Recent content by Scott Shimano

I'm living in Bizarro World - this morning I watched the Weber CYA video series, and then one from Kevin personally (above). As I anticipate my comments being deleted, this is what I wrote ... "... seems like I just woke up from a bad dream ... in that dream, the #SmokeFire release was plagued...

That's an interesting question, and one that I wish I had thought of myself. My gut reaction is to rule it out, but now I'm not so certain. I highly doubt that any liquid binder would have an impact, as the moisture would ultimately evaporate or dehydrate, and shouldn't act as a barrier. It...

You know my life wouldn't be complete without being a jerk and correcting you :D Ken & Brenda Black from Alberta, Canada were finishing up their required rep in training duties ... Michael and Rhonda are already full-fledged reps Hopefully you walked out of Morongo with pockets full of...

https://www.youtube.com/watch?v=TP1i8kO4qic 17:15 = CBJoY

Better late than never. Next time we're together, and a camera crew is by us, I'll have to ensure they ask you about the time you were named CBJoY ;)

I'm sure the remaining 2 reps were thinking fondly of you as well When is the official release date for Chris P. Bacon's newest single - Naughty Pitmasters Need Love Too (Rabbit in the Moon Remix) ??

Thank you for the thorough review. At home, I will stick with my chimney. However, I can see this product being beneficial when using public park/beach/campground grills, as I don't always want to bring my equipment along.

The California Barbeque Association (CBBQA) is presenting our next class on Saturday, September 9 at the Woodshed in Orange, CA (adjacent to Anaheim). During this 7-hour class, students will learn advanced recipes and techniques from some of the best, award-winning pit masters from the CBBQA...

Way to go Chris, that was their secret weapon which contributed to GC'ing in Petaluma... now everyone is going to do it :D

Always great to have a visit from Mr. Allingham. Nice photos, you were able to capture the sexiness in all it's splendor

At comps I only use 1 smoker, so I have to finish the brisket and butts before the ribs and chicken go on. When creating my timeline, I worked backwards from chicken and ribs. Since I want to put my ribs on between 7am - 7:30am, my big meats will usually be on around 11pm the night before...

Look good Rusty. Not too dark at all !!

Rusty, you know I got nuttin' but love for The Kettle Man... but... please consider using something in addition to cherry. It has been a while, but in your previous pics, the bark is frequently dark. That can be ok for pork (on chunks or in pulled) and brisket, but could hurt your appearance...

Everyone can help send Jerry to TN https://www.booster.com/burninandlootin