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Brian, you can definitely pull off a competition with just two WSMs but, as Dave pointed out in his post, have a plan/time line of your cook mapped out so that you can hit all your marks.

George, pull back on the ends of the bones is perfectly normal and you shouldn't be afraid of your ribs having that characteristic. It sounds to me like you have a great idea of what you are shooting for so keep your eyes on the target and do what you need to do in order to hit it! Good luck...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wayne_R: Don't see too much "East" in this East v West comp... </div></BLOCKQUOTE> There never has been, Wayne. We cooked it the first two years but...

Remember, folks, today (March 16) is the deadline to have your enrollment forms and payment postmarked so that you get the Early Bird discount for our class. And please, don't be fooled by the excellent price. This is a full on competition cooking class. We're just compressing things to make...

Hi Bill, We won't be recording the class so videos will not be available. Sorry about that. On the other hand, we would be very happy to look into the possibility of holding a class that is closer to you sometime in the future. If anyone else who resides in the Northeast would like to attend...

Rhythm 'n QUE, the all-WSM competition barbeque team, will be teaching "Fundamentals of Competition Barbeque", a cooking class sure to help both rookie and veteran cooks alike. Chris Allingham and The Virtual Weber Bullet have generously allowed us to tell the membership here about the class...

One of the problems folks have when using the MM is that they are too quick to add meat to the cooker after adding the lit charcoal to the unlit supply. I think it best to let the lit fuel fully engage with the unlit fuel before adding the meat. This could take as much as 15-30 minutes but, in...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The Stoker does have a "lid open detection" that will set the target temp to 32 for 5 minutes when it "senses" you have the lid or door open. </div></BLOCKQUOTE> This is...

I believe Dave From Denver has your answer. Water in your pan evaporating is the likely culprit for your temperature spikes. If you like to run with water, you need to be sure to replenish it throughout the process. Alternative options are to run a foiled dry pan, run a foiled dry pan with...

You might want to check at a hardware store and see if they carry any of that kind of flexible tubing. The easiest alternative, however, may be to just call Rock's and purchase a supply of it directly from them. That is what I have done in the past.

So, how did it go?

I think Joe has the solution. Open the top vent.

In all fairness, James, your $49 plug and play printer is likely being manufactured and marketed by a multi-million (if not billion) dollar company with a team of software and code writers whose sole function is to handle that product. So, while I understand your point, it isn't really an...

Hang on a minute folks. There has never been any misleading info put out by Rock's Bar-B-Que regarding the new WiFi version of the Stoker. The original press release stated that the new black box, which is the one that will be WiFi capable, would need to have a firmware update once the...

I'm sure this is a question that can easily be answered by the folks at Rock's Bar-B-Que. Perhaps you should call them.

I spoke to Kenny at Rock's today and we talked about this. I'm looking forward to the new technology!

Rule #1 - Find your own style and cook that style. Take it from me, this was the best advice Alexa and I received at the very beginning of our competition career and it has served us well.

I use a modified version of the pit probe clips that Rock's typically ships with a Stoker system. I place the clip on the top grate, just inside the grate handle and have the pit probe itself facing directly towards the center of the cooker. This keeps the probe about an inch above the top...

Good idea, Mark. I'll get the ball rolling. In July, Rhythm 'n QUE will be competing in Williams, AZ on July 1-2 and in Holbrook, AZ on July 8-9. We're off the weekend of July 17-18. The weekend of July 24-25, we'll be in either Sedona, AZ or in Boise, ID. We haven't decided which one we're...

One bit of follow up information regarding the auto lid detection feature: I adjusted the threshold to 4°/second and the feature worked every time. I also tried 5°/second but that did not work. Again, this was on an 18" WSM. One thing that may impact the proper setting for this feature is...