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Alexa and I really appreciate your kind words! We've been called 1st Place at The Jack in both Sauce and Dessert but this was our first top call there in one of the four main meat categories and it was an awesome feeling!

Thank you very much for the kudos! It was an incredible thrill to take that walk!

The last time I used Cowboy, and it has been at least 4 years, it was garbage. Nothing more than partially burned down scrap from a furniture company. We have used Blue K for years and have never had a surprise. Home Depot has been running a sale on 13.9 lb. twin paks of Blue K for $6.88...

It has to be a chunk of the point muscle.

Instead of spreading the lit fuel around, try making a well in the center of the unlit and pouring all the lit in to the well when ready. Perhaps the lack of a concentrated center of heat is creating your problem.

Thought y'all might want to see the contest results... __________________________________________ Silicon Valley BBQ Championships STATE CHAMPIONSHIP Santa Clara, CA Starts: 06/29/2012 Ends: 06/30/2012 Website: http://www.svbbq.com KCBS Reps: LORI LOPP, DAVID LOPP Prize Money: $10000.00...

Hey, John! I've competed against your brother before at other events in California. Good luck, have a great time and please give him my best regards!

Yes, the flying elbows as people return for seconds!

I think the built in thermometers are really nice decorations and they serve a wonderful purpose of misleading my fellow competitors when they stop by for a visit. What I'm actually saying is that for a number of years I have been using multiple WSMs in competition in conjunction with a Stoker...

As with all things barbeque, you need to do some trial and error to find what works best for you at the location where you are cooking. I recommend that you start with about 10-15 fully lit and ashed over coals as a starting point and go from there. If that amount tends to overshoot your...

We have been using a Stoker system to control the temps in our WSMs for many years now when we compete and we are always happy to give thanks to Rock's Bar-B-Que for the great performance that The Stoker provides and this weekend was no exception. Rhythm 'n QUE chalked up our 23rd career Grand...

Well done, Jeff! I'm very happy to see that you were not in the least bit intimidated by teams with large and/or expensive cookers. You are one of many who have learned that knowing how to use your cooker is far more important than how big it is or how much it cost. Again, well done!

This would be very similar to the kind of smoke flavor you would get by cooking a pan of beans in your cooker.

I was at Home Depot yesterday and ran across another Kingsford Blue sale. Looks like it is running from 6/28 through 7/4. Here are the rest of the details... The sale at my store is on twin paks of the 13.9 lb. which are regularly priced at $12.88. The sale price is $6.88. That's about...

Sonny, I recommend that you follow Tim's suggestion not only for pork butts but also for ribs and briskets. He has described the most basic and successful method of creating a long burning and easy to manage fire in an 18.5 WSM. As you learn and become more experienced at fire control and...

As a rule of thumb, fruit woods will always deliver a much lighter smoke flavor than nut woods. I would recommend that you use apple or cherry for your poultry as opposed to something like hickory, pecan or mesquite. Also, it is much harder to "oversmoke" your meat with the lighter fruit woods...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan B: Just saw Brent on BBQ Pitmasters season 2 the other day. Had no idea that he had passed away. Wonder what the cause was - the article didn't...

Good post! My buddy, G$, has a nose for what goes on inside a WSM!

I have yet to be impressed by the food at any of the "legendary" barbeque restaurants I've visited. Most restaurant barbeque is just that: restaurant barbeque

I'm afraid there is always going to be give and take as long as the thickness of the meat is different in those two particular areas. Now, if those **** cows would just grow symmetrical muscles...