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The Royal Oak briquettes will work just like the Kingsford. If you're using Royal Oak lump, you might find that you get a little trouble with consistent ignition over the long cook due to the irregular shape of the lump itself. While it isn't always a problem, I have had experiences where the...

I have a Cajun Bandit rotisserie ring and the seal is very tight which is great. I can't speak about how well any other product will fit but, as with all things, you often get what you pay for. As far as temps go, you can run a rotisserie at any temp you like and you can use the rotisserie...

We'll be competing there.

Thanks Bob!

We competed at this contest the first few years it ran. We might cook it again this year depending on how things go for us this weekend in Del Mar.

OK, this story is somewhat related to the original post and funny enough that it bears retelling... The setting is a barbeque competition here in Arizona at about 8:00pm on a Friday night. There was a team a few spaces away from mine and they were clearly enjoying a few adult beverages which...

I've used the replacement gasket material for a Kamado Joe and a Nomex product I've purchased at a local bbq store. I prefer the Nomex but the Kamado Joe product holds up very well too.

It is a very well run contest from a competitors perspective and draws a tremendous crowd. We've cooked it for the last three years and have been very fortunate to have won the contest in 2014 and again in 2016.

I've found that adding a quality gasket material to the stock doors for the 18" & 22" work very well for me. Yeah, I probably end up replacing the material about once a year due to the extra workout my cookers get on the competition circuit but that's a very simple fix compared to adding that...

I wish I could help you, amigo, but I'm still running Windows 7 (and will be for as long as I can). Fortunately, Stokerlog works very well with that operating system. I don't know if Amir has made any updates to the program or visited this thread in quite a while.

Thanks Chris! It was a thrill to win that contest again and it was career Grand Championship number 30! (All of them won with WSMs too!) We ran one 22" WSM and three 18" WSMs this time around, all under the watchful eye of our Stoker II WiFi system. Sorry we missed you this time around but I...

That's beautiful! Nicely done!

Ranch Style Beans rock! That is all.

Pick yourself up, dust yourself off and do it all over again! Look, most people don't honestly have the guts to do what you did last weekend so you've already got that much going for you. Competition barbeque is hard. I've been doing it for almost 10 years and have had plenty of ups and downs...

I've got a competition brisket test cook running today.

I agree that probe calibration should be done at the boiling point as opposed to in an ice bath for the very reasons you outlined above.

This works for me! http://www.rhythmnque.com/teamdrink.html

As well she should, Scott, as well she should!

Thank you, Chris. I'll check it out.

How about this for dessert?!?