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I just got back from my first competitions, the back-to-back Surf and Turf (which is a KCBS contest) and World BBQ Contest in Imperial Beach, California. Dave Klose was kind enough to loan us a beautiful, big smoker he had sold to someone else. The new owner was going to be picking the unit up...

Hey Mick, I'd say give the overnight cook a try; it's a lot easier to do than you might think (definitely use the minion method). I've started butts at 10:00 p.m. and pulled them off by 9:00 a.m. They'll easily hold wrapped up in a dry cooler until you're ready to serve them. I'd also give a...

David, You might be interested in a BBQ class by Paul Kirk being given on June 29th in Los Altos. I've taken one of his classes before, and you will learn a lot of techniques that would usually take much trial and error to learn on your own. I'll be there with my WSM; the whole class is a...

Pat, I didn't ask for any details on how it was done, but I presumed it was done by standing up 5 chickens on each rack. I guess you'd have to crowd them together on the top rack so they wouldn't touch the lid. I'm going to another class in June, so I'll ask Paul when I get there. Rick

2nice/Mickey, I've enjoyed reading your methods and comments on rice-making. I lived in the Philippines for several years as a child, and rice was an everyday part of our meals. Even almost 30 years later, I occasionally miss having rice for breakfast. My wife is half-Japanese, and she uses...

As to chicken capacity, Paul Kirk mentioned at the class I attended back in February that he's seen people do up to 10 chickens on a WSM using the beer-butt chicken method. Rick

I'll be throwing on a six lb. butt tonight, which will be my first try at an overnight cook. I'll be doing three racks of baby backs tomorrow after I pull the butt off the bullet. Not as much food as the rest of you, but then again there will only be three of us eating tomorrow! Rick

Not that I plan on using sand in my water pan, but the sand one would be likely to use would be different from that used in the foundry casting process, particularly in the abscence of chemical binders, i.e. glue used to keep the sand molds together. I'd also question any safety concerns...

Bill, I have to agree that the class was tailored toward competitive cooks, but I also felt that since the basic point was to prepare and serve top-notch barbecue, it was still a very valuable learning experience for me. Paul did mention that if anyone wanted him to come out to where they were...

I took the Paul Kirk class given in Pasadena, California on February 9th, and since there's been a lot of discussion re: the relative merit's of taking one of Paul's classes, I thought I'd post a general class description and a few thoughts while their still fresh on my mind. The class begins...

Anyone injecting a turkey should definitely do it ahead of time, as I once tried to fry one an hour or two after injection and got several mouthfuls of barely cooked injection liquid. It seems to take at least overnight for all of the liquid to be absorbed into the meat. Gary, I've also...

Chris, Here's another story of WSM redemption. My wife got me a WSM for Christmas 3 years ago. I made a few attempts at using it, but never could figure out how to do it properly (some other time I'll tell you the story of the "perfect" ribs I had to pitch over the back fence after...