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The additional capacity would sometimes be nice but I went with the 300 over the 400. One reason that swung my decision is the handles. The handles on the 300 are on the end and raised so I can easily carry it. Those on the 400 are molded into the sides. For one person to lift and carry...

I run my CTO, radio and a couple strings of rope lights on deep cycle marine battery and an 1100 watt inverter. This provides more than enough power for my relatively modest power needs. I have about $150 wrapped up in my battery and inverter setup. To calculate wattage for an inverter...

Thanks for the info, Mark. I get up to Mad City every now and then and will definitely check out Fat Jack's on my next journey behind the Cheddar Curtain. Also hope to cross paths with you again somewhere out on the circuit this year. Ken

Inspection procedures probably differ between sanctioning bodies but at a KCBS contest there is no requirement any of your meats must be in their original packaging. It's also not necessary to show any receipts. A lot of teams will trim their chicken at home since cleanup is so much easier in...

It's sort of like getting that first scratch on a new car. I was also concerned about a large chunk of the coating chipping away when I drilled out my first WSM. It turned to be a non-issue as I don't recall any flaking happening when I marked the spot with a punch or while I was drilling...

I've never seen a unibit with an angled tip that would eliminate the need for drilling a pilot hole first. Considering how slick the surface is, a small pilot hole would prevent the bit from wandering until it gets a bite. You can also make the shape of the lid work for you by drilling from...

I don't think you went crazy at all. Personally, I prefer the approach of jumping into a first cook with both feet instead of asking a forum for advice and getting 20 conflicting responses from 20 different people and winding up terminally confused. Good luck with your next cook. The weekend...

I and lots of other people have used Patrick Carlson at BBQLogos.com. He provides incredible service.

Here's something else you could. In fact, I just finished making a big batch of it this afternoon. Pick up a cheap spiral sliced ham, smoke it 140, glazing it any way you want the last half our or so (I use a honey, orange marmelade and bourbon connoction) and run the leftovers through a...

I've smoked salt before in pretty much the same way as you're describing. Just spread some salt in a pan, keep it away from any drips and pop it in the smoker for a couple of hours. Sometimes I'd give the pan a shake after an hour to expose more of the salt grains to the smoke. Then seal in...

Congratulations to Moe! As to the new format and its hackneyed gimmicks and manufactured drama, this season is going to stink out loud. One and done for me. Ken

For a number of reasons, pull them when they are done then reheat the pulled meat when it's time to serve. First, unless you have a Binford Turbo 3000 walk-in refridgemerator, whole unpulled butts are going to take forever to cool to below the danger zone in a standard fridge. And, while they...

To see how far the vents are open on one of my WSMs, I used a yellow paint pen from an auto parts store to fill in the vent holes on the charcoal bowl with the vents closed. Now I call tell how far a vent is open by how much of the yellow is visible, even at night. HTH Ken

Doing four or five slabs isn't going to add a significant amount or time over doing just one. With the mass of the extra cold meat, the pit will take a little longer to recover but not by any great amount. Plan on around under five hours and you'll be fine. HTH

Since the meat is already injected, there is no benefit to brining it. Pablo at the processing plant has already done that with his pneumantic needles. Season/rub the lin as fits your tastes then smoke (high or low, your choice) to around 140 internal. Carryover will add a few more degrees...

I saw some of the show last night. Both offsets were built in Texas by David Klose and I would absolutely love to add one (and a Jambo) to my aresnal. These pits don't use a water pan as a heat sink/barrier between the coals and the food. Since it's David's usual practice, the pits...

As long as the wood has been kept dry and free of decay and/or critters, it will be fine to use. As to whether that was the reason why your last cook didn't seem to have much smoke flavor, I'd say it's much more likely due to your being around the smoke for an extended period as you cooked and...

The mass of the extra meat won't add a significant amount of time for the cook. Maybe an hour or so if you don't peek. Put two on each grate then rotate top for bottom somewhere around the halfway point and they should all finish at roughly the same time. HTH - Ken

Since there's no Alberta Clipper today and fighting the wind won't be a problem, the butts should take just as long to cook today as they would in July. You'll definitely use more fuel overall to keep your Bullet up to temperature but it will be 225-250 under the lid regardless of the season...

None of my business really but since you asked semi-publicly, I'll jump in with my one-fiftieth of a dollar's worth of opinion from my window seat on the rocketsled to Fogeyville. Trying to duplicate a recipe as an intellectual exercise or a way of saving money is one thing. But trying to...