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Sounds great. Good friends and BBQ!

Key things are not to use too much fuel and not too big of a bird. I would rather add coals 1/2 way thru the cook because too hot makes the bird too dark. i hate black bbq!

I start out heavy on the smoke but keep a little wood in my smoker the whole time. i will not put the meat inside the cooker until it is really puffing away. i want mellow but alot of smoke taste. On longer cooks I dont care as much toward the last couple of hours about smoke as much as I do...

It is refreshing to see that some still think that it is ok to use store bought. I have made many sauces over the last several years and most of the recipes from here have been really good. But I just cant make it cheaper than I can buy it. What I buy is better than anything I have made anyhow...

$1.69 right now. This cook I have a cherry and apple mix. I use fruit most of the time because I keep wood burning in my smoker the entire time. It is hard to over-smoke with fruit wood. Cooking a big ol butt right now and chicken later on today.

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

Bullion factory? I dont know what comps you guys go to but I guess you guys have a really awesome sense of smell.

Ceramic cookers are great. The high heat you can get out of them are great for steaks, pizza, anything that needs to be cooked quick.

Easy answer is yes.

To phrase U2, I still havent found what im looking for. But I have found that many many people I cook for want sweet sauce gobbed on. So I have found that SBRs and Kraft Hot mixed 3/1 is what they like. I like it enough but I tend to like my pork straight out of the smoker, heavy on the rub...

We foil ours and do so mainly for color. BBQ getting too dark is not very appetizing imho. Plus the juices saved can be liquid gold!

I have tried so many injections that failed because I didnt keep it simple. You can over do anything, and Im really good at that. I have said it on here before but we cooked at least 50 bad/bland/terrible briskets before we found something that we liked at all. I researched for several years and...

Always. When I finally found an injection that I liked, my briskets went from bland to melt in my mouth delicious.. It took me a long time to figure this out and I havent looked back.

I also use fruit wood but I really like OAK for beef.

Varies is right. I have been to some that have unlimited space and others that give only 20x20 spaces. I would set everything you use in a marked 20x20 area at home and decide what suits your needs, Remember that there will be teams on each side of you. I like the big canopy but we use 2 10x10s...

By the time the cut up pieces from the flat gets to the burnt end stage they tend to fall apart. Use a point if you want true BEs. But I admit that I do not have a problem with chopped brisket. MMMMMMMMMMMMMMM.

5lbs is just a piece of the brisket. The one I have been ageing for this weekends comp is a little over 18 lbs. Anyway, if it is tough it needs more time to break down. Cook it until it is tender no matter how long it takes.

We all have had those " my fault" comps. I have beaten myself up this year twice already. I agree with the others to just let it go and do your own thing. I respect all of the Triggs, Soo's, whomever but all you have to do is, 1- make it look great 2- make it taste great 3- make it tender. I...

JB, I love the color of the chicken. The bad thing that I see its the turtle heads popping out on the bottom and middle pieces on the right. Solid 8 imho. Ribs- needs a little shine to make them pop. 7 Pork. Looks like the same stuff we turn in. 7 Brisket... The little pieces of rub or...

Once or twice per week I use a grill and a gas one. lol. I cook competition Q so I get tired of eating smoked meat but dont get me wrong i still love it. Im digging pizza right now.