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Competition or backyard, doesn't matter. Smoke ring is nice to look at and that's about it. I've had Q that was drop-dead wonderful with no ring at all, and I've had spit-worthy (sometimes referred to as 'dog butt') Q with a huge smoke ring. Russ

Small chuck roast. Salt, pepper, bit of garlic powder, bit of onion powder. Put in a small aluminum pan with enough beef broth to just cover the bottom of the pan. Cook at 250-260 til 150 or so internal. Add quartered potatoes, onions, carrots. Cover and continue cooking for about 1-1.5 hour...

I use RO for all my cooks. If I can't find RO, then I'll use Publix Greenwise lump, after that it goes downhill really fast. I've got one bag of KComp that's been sitting there for a long time now that is my 'can't find anything else standby'. My #1 reason is for RO is that it produces a very...

The very best checklist you can have is the one you make on your own. Do a test cook just like you would at the comp in your backyard (complete with 'on time' turn-ins). Have somebody watch and make a list of EVERYTHING that you used to do that 'competition'. Everything from tables w/ leg...

Hmmm.... Interesting.... Won't say what was in my box but it sounds like it is possible that you may have had my box. Hard to say. I think that the days of just plopping an un-prepped piece of chicken in the box and hoping for the best are over. It's quickly getting to the point where winning...

Whew, lot in that question. I'll give my opinion, but it's just that, my opinion. I've noticed that the judges tastes and expectations are changing/evolving. Teams that even up to a couple of years ago were consistantly winning are now struggling mightily. Even the team that took the top honors...

I use nothing but Thermoworks. I use their remotes for meat monitoring and the Thermopen for spot checking. I torture them pretty good and they have always worked perfectly. I have nothing against Maverick, I just prefer Thermoworks (plus when you order from them, they put a little bag of Jelly...

I've gotten some woods from Fruita and was really impressed at how clean and good looking it was. You mention Menards, so I'll assume you're up north somewhere. A friend of mine who competes also reps Fruita wood that I could have hooked you up with, but we're both in Florida. I'm about to give...

Sounds to me like you're off to a very good start! I agree that hickory cna get to be a little bit much. For ribs I prefer to use cherry, peach, or a mix of the two. I find apple to be a little lite in flavor. Russ

I seriously doubt that the darker tint of the sauce is going to cause problems visually. There's a very obvious visual difference between a sauce that is just darker and burnt ribs/sauce. Besides, if the sauce has a good aroma (yes I know, thats not supposed to be part of the score, but it...

No to soaking. In fact, I usually put any chunks to be added to the fire on top of the smoker to pre-heat and help dry out a little bit more. My theory is that adding completely cold, wet wood to an existing fire is a recipe for dirty smoke. Do agree with StevieP, careful air control will keep...

Sounds like you and I are in about the same boat. Due to my situation, I'm having to put competition BBQ on a little bit of a back burner. I'll still compete in a couple of my most favorite comps but I'm having to cut it way back for a while. I probably won't even do the Triple Crown...

Have been trying various things to cold smoke over the last few months and I have to say that Gouda and Cheddar are the two that lend themselves the very best for smoking. Have had a real adventure trying various items to try. Give it a try, the results are amazing! Russ

Yeah, pretty much. Of course the problem is that the thinner areas will be done sooner than the thicker areas. So that begs the question of do I wait for the thicker spots to be done and risk overcooking the thin areas, or vice-versa. Definately a trade-off. If I'm on a comp then I wait for the...

Awrite! You can call the Weber service phone number and they can certainly help you out. I've used it a few times and they have always given great service. They will ask you for the code on the lid of your 22 so they know the correct part, so have it handy when you call. Russ

Absolutely. By the time the ribs get to the point where they are done cooking and all I want to do is 'set' the sauce and maybe give it a little amber color, then direct heat is perfect. On and off quickly. Russ

Welcome to the wonderful world of guessing when the flat is properly done. It very much sounds like you pulled it just a hair too soon. It's a juggling act for sure. Couple of things to maybe think about. First, cut back a little on the added liquids. It will cool off the meat and extend your...

I agree, too much smoke wood. Especially if it's hickory, mesquite, or oak. For one rack of ribs I would cut it back to maybe two. Possibly start off with one for the first hour and then drop the second one in at hour two. Was the bark on the ribs bitter tasting at all? What kind of wood was...

3 hours at 240?? They're not done unless they are really small, thin ribs. That, or you're not really at 240. There is the possiblity also that your fire is very cold and you're putting a lot of soot on the ribs and giving it that blackened look. But that would have to be a very cold fire. How...

I must be mis-understanding. They are going to cut the ribs lengthwise?? How are they going to be sure that ALL of the bone fragments are out? Ok, assuming they do get all the fragments out, that's going to make for some funky looking ribs. I don't think it will affect cook time though. Russ