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I'd go with Tuffy because his style is similar to mine. We're both very analytical and fuss over the level of nitric acid, Maillard reaction, triple helix of collagen, gelatin formation, plateau profiles, etc. on our BBQ. I plan to teach the science of BBQ when I start doing my comp-level...

I'm from California so I like a medium rare tri-tip (called butchers cut in Mid West). Tri tips are some of the best eating beef out there. I will have my award winning tri tip recipe (1st place in the Santa Maria throwdown) soon on my website. You can buy the tee or rip off my recipe from...

Ribs = apple Butts = 50-50 hickory and apple

If you want to be serious about competing and want to win, you MUST take a CBJ class. How else would you know what judges are trained to look for? Also, judge a few to get an idea of what presentation options are popular and some winning flavor profiles.

Get the water heater insulation from HDepot and tape it around your WSM. See BBQ Pitmasters Episode 5 and 6 for how we did it.

I like 50-50 hickory and apple for butts and brisket I like 100% apple for chicken and ribs I buy my hickory from HomeD and apple from BBQs Galore. I don't have a preference between green and aged; bark on or off. So long as the wood does not have gunk or mold on it, it's OK for smoking. For...

Read my previous post of how I stack the wood and how much wood when I start my WSM using the Minion method. A thin plume of smoke is all that's needed. Don't put your chunks on the middle. Put them all on the side to ring the charcoal basket ring. Remember less smoke is better. Top vent is...

275 renders the fat better and faster. Faster is good so the rib does not dry out. Also, bark forms better at 275 on ribs. I find 250 is best on butt and brisket. 275 is also perfect for chicken. And I've tried every imaginable technique so I'm compressing your learning curve with these secrets

I use a mix of store and home-brewed sauces for competition. If you want a good comp sauce, try Sweet Baby Rays doctored with some Apple Juice, Pineapple Juice, Agave Nectar, Louisiana Hot Sauce, and Cayenne Pepper. For comps, I find a thin sauce usually scores higher as the judges can taste...

Yes, a common beginner mistake is too much smoke. I mentioned my wood process in another post but here it is again. Brisket and butts - 6-8 tennis sized chunks Ribs - 3-4 tennis sized chunks Chicken - 1 tennis sized chunk That's all you need for wonderful bark and deep pink smoke ring.

I always foil during competition. I find it results in a superior product. Foil when you reach the start of the plateau stage (around 145 - 160). Put some mop liquid before you foil to ensure meat does not dry out. I'll have my butt recipe on my team shirts soon so look out for it!

Thanks for all your input on the tee-shirts. I'm hoping to have a national chain carry them. There will be 10+ BBQ Wisdom designs on my website soon with 5 team shirts also available. I'll announce on TVWBB when I get them ready for orders.

I think you can find a WSM blanket on the Internet. I'm cheap so I get the water blanket insulation from HomeD (see on the TLC Pitmasters) and it works really well.

I like to cook beans on a disposable foil pan under my ribs. The beans bubble and have exceeded 200 degrees so they are safe to eat. Simmering on the stove if you're unsure is a good idea. Chicken bacteria is killed above 165 so that is the minimum temp I would go.

Don't really know as I'm pretty much a newbie on the national BBQ circuit. Glad you like the chicken hat! I've received a bid for $125.00 for it on the Calif. BBQ Assoc www.cbbqa.org. 100 % proceeds will go to charity (troops and children's charities)

Good question. I've heard of that too. From my experience, I've never had issues with bark on wood chunks from the wood I buy from HomeD and BBQs Galore and haven't had any problems.

No. Amount of fuel is exactly the same. Just more fiddling of the vents versus being on autopilot with the Stoker System. Temps will stay consistent for 3-4 hours but after that you have to play with the vents. If I'm cooking butt and brisket, I'll bring out the stoker. For ribs, I do it old...

Use wasabi powder in place of mustard powder when you make your rub or sauce.

Rule of thumb is bottom grate is about 10 degrees hotter. My temp probe is always on top grate.

I covered that in other posts already. Basically cook @ 275 for 1 1/2 hours; organic thin skin chicken; sauce before presenting. See my Jailbird recipe on my website also.