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As a newbie, how do I get into comps understanding that my first few should be closer to home? Even better question: What does an accomplished team take home in winnings per season?

I'm happy with my rub, cook and sauce (when I want sauce) but haven't figured out the slicing. Backs are easier than sides but I'm still not confident. These days I slice upside down with bones up which hurts the look of the meat side. I generally just do a sauce touch up but I see these people...

Today I figured I'd spend some time trying to create my own signature sauce for pork mostly I expect. I used the basics from a number of recipes I've used in the past. I'm not aiming for something too time consuming or ingredient heavy but something good enough that you can whip it up in 30...

It's just after noon here, 12# packer has been on since 7am. In the mid 150's now. I'm going to foil it at 160F. Hit the stall just after 150F. Stopped dead then dropped a few degrees. Using a Stoker so watching closely online. Going to use the Texas Crutch to eat before nightfall.

Anyone have an affordable home use favourite? I'm looking at the Pro Series Non Contact Infrared Thermometer from Home Depot at $49.97 CDN. I'm building a temporary pizza oven this Spring and want to monitor the oven internal temp.

I'm planning to make a temporary pizza oven this summer: https://www.youtube.com/watch?v=C1QToDg3Ow0 They recommend clay brick but pizza oven manufacturers recommend fire brick. Has anyone made or does anyone have a pizza oven? If so, any thoughts on bricks?

Hi All, I've got a 13lb packer ready for pick up tomorrow and just realized I'm completely out of wood chunks and can't get any in my area for tomorrow night's WSM cook. I do have a bunch of wood chips though. I'm thinking that I'm going to soak a bunch of chips and then place them in piles...

I do. Carefully. Lots of questionable stuff comes out of the cavity of Costco chickens. Recently I hear it's a no no but the proponents seem like the same people that would have thought Prohibition was a good idea. I'm also sure they're allergic to gluten without truly knowing what it is (Like...

What are you cooking today?

I've been doing a few chickens here and there for the last few years. I can finally say that I don't really appreciate them smoked. It's not the rubbery skin that comes with low temp cooks, I generally do them HH now and the skin is crispy enough. I just can't get past the smoke flavour. When I...

I picked up the 3 pack from Costco and am going to smoke 2 today. I can usually get the WSM up to 350-400F on a nice day (it's a nice day) so I figure 2 hours. Question is, how much smoke do you give a small bird? I'm thinking 2 chunks of hickory will do.

Made a pretty good chili using an ICS Red Chili recipe with leftover brisket for the meat (recipe below). Can anyone offer tweaks? I added white beans and it was very good. ICS Competition Red Chili 2 pounds Tri Tip beef, cubed 1 Pork bone 1 medium Onion(s), diced 3 teaspoons Cumin powder 2...

I've got a 14lb brisket (after trimming) that I plan on starting Saturday night around 10pm. I'm thinking of cutting a few pounds off so it will fit on my 18" WSM (and to square it up). I'm going to inject it with beef broth but I'm not sure on timing. I'm concerned that, if I inject and rub...

So I'm happy with my ribs and butts. My brisket has been very tender but never been moist. Without going into detail, I cook on a wsm around 225-250F until the meat hits 165F then I foil until it gets to 195F. Once finished, I open the foil and let it rest until it hits around 170F (per Harry...

Hi All, I picked up some interesting spice combinations from Silk Road and want to do a few high heat chickens. I've had problems in the past getting above 300F. Last time I used the standard method and was stuck at 275F, empty pan (Toronto winter, 20F). I'm thinking I might just double up the...

I just received a shipment of spice from my (non) local spice merchant and added a few new items above. All I can really find online are recipes that use them as rubs. Can anyone offer alternatives? Thanks, James

So, I've done 5 briskets in my 5 years of smoking with my WSM 18. All 5 have been very tender but dry. I generally cook brisket to 195F and then either foil it to hold or rest it and slice. I separate the point from the flat (don't do burnt ends yet) and slice the flat at about 1/2". On...

Hi All, I use rice as a side at least once a week but don't really have any great recipes to change it from bland to tasty. I've got a simple Spanish Rice recipe that uses chili powder, cumin and salsa and a Greek recipe using lemon juice and oregano but they all seem to fall a little short...

My wife bought 4 half racks of sides and it's a bit windy and cool outside so I'm looking for an oven recipe. I don't want to do a traditional rub/sauce. Can anyone suggest an alternative?

They were pretty good. I used apple juice instead of vinegar and water for the dredge liquid and I used my spice grinder to turn the rub to dust for the final application. Per Lily as usual, the rub consists of lots of ingredients, some of which aren't noticeable due to their minimal amounts...