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I compete in the north east and sweet is king up here. So, you get most of your coloring from a finishing glaze? Color has me the most stumped. Thanks, Eric

Hi, A couple of quick things. I've had the pleasure of cooking against Chris Hart's team and judging when they were cooking. I enjoyed the food they produced and they kicked my butt when I was competing. They know their stuff. I've been having some luck lately with orange juice powder. It's...

Thanks! Eric

Hi, I'll be competing at a kosher contest on June 10th here on Long Island. Every team will be given 2 22" kettles to use for their turn-ins (brisket, beans and beef ribs). This should be a fun and VERY unique contest. If there is anyone from the area that is free and would be interested in...

Hi, I know that some tech forums have 'road maps' for old, but popular topics. I was wondering (hoping?) that there might be one here for smoking on a kettle. Is there an accumulation of posts about this anywhere? If not, no big deal. I'll just dive into the search function. Thanks! Eric

Is anyone attending WilliePallooza this weekend? www.williepallooza.com I know it's a long shot (a VERY long shot), but if you are attending AND you happen to have any Smokin' Guns hot rub that you could part with, please let me know. Other than that, stop by, pull up a chair and say 'hi'...

Dave, I'm concerned about symmetry for presentation at comps. For regular eating, 'squarish' is fine! Thanks, Eric

How do you usually cook your ribs? If you use the 321 method, you might want to go 3 - 2.5 - 1 or 3 - 3 - 1. When you foil the ribs, add extra honey and brown sugar. In the last five minutes, glaze the sauce w/ simple syrup. Soft and sweet usually wins people's choice contests. Eric

I don't know if it's an old wives tale, but I've heard that potatoes help draw out salt in liquid. I've soaked corned beef for a couple days, changing the water 2 times per day and leaving 3 quartered potatoes in the water. I then rub the corned beef with a pastrami rub and smoke it up...

Ok, so I made them again yesterday and they came out much better. Thanks for the input. After pulling the point out of the smoker, it was very difficult to cut it evenly into cubes. There were lots of 'ripping' and the cuts were a bit ragged. Any thoughts? Eric

I had my thermometer stop working on my 22" at a comp. Not good timing! Weber replaced it within the week. Eric

Thanks! I'll be trying this on Wednesday. Eric

Hi, I'm not happy with how my burnt ends turn out. Does anyone have any methods that they would like to share? Any help would be appreciated. Thanks, Eric

Does using the pan interfere with the development of the bark? Eric

Bill, Yeah, I think I'll be competing instead of judging. One of our team members lives in Ct, so he'll bring down his 22" and canopy and being from Long Island, I'll just take the ferry across and waltz on over. I couldn't believe how close the ferry was. We had driven HOURS to get up there to...

Congrats! Do you happen to have any photos of your turn-ins? I judged that event. Eric Devlin

Hi, According to Kevin Kolman of Weber, there is a 15 degree (roughly) difference between the top and bottom rack. What surprised me was the difference (according the PartyQ) between the top rack and the thermometer in the lid of my 22" wsm. It was about a 30 degree difference. I have a...

What temp were they at when they were done? I just did some beef ribs yesterday and had no problems with texture. They were cooked at around 250 until they hit about 185 or so. No foiling, no braising. Eric

I smoked them on the WSM for about 5 hours at 250. They were two racks of the longbone short ribs that I trimmed a bunch of fat for. I took them off the smoker when they hit about 185. They were delicious and as melt-in-your-mouth as filet mignon. Eric

What temp do you cook your longbone short ribs to? How long does that take you? I didn't realize that I was out of beef rub, so I added some garlic powder, ancho and espresso to Montreal Steak Seasoning. They are on the 22" WSM now at about 250. Thoughts? Thanks! Eric