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I strain it out. What type of contest are you considering. I think it would be risky in KCBS

Never been there but my family still lives there. I hear the name Critchfields quite a bit. Lexington did just get a Costco. I got a great rib roast there over the holidays and some costco's across the country have had reports of having packers

Now I'm not saying cigars are harmless, but I am amused how an occasional cigar is so closely related and hated as a 2 pack a day habit. Not even close. With that said, I'll take my conversation to PM

Another good high heat method without using as much charcoal as filling the ring and then doing the minion is using a full chimney lit, dumping it then adding another full unlit to the top. Once all is lit, start cooking with all vents open. No adjusting and you will get close to 3 hours...

Same here. I figure it is double bagged and in plastic. Never had an issue sitting on the garage floor. And some of my stock is over a year old

"C" without the tin can. I never have one so I just create a hole right down to the grate. I found that sprinkling the lit in top ended up with all coals ingnited much quicker than pouring into the center. Since I don't run water I think I have greater control with the temp control

As others have said, that is the nature of the WSM with no water and a quick open of the lid. Get in and out quick and use your top vent to half to bring back down

Looks like you nailed it

I don't use bricks with this method. If I am doing ribs I will rotate them so that they are evenly exposed to the heat.

I thought about it but now I see I don't have a chance :)

Does one cook do them in, or are they good for a few

Don't mean to question you but I have never had a full chimney light in 20 min. And when I rush it before the top is fully going thinking that when I dump that the unlit will be on the bottom and catch, always results in lower temps and all coals going grey instead of red hot coals

Looks like that signature needs updating :) Aren't new toys fun

How is the smoke flavor to others. I ask because after be around the smoker all day you will not notice the smoker flavor as well. Have you tried the que the next day?

I don't think you will add that much extra time. Maybe 45 min because of the mass to get up to temp, but once there the cook should be be the same

A vacuum sealed bag and a deep freeze and you are golden. Found a single slab buried from last summer and couldn't tell a difference. A ziplock bag and the fridge freezer I wouldn't touch. Freezer burn comes from a frost free freezer

It's been a while sine I used that rub, but if I recall there were a walnut color when finished. I try to use a bright red paprika and not that of chili powder in color. Seems to help some

Sounds like you have it down. Except you are going to wish you had cooked more than 1 rack

Keep in mind that a seasoned smoker is going to add a "wonderful smokey smell" if you bring it inside.

Don't fret over the times. Thing of 3-2-1 as, cook til desired color and bark-foil to desired tenderness-unwrap to firm up bark and to fully done