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Chris is correct. I have an older WSM and I don't use water. Just foil wrap to make cleanup easier

Looks like my Paduan alumni have found this site!

1. Do you use the "minion method" or do you start with all the charcoal fully lit charcoal? Ans: Yes, for 18-inch WSM use 1/2 lit chimney for Brisket and Butts (250 degres); use 2/3 lit chimney for Ribs or Chicken (275 degrees) 2. Do you use wood chunks or chips? Ans: I use tennis-sized...

I recommend spritzing every 15 minutes

Throw me a softball easy question eh? Easy answer. I use regular ol' Kingsford. The cheapest I can find usually at a Walmart or Home Depot. They are very consistent (even if the clay content is high) in every city we've purchased them in while touring the country during the show. And no, I...

sorry me bad. I'm completely clueless of this problem as I've never seen it nor addressed it since I'm using the older model. Good luck finding a solution.

Just noticed you mentioned the 2009 WSM. Sorry, my WSMs are from the 2007 era so I may have missed your question. Help me out someone!

I'm from the camp that blindly adds lit briquettes through the side door when I need to refuel. I don't need to refuel unless I'm cooking in 40 degree weather (see the brutal conditions at the Dover Downs episode). A full load cooks my butt and briskets without having to refuel. Hope I...

Having cooked against and talked to many teams including the top names on the national circuit, I can tell you a BIG secret. Many top teams win with Wagyu/Kobe and many top teams win with CAB/Select/Choice/Prime brisket. I've cooked them all in every way imaginable and unimaginable and can...

My KCBS and IBCA setup secrets are as follows: WSM1 250 degrees - 1 brisket top grate; 2 butts bottom grate; I use an Green EggXtender (folding grate) placed on the top grate if I cook 2 briskets which I sometimes do when it's a big $$$ contest or I want to try a new brisket recipe or someone...

Oh, if you want catering, please go to my catering webpage and I have several buddies who can help you. I'm too busy competing this year as I'd like to make the Jack draw. We won 3 GCs last year but unfortunately did not make the draw for California. My goal is to get to the Jack before I kick...

Hey Larry: I don't use water in my pan. I just foil top and bottom. Primary reason being that I'm lazy and don't like to clean up the water, grease, and goop after a cook. I could launch into a long dissertation about smoke, moisture, heat, and nitric acid but I'll spare you that. Seriously...

If you are talking about creativity in cooking BBQ, I think KCBS comps provide a consistent structure to determine who can make the best looking, best tasting, and most tender succulent BBQ. In that regard, KCBS does not limit creativity IMHO. Could it be improved and expanded? Of course...

Ralph: I remember you and enjoyed having you in my BBQ 101 class. Hope you were able to apply the concepts to impress your family, neighbors, and friends. So far, there has been no official nor unofficial word on whether #2 will happen. We'll just have to see. I have visited several forums...

Hi Dave: The rib recipe on my website is a simplified version for backyard cooking. It teaches an easy approach to create some very good eating ribs. It can be a great starting point to develop a competition process.

I cook my briskies at 250; foil at 150 degrees, and pull around 198-206 depending on the tenderness and the type I'm using (CAB, select, choice, Wagyu, etc.) I don't really cook brisket at home as my kids have told me "NO MORE BBQ DAD!". Guess who had to eat all the BBQ I made while I was...

Kent: I'm too lazy to clean my water pan especially after it's filled with water, grease, and goop. I prefer to foil it and replace the foil when done. Makes cleanup much easier. We should start a Toss-the-Water support group. What do you say?

When you foil, you're entering the braising phase of cooking. Braising is cooking meat slowing in liquid or steam. I use some apple juice with my ribs to get moisture going to the meat does not dry out. I have a saying,"Less is More" so I don't put all the goop (aka heavier ingredients) that...

I came into BBQ by accident. I went to a backyard event to learn more and was told to sit down, eat some BBQ, and write down some numbers on a scoring sheet. I entered my first contest and won 1st chicken and RGC! I was hooked. Don't ever win on your first contest else your life will be...

I use 7 different rubs and 4 sauces for my KCBS process. Each is custom blended to bring out the flavor profile of the meat. I've spent countless hours experimenting to get the combination that CBJs find pleasing. The fun about this sport is that it's always changing. For example, fruity...