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Perfect crust for the first time out!

Dam Dude. You nailed it. I have a little bit of cook envy at the moment :::golf clap::: I want these recipes (please) I break lamb racks everytime I cook them. It's my nemesis.

Well done Brian. Keep it up. Were's the broccoli? I only see Asparagus. Doesn't really matter. It looks delicious.

Yes. They all follow the same 4 categories and scoring. And for the most part the same turn in times. They will have bonus categories that are up to the promoter thou. My last comp I did all three bonus plus the main four. Talk about wore out. Bonus categories do not effect your scoring or over...

Well done Jerome. There is actually talent to cooking fish on the grill. There are many different ways to fire it. Some fish you can really only cook one way(talapi.) Salmon and Tuna for instance you can go a 100 different routes. 99% of the time people over cook it. Your color and glaze look...

It's actually a pretty good idea. Take notice RO

I don't use the pan either. But to answer your question. Just use enough water for your cook. @ 250 a 1/2 pan will last about 6-7hrs. Its alot easier too add water then to dump. I've also seen guys at comps use old beat down shop vacs to suck it out. Then go dump it. The worst part for me was...

I just use Lincoln welding gloves around the grill. Then a nice set of silicons once Im inside handling

nicely done

I just put wood all through out the basket. Like Robert said, after 4-5hrs the smoke cant make it in any more on big meats. It's does help with color and bark thou through out the whole cook

I use Minion exclusively on all my smokers. It's all I know. I don't know about KBB, but with lump packed in right I believe my record is around 15hrs. With the Primo around 30hr and the viking a little over 24.

ttabor, everything you listed can add to a thicker bark. Just back each one of those down and your life will be filled with unicorns and rainbows

Welcome and well done on the break in. Keep them going

Good job champ! That's a pretty confident box you have there. I've taken a beating in brisket my last few comps. And I've won brisket in some pretty stacked fields. I'm at the point were I need to change something. I just don't know what? But I think I just got my answer. Good job and place that...

Bob,I never even thought about Spam! My whole life has been a lie! Can't wait to try it. Mary, I did the same. I got a real good book and actually kind of fought it for a while. I finally cracked it open and discovered some really cool thing. Some recipes I have no desire doing. Most Sous Vide...

Yes and I have

Oh Come on guys. You sound like that dude "What? 8hrs to cook some meat? that's stupid. Just microwave it and be done." Once you learn cooking Sous Vide you will be a huge believer! Once you learn Sous Vide then start incorporating the WSM.(smoke vide). You will never go back. It will literately...

I've cook hundreds upon hundreds of birds on every type of grill/smoker out there. Nothing will do a bird more justice then a Santa Maria. I'm heading out to Rebel in July. I might half to track you down and have you show me how to do some work on that Maria:cool: Did you have it built or did...

Your killing me Chuck. looks amazing.

Your hired! Well done Barb