Recent content by TommyB

Hello from sunny Surprise. Grew up in KC. I put Arthur Bryant's sauce on my pancakes. :) Just kidding (but I might have thought about it).

Hello, First post. Great board with lots of helpful advice. I have an 18" WSM. Lots of success with it so far. I entered an amateur competition. You could start cooking at 5:30 am and the pork turn-in was 2:00 pm. Just wondering how to get a butt smoked and ready to cook in that amount of time...