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I was using the WSM's therm. However, I know that mine is about 25-30 degrees off (low) and the temps I gave were adjusted/actual. I used to use a Polder in the top vent for more accurate measure, but knowing the degree of variation, I don't need it any more.

Yesterday, for my birthday meal, I went to the local meat market and picked up some ribs and a brisket. Ribs were for dinner and brisket was intended for breakfast today. I pulled the ribs off after five hours and they were done as expected. I also moved the brisket from the lower rack to the...

When I first started judging, I did so because I wanted to get a keener insight into competing. My goal was to eventually start cooking some competitions. However, after judging a few and making friends with some teams, I quickly decided that competitive cooking wasn't anything I ever wanted to...

I have read somewere in the past about folks cooking in the 190-200F temp range and it being a "Texas secret" or some such. I think it will cook fine at that temp and get perfectly tender. I just think it will take a good bit more time to get there. In that regard, I see no benefit to cooking...

Blues Hog, if he can find it.

I spice them like a brisket and cook them like pork ribs. I keep the rubs simple, sometimesjust salt and pepper. The most complex rub I make for beef is a coffee-based rub (coffee, garlic and onion powder, pepper, salt). I use the same temps as I do for pork spare ribs (250-ish) and I don't foil.

Did you happen to take a picture of your turn-in boxes? I think that would be a great way for us to give some meaningful feedback.

I would be very interested to hear what your readings are like over the next couple of months.

I was at Wally World yesterday and took a peek - $2.38/lb for a select packer. There were also trimmed choice flats for $4.50-something a pound. I will look at my meat market next time I'm in there. They usually have CABs that are similarly priced to Walmart's select crap.

My go-to is ham. I dislike turkey, but usually cook one in the oven for tradition's sake. I'm going to someone else's home this year, so I'll be bringing ham :D

Someone once posted here about doing some air quality testing with their smoker in various locations and the results were pretty frightening. IIRC, even on a back porch with an overhang, there were dangerous spikes in carbon monoxide. I would be very, very careful about smoking in enclosed...

We're kind of blessed here in the Memphis area. There are plenty of average joints (though I would argue that Memphis average is better than most places' best), but we have some great ones too. I love cooking my own. I will always favor my ribs and my brisket, but sometimes it's just so much...

That's fantastic! What's the size of that stock pot? Everywhere I look for them, they are pretty highly priced still.

I put all my probes through the top vent.

1. I have brined the pre-brined turkeys and they come out very good. I don't find them to be too salty at all. 2. Alan, when you advise against using cider, what cider are you talking about. To me, cider is just unfiltered apple juice, which would seem to have the same impact as using apple...

At home, serving multiple folks, I will cut as close to the middle between bones as I can. If I'm in a hurry, I don't pay particular attention. As a judge, contrary to Dwain's experience, I like getting a Hollywood cut rib. I think it's a more attractive and appealing cut and I've been on the...

DVD ordered.

To be honest, I don't know. I just got the email that I'd been invited about two weeks before The Jack. I know the person who coordinates bringing judges in and such, and I told her years ago that I'd like to do it sometime, but that's the last I'd ever mentioned it. The sad thing is that...

I got to judge this year for the first time. In your judging area photo, I would be in the far back right. I was literally right up against the stage.

Considering where you are located, I would take a little road trip down to Cordele and visit Striplings General Store (or just go online - Google Striplings). I used to live in Albany and we'd drive out to the Veteran's park often and would always stop by Stipling's on the way out. They're...