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Craig Yeszin's Jambo was a real treat to see up close. His buddy Dominic made the reverse flow propane smoker behind Julie and me. I'd get one but I'm not strong enough to lift those doors. Oh, and it doesn't fit inside my trunk. It was fun to cook for the students and a true challenge to...

1. It depends on how salty your rub is. The saltier it is, the shorter the time you should allow it to sit in the frig. Salt does penetrate the meat and allow it hold more water but it also can dry out your shoulder over time and change the texture of the meat. In most cases, overnight is just...

Hi Roger, I'm sitting next to Harry and he says to try out his boneless leg of lamb with herbs and chimichurri sauce. Everyone's suggestions sound wonderful! Lamb is one of my favorite meats. http://www.slapyodaddybbq.com/2015/03/barbecued-leg-of-lamb-with-fresh-herbs-and-chimichurri-sauce/...

Hum, I see that the fabric is woolen blend which I take to mean either wool and rayon or wool and nylon?

I had one of these blankets for my 22" WSM. It did insulate well but I felt it was too much. I wanted more airflow and felt the blanket took something away from the crust development. I switched over to a black woolen blanket that I found on Grainger. I bought a large sized one and made some...

I agree with Bob. How did it taste?

If it were me, I would order what my dad likes to eat best, whatever that is. If he's paying, I want to make him happy. After that, figure out how to cook it.

Thank you Chris for the wonderful photos. I'm glad the event went well. I was thinking of you all while I was teaching ribs down south at a CBBQI class in Corona. That was fun too! Keep it up Chris!

It is likely most of you know but I wanted to inform those who don't have Facebook pages (I don't), that I brought over a 14.5" WSM to Penang earlier this month. I gifted it to Harry Soo's sister, Sally who is an expert cook as well. Cathy Pacific didn't charge me any extra to have it checked in...

Glad to hear it went so well Troy. Congratulations!

Of course. We are always happy to help.

I think it really depends on where you compete. I think the teams around Kansas City spend about half of what we do in on the west coast. And I don't cook a lot of meat. The least I can spend is $850 with standard meats. The most would be $1500 unless you are talking about a plane ticket which...

I think one of the keys to making it work is being able to correctly predict when your meats will be done and adjust your temperature, or meats, or placement of meat accordingly. Understanding that if you load up with more meat than usual, you will likely slow your cooking process is important...

I agree with Jeff. To me, it feels like smooth peanut butter. I don't play with hot nails.

That is a very good job, regardless of it being your first or 100th cook. I think the 14.5 is perfect for cooking pork butt, particularly in dry environments. Because the volume of the cooker is small, it ends up raising the humidity (moisture from the butt). My pork butts have an amazing crust...

Adam, I have the same problem. You've been smelling it for hours and your hair and clothes smell like brisket and smoke too. What I try to do is save some choice pieces and refrigerate. Brisket and pulled pork will last for days in the frig. Take a shower. Get a good night's rest. Eat a few...

Josie, it all looks so great! Lucky the weather didn't show up til later. I was worried when you said you used the smoker in the garage though. Doesn't your garage smell super barbecuey now?

Jeff, It's funny. Whenever I see photos of a 14.5 WSM, I have exactly the same reaction as I do to a cute small dog. But make no mistake, it's a work horse. Thank you for sharing. I really enjoyed the photos.

It's a nice store. I pass by it at least once a week on my way to work. I've been there a few times but I never gather enough nerve to buy anything there because of the cost. I probably should.

Have fun Chris. It's a great contest.