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Don't even own an electric knife. I use the 14" Granton for slicing duty. Keep that sucker just razor sharp. Russ

Watching that factory tour, I felt like I should go get all of the 'kids' so they could reminisce. Really brought a tear to my eye. Russ

You might try threaded rod with a couple of decorative acorn nuts if strength is an issue. Russ

I don't cook competition type stuff for dinner. It's got too much seasoning (injections, rubs, etc.) to be able to eat more than a few bites. Remember, the judges will only take one or possibly two bites, so I have to get it all into that one bite. At home I go through most all of the same steps...

Personal opinion. I won't grill over raw wood. I feel that there's too many volitales that produce gases and soots that I just don't want all over what I'm going to eat. Basically, if it produces an open flame, I don't want it under my food. Since charcoal (lump or briq) has already been...

My very favorite way is to get whatever spud you like into uniform sizes and put into a SS bowl or aluminum pie plate. Drizzle a little EVOO, S/P, crushed garlic that's already been grilled or smoked, fresh ground rosemary. Mix well so everythings coated. Place the bowl or pan in the cooker...

Ok, good. I'm not the only one that will eat right out of the pan. I'll even eat jerky right out of the cooker. Gotta test it right? Russ

Nice looking redhead. Gonna try for it but it's ok if somebody beats me to it. Would rather see this guy saved. http://orlando.craigslist.org/app/3341084604.html Russ

One of the sauces that I used for a while in competition was a concoction of 3 different sauces added together. No heat needed. However, that said, I have been playing around with putting various sauces in the smoker to pick up some smoke flavor with very good luck. For instance, a sauce that I...

Hey David, Don't take my comment the wrong way. I'll help anybody out with information. Heck, I've had people 'join' me just for a portion of the competition just to see how I do things. I've got nothing to hide. Want to know something? Ask me, I'll tell you. My comment was more for the person...

So I've been really drooling over that Weber 1487001 Performer Platinum in Brick Red for a while now and I think I'm ready to give myself an early Christmas present. This will be my 7th Weber grill and quite probably my last, so I want to get the very best grill they make. So my only remaining...

I've been to two here in Florida. The first one was Swamp Boys Q School, put on by Rob 'Rub' Bagby. Excellent techniques class. Strongly recommended if you are just starting out in competition Q. He just finished on about 3 weeks ago and I'm sure he will have another one coming up very soon...

Brad, you can find the scores here http://www.flbbq.org/jesup.htm Bill, sorry, just couldn't do it this year. My daughter decided that her car needed some serious front end damage, so that wrecked my fun budget for a while. I'll be there next year. I really hated missing this one. Russ

The milk fats in butter will burn causing a bitter taste. At least that was what I was told. Just my opinion, but I didn't like the taste that the darker Agave added to the ribs. I changed over to the light Agave and it was much better. The dark tasted to me like a margarita almost. I goofed...

Chris is absolutely correct. Ice chest works just great. Because of competition I've switched over to using stainless steel pans and they fit perfectly in a Cambro (that's what they're designed for). So I forget and use 'Cambro' as a verb instead of a noun. Russ

If it's a non-Butchers/Kosmos type injection then I'll do it a several hours in advance. If it's got Butchers/Kosmos, then no more than four hours in advance. Rub usually goes on a couple of hours before going in cooker. I don't like to add the rub right after injecting as some of the injection...

Definately not pear. Pear wood normally has almost a purplish hue to it and it has a very strong aroma. If you break open a branch or saw on it, what does the freshly opened piece smell like? Apple smells, well, like an apple. It could be peach. I've got a lot of peach and it looks quite...

Hmm.. I was going to recommend chuckssmokehouse.com but their web site is having issues. Wonder if they went out of business. If there is a DoItBest hardware store anywhere within driving distance then you're in luck. You can go on their website and order from there. They will ship it to...

I prefer to let the meat stay in the pan that it was cooked in and remain covered. If time is short then no Cambro and simply let it drop down to 145-150 on the counter before processing. If it's a while to go before serving then it's into the Cambro to hold. But I'll still pull it out 45...

Hey Bill, What is the entrance fee? Is it still $300? I'll have to look tonight and see if the budget can survive another beating. Also, I see you've moved the location. Is the power and water going to be as good as it was? Gonna miss my old spot. Russ