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PeterZ, What's that smoke stack? Where'd you get it? Does it make what you cook more awesome, ...or does it just give that impression?

They had Smokey Joes and Jumbo Joes as well, all at 50% off. Hopefully you'll catch a similar deal at your Target.

I was at target and found a 22.5" one touch silver. Most of their other BBQ stuff was half off but I couldn't find the price on this one. Eventually I saw it was $49.98, regularly $99.99. Had to have it. It's in the garage now. :)

I'll try to fill in with some details tomorrow, but for a 4 hour class (there was a mixup on starting times, and what was reported wasn't what actually happened) I'd call it a success. Since this was a class in SC, he dealt strictly with pork. Pork tenderloin Stuffed pork loin Pork Loin Pulled...

I just missed it. I was there last weekend for ...Father's Day. (My wife bought Braves tickets and that was the first weekend we could get down to see 'em.) Good luck!

Apparently this is being held at a location that sells the pits he cooks with. I'm sure there'll be some salesmanship on display. I'm still hopeful it'll be worthwhile. I'll report back with details if I can remember them.

I'm not exactly sure this has much to do with Competition BBQ, but I recently heard an ad on the radio for a "Secrets of BBQ" class held pretty close by, so I reserved a spot. Its free and four and a half hours, so that tempers my expectations ...but it fit nicely into my budget. Mostly, I'm...

If this were mine, and its going to continue sitting a bit before you can get to cleaning it, I'd strongly consider spraying a fungicide all over it to make sure the stuff's dead before you begin the cleaning process of other chemicals (soap/bleach), stiff plastic brush, and pressure washer (and...

Cee El, thanks for the info. I saw they sell their sauce online. Get out on Hwy 76 toward Clinton/Joanna and it'll be on your left. Report back on your thoughts when you get by there! Clint, that one looks like its pretty sweet still, but I'll have to try it to see. (I'm going to have SO...

I think this is the link to that thread: http://tvwbb.com/showthread.php?41858-Ribs

I've seen those (and the myriad others) but they're not really thermometers, though they provide that function as well. Eventually I'd like to have one of those, but I've determined to learn the smoker and how to control it without one of those so that I'm not entirely reliant on one. In the...

As for shipping, that's when Amazon Prime/2-day free shipping helps, although I've never had it take very long with free shipping from Amazon ...when fulfilled by Amazon. Tell me about state-of-the-art then.

http://slickdeals.net/f/7076910-maverick-et-733-grill-wireless-thermometer-55-ivation-wireless-bbq-thermometer-45-free-shipping Can someone compare/contrast these two thermometers. I'm not made of money, but $10 difference, with a discount means that I want whichever one of these is best. (I...

Slide a ruler (or anything that'll fit ...that can be measured later) into the recessed area of the grommet. Multiply that by 2 (for the other side that ought to measure the same). We'll call that $depth. Now measure the width of the grommet. ($width). Now, $width - $depth = diameter of the...

Congrats everyone!

Did I mention that my (cheapie) wireless thermometer stopped working ...or that I left my "instant" read thermometer in the cooker while I drove 30 minutes one way to pick up my wife?

220F @ 1:30, meat was at 158. All the vents were open. After this my notes got a little loose, (the more frustrated I was getting). Apparently I was using up all my fuel/charcoal trying to heat that water and it was going through it pretty quickly. I added more charcoal (lit and unlit) and...

I've got 5 hours til crunch time. I saw temp @ 222ºF a bit ago. I wasn't happy with the bark on my last one, so I'm going to TRY not to have to wrap this one. We'll see.

I set my alarm for 4, so I got up promptly @ 4:28. Lit the chimney with 25-30 briquettes. Boiled water on the stove and added it to the water bowl. I had the meat on the smoker at 5:34 am @ 216ºF. It dipped to 160ºF with the lid off. (I need to take the top rack in the kitchen to load up...

I recently got an 18.5" WSM for my birthday and proceeded to cook better-than-average pulled pork and the 2nd best slab of ribs I've ever had, so I figure I'll try again. This time its just a Boston Butt. I bought 16.45lbs in 2 butts @ Sam's and I'm cooking the larger of the two. On my last...