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Rib bark is produced nicely when temps are higher around 275 degrees. You need sufficient moisture and smoke also. If you use my SYD Rub recipe on my website, you'll get beautiful bark. I have enough sugar (brown and white) to promote the Maillaird reaction and caramelization.

You spray after 3 hours @ 275 so you don't open for 2/3 of the rib cooking time!

I'm printing lots of 2XL, 3XL, and 4XL!

Thighs are done in 1 1/2 hours @ 275

Great Jim! Will look out for your paperwork!

I transport them in my Honda minivan. I reassemble the three pieces in the van and prop them up with folding tables to ensure they don't move too much. We put in 12,000 miles doing the show with no damage to them. Yes, van reeks of BBQ gunk with all the rain and mold after contests in the...

I say degrease and start over. Season as if new pit. I put a thread on how to season a new pit. I don't clean my WSMs ever and believe the gunk is good for BBQ.

I have zero chef training. I'm an IT guy and MBA type. I learned how to cook because I raised my son and daughter after their mom passed away from cancer while they were 5 and 3. They are 21 and 19 now so I can take time for myself to enjoy my BBQ passion.

I've heard that the pros like Myron and Rod Gray, of Pellet Envy, do make enough money. I, for one, don't so I do it for fun. No smack talk needed from me. Thanks for your well wishes. Best, Harry

Hey Greg: I have two 18-WSM, one 22-WSM, one 22-Kettle. None getting seasoned as those three serve all my needs. Best, Harry

Ever tried shopping for a tee to wear while you BBQ? Well, if you've tried, you'll learn that they are far and few between. The ones I found, I didn't care for the design nor concept. So what is a pitmaster to do. The obvious answer is to design my own tees that I would be proud to wear...

If you're doing comps, I wouldn't let the top ribs drip on the bottom ribs as that will mar the perfect bark finish you're striving for your bottom racks. Instead I would only load the bottom rack with meat (any kind) once bark forms on my top grate ribs (usually about 3 hours @ 275 degrees)...

You guys must have rattled the PNWBA cage. Derrek emailed me today! Hope to see my NW BBQ brothers and sisters soon!

My approach is as follows: I never wash my WSMs ever. I only wipe the outside. I use wire brushes to scrape the insides, inside of door, and dome after each cook and reline the foil. For the grates, I put them in trash bag and then spray them with oven cleaner (use gloves please), and rinse...

I love to BBQ vegetables because the charring and smoke brings out the earthy goodness and flavors. My standard approach is to drizzle olive and use fresh ground pepper and Kosher salt. I particularly like portabello mushrooms, asparagus, and bell peppers. I like to finish off with a bit of...

I love you too Chuck! My best advice is to live, love, laugh, and give. I lost my wife to cancer in 1994 and I raised my daughter 3 and son 5 by myself. Always be grateful because when you're grateful, you can be thankful. When you're thankful, you can be happy. It's as simple as that...

I go into battle slinging dual Thermapens. One red, the other orange. Everyone knows the Orange one improves your odds of winning GC! Johnny and Myron, take THAT!

Again, if you spend $1,000 expenses for a contest, do you really want to risk your chances by cooking fish in your competition smokers? Bad return on investment. Not a wise decision IMHO!

Taking a class is a good way to start. Another tip is to join your local BBQ association and get local help. Join the BBQ forums and you'll learn a lot. Of course, this TVWB site is the best. I learned a lot from my fellow BBQ-ers on this site.

You're quite a sandman! I'd like to go the Royal this year. Hope I get invited.