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MBarys, Your shelter is HUUUGE! You can fit every team under that thing

The trailer is nice to have. Specialty being able to have a 84 inch prep table and fullsize fridge. But, It is a pain to deal with. Loading it up for the comp is no fun at all. Using it during the comp? Outstanding! Cleaning and loading after the comp? Crushing. I've done everything to make it...

It only takes one Demo. I did a party 3yrs ago for a buddy's wife's birthday. After that, I had people hounding me from that party. So I gave it a shot. Ended up being pretty profitable once I figured it out. Good BBQ spreads like wild fire. for everyone you do, you will get at lease 3-5 phone...

After you tank the ribs off. Just take the whole WSM apart and put you rack over the coals. Slam a CI skillet down and get that puppy hot. little bit of butter in the pan with a couple cut up lemons. Hit each side about two min depending on thickness. Nothing better then blacken salamon

Rock the 14 with no water pan. It will be a new experience. Just refuel when you wrap

chicks love the stuff! I can't even stand the smell. I guess I'am old school! Ill just stick with the backcountry Whiskey and Bourbon makers

To tell you the truth! I have a Stumps XL cooker and I prefer to do Briskets on the WSM with out the pan. It's alot more baby sitting at times then Stump, but IMO it yeilds better results.

Love your Posts Wolgast! I think it should be mandatory for you to do at least two right up's a month on eats you won't commonly find here in the states.;) Especially street/fair foods. I live pretty far out in the sticks and don't have easy access to multi cultural foods. Taco Bell is about as...

Too me, it's all about flow. Prep,cookers,washing station,relaxing and sleep. Depending on your site, That will determine your lay out. Some places are packed and you need every square inch. Some places are a little more relaxed. Depending on how many people you have on your team. You don't want...

Well Done Kevin

I can't remember the last time I used the water pan on my WSM. It's the same exacts theory as the UDS,PBC

Just put skin side down for 70% of the cook. Plus it holds alot of the dripping in. Then flip and sauce.

Definitely strain or cool it down so the fat separates. Then use very little to add to the meat. Ill usually add a shot or two to my sauce as I'm warming it up.

The three above nailed it. Just keep the sauce safe and your box clean and tight. You can ask the meat inspectors or who ever takes your entry fee for feed back from the judges. Just let them know it's your first comp. Good luck and let us know your results

The WSM falls into the barrel smoker category. I prefer lump with some well season wood. Having a "clean" burn means your cooker is just running right. Your charcoal or lump isn't being choked out. Your wood is nice and seasoned. Not wet or rotted. Your fuel is burning at the right temp and not...

Welcome fellow Hoosier

IMO its really hard to brine a bird that has already been brined. Meat can only hold so much in it's tissue.

Great find!

My door was way out of round on my 22. 4 inches from center going both ways was almost flat. I even heated it up with a cutting torch and tried to bend and fit it to circumference of the WSM. Still hand a huge gaps on both corners. Called CB and they made it right. There customer service was...

It doesn't take much to dry the center out. We just need the brisket to tell us right before it's going to happen;) Since you are a beef broth injector like me. I've been adding bullion to my broth and it's been helping with that that big beefy taste. I also use the same mixture when I foil.