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Rick, I couldn't have said it better myself. I only do a couple of comps a year, but I do take my motor home. I have the motor home for other activities as well, but I figure I may as well use it. It provides me with a nice place to sleep and get out of the weather. I have a refrigerator and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joanne Macek: I use a pretty sweet sauce. Put it on the ribs, get them back in the cooker and let it set. When they're ready to came off, I glaze...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken McCrary: Ditto on the other's advice. The only thing I will add is that with the 22" and Kingsford I can't go 7 hours without at least stirring the...

I have not be to a lot of comps, but I think it is not so much "allowed" as tolerated at most comps. I think that most of the time they turn the other way if the competitors want to have a couple so long as they are somewhat discrete about it.

What is everyone using to make the meat in their turn in boxes so shiny? Some sort of glaze or finishing sauce?

Still plenty of space left. The event is coming together very nicely! Please let me know if you want an application.

We are having a KCBS style event in Morton,IL on Aug 6th. We are looking for 6 judges. Let me know if you know of anyone that would be interested.

I am assuming this is a brisket flat? How much fat is on it? Is the fat cap intact or is it pretty well trimmed up? These factors all play into the cook time. As a rule though, I plan for 1-1.5hrs/lb if you are cooking low and slow (230-240).

Sorry, I didn't look at the price. I got both of mine at Lowes for $18. They are used in lieu of water as a heat sink. Many people are using them with great luck

Check one out here http://www.amazon.com/CLAY-SAU...id=1305857755&sr=8-6

Tried this tonight with the water pan from one of my 22" WSM's. I won't do that again. Or if I do, I will have to clean it better before I put it in the oven. We went on a bike ride while it was in there and when we got back the house was filled with smoke! I had to open all the windows and get...

Can you decribe this process further.

I would feel confident in saying that the lack of water had nothing to do with the dryness of the food. It is a common misconception that having water in the pan adds moisture to the cooker. All the water does is provide a heat sink, which is the same thing you are doing with the clay saucer...

Yes I have bought some foil from GFS. I used it once and then gave it to my wife for her salon. They use it for foiling hair. It was way to thin, if you sneezed on it, it would tear.

I am guessing you meant to say 1000 feet not yards. All the ones I have found are either 500' or 1000' and they are about in that price range. I may have to bite the bullet and get some.

I will be cooking 75lbs of pork shoulder.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck_B: You doing Minion Method Ryan? Start with the top vent open 100% as well as the bottoms if it's not windy. If it is, I'd do 50% on all vents...

I am going to use my 22WSM for the first time without the stoker this weekend. I had to send my stoker in for repair and I won't have it back until early next week. Can someone tell me how they have been setting their vents both for start up and after its up to temp. Also how much lit charcoal...

I use 18" foil now and actually just bought a box of it. The 24" is more than double for the same amount. Ouch!

Glen, I have tried several ways of piecing it together and the fat always finds it's way into the pan. Seems like the 24" foil is the way to go. Where do you get yours? I was looking online and it is very expensive!