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"After judging, I plan on stopping by for his post-cook critique." See if you can get him to post his critique on his website or on here. Would love to read it. What an accomplishment that would be to cook all 4 on a mini. He is "The Man" with Webers, though.

Thanks. Pulled the trigger yesterday on one.

Has anyone done the Cajun conversion kit to convert the 22" kettle into a WSM? If so, what are your impressions?

Rule of thumb is that a ground spice is good for 6 months. I'm sure it will last some longer than that, but most spices aren't that expensive so why not rotate them out. I date mine when I get them so I will know for sure.

I was taught to make a small notch in the sides of the brisket to show the direction of the grain so when it is rubbed and cooked you will know the direction. One will be in the thin end of the flat generally on the corner and the other will be close to the point on the opposite side.

Try not to offend anyone. By that, I mean you have to cook for the middle ground. Some people like spicy, some like sweet, etc. Any spice, sauce, rub, or heat should be a compliment to the meat, not the primary flavor.

We had 4 of those. There were a lot. Even if a team had say a Jambo, many also had a WSM.

Figure about 30 minutes to prep the ribs. Apply rub about an hour before going on cooker, then your cooking time. Give yourself sufficient time, depending on the temp you cook at. 275 is a good temp for ribs.

We have a DX II as well as Aubers and Pitmaster. I prefer the DX II, so much that I have another on the way. I feel that it has better fan control rather thqn just on or off, plus you can damper the fan if you need to. You will love it for overnights.

You might want to try the marinating at home first. That is pretty long to marinate. Chicken and skin can get rubbery if you marinate too long. Not familiar with that exact recipe so can't say for sure. I tried just regular italian dressing overnight and it was rubbery. I brine with Oakridge...

Depending on temperature, 3-2-1 may be too long. At 275 2 hours unfoiled, 1 1/2 foiled, then start checking tenderness every 15 minutes is what we do for comp ribs. When tender, sauce and put back on at little or no heat to set the sauce for about 15 minutes. Can't help with the timing of the...

Start the ribs on top. When the bark sets, they shouldn't drip on chicken below and might even have them in foil by the time you need to put the chicken on.

Forget the Parkay, use real butter.

Parsley only. Used to use lettuce under parsley but it was too tall so eliminated the lettuce. Much easier without it. I still get a little sauce on the lid but that hasn't hurt the scores, plus the judges like a full box, as full as possible.

Here are my boxes from last weekend for comparison. All 9's except for 4 8's and that may have been the judges opinion of the meat appearance rather than box.

Great going!

We take a plastic storage bin for a sink and fill an igloo cooler with hot water at home. It will stay hot a long time. Try to simplify everything as much as possible i.e. use disposable items that don't need washing, etc. I put my sauces in a Nalgene bottle, they don't break when you drop them...

Thinking back, I believe most of the calls we have gotten in ribs this year came from ribs I thought I had overcooked. Everyone, including judges loves them fall off the bone, even if they won't admit it. You almost have to cook to falloff the bone since they do tighten back up a bit when they...

You might check out the new Thremoworks ChefAlarm. Ordered one but haven't gotten it yet. I actually use my ET 7 more than the 732. No particular reason other than to wear it out before I start on the 732.

Wonder if the probes for new 733 will be better?