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What are the advantages of taking a judging class with regard to being a better BBQ'r?

Hey now. Don't be breaking the rules. That's not cool.

I ran into a problem when cooking ribs flat on top and bottom grills where the drippings from the top would puddle up on the ribs below, fouling up the bark formation. Would a rib rack solve this? Also, is there a chance flavor profiles would be messed up when one type of meat drips onto another?

Is it necessary to worry about the drippings from the food on the top grate when cooking items on both grates? If so, how can this be mitigated?

I hope the Jedi Master will forgive this Padawan. I can't believe I jumped in ahead of Harry.

I have the newer 2009 model WSM and I don't use water either.

Harry, Did I see in one of your other posts that for competition ribs, you spritz them more often during the foil phase of the cook? Peter

Ralph, were you in the January class? If so, that's the one I was in too! I haven't missed a weekend BBQ'n something since.

I have a 18.5 WSM and I don't use water either. I just foil my pan. While I think my cooking would be a lot easier with a stoker or DIGI-Q, I am getting better managing my temps as follows: Start your fire with all bottom vents open. Leave the top vent fully open too. Cover the WSM and let...

I took Harry's class earlier this year as well. Don pretty much covered it. One of the issues I have had with WSM cooking is temperatures. I use the minion method as well. RULE #1: Don't trust the gage on the hood of your WSM. It's not what's cooking at your food. Use a remote sensor. As...