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I use corn on the cob, done it both ways on the ear and sliced. Sliced is better IMO and I normally use apple or cherry due to its availability in Iowa

Thanks guys,I really know i have things to work on but hope 2017 is a good ice breaker year for us, making the turn in times, purchasing the equipment Id like to have, Id be ecstatic to get a call our first year, and finding a partner to compete with, It'll be a lot of work if i fly solo lol

I make this once in awhile. It's pretty basic but good, easily can be changed to be your own Smoked Jalapeño Corn Makes 2 quarts. 1 QT Corn 1.5 C Half and Half 1.5 C Chicken Stock 2 C Shredded Cheddar (sometimes white cheddar) 3 OZ Jalapeno's - Canned (can be kinda spicy) Cornstarch Slurry...

yes for sure Enrico, the brisket was my first try and after it was all set and done I thought the same thing you mentioned, see lesson learned.

I really like that!, I've been keeping a pretty descriptive journal on every cook, all the aspects i find maybe important in the future all the way down to the weather, I've pretty much set forth to cook every weekend for the last two months windy, rainy, clam it don't matter i'm there trying...

Ill get some pictures up after the powder coat, lime green and black are kinda my colors. lil guys going to look sweet :smokeyjoe:

:cool: not sure if you've been to Iowa or not but corn is everywhere...

Thanks Bob, the Kale box is something I'm planning on trying on the pork box. I'm planning on this weekend for that. Its going to start getting cooler here in Iowa so id like to get in as many practice runs as possible. And im looking for general size when I've been building my boxes? Finally...

I know my deck needed stain but i was getting ready to build a new one... Starting to look a lot more WSM out...

So here it is, started life as a Weber Smoky Joe Gold Edition, added Craycourt cast-iron grates, plastic handle heat vent, custom Weber wood handle, Weber lid temp gauge, Weber carry bag. Now it's the baddest tailgate gill on the planet... only future plans are to have the legs and all sliver...

First off any critiques or advice any of you have to give i'm all ears, I'm very new to this and hope to compete in the 2017 season at a few cooks to get my feet wet. So here is a few of my practice attempts at KCBS style bbq, chicken i'm still working on uniformity to get a good end result. If...

Well short introduction, I'm from Iowa and I recently getting more and more intrigued about competition BBQ. I started my BBQ adventure on a 18 WSM my buddy picked up at a garage sale for like $30, we've smoked almost everything on that ol girl and still have it. Over the years between the both...