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Congratulations to GRILLDROIDS who placed 1st in ribs! Gettin' Basted travelled all the way from Missouri and placed 2nd in ribs, 1st in pollo, 1st in pork, 1st in brisket, and was the Grand Champion. I competed against Brad in the Saluting with Smoke Rib Cook Off last year in Yorkville, IL and...

Great review Dustin! I follow them on Instagram and have seen many pictures of that pit!

Justice BBQ shown in the 4th picture with two WSM22's had a 5th place overall finish out of 26 teams!

Thanks Kelly! Good luck on the rest of your season!

Agreed... JD lump is all I use, and now I have some incentive! https://www.jealousdevil.com/50kbbqcomp

Funny you should ask... We're heading up to Palmer Alaska to compete! Without the tofu of course.

Yes, those are Natural Duroc St. Louis Spareribs from Creekstone Farms. Our rubs and sauces are a combination of Trauma Hogs, JDQ, Blues Hog, Texas Pepper Jelly, Checkered Pig, Smokinghost, Kosmos, and Heath Riles. They are also injected after meat inspection, and have a finishing dust at the...

Thanks! We switched from thighs to legs this year, and have noticed at our last two comps that some other teams have done the same. We even saw a couple of teams turning in wing flats that came in 12th and 15th.

We got a 9th place call on Ribs and placed 12th overall this weekend in Altoona, Iowa. 40 mph winds and a 19 degree windchill to start the day made it interesting, so our boxes weren’t the prettiest, but our WSM did its job on chicken!

I guess I'm private school... I send mine out! :ROFLMAO:

Congratulations today! You guys had some tough conditions again this year, but shined through! Best of luck to you Kelly and your team the rest of the season!

From one team to another; good luck today Kelly!

https://tvwbb.com/threads/wsm-makeover.75471/ This link shows the custom finish I posted a while back. Please note that it's really not made to work with the baked enamel and could not be powder coated. I store and transport them in boxes to limit the scratching. There is a separate posting...

I just completed the KCBS CBJ Class Saturday.

Great to hear Gary, and thanks for the review! I had a similar experience with Paul’s class. Every chance I get, I try to take advantage of opportunities like these. Here’s a couple of pics with the SmokinGhost.. Also cooking on a Jambo!

He is Stretch from Grinders in KC. He's been on a few shows with Guy Fieri including Diners, Drive-Ins, and Dives, Guys Big Bite, and few others. He's also been on the Travel Channel and Discovery Channel. He's considered a chef; but more of an entertainer.

I happen to know another guy with some “wild hair” on the Food Network!

Chicken legs injected with Kosmos, rubbed with JDQ Sweet & Okie Dust, and finished with SmokinGhost Spooky Sweet & Haunted Heat.

Nice! Let me know what you think of his class. I’m attending Paul’s SmokinGhost BBQ class here in IL, then taking a KCBS judges class. My first comp of the year is next weekend. You can always PM me.

I have a Gateway rib hanger, that I usually do only 8 slabs on, but yes you could fit 12 with the Lavalock which comes with 12 hooks. You can always flip them halfway through your cook. I don’t, but then again I wrap them after I get the color I like and put the racks back in and lay them in...