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I was thinking that the best way to transport two 22 WSMs to different locations without a full trailer would be to use a cargo carrier. Does anyone have experience with this?? Whats the best way to tie them down?? I would think the best way would be to find a large garbage cans that a 22 WSM...

I was thinking that the best way to transport in my budget would be to use a cargo carrier to transport the WSMs. Does anyone have experience with this?? Whats the best way to tie them down?? I would think the best way would be to find a large garbage cans that a 22 WSM would fit in then...

Another question I have is what are the ways to package pre trimmed meat to a competition. I know that some use food saver vacums, but what if you dont have one. Can you just put the meat in a large Glad bag with the original packaging?? What are some do's and don'ts regarding this.?? Also...

So Mike, using your set up how much water do you bring to a comp or is water available on site???

Ok I like the turkey frier burner idea. Do you then keep the water in the tubs after you use it or do you then dump the water in a bucket or something for disposal??

What do you guys do with the waste water at competitions??? Do they usualy have some sort of disposal on site or are you required to keep it and take it with you??? I going to try to start up a team this year and I dont know what to do about this. Also what kind of set ups do you have with...

Yesterday I used the PartyQ for the first time. This thing is AWESOME!!!. I used it to smoke a chuck roast at 250. I started with minion method and let the smoker go with all vents open for about 15 min to help kick start the temp. I then attached the Party Q, set a temp of 250, closed the...

Thanks guys, thats great...I will be there with my potentential team mates.

Dont mean to steal the thread but, Pete is that an open invitation?? I am in the "pondering stage" of starting a team my self and was planning on going to the Kenosha Grill Games just to see what teams have in equipment. It would be great to get a behind the scenes look at your team if your...

Thanks Chris thats good advice. What about the number of ribs question? Can 6 rib racks fit on the top grate of the 18 WSM with use of 4 rib rib-rack??

Ok thanks

I need to transport the uncooked ribs.

I've been invited to smoke some ribs for an upcomming party. One question is how do I transport the ribs. I plan to rub 6 racks of baby backs and then put them in my fridge over night then bring them to the party the next day. The drive is about 15 minutes away. Can I just place them on a...

Handles are a must, nothing worse then stirring the coals and getting ash over the food. I used the handles from a brinkman smoker I had and bought weber replacement grips so it actual looks factory.

I wondering if anyone has tried this idea. Instead of foiling ribs to make them tender then unfoiling them to firm them up, would it work if you would just place a foil pan over the ribs for 30 min or so then just take the pan off to let them finish?? I cut my racks in half so they would fit...

If its just the flat I would recommend a High Heat cook. Should be done in only four hours with little chance of drying out.

The point only partially covers the flat so there is room to check. I just cook flats myself.

After that time the point would certainly be edible. However you may want to finish the point on the smoker to tighten up the bark since it will be a little mushy from the foil. Just be careful not to dry it out.

When using a pan for foiling, I discovered that the lid thermometer is not accurate and does show a temp drop. I suspect it is because of the size of the pan is blocking some of the heat from reaching the thermometer. Next time just foil in pan, stir up the coals,dont worry about temp gauge...

It turns out the pan was the culprit. I took pan off to check for tenderness and temp rose up fast to the 325 area. I put pan back on and temp dropped to 225ish. The cook turned out ok, Brisket done in about 4 hrs. Now the question is did the large pan effect air flow so smoker temp was in...