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I have experimented and used the following: white sugar, brown sugar, turbinado, molasses, white corn syrup, brown corn syrup, maple syrup, agave nectar, clover honey, lychee honey, orange honey, honey powder, and coconut sugar. They all have different characteristics and flavors. I would...

Q1. Ans: Karen Putman - Championship BBQ Secrets; Rob Walsh - Legends of Texas BBQ; John Willingham - World Champion BBQ Q2. Ans: Escoffier Modern Cookery; Roy Yamaguchi - Feasts from Hawaii; Joachim Splichal - Patina Cookbook

I have the Stoker Octopus since I do R&D for John of Rocks BBQ Systems. With it, I can connect one stoker to a dozen pits, probes, etc. I like the Stoker because it's extremely reliable and accurate. Takes a licking and keeps on ticking. I'm still using my first original unit from 2008 I don't...

1. BBQ is ready when it’s ready (so don’t hurry) 2. Less is more (less smoke, less rub, less add-ons) 3. Opening your smoker is BAD! 4. Too tender is GOOD! 5. Foiling is GOOD! 6. Grilling is NOT barbequing; BBQ is low-and-slow 7. Always have FUN when you BBQ even if results...

I'm not sure because I've never cooked brisket in Texas. If I had to guess, I would make my brisket smokier and use only very little sauce. I attended Texas Tech in the mid-80s and that's how I remember brisket tasted when I had it for the first time

Secret tip: You must ALWAYS taste your product before turnins. Many teams forget or don't taste their product. Why, I don't know. So I always taste after I pull and apply seasonings as needed. I tend not to use too much sauce on my pork because I want the judges to taste the meat and not the...

I have clothing, rub, sauce, et. al. in development. I updated my site with a sneak peek if you want to take a look. My test sale of tees at HavaQ last Sat was a hugh success. Sold all my tees. http://slapyodaddybbq.com/08_o...%20construction.html

Secret tip: You shouldn't foil until the bark has formed. Else the crust, rub, and all important Maillard reaction will sloth off when you foil. So I don't put my ribs back into the smoker as I already have a wonderful crust. The foiling softens the crust and tenderizes the meat.

CBJs are looking and testing for bite-through skin. It's hard to do crispy skin unless you roast your chicken at 350. CBJs aren't really expecting crisp skin. They must get bite-through if they are to give you high points. I've had good success cooking at 275 degrees and using organic...

Cook some leftover BBQ sauce that you like. Add Louisiana Hot Sauce to your liking. I like to add spicy Andouille sausage also. Cube your leftover brisket and add to sauce. Add crumbled Gorgonzola Cheese (I get mine from Trader Joes stores) to round out flavors Pour over cooked pasta Sprinkle...

And not to forget folks like you who were kind enough to help out the rookies. I've taken your lesson to heart and helped others get into this wonderful past time.

If you can find enough students to make it work, I'll be out in a heartbeat. For example, the Pacific Northwest Barbecue Assoc. is arranging to have me out in Portland this summer.

I looked at several systems (I'm an IT geek) and decided that this one was the best out there. My original unit is still working perfectly despite being in the rain and on the road for its third year. I never leave home without it. Try it and you will see. Many retired software engineers...

I suggest you try cooking without water and you'll be hooked with the superior bark and easier cleanup! Remember one of my key BBQ wisdoms "Foiling is GOOD!"

If you've ever tried smoking meat in a pit that was previously used to cook hotdogs, you'll know what I mean. I find cooking ribs and chicken in a pit previously used to cook hamburgers affects the rib and chicken flavor. Remember my frame of mind is winning contests. Aunt Martha probably...

Rush in, you have. . . . my Padawan. Patience you must have . . . Well . . . it all is . . .

It's been a blast cooking with the world champions. Like being a high school basketballer being asked to play with Kobe and LeBron. Where do I show up? I've had so many adventures and misadventures which I chronicled in my many blogs. Take are look at http://www.slapyodaddybbq.com/blog/

You too my friend. Walk a mile and bring a smile with BBQ.

You never want raw chicken dripping on meat below. For KCBS, start ribs on top grate 6:30 am and start chicken on bottom at 9:30 am. For butts and briskets, I prefer brisket on top but it doesn't really matter

For KCBS comp using one WSM, I would start Brisket and Pork Butt around 10 pm. They should be done by 6am and store in Cambro or igloo. Start ribs at 6:30 am and chicken at 9:30 am. It can be done but risky should you run into problem with the long haul meats. Most people I know have run into...