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I use foil because I try to keep my bbq from getting too dark. Black BBQ doesnt appeal to me. If your Q gets mushy you had it foiled too long.

I really like oak with beef but hickory & cherry both works well.

I am glad you guys like it. I know I do.

I am not offended at all. The thing I find funny is that everyone says comp Q is sweet. Not ours. I do trim comp chicken to look the same size and shape because that is part of the game. Maybe our team is alone with the idea that we turn in what WE like and hope for the best. I do not trim...

I guess it isnt for everyone. Just like watching guys fish for crabs isnt for me. Interesting maybe, but not my thing.

I know for a fact that Myron is a nice guy. Most of what he is doing on the show doesnt catch the sarcasm he uses when teasing others. It is mostly all in jest but to understand that you would have to meet him. Its more "smack talk" than anything else. There is a lot of that between teams and...

We use a Thermapen and check each piece that goes into the box. I do the same at home too. I like my chicken done, and I want to win. Chicken that looks burnt is something I would be wary of. Black on the outside, raw in the middle. I would hope that anyone who spends the money to compete...

Jeff. If you were judging a cheeseburger competition, would you take the bun off and take a bite in the middle first? My opinion is that you are over thinking this. Take a bite, look to see if it is done, chew,swallow, then score. If it isnt cooked enough, spit it out and tell your T Captain.

I have held butts for 6 hours or so and they were still too hot to pull. If you insulate the inside of the cooler all the way to the top, you should be OK. I use an old blanket and towells.

Very nice Bill.

That is something I am going to watch closely this year. We tend to use whatever coals we can get our hands on and our S-Rings are always different. The recipes are basically the same, and we have suspected that the coals made the difference. Smoke rings are a thing of beauty. I am one of those...

Great job. I also like a mild smoke with cheese. I have over smoked some and the cheese made me feel like I was chewing on cigar butts. Dan, I am sure many of our members are going to try that soon. In fact, i am going to smoke some for Xmas. Thanks for the pics and the refresher course.

1) chicken 2) porkchops 3) brisket Porkchops are one of my all time favorite foods.

I love my thermapen. i was one of those who couldnt see paying that much for one but since getting one, I cant see how I got by without it. I need to get a better probe for the smoker. I guess thermaworks has something I could get. I use mine mainly for grilling.

They are worth every penny.

When I just started to think that i was getting good at this BBQ thing, I decided to wrap some butts with a plastic wrap. I took the lid off later and the pork had a funny yellow color and I thought to myself, "where did the wrap go". We ordered pizza.

There really isnt any reason to get upset with Jeff. The master Judge who is trying to teach judges the wrong way is the real culprit.

Yep, I agree Scottie.

I sm a CBJ and when I judged I would take a bite and look at the meat. If it wasnt cooked thru I can promise you I would spit it out. Ribs are supposed to be bit into to see if it is cooked correctly. If it falls off the bone, it is overcooked. If the meat is torn off by your fingers, you have...

Jeff, I guess it is best that I say, I will agree to disagree with you on this subject.