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Well, Morrey, you're the second person to comment here about using an ATC, so I'll guess I'll throw in my 2 pennies. First off...I agree with you...what cleanup with a saucer? It's a beautiful thing. Just for the record, but I'm not a newb to smoking, but I am a relative newb with the WSM...I...

Sorry for the delayed follow-up. Everything turned out great!! No complaints at all, especially with the easy clean up! Temps stayed stable with ease. After the temp spike reported earlier, I only had to open one vent about 25% on the non-wind side of the cooker when the temp started to drop...

Thanks Jon, I got a 16" I found at Home Depot. I would have preferred an 18", but I just couldn't find one that size anywhere in my area. The 16" seems to be doing fine, though. It sits maybe a couple of inches down from the lip of the water pan, but there seems to be plenty of room between it...

Doing a little experimenting today and using a clay saucer for the first time instead of water. So far (an hour into the cook) I have to say it's going very well. The cooker went straight to 225 and seems to be hanging there with ease. I'm doing a rack o' ribs (spares I trimmed down to St...

I'm a joint-venture training general manager for Panera Bread....that's fancy for restaurant manager.

Sounds like it's dead. The first one I bought years ago did the same thing...luckily it happened just a short time after I bought it & I was able to replace with a newer model because they (it was from Linens & Things when they were still around) stopped carrying the model that broke. 6 years...

Amazon has some OK prices as well on their bundle packages of rolls. Something like 3 11 inch and 2 8 inch rolls for around $45 or so...I don't quite remember the details, it's been awhile, but they were the cheapest I could find. You have to hunt around & look for the bundles that are processed...

Gary, I've owned an old v1205 for about 6 years now and I love it! Although I can't vouch for the v2244, I CAN tell you if you're wanting a Food Saver, then just get one! Get a version that fits your needs...I think in the end it's all a matter of what bells and whistles you want, but they all...

Andy, I would use an empty water pan, and control the cooker temp with your bottom vents. You should have NO problem dialing it in to 300 for 2 hours.

My version of a Kansas City classic. 2 pounds steak, trimmed of fat and cut into 1/2 to 3/4 inch cubes*...use T-bone, porterhouse, or ribeye for best results 1 large onion, chopped 3 cloves garlic, minced 1 jalapeno, diced (optional) 2 Tbs Worcestershire sauce 8 cups beef broth 1 tsp pepper, or...

Monty, you may want to start with fewer lit. I typically do 20 or less lit on my 22.5. Choking it down sooner will get temps down, too, in my experience. I don't think I'd sweat "structural" too much....there's always a debate going on about water, clay saucer, sand, bricks or nothing in the...

Here's a salt-free version I found awhile back that I find pretty good. I also add in a little lemon-pepper seasoning to taste: 2 tablespoons dried oregano 1 tablespoon and 1 teaspoon dried mint 1 tablespoon and 1 teaspoon dried thyme 2 teaspoons dried basil 2 teaspoons dried marjoram 2...

NICCCCCCE!!!!

Allen, although I've never used Stubbs, can you provide more details of your cooks? I.E. water in the pan, vent settings, amount of meat, weather conditions, etc? There are lots of variables that affect fuel.

The smoked salmon dip sounds like a winner...I think you need to share the recipe so we can test for ourselves...of course, to give you better direction towards winning your comp!

Kevin, while I think what you said is very true, it's nice to see the judging at BBQ comps isn't as simplistic and narrow as that at chili comps. IMO, the fact you can get away with altering the meat is at least some "freedom" to do something different. But then again, at least at chili comps...

Go to this page and look at "Rules and Regulations"....there are some things in here that may help. http://www.kcbs.us/about.php I'm assuming your question pertains only to competition criteria.

Thanks

Rita, I didn't think you did!!! It's all good...thanks for the link, I manage a restaurant & when I see stuff like that, I'm amazed....we have to jump through every hoop imaginable...I can only wonder what a health inspector would do if we did that!

Kevin I haven't looked yet on the forum, but do you have your rib method posted anywhere on this forum....from start to finish? Rub used, target temp for the cooker, foil or no foil, spritz or not, etc, etc, etc? Just wondering....I see your posts here and I like your logic, and although I've...