hoping to figure out using something no one else is.

I have been looking for a Char Q for a year or so now with no luck. I've been considering finding a propane model and trying to convert it to run charcoal. I know that there are several differences beyond the obvious intake and exhaust such as the lids being different. Has anyone modified to...

I've never done just a point but for competitions we separate the 2 pieces. We cook between 275-300 and the point is usually done between 4-5 hours. To help speed up the process we wrap in foil once it gets the color we are looking for, usually after 1.5-2 hrs

How would this level the competition? My Digi Q still doesn't make my $300 WSM cook like a Jambo. From what I've seen most of the top guys who cook on WSM's use some sort of blower system and I think in most cases its not because they can't manage the fire in their cookers, it's because they...

I am in my second year of competing and we have done about 12 in the last 2 years. Competitions providing meat would not have the impact you would want. There is a reason the guys cooking every weekend tend to be the ones winning most of the time. It's all about consistency and the top guys...

Congratulations on the finish with that field of teams. I was kicking myself Thursday night for not signing up but by that point it was to late. Good luck in Missouri this weekend. If you're looking for another contest later in October you might consider Harper, it's a very good competition...

We were fortunate to get a call in the Open competition on Sunday with a 16th place in pork and finishing 66th overall. Considering there were over 400 teams we were very excited. The WSM's did their thing, cooking alongside some of the best teams in the world.

We will be competing there for the first time this year. We will be at space 206 with our WSM's. Anyone else going? I enjoy checking out the other WSM set ups while at competitions.

I would say a lot of teams are using them. I think the only Smithfield ribs that are not enhanced are the Prime Reserves you can get at Sams.

I always wrap my butts in foil when they get to the color I am looking for(usually around 160), and I will add a little apple juice at that point. Most of the time the foil has more liquid than I want to mix back into the meat.

We started competing last year and have had a great time with it. We jumped in feet first and did a KCBS for our first contest, it was a lot of fun and we learned a ton. We did 5 more contests this year and learned something new at every one. I would recommend going in with realistic...

I usually wait a couple days to a week. I couldn't tell much of a difference when I tried storing it for any longer than that.

I used pecan whenever I smoke cheese.

I agree with Bruce on the pork butts, I usually look for 8-10 lbs. For brisket I prefer them a little bigger, I prefer 18-20 lbs for competition

Our page is IMAT BBQ. We finished out first year competing a couple weeks ago also.