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So I bought a 14lb brisket a couple weeks ago. After trimming some of the fat and seasoning, I put it into my 18.5''. The brisket was at least 6 inches too long for the 18.5''. I ended up just folding the point end on top of itself. Although most of the brisket turned out fine, the parts nearest...

Thanks everyone. I guess I'll contact the comp's organizer. My first comp will be at a Native American casino so I'm not sure which HD (if any) will be governing. My main concern is if I need an extra table to hold the 3 bins. Thanks for all the input.

I'll be doing competitions in California this year and had a couple questions about the wash station required. I'm sure some answers may vary from county to county and comp to comp but in general: Do the 3 tubs need to be on a table? Or can they be sitting on the ground or somewhere off to the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Curt: Curious...how risky would it be to bend the wings on the crimp in to thin it out? Would I likely destroy the integrity of the connection...

Found the site after reading someone's review of the 18'' WSM on Amazon.com

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson: "Schoolbus Smokers" I don't know. You may get into hot water with the local PTA. I did the same thing that you are doing when I picked my...

I can completely understand the concept of identity. The backup idea was to use "[name] Smokers" instead. The "[name]" part of it is a common word such as "Schoolbus". Thanks for the input.

So one of my goals in 2011 is to give competition bbq a try. I've given some thought to my team name. I searched for the name under KCBS's website and bbqteamname.com. They weren't listed on the KCBS website. At bbqteamname.com, the team name that I was looking for shows up as "[name] BBQ". I...

Lamb ribs. I like pork/beef ribs. I like lamb chops. Lamb ribs, not so much. One bite and into the trash they went.

Whenever my charcoal gets wet, I usually toss them in with new, dry charcoal at about a 1:2 ratio (wet:dry). So far, no issues as they seem to cook fine.

Its by far my favorite BBQ joint in LA/OC. Never mind the fact that its in Compton. IMO, it's one of the best that Southern California has to offer. They do Texas style BBQ there. Try the brisket and beef ribs (only available on weekends). Ask for sauce on the side. Bludso's BBQ

Have only seen Hickory and Mesquite at a couple local Weber dealers as well as Osh out here in Southern California.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: I'm w/Jeff. In my opinion you're starting with way too little unlit and way too much lit for a dry smoke. I use the clay saucer also and start...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff_B: Here is my 2 pennies. I would start with a full load of unlit charcoal and add 15 to 20 lit coals. When you open/take off the lid do it quick...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash: I'm hesitant to reply because I'm by no means as qualified as some on here to answer. That being said, my guess would be the rotating...

Little to no wind. Beautiful SoCal day in the 70s.

Have kind of the same issue as Nate C, but didn't want to thread-jack.. I've done 4 smokes on my WSM. 3 chicken, 1 pork ribs. The first smoke was with water; after reading these forums a bit, I used a 13'' clay saucer wrapped in foil for the last 3 cooks. No issues, although my ribs didn't come...