Recent content by Tom Winslow

Thanks. I hope we make it to Bentonville but it's a tough field. My only goal is to keep from being last place. You never know though. :)

This was from Whitings last year. This is What my ribs look like. Straight cherry wood. Seriosly asking does that look to dark? Not being smart just asking. Thanks for the input. Probably could add hickory. Never thought about cherry causing it to be too dark. I am low speed data until next...

When I compete I use straight cherry wood. Got to be Western Wood Cherry chunks. Cherry and hickory is a good combo that a few better teams use.I prefer to just use cherry.

Water pans are sometimes necessary and sometimes not. It depends on the situation. On the 22.5" WSM foil the pan and catch the drippings. It runs more stable and I can get my thin blue smoke. No issues and less fuel consumption. My 14.5" WSMs it is essential to maintaining a stable temp IMO...

Ok so after our ending outside of Columbus, OH with a breakdown that just ended our season we are looking to next season. We spent a year in amateurs and now plan to go pro. We have two 14.5" WSMs and a 22.5" WSM. We cook chicken and ribs on one 14.5" WSM and I can cook two pork butts on one...

Mark since you know where the farm show grounds is then you know where I live. We live between whitestown road and 68. I can literally step out my front door and see the farm show grounds. We are right on Meridian road. We aren't far from where you use to live. It really is a small world...

Royal Oak lump charcoal for my 14.5" WSM. You have to pack it tight to get a nice consistent burn. If it is too loosely packed then you will have issues. I learned that from some kamado guys. Plus I can cook all night in one as long as I use lump charcoal as the low ash production keeps the...

Thanks for the welcome guys! Scott yeah I know I should have joined sooner especially since I cook on bullets these days. Good to see a familiar face. Mark good to see someone actually who knows where Butler is. If you remember where Meridian is we are just up above Lyndora.

Hi. I have been meaning to check this site out for awhile. My Name is Tom Winslow and I have been cooking on bullet smokers since last November. I am also the head cook for Rusty Kettle Barbecue, an amateur bbq team with just my wife and I. We cook on 14.5" WSMs and plan to add the 22.5" WSM for...