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Going to use less rub on my ribs and chicken. I think I've been using too much and it kind of overpowers the meat. So, I'm going to play with the amounts of rub I use this year and see what happens.

I put my fat cap down. After cooking for a long time, when I pull it off, most of the fat that's still left seems to stick to the grate, which is good because now it's not on my meat anymore. Then I scrape off the cooked fat from the grate and it gives me a healthy snack to munch on while my...

I just bought that same Bayou Classic one. Haven't used it yet, but I'll be trying it out this weekend.

Thanks for the replies. I also found a thread on another board talking about it too. Maybe I'll get to try it one day if I end up getting a stickburner.

The only smoker I've used is the WSM. But, I've always been curious about those bigger smokers you see at the competitions. It seems many of them are using wood as fuel. It's easy to control the smoke on the WSM because it mainly uses charcoal and you add a few chunks of wood for the smoke...

I love ABTs. I make them pretty much any time I'm firing up the WSM. One trick I've learned is to take a piece of bacon, and split it down long-wise. Then wrap the pepper with one of those pieces. It seems to wrap better and also you can use one piece of bacon for two peppers.

Not sure about the ribs, but I remember cooking two butts for about 20 people and it seemed to work out about right. So, three for 30 may seem just right. Especially, if you're giving them ribs too.

I've just been using the regular one. Haven't tried any of the others.

I've never done it, but I saw them doing it on that show and it got me to thinking also. I'm probably going to try it and see how I like it.

I started taking salt out of my rub, but it was for a different reason. If I can't get natural meat and end up with meat that's been enhanced, then I want to go light on the salt or do away with it altogether. So, I do the salting separately from the rub which gives me more control on how much...

I use Sweet Baby Rays. I had been trying to make my own to get the taste I wanted until I tried Rays. Then I gave up and started using that since that was what I was trying to create. I don't use any other bbq sauce now, although, I'm sure there are good ones out there too. I'll have to try...

I've enjoyed this show. I just started watching it this past weekend. Sure, it's not perfect, but it's better than all the many bbq shows out there. :P I'm hoping they do another set of shows, since this one is about to end. It's given me a real desire to get into competition bbq. I mean I've...

I used to use mustard, but then decided to try it without. I found no difference and the rub still stuck because the meat was still moist from me washing it. So, I don't use mustard anymore since it doesn't really seem to be doing anything.

Were they completely lit before you dumped them out of the chimney? I know they get hot, but once they burn through, I haven't noticed any flames from them.

I have a couple of Raichlen's books, and while they have a ton or recipes, I wasn't that's impressed. One book I did like is Dr. BBQ's Big-Time Barbecue Cookbook. I've taken several recipes, slightly modify them and they've turned out really well. I especially liked the mustard bbq sauce...

I definitely don't throw them out. Plenty of meat on them and I paid for them so I'm going to eat them. They're not as easy to eat as the ribs, but still taste great.

Doing a butt today. Also going to make cole slaw and baked beans. Working on it right now for dinner tonight.

That all looks very good!

I've cooked under them just fine at the house, especially if I'm not sure about the rain chance. One thing I do is use a box fan to blow a light breeze through the canopy to help with smoke. It doesn't blow it all out, but it helps a little bit.

Not really. About the best you'll get here is Smokeys. They're on Hwy 29 near where all the car dealerships are. It's similar to Sonnys although, I think better.