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I'm starting to notice one of the most annoying things about competing is all the work involved in trying to kill the temp and get my pit's cool so I can load them up in the back of the truck and cut out. Anyone have any tips, tricks for this? I'm using a 22.5" WSM and a UDS right now...

So I know it's part of many competition rules to have a 3 tub wash station. My question is what's the purpose of all three and what goes into all three? I've read something about the first being for rinsing, second for washing/cleaning and third for sanitizing? What do you use to sanitize...

So I bought a PartyQ and it arrived a few days ago. Today is my first test run and i'm noticing the fan hasn't turned on a single time. I have the probe in the bottom grate of my WSM. I set the temp to 250* I got the temp up to 200* according to the built in temp control on the lid then closed...

So i've been doing some test runs w/ baby backs on my new 22.5 WSM. First cook was bad, temp spiked over 350 and I couldn't get it to come down. Yesterday was a success was about to hold and maintain 250 for 4-5 hours... today started out well around 250 then within 30 minutes spiked to 270...

I bought a automatic temp control, a partyQ to be exact and it should be arriving any day. What should I use to cover the other 3 vent holes when I attach the adapter? It looks like a metal flashing tape... TIA!

So i'm still in the feeling out process of my 22.5 WSM and have noticed that the WSM being a vertical cooker is much more sensitive when it comes to temp than my horizantal cooker. So basically my question is, if your trying to achieve a consistent 250-260* temp for roughly 4-5 hours how much...

My names Shayne i've been on CBBQA for awhile, bbqing for a few years. Finally bought a 22.5" WSM. I got alot of questions and i'm sure the virtual weber BB has alot of answers :)