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What - Pork Loin Why - Because it's a pork loin! (Sorry for jumping in on this ahead of Jamie but I'd be willing to bet a nickle or two that he's agree with the suggestion.)

Chris, where did you have the patches made? I'm like to see if it would be affordable to have some made using the logo for the Grand Canyon State BBQ Association.

The Vortex is a great addition to any kettle grill or ceramic cooker. I taught a backyard grilling class this past weekend and used the Vortex in a large Big Green Egg to cook chicken wings. The students loved them and you will too. It's a must-have accessory!

I have used every version of the Stoker (Original, Stoker WiFi, Stoker II WiFi) since 2008. I've never had a unit fail and have controlled as many as 6 cookers at one time. The Stoker is, in my opinion, the best power draft system on the market.

I know a few people who use this sprayer. I doubt it will handle particulate matter but it works great for just about any liquid. http://solousa.com/store/flypage/handheld_sprayers/418_.html

We're planning to be there, Chris. Come by and say hello if you can.

My vote would be to go for a Stoker II WiFi unit.

Hi Sean. It's a shame you don't have a 22.5 WSM as you would then be able to buy a Cajun Bandit rotisserie ring. It is reversible and would allow you to use your rotisserie on both. Since you have a 18 WSM, I would recommend that you buy a ring for your 22 OTP as I think you would have more...

There's really no need to "burn in" a WSM. Just fire it up and start cooking.

Why not make your own signature rubs? It really isn't that hard and you will learn a lot in the process. Here is a link to page that will help you get started... http://www.weber.com/weber-nation/blog/making-your-own-bbq-rub

Congratulations!

That must be a design change. The basket I purchased a couple of years ago has the system as seen on the website, not the one described in the original post. I love this basket!

The National Final of the 2015 Sam's Club National BBQ Tour takes place this Friday-Saturday, October 9-10 in Bentonville, AR. Fifty teams from all over the United States will descend on this small town in northwestern Arkansas for a chance at taking home a chunk of the $150,000 prize fund...

Just as an experiment, next time you light a chimney of charcoal, pay attention to how long you see white smoke vs how long it takes to for all the coals to ash over. You'll discover that the fuel stops smoking when about half the coals in the chimney have ignited. That would lead one to...

Whether at home or at a competition, we typically put the rub on pork about an hour before putting the meat into the cooker. That's long enough to let it sweat a bit. Since we always use some kind of injection, we've never had any need to put the rub on earlier, i.e. dry brine. I don't think...

That basket is an awesome piece of equipment! I love mine!

This is our favorite way to cook a turkey! http://www.rhythmnque.com/2hourturkey.html

There may be some bitterness but I'm willing to bet it won't be all that bad. Pork is pretty darn resilient so, unless the soot was really think, I think you'll be ok.

Welcome to the New World, Mr. Columbus!

I think for the casual cook, there isn't a much of a need to be a hawk on the cooker temperature. Not so in the competition world, which is where I do a lot of cooking. The key thing we both agree upon, regardless of the situation, is that however often you check your temps, be sure to check...