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Hello, I would just like to add, I've run this setup on both my 22inch units since 2017 and have never had an issue, even fully loaded with charcoal/meat. I believe I obtained the specs for the mod here on the forum but I could always provide measurements and parts if you like. I felt it was a...

Just got an answer straight from Santa Anita; CANCELED! ugh This sucks.

Anyone get any word if this year's event is going to be cancelled due to, well, you know...Smh...

Thank you for the input everyone. The other option in the E5-NH Kitchen Knife Sharpener, it's only 15 bucks more than the Ken Onion but doesn't as adjustable and does seem easier to use. I plan on getting a Japanese combo stone but the one I wanted is currently out of stock.

Hello Team, Has anyone used any of these, if so, can you provide some insight? Thank you Johnny

OMG!!! LOL Now that is comical. Dammit! I had a feeling but some of my friends wanted to bet the races so we didn't venture further out to the entrance you spoke about. We also parked in the infield, assuming it would be the previous years. Oh well, there's always next year. So mad at myself.

I went on Saturday and was sad to see they changed the layout and there were noticeably less teams this year; I count only 7 or 8 teams. Were there more teams on Sunday? We still had fun but entries were way down, unless there was a section where all the other teams were and I missed it. hahaha...

Dang Bob, we always seem to miss each other every year! lol I will be there Saturday. It's sooo much fun!!! Do you know why they split into two days this year? Are they judging different meats different days?

Anyone going?

I just use Diamond Strike-a-Fire Matches Match/Fire (strike on box) 1 at the bottom of the chimney will do.

Sub for a later view

Not sure why I didn't think to mount my stacker at the bottom. I had a decent order to fill for some friends around Christmas (12 racks) and (2 pork butts); one wsm had the ribs and another had the with the butts. The wsm with the stacker never was able to get above 217. Maybe it was probe...

Another alternative that I use is http://tinypic.com/ It has the direct link for forum use as well. Give it a try.

Just curious, even if the cook continued, would the product just be crumbly and fall apart? As opposed to tighten back up?

Someone say motorcycles? I've got 2 Yamaha, 1 R6 and another R6s. I use one for the streets and another for the track, some street. After riding the track, the streets just were not the same. Have you considered a track bike?

Did I understand this correctly, you cook brisket at anywhere from 325 to 375?

When I got my first 22, I went through 2 cooks with stuff I wouldn't eat, both pork (1st cook was a burn off). The first, some pork parts some would use in stew, the second, some bacon. The pit ended up smelling great, but the reality of it is the pit will season with each cook. Think of your...

Schioppa L12 Series, GLEEF 312 UPE G, 3 x 1-1/4" Swivel Caster with Total Lock Brake, Non-Marking Polyurethane Precision Ball Bearing Wheel, 175 lbs, 3/8" Diameter x 1-1/2" Length Threaded Stem Forgive the lateness of my reply. When I purchased these, they were 11 bucks, since then they have...

True, I guess I could always chop it too. I'm mainly looking for ways to stretch the product for catering. Anytime I'm ordered some it appears to be pulled and/or chopped up.

Has anyone here done pulled brisket as opposed to sliced (blasphemy I know)? Is the idea to just over-cook it or what? What you think? Johnny O.