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Tony, with your comments, I hope you are not a certified bbq judge ! We do not judge Presentation. Nowhere in the official rules is Presentation even mentioned. We only judge on the Appearance of the Meat and the Legality of the meat and whatever else might be in the box. One may ask why...

Five of the six Judges gave the Appearance the highest score available, a 9. One Judge gave the appearance an 8, but that Judge's score was dropped from the total. So James received the maximum allowable / attainable score on the "look", ie appearance. What James got hit on was the Taste...

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Don't known about Presentation, but I'd give it a 9 for the Appearance of the chicken.... Gives the first impression of a wonderful upcoming bite of a throughly delightful piece of chicken ! Congratulations James and Team on an Excellent finish !

Brian... That's why I love Steph's rubs so much. There's Season All rub for the salt and then there's the delicious flavored rubs w/o salt or msg.

Excellent Cook James and Team Too Sauced Guys ! Congratulations !!!

Gun shot sound has an extremely fast (impulse) amplitude rise time. It's relatively easy to differentiate voice since it's amplitude rise time is relatively slow. I use a set of noise cancelling headphones for music and such. They cancel most sounds, but would not do well with gun shot...

It's frustrating to see so many "it likes to run there" type of comments. Sure it likes to run there. You, the pitmaster, have set the conditions for just that temperature. Change the conditions and you will change where it "likes" to run... Instead of firing the WSM with a few lit coals...

Not everyone Jim. Before you came onboard, there were multiple discussions related to where to measure temperature. Personally, I have metal grommets installed that replace the top grill hanger bolts. Their inner diameter is large enough to fit my pit probe. As such, my pit probe's tip...

Jonas... how many LIT coals did you have vs UNLIT coals ? I can run my 22.5" WSM at a VERY LOW TEMPERATURE... OVERNIGHT, if I wanted to. It's all about how many Lit coals you have (determines temperature range) and how many Unlit coals you have (determines the length of time that temperature...

just a little fyi... Harry historically competed with his 18.5" WSMs and his Rock's BBQ Stoker. BUT has also competed using a 12".... One reason why Harry normally used his 18.5" WSMs.... Anything larger wouldn't fit in his mini-van !

Enjoyable time of year !!! Received 10# box of Medium July 12th. Received 10# box of Mild July 26th. Both were pre-orders. Received on a Friday, Roasted over Post Oak fire on a Saturday, ,and vacuum packed whole on a Sunday.

Following this thread with interest ! Ex C-10 (california) contractor back in the 80s (while also working @ 3m as an electrician) only industrial, never residential !

Very sad news. Enjoyed many an online conversation with Rich. His old stomping grounds are familiar to our family. His presence will always be with us. And for that I am thankful. Rest in Peace my friend.

Andy, If that barrel has rotisserie cutout on both side (mounted at 90 degrees to one another), then it's a Cajun Bandit. Excellent units.

Jonas.... Many top end commercial injections contain Sodium Phosphate, which helps the meat retain water.

Andy... As they say, "Trust Your Butcher" Butcher BBQ that is ! I normally use the Prime injection.

Congratulation James and team Too Sauced Guys !!!

Jeff... If you haven't already and since he is local to us, Harry Soo has an excellent class at his residence in Diamond Bar. Food safety is included in his class, ie he discusses the "Danger Zone"... 40 to 140 deg F. Also, the USDA has a chart on their website that's interesting...

Welcome to the TVWBB family, Jeff ! It's normal to cool the just cooked meat to a level where it is no longer cooking. Once there, most all meats can be held for hours at that temperature. 170 deg F is often used as that temperature.