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Well, I picked up a one touch platinum on Craigslist the other day. How much easier is that to take apart and reassemble (for the purpose of bringing to comps)? Thanks! Eric

Thank you! Eric

I got it off craigslist for $20.00 and I'm not exactly sure if it's an old performer or what. Thanks! Eric

Hi, I recently got an older performer off of Craigslist and I was wondering how difficult it is to disassemble and then put back together. I'd like to take it to comps, but space is a premium. Any thoughts would be appreciated! Eric

Thanks! I'll give that a shot. Eric

Thanks Russ! I guess it's another thing that needs some experimentation. The first event that we are doing for the year has a 5th category that doesn't count towards overall and isn't rewarded in any way. It's just an opportunity for cooks to turn in something that they are experimenting w/...

Hi, Although I'd like to imbue flavor via rub in ribs, I'm hesitant to rub them the night before. The salt pulling out moisture and imparting a 'hammy' flavor will negate any other benefits. I was thinking of making 2 versions of our rub, one w/ salt and one without. I'd use the one without...

Hi! So, I usually cook my brisket pretty much the way it's usually smoked for comps. I trim, inject, rest, pat dry, rub and smoke. I was cooking (casual) w/ a friend a while back and when the brisket was ready (early) we decided to vent it and throw it in the cooler. We did one thing...

Hi, I've been thinking lately that I've been using too much charcoal in the chimney for an effective use of the Minion Method. It seems that I've not been getting as long of a cook off the WSM (either size) as I'd like and my concern is that by putting in too much hot coal I'm burning what's...

Hi, I'm really not happy having to say this, but I've had something stolen at a contest and at an event last year another team had some electronics stolen (iPods and such) during the awards ceremony. I'm sure that it was by the general public, not fellow teams. If you are leaving your...

Hey, There's a comp on Long Island coming up on April 14/15. I'll be there cooking w/ my nieces team. Anyone from here attending WilliePallooza? It's the first comp of the season for us. Eric

Thanks everyone. I appreciate the feedback. Eric

Hi, We use a commercial sauce at comps and we get them in the big gallon jugs. We invariably have too much to use at a single comp and I was wondering about the feasibility of freezing the remainder and using it at the next comp. Thoughts? Eric

Your two best options would be to contact the people at the Jack or to contact Danielle Dimovski of DivaQ. DivaQ competes out of the Toronto area and are very experienced (I'm pretty sure that they've been to the Jack, I know that they've been to the Royal). Here's the Jack's BBQ hotline: (931)...

Thanks, everyone! I appreciate the input. Eric

Have you noticed any appreciable difference between using a rib rack or laying the ribs directly on the grate? Can two racks of spares fit comfortably on the 22" grate? I've been using the rib racks up till now, but I figure that winter is a time to rethink comp procedures. Eric

Simple, yet perfect. It's one of those ideas that make you wonder why you didn't think about it previously. Great suggestion! Thanks. Eric

That looks great! Nicely done. Eric

http://www.appliancefactorypar...ds/weber/731001.html About 1/2 way down the page. Let me know if you think they'll work! Thanks, Eric

Just to make sure that I'm not stepping on any toes, it's ok to post links to retailers? Thanks, Eric