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Yes they will.

WSM's never get p!ssed off.

YES, you can trim prior to meat inspection, you just can't season, brine/marinade or alter the meat from it's raw stage for KCBS competitions. The rules do not prohibit the use of "enhanced" meat, i.e. meat that has been injected with a solution from the processor that is clearly labeled on the...

http://www.lowes.com/pd_139385-37672-881264_1z0yk90__?productId=3013212&pl=1 Go to your local Lowes or Home Depot or local hardware and pick up some hole plugs. These should work fine.

56 lbs of pork butts (8 of them) that went on at 1am this morning for my cousin's kids grad party tonight.

Are you cooking the Open as well?

We use the WSM to cook ribs on our comp team. I use either Kingsford Comp Briquettes, Stubbs or Royal Oak Chef Select All-Natural Briquettes. I use a combo of Pecan and apple wood.

There's a reason that Blues Hog is probably used by more competition cooks than any other sauce. Mix it 75/25 with their Tennessee Red Sauce or some teams mix it 50/50; just to thin it out a little.

What's this 47cm smoker....Weber come out with a new size?:D

Ball up some aluminum foil and rub down the inside of the lid. You'll see when the flaky build up is just about gone. When it is, rinse the inside of the lid out with a hose and you're good to go.

You're welcome Bill, sometimes it pays to be an older guy and have been around for a while. LOL

http://tvwbb.com/showthread.php?10741-DANNY-GAULDEN-S-RIB-GLAZE This is from a long time ago. Danny Gaulden owned a BBQ restaurant in New Mexico, maybe he still does.

"...GROW THE EVENT?????" What 560 teams wasn't big enough?

Probably, but this fall into the category of "Men and Their Toys";)

Don't worry Larry, I know guys on the BBQ comp circuit that regularly cook their big meats at 375 and win doing it.

One bit of advice, OK maybe two. As far as your flavor profile goes; 1. DO NOT OFFEND....not cloyingly sweet, not too spicy. A nice balance. Don't drown the meat in sauce, you just want a nice glaze on it. 2. Have fun, the first comp I did many years ago I considered it a success when I didn't...

go red wings!

Here's what we use. http://www.amazon.com/exec/obidos/ASIN/B001QC31G6/tvwb-20

Maybe your WSM is just taller than everyone else's.

I have a 22 and an 18.5 WSM, I think that's the perfect combo (IMHO), when only cooking for 2 or 3 I fire up the 18. But when I really need to cook some Q, the 22 fits the bill. I don't think you'd regret getting an 18 to pair with your 22.