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One other thing I'll add. On my WSM, it fits just right when the charcoal bowl and middle section are aligned a certain way. So, I took a small piece of duct tape and applied it to both sections. That way I have it lined up just right each time.

Yes, it is ok. I would only reserve low and slow for Prime and Waygu, although I've never cooked either. I have done select and choice briskets high heat and they turn out great.

You can hold ribs, but they need to cool down a bit before you rest them or they will overcook. You can take them off just shy of being done, let them rest a few minutes, foil and cooler for an hour or two. Then, put them back on to warm back up and sauce if you desire. How about cooking the...

I think brisket that has been trimmed ahead of time looks better, as you will have a smoke ring on the top and both sides of each slice. It adds to the visual appeal, regardless of whether you are supposed to judge the smoke ring. The advantage of not trimming ahead is if the ends of the slices...

Very nice, Russ. Have you thought about getting a larger fridge instead of one of the coolers? Looks like you have room for it in the back. I think that is one of the bigger advantages to having a mobile kitchen like you have there.

It's easy to second guess yourself, especially when you see teams doing things drastically different and you think that you must be missing something. As mentioned, stick to your plan and tweak the schedule/method during your next practice if you don't get the results you want. In a comp, with...

I like printouts as I don't need to worry about them getting wet, sauce on them, injection spraying on them, etc. I wear a running watch and will set alarms and timers for certain things. This helps especially on Friday night when I'm out visiting others.

Also looking for ideas as I have never entered a side dish category. If this is for the Morton comp, what are the turn in rules? Same as the meats, no garnish and styrofoam box?

Keeping the brisket in the original cryovac at constant cold temperatures is wet aging, at least that's how I define it. Couple of key point to ensure it is successful - fridge must be cold, not opened thirty times per day. Ideally, 34-38 degrees. Make sure the cryovac isn't broken. If large...

I made this last night. I just use frozen tuna from Sam's club and used the following marinade. It is quite tasty. 2 Tbs Soy sauce 2 Tbs Dark sesame oil 1 Tbs Sriracha chili sauce 1 tsp lemon juice 1 Tbs minced ginger 1 Tbs minced garlic 1 Green onion, sliced 1 Serrano chili, diced I combine...

Ryan, I'd like for you to send me an application. I'm hoping to have my new smoker by then and this sounds like a great opportunity to fire it up.

I'm not aware of a requirement to keep them on a table. I would think on the ground would be fine, if not a little tough on your back. As for having them filled at all times, I don't think that is necessary. Just when you're working with your meats, etc. I wouldn't worry too much about it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Luis L.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

If the slices didn't hold up, I would say you overcooked it.

I always give mine a shake to make sure the door is swinging freely before I put it on the smoker.

I made this for a party over the weekend and it turned out pretty well. I don't measure very well, but here are approximations. 1 package of Romaine hearts (3 to a bag) 1.5# Roma tomatoes 2# bacon 1 C diced green onions 1 C shredded cheddar jack cheese 3 C (cooked) Ditalini pasta Bottle of...

You can just stick the probe through the foil. When you think it is done, unwrap it and check a few spots. If not done, return to the smoker.

I've used both. I will use the Premium RO or regular K for grilling. But I prefer the all-natural of comp K, Rancher, or the Ultra from Royal Oak for smoking.

I've used this a couple times. It's good charcoal, just not readily available to me. I use Kingsford competition or Trader Joe's. They are all similar enough to me.

I suppose it would be grill roasting by definition. Whatever it is, it worked for my brisket. I've done ribs in the 325+ range with good success too.