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Go to the Original Oklahoma Joe's in the gas station. OK Joe's has been on many of the "Places to eat before you die" lists, just won Best Ribs in the US from USA Today, has won many other awards and has stayed true to BBQ. The Z-man sandwich is a KC Favorite.

I've gone 16- hrs with a bag of blue. Every now & then just shake the bottom o get the ashes to fall.

I'm working on updating my birthday and (yes) Christmas lists and want some Cast Iron grates for my 22. Which grates do you recommend and what else should I ask for? Already have most of the basic accessories. Thanks!

Thanks Josh. We usually get to the comps pretty early & have our meat inspected by 10:00 or 11:00. What do you do to dry out your skins after brining at the comp since you can't have a fridge? Just dry with a paper towel?

I'm looking for a new competition chicken recipe and thinking of brining legs & thighs and then smoking. I have a rub I like but need a good brine recipe and suggestions on how you smoke & finish. Thanks!

It is the best sandwich at OK Joes! I was there today as well & had the same!

I'd plan on 1.5 hrs per lb for the butts and then throw the chickens on. So for an 8lb butt, you'll have 12-hrs of cooking time. What timeis the party & what type of chicken are you doing (whole, thighs, legs, etc).

Absolutely amazing... I'll take one too!

Well it turned out pretty good, but not as good as when I smoke it! Since it was in the crock pot all night, i put it in the oven at 400 while I was getting ready for work. There was still too much liquid but it still turned out great. The only problem now is that I want to do a "real" one!!

Well I didn't get home until 9:00 tonight so I rubbed the roast with some mustard, S&P'd it & then seared it on the stovetop before throwing it on top of a bed of onions, Green pepper, red pepper, garlic & jalapeño in the crock pot, then put in a bottle of Guinness & Worcester sauce. Today my...

Thanks for the feedback, I'll see how it goes. Bob, unfortunately I won't be able to bring the smoker to work as I'm on the 7th floor of a 14 floor bldg!

I'm going to start this post by first telling everyone that I'm free game to attack here... My wife & I are building a house and our current home sold very quickly (thank God) but we're now living in an apartment for 6-months. I wanted to cook the Larry's Pepper Stout Beef for a work function...

Bob, do you take orders?! It looks like we're probably distantly related so help a brother out!

I think you should get rid of it. Go ahead and send it to me and I'll make sure that it gets the retirement it deserves!

That should work, just use a foil pan and then you can toss it after the cook. I Don't use water and I know I'm supposed to, but I don't change the foil after every cook... unless we're at a comp. never had a problem!

I second Paul, John Henry's Pecan rub is delish! I use that more than anything else.

I'm in commercial real estate development her in KC. We build & renovate shopping centers and I try to lease them up eith all sorts of retailers. The last couple of years have been tou but it's getting better!

If you have to keep it put together make sure to bungee it together first. We usually run a few bungee cords from one leg through the lid & down to another leg. Make sure to put a towel wherever you connect the bungee cords together. Place the smoker on some cardboard and then if possible...

Pull it as you typically would and then re-heat the pulled pork. Two reasons: first, the pork will be much easier to pull when warm and secondly, trying to cool an entire butt could cause bacteria to grow as it won't cool fast enough. Just re-heat with some apple juice or other juices.

I used to add a maple bacon weave once the butt hit 160 but have since stopped doing so. If you do it from the begining, you're going to burn the bacon. You don't want to shred the bacon with the butt but it does add some nice flavor to the bark. The bacon itself after smoking it on the butt...