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I just started to use what is called a "finishing rub". I just take whatever rub I like and grind it up very fine in a coffee grinder and sprinkle it on the meat. I have thought about doing this for quite some time but just started to do so. Im liking it.

I swear by mine too. The bags seem "at least to me" way too expensive, but I use mine for bulk items. I use mine mainly for competition meats that I prep at home.

I use the wax coated cardboard that is used for produce. You can get it for free at any grocery, Sams, or Costco. About a 2"x 4 " piece set on the grate in this shape ^ so it doesnt fall thru.

Our next comp is Kettering Ohio July 8th & 9th.

Redemption! We are ready. I hope to see some of you there.

Make a goal. We had 2 goals. Ours were. 1st- get all the entries turned in on time. 2nd- do not come in last. We almost missed our first goal. Have fun.

How long does it take to cook a frozen butt?

I cooked at 1 event that told everyone the day of arrival that booze was not permitted. We took reserve "go figure" and the comp died the next year because of the ban. Other then that, i am with Dave from Denver on this subject.

I sometimes grind the trimmings and use it to make fatties, burgers, whatever.

It is not jejune yet, its only mamay 1st. I could not resist.

We use K-competition and blue, and we use some lump. I am not a huge fan of RO because it seems to burn too fast compared to other lump charcoal. I use it if it is all I can get though.

I have been around many FE100s and those who have them love them. And they win alot. Ryan, look at a Spicewine. We love ours. No electricity needed and weather does not matter to this cooker. In the end, research all you can stand and get what you want.

Ken, you have the Ol Hickory CTO?

My son has cooked 2 amatuer events. His first contest he went with what he liked and won 1st place. I think he was 14 years old. The 2nd contest he cooked was against an all adult field "ribs & chicken contest" except he was 15 and he won 1st place in both meats. He didnt cook for the Judges, he...

The CTO is a great cooker, no doubt. I know a guy that has one and he does real well with his.

Bill, I cook @ 225-240 tops. To be honest with you and I do not mean or want to sound rude, butts at 170 are tough. I am assuming that either your thermo is wrong or you may just like it that way. No offense meant but it is what it is. I actually foil our pork but not until it is @ 170-180. I go...

Hi Fred and welcome to the site. You are right about the average person having a different idea about BBQ then us. I agree 100% with that BUT good taste wins. I have learned what Judges are taught about ribs is not what you want to turn in. Our scores are higher if the ribs are more soft...

I check my thermometers often and the butts I cook go off closer to 190-200. @ 170 and I would have to use an electric knife.

Ditto what Chuck said. Looks great.

Jason, I buy cheap knives but I use an electric knife sharpener to keep them razor sharp. Love it.