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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark Deutscher: That's awesome JD! Good Luck! Clark </div></BLOCKQUOTE> Thanks Clark...we'll give it our best shot!

We use 4 WSM's as well...We cook 2 briskets on 1 22", 6 racks of ribs on a 2nd 22", 2 butts on an 18", and a dozen chicken thighs on the last 18". I like the freedom of one bullet per meat...it allows us to use different smokewoods for our flavor profiles.

It ain't the cooker...we have done very well with our WSM's...they took us to The Jack last year and we're hoping to do it again this year. Vince and Alexa are one of the top teams in the world...I hope to be as successful with my bullets one day!

Wine Country "Q" will be there...stop by our camp and say hello!

That is very kind of you to offer your professional services for free. I put our website together and would welcome some advice...I will send you a link via e-mail. Cheers! JD

Here are your top 5 reasons (from 4 BBQ forums) for choosing a competition... 1. Distance...how close it is to home. 2. Entry Fee...how much it costs to enter. 3. Reputation...family friendly, organizers take care of the teams. 4. Pay-Outs...prize money (comparable to entry fees). 5...

Hi folks...thank you for your responses to my thread on "Competition Ammenities"...here... http://tvwbb.com/eve/forums/a/...0069052/m/7971013006 Along the same thought is why you choose where to compete. If there are several choices from which to choose on what do you base your decision...

No need for a high heat mod folks...full load of Kingsford...no water in the pan...325 (dome in 30 minutes)... JD

so...how does one mod this for a high heat smoke? The rounded feature at the top of the opening does not allow for turning the door upside down...??? I'll post a pic in a few... JD

Very cool Vince congrats! I hope to be there as well... JD

Nice mod...it's definitely on my "to do" list...thanks!

Flip it this way...

Outstanding job...thanks Steve!

Snake River Farms These folks carry a very good product and shipping is reasonable. I have cooked one of their flats...outstanding!

Since purchasing my first WSM in 2007 I have gone on to meet many new freinds and have recently won several BBQ Championships with my partner and fellow TVWBB member "Swamprb" (Brian Moriarty). I just wanted to say "Thank You" to Chris and all TVWBB members for your advice over the past few...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

My thoughts exactly...

Thanks Kevin...one more question then I'll go away and play with my WSM's ...fat cap up...or down?

I'm curious...has anyone done the high heat brisket flats in disposable aluminum pans to start...and then just cover them with hd foil sheet to finish? I'm more concerned with flavor and tenderness than bark or smoke ring. Thanks! JD

I find that my dome and grate temps vary about 25 degrees at first then edge closer togehter to within 5 degrees during the first hour or two...