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Thanks Bob and Vince. And congrats on GC! Just to clarify I was in no way questioning the quality of food prepared. Being a CBJ and comp cook it is really refreshing to see scores that are probably more in line then the rest of the country. It give the cook an indicator on where they can improve.

Congrats to all who got called. Are these low of scores typical for the west coast?

I have not been to a comp that has done this. Since it is only available at certain comps, one would think that some prearranged process is in place. It would be great to do this in conjunction with all the Sam's Club comps. I seriously doubt that would happen though. Sam's Club is so afraid...

This is a good start. http://kcbs.us/100k-meals.php

Thanks Dave!

Amir's last activity was 09-22-2013 11:15 PM so I would say no. I am buying a Stoker today and was looking around for software. Does anyone have other ideas? I will also probably start a new thread once I get it going.

I am doing some comps this year so I got a Stacker for my 18.5" WSM. The lid on my much used never cleaned lid will not fit. This may be because of all the build up on the smoker lid as I could probably hammer it on but of course never get it off. I only need to clean up about an inch. I...

I just go a bit overboard with the charcoal. I would rather waste a few dollars then risk having my temp too low and messing with getting it in there.

You do now! Bought shares in the sale before this last one. Shareholder meeting is going to be packed this year. GO PACK GO! I am not on here much but always celebrate smoke day. Will post pics once it is off the WSM.

Really? Not sure how anyone on this site would not want meat but to each his own. I've always trimmed mine and here are some uses. Baked Beans Chili Stew Fajitas/Carnitas I could go on but you get my point. Personally mine usually end up with my two Basset Hounds.

Excellent idea. Thank you very much! I just ground down the brackets with a disc grinder. I used the inside mounting holes for my 18".

I was looking for a way to get "bite through the skin" chicken and came across this thread. Here is my $.02. I have judged more than 20 contests and have never had an uncooked piece of chicken. It does state on the CD that is played before every judging that if you feel the meat is under...

Maverick ET-901 is $17.99 shipped. Hurry as it is a woot off! http://www.woot.com/

I've always said just have green boxes.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith: Jim - I judge as well and while I like sliced pork in the box, I would want to see at least 6 slices so each judge could get some of the...

As a judge I look for the entry to be clean and sharp looking. My perfect box would have three slices side by side barely overlapping and then some pulled pork in the back of the container. If you sauce it, use a bright green garnish to bring out the color of the pork and sauce. I judged a...

You shouldn't be so stressed on your b-day. Just relax and enjoy the day! I've done butts and ribs overnight with no problems. The ribs were tasted just a little bit spicy, but I don't mind a little heat. Hope you have a great birthday!

I did a brisket this last weekend in that kind of weather. Left top vent open. Had one bottom vent open, one about 3/4 open and one closed.I normally just have one open so no real difference. Like Shane said it is the wind that effects these smokers more than the cold. Make sure you fill...

Very easy. 10 minutes with hand tools.

Going to resurrect this topic as I am looking to change to the shallower pan. Does this look like the correct product for an 18" WSM? * Holds water and marinade for vertical smokers * Porcelain coating protects against rust * 13-1/2-inch diameter The Brinkmann Porcelain-Coated...