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You amaze me Jim.

Dude, you are so hooked now. ;) Congratulations on buying the best backyard/competition pit available, and for a successful first cook. (As you can see by my sig, I [I]love[I] WSMs!)

I'm pretty sure the BGE lump is made by Royal Oak. Start with whichever kind of charcoal you want. I started off cooking with lump. Since it's your first time cooking on the WSM, there's a learning curve either way. And I agree with Jerry. If you're firing up a 22.5" WSM, you want there to be...

If it doesn't have a smoke ring, the dog gets it. :D I always get a smoke ring to some degree.

Nice. I have 3 of them too.

I love using lump in my WSMs and in my kettles, but it was getting pricier and harder to come by. I have switched to using Royal Oak Chefs Select natural briquettes and get the best of both worlds: very consistent long burns and untainted lump smoke flavor. ROCS still costs more than KBB but...

Welcome Tom! The only thing I love more than WSMs and Webers in general is the Green Bay Packers!

It was great cooking next to you Chris, and I couldn't be more happy for you on your win. It's been a year since my first category win and I still have a grin on my face. You'll remember this for a loooong time!

Good to have you here Chris. I don't see an issue with thawing the butt and cooking it. Maybe evaluate the rub situation on the butt before you add any more. When I do a butt, I put 4 fist sized or smaller chunks of wood in, one of each on the bottom under the charcoal, and one of each right...

Nope, never tried it. I don't inject either. I too would be interested in what the purpose would be.

Hey Brett, Try this mod for your door. Rain won't get in even if it's propped open for a high heat cook.

You can scrape it out with a putty knife, and then clean it with a chemical cleaner or burn it out. If you store your WSM outside, put the center section on the charcoal bowl upside down, then put the dome on. Water can't get in the WSM if you store it like that. BTW, I hate it when I get mold...

Hey Scott, There's something to be said about cooking "primal" for competition. What I do is cook everything (except for chicken) just like I do it in the backyard. Last outing was 5th ribs, 2nd pork, 6th brisket, 5th overall. Just sayin'.

Congratulations on getting a WSM. I've become a natural briquette convert myself.

Until you get a reading of the Weber thermo in boiling water, I'd go with the Maverick. I have read that some guys found there stock thermos to be off by 40 degrees.

No need to chase it under the muscle. Just pull it off to where it meets the meat!

It's so cool to see a great meal cooked on a classic grill like that. Nicely done.

Great story Jeff. Congratulations on your first comp! I love going to a comp with 4 WSMs, cooking my butt off and getting rewarded with walks at awards. It's not the cooker, it's the cook. It's all about the guy that can master his tools and make them work for him. And I'm really, really glad...

Greased Lightning works pretty well. So does an SOS pad.

I have never found a reason to do either of those mods. Just cook on the darn pit and don't over think things.