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Can you find someone at bbq4all.it to contact or connect? The site is in Italian and I don't understand Italian. Need email, name, and title of the person. I can take it from that point. Thanks, Harry PS. Maybe I can convince Chris Allingham the owner of TVWB to come along with me to...

Hey Enrico, I've taught in UK, Canada, Hawaii, and all over the US and have had students from Australia, UK, Korea, Taiwan, Netherlands, Thailand, and Africa. So far, not done a Slap Yo Daddy BBQ 101 class in Italy yet. How's the interest level in American low-and-slow barbecue in the Rome...

Thanks everyone who could make the Sat Feb 15 inaugural class in Alameda. Donna and I met Ivson Passos who's flight arrived from Angola, Africa, on Monday after a 22 hour journey instead of Friday so Ivson unfortunately missed the Sat class due to travel snafus. Gave him some BBQ the students...

For those who could not make the Jack 2012, here is Slap Yo Daddy's front row seat account of what it's like to be a first timer at the Jack! http://www.slapyodaddybbq.com/2012/10/jack-daniels-invitational-lynchburg-tennessee-october-27-2012/

Some from my SYD facebook fans: http://www.facebook.com/pages/Slap-Yo-Daddy-BBQ/177370966585?fref=ts "The Donna-mator", 'Flamin' Bullet, Spitfire!, Hot Momma !, "Lady Donna" of course!, Dante, SOOthsayer

My sweetheart Donna of Butcher's Daughter BBQ of Alameda surprised me with the most awesome Bday gift that a WSM addict could want. What do you think of it? Should it have a name? I'm curing the heat paint to cook the Jack with it in a couple of weeks...

Class sold out in 3 days I tried to give folks on the Virtual Weber Bullet forum a chance to sign up ahead of others. For those who did, that's great as the class sold out in 3 days. If you'd like to be on the wait list, please contact the Four Seasons at 415-513-5039. Thanks everyone.

I suggest that after cooking, you defat the au jus at the bottom of your foil. Taste and add water to ensure it is not too salty. Add 1 or 2 drops of the Maggi seasoning. Cut your point and flat and dip into this au jus before serving. No sauce needed.

Thanks Chris. Here is the registration site: http://www.swbbqa.com/ More info here: http://www.slapyodaddybbq.com/2012/09/50-off-syd-bbq-class-at-the-four-seasons-scottsdale-az-on-oct-20/ http://www.facebook.com/pages/Slap-Yo-Daddy-BBQ/177370966585

I use 50-50 tennis-sized apple chunks and hickory chunks

All: It's been awesome being your tour guide on this Q&A session. Sounds like most of you enjoyed my short stay on the Q&A thread. Hope everyone learned some of our Slap Yo Daddy BBQ secrets, tips, and techniques. Remember the first time, it's a secret, the second time on it becomes your...

Another year and another 20,000 miles on my van!

You have to make sure there are at least 6 pieces for 6 judges. If you cook and cut up a whole chicken, a judge might not get the part he or she likes so you risk being penalized. Thighs are the staple for most winning teams.

I leave the knuckle bones intact. I prefer a normal looking thigh.

Everyone come by to say hello when we "meat" again

Glad everyone enjoyed my short stay on the Q&A thread. Hope everyone learned some of our Slap Yo Daddy BBQ secrets. Remember the first time, it's a secret, the second time on it becomes your technique. Pass it along and don't hold onto it as if we all get better, the BBQ world gets better...

You order the Stoker Octopus from John Jackson. It's a custom box that allows you to hook up many other fans and temp probes. You need a special power supply the size of a brick to do so. I did R&D on the octopus for John and it works really well. I use two 18-inch WSMs in comps. You can see...

Wow Rick. You definitely know much more than me. I had no idea! Seriously, if I had to speculate, I would guess that there are at least half dozen favorite products used by winning teams. Is BH a common denominator? I honestly don't know because almost all the teams I asked would not tell...

They cooked for about 1:15

I tried a bit of both. The CBJs didn't seem to like it so I stopped after that try.