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At a competition I close all the vents on my WSM right after rib turn ins, so by 12:45pm all the vents are closed and we start breaking down about a half hour after last turn in, so that's about 2pm, so by 2:30ish it's cooled down enough to touch and move.

The Great Lakes Barbecue Association is sponsoring their Spring Fling Cook at Groveland Oaks Park in Holly, MI on May 16th and 17th. This cook is an annual event that allows comp teams to dust off the smokers and try out some new recipes and gives those who might be thinking of starting to...

Priorities......:)

What kind of vehicle are you using? Neither rain or shine, here's how I do it. I have a Dodge Ram Pickup. I take the top and middle section (assembled) and place it on the bed, I then cover the two with a large plastic garbage bag. Then I place the cover over that. I then wrap two large bungee...

I would use granulated garlic and granulated onion, with equal parts S&P.

I've eaten at the FD's here in Auburn Hills, MI several times and to be honest, I've never had a bad meal from there. Is it the best BBQ? Is it better than probably anyone here can do in their backyard? probably not, but for a chain, it's not bad. I had the privilege of meeting Dave down at "The...

Ryan, I use Stubbs Briquets and I can get at least 12 hours, The last overnighter I did, I put 4 butts on at 10pm and at 10am I pulled them off and I still had some charcoal left. Probably could have went another hour maybe.

Ryan, I also own a 22 1/2 and a Pitmaster IQue. I use it mainly at competitions and some overnights at the house. What I do, is load the charcoal chamber with unlit and then light 15-20 coals in a chimney and evenly spread the lit coals on top of the unlit. I then leave the remaining bottom...

I think the 4" gap is so you don't suck any juice into the sealing mechanism and interfere with a proper seal. I'm not sure, but that would be my best guess.

Maybe 1/2 the size of a full size Weber chimney, maybe a little smaller. We used one at competitions last year. Meijer stores, for those of us in the upper midwest/Great Lakes region, have them for $10.

Welcome aboard Andy and welcome to the world of the WSM. If I had one piece of advice for you (OK maybe a couple) it would be, to start off with, pick a recipe from the cooking section, and follow that to get the hang of your new cooker. Learn how to control your temps, sit back and enjoy...

The thing to remember about chicken, and poultry in general, is that it soaks up smoke like a sponge, so you either have to use less smoke wood, or milder woods. I don't know how much hickory you used for the smoke, but if it was me I would probably use 1 small chunk of hickory and 1 small chunk...

Bill, sure it will handle 3 racks of ribs if you either cut them on half, roll them, or serpentine them on a rib rack. Unless your purchase of the 14.5 size is strictly for budget reasons, I would recommend you get the 18.5 model. The best advice I've ever heard when deciding on what size cooker...

When you're done cooking, scrape them fairly clean OR turn the heat up to high and burn everything off then coat them in PAM cooking spray.

The Great Lakes BBQ Association is proud to announce that Donny Tracy Bray of Warren County Pork Choppers is heading north to come teach his "Tell All" BBQ Class!!! Donny will give you his all, it is more than just rubs and sauces, it is his mental fortitude on how to go for the win!! You will...

Ron, MInd you this is only my opinion. I think its the Kingsford charcoal. When I first got my WSM is 2003, I used Kingsford exclusively, used the Minion method and it was not unusual to get 12-14 hours out of a full load, maybe even a little longer. But the Kingsford we're using today is not...

You call that snow? You ought to be ashamed;). Ribs look great by the way!

Try the Do It Best hardware stores in your area. I buy mine all the time from them, 40lb bag for around $19 and some change. They deliver free to store for you to pick up, no shipping. http://www.doitbest.com/Main.aspx

The Great Lakes Barbecue Association will be sponsoring an "Introduction to Sausage Making" class on Saturday February 1, 2014, here are additional details: When: Saturday, February 1, 2014 Time: 10:00 am until approximately 2:00 pm Where: Holiday Inn Express 12150 Dixie Hwy, Birch Run, Mi...

I have cooked both the American Royal Invitational and the Open and The Jack, I have not attended any of the others listed. In my opinion, though, I would rather win The Jack than any other competition on the list. I think the setting, the fact that all competitors are GC's, the fact that you...