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Second on the Tru-Tel. I would recommend the largest face that will fit in your lid. This one is my favorite Russ

I've had a few times using RO where it got packed a little tighter than others and the temps would be a bugger to keep down. I think the problem is that so much fuel gets going that it just keeps wanting to run up. Especialy if it's near the bottom of the bag and the RO pieces are smaller...

I've tried it a few times in competitions. Never did very well with it unless I gave it a good dose of Turbo to help balance it a bit. Russ

Hard to believe that I didn't see this thread before... Just goes to show how observant I am. This is 2 or 3 years ago at Dothan, Alabama. My very first call for pork! Russ

Gonna have to add this to mine this weekend. Actually I should have thought of that after coming up with this a long time ago for the middle shelf. Russ

I find that a really cheap fireplace shovel works pretty good as a sort of coal chute that doesn't stir up a bunch of ash. It also works pretty good to move the coals around again without stiring up the ashes...

The unit IMHO, the manual units are better than the automatic ones. I spent a fair amount of time researching and I noticed that the reviews for the automatic ones had a significant number of bad reviews, but almost all of the manual ones had a far higher number of good reviews. So for the extra...

Started looking at the first half of my 2014 competition schedule and realized that I was starting to say no to more and more of them. The excuses were time, money, distance, bad vibe from previous year(s), heat, cold, just general pain in the backside, etc. I was coming up with all sorts of...

Looks to me like you pretty darn well! Congrats! I second the idea of making a checklist of everything that needs go. I've been competing for a while now and I still break out my checklist for every comp. I even still print out (and post on the side of the fridge) my timeline and menu. Russ

http://tvwbb.com/showthread.php?8992-Vacum-Sealer-Bags&highlight=foodsaver+bags Several good links in there. I've used a couple on ebay and haven't had problems. Russ

I would guess the butt at around 10-11 hours if you're cooking at 225. You can speed that up a little by foiling when it reaches ~160 internal and/or by cranking the WSM heat up some (250?, 260?). I would definately give the butt a head start. That ham is probably already fully cooked so all...

And the sickness begins.....

Very nice! Thanks so much for putting this up. He hits my big three. I've got bacon and jerky done, sausage is next. This really makes it appear very simple and I can't wait to try it out. Thanks to David for an execellent piece of work! Russ

As has been said, fill the ring with unlit. I find it works better to bury the smoke wood among the charcoal as you're filling it. Try to get the wood more around the outside edge than in the middle. Make a divot or hole in the middle of the charcoal, that's where the lit will go. Start with a...

I've only used cold smoking for stuff like salt, pepper, garlic, onions, cheese, etc. I use the mini-WSM with a Pro Q cold smoke generator. My bacon goes into the WSM with very minimal charcoal and extra smoke wood. I try to hold the temps around 180-200 until the bacon internal gets to 150. I...

I'm with Bob. I've only done a few sessions of bacon so far, but I've found that I either have to really overload the spices during the cure or add a little after the cure and before smoking to get the distinct flavor I'm trying for. I thought it was me, that my taste buds were shot from all the...

I only cover the WSM to keep the rain out. The grills seem to do much better with no covers. I also found that every time I took the cover off one of the grills there was a ton of moisture underneath. Seemed kinda dumb to put a cover on the grill to keep the moisture out, only to have the...

I keep an Ipod dock/amp/speaker thingy in the comp trailer and I just hit shuffle and play. I get some weird looks from people walking by. My musical tastes are anything but Rap or Hip/Hop. Takes a mind stretch to go from Mozart to Stone Temple Pilots back to back. Let's see, Copland, Mozart...

Thinking about maybe a couple lamb chops or possibly even go all out and do a beef fillet. Couple that with a twice baked potato done on the grill. It's just me so a turkey doesn't make sense. Russ

I've found just the opposite. Because the foil isn't laying on the bottom of the pan, the drippings don't get super heated and burn (basically frying). By running the foil across the top of the pan, I've created a trapped air space that does essentially the same thing as a heat sink (water...