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Congratulations on popping your cherry at the most extreme KCBS contest in the US. I was one down from you. I remember seeing the unknown hinge and being surprised at how HD they are in person.

Im a little biased... i think Insulated reverse flows are the ultimate for MN cooking :) we compete on a Backayard Bomber MJH and a Humphreys BB'cube But it wasnt until we found out about the wsm almost a decade ago that BBQ became fun. WSM's are as set it and forget it as there is in nice...

The only thing a reverse flow vertical shares with the "Propane/electric" pits is a general shape. Many people still keep wsm's because they are awesome for what they are. Backwoods/Humphreys/Pitmaker/Stumps/ect are specialized units and not for everyone. Impervious to weather, Large capacity...

had great weather our last 2 contests. either the odds are balancing out in our favor, or SIS will have tornados.

Ziplock bag

Guru does offer a tech support service for a fee that they will remotely connect to your computer and set up infrastructure so you can go back to it easily. Ive had just a horrible time with Ad Hoc at contests. We are going to bring a router and run our own network and keep them in...

Probably not. Got to curb the spending somewhere and open weekends are a premium commodity this season. Heard last year was pretty good.

I had a guy I knew go to a rib class there once. Him and his wife loved it. Not sure how competition based it was, but it did sound like a good time was had

I got a wrist slap for having a link to my teams facebook page awhile back

just because you can doesnt mean you should.

last contest we had 4 butts and 3 briskets in my 400 and we didnt even shut the door. HOT!

to the poster referencing Wicked good Briquettes, they are almost impossible to get right now. You might want to checkout Humphrey's Natural Briquettes. neat stuff. very different than regular K. you can actually see the chunks of lump pressed into the shape.

I can imagine that you are an insanely busy man, do you get a chance to just kick back and grill/bbq for yourself these days?

I think he is cooking around 300. depending on how big the briskets are, I guess it could be done. I know there is no way his stick burners are even in temp front to back

Ive been using butcher paper. seems to do a great job keeping a very moist enviroment without the steam cooking effect of foil. I havent gone back to foil for a good A-B test but my briskets are more in line with unwrapped briskets. great for home use. Ive almost got too much bark to slice...

When my OTP bites the dust, I wont hesitate to go 26. the room is luxurious when using indirect. Hopefully there will be a 26" OTP by the time mine bites the dust

I think that was for show

a little food for thought. I was testing some tweaks to my process this winter and experimented with oil rubbing and I kept noticing the near complete lack of smoke ring on the ribs. Im guessing it doesnt matter to most people that foil and dont get a ring anyways

Love mine so much that I bought a second one so both my pits would be controlled. yes it is expensive but they really do some work when the weather conditions are not ideal and it provides the ability of selecting specific temps to target. When running naturally, my wsm was very solid but...

the key to ATC systems is the ability to control the airflow. most cheap offsets leak air big time. I supose it might help out a little bit but the chance of it being a nightmare is extremely high