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Wow! You guys have some serious vacuum sealer tastes! How about a recommendation for an entry level?

Well, the WX forecast is not looking good in Southern New Jersey and its going to present additional challenges. Friday into Saturday, 45 low, 56 high. Light rain changing to thunderstorms. Wind 6 mph to 18 mph. :( I'm moving my cooking area to the Leeward side of my Garage, and hoping my...

Thank you all for your responses. I was planning on 50% yield for 175 people. Over is preferred to under. Purchasing butts in bulk, so depending on individual weight, may scale back to 10 butts. For sauce I was going to use the SBR-Honey. I'll pick up a gallon and a few extra bottles - I...

I'm sorry, I should have stated better ... 12 butts total, 6 in each smoker. Thanks for the help.

Hello Everyone! I have been requested to took a large amount of pulled pork for an upcoming church related function (not a paid job). I am an experienced cook on the WSM. However, I have never cooked more than 2 butts at once. I am planing on cooking six butts in two 22" WSM. Question 1...

I did the lamb shanks, just a couple of weeks after the book came out. It was a cut I had never tired before (let alone smoked). Turned out fantastic!

Dante, I run mine no water, top fully open with the guru.

+1 on the Grats! Well done!

I am signed up for the Pleasantville, NJ Sam's Club in August. This is first year competitign for out team.

Very Nice!

Larry, I just got a 22" WSM and have owned an 18.5" WSM for two years. Can you tell me how much water was left in the pan after your cook? Did you need to add any water mid-cook?

Has anyone here ever tried either ingredient in BBQ? I am a fan of well balanced flavors, usually with a little heat at the end. Mostly I prefer both Wasabi and horseradish to the pepper heat, but haven't ever tried in in BBQ. Any ideas?

As a KCBS CBJ, I find that pork butt is the most inconsistent of the four categories in texture. My completely unscientific and unsubstantiated theory is that the majority of these butts in competetion come off the cooker perfectly done, and than are sat in a cooler for xxx time until the box...

Hello, I will be judging my first Sam's Club event this weekend in Laurel, MD. Anyone else on the boards competiting or judging?

Thank you, Mark, for the review. I have wanted to attend one of these classes in preparation for competiting next year, but have been put off by the cost. I am also very much surprised by the number of students in the class that you attended. I would have thought these classes to be in the teens.

Can't really help you on the cook, but I sure can empathize about the butcher. I had problems this past weekend with our local butcher shop. I'd like to threaten to go somewhere else, but the options are worse.

<6 hour cook (ribs, chicken)- water >6 hour cook (brisket, butt) - clay saucer and NanoQ controller

Has anyone in the mid-Atlantic region (or Southern Jersey) seen Pork Steaks for sale? Plenty of "Country-style" Ribs.

For those who don't know, but do care ... The Norwalk, CT BBQ contest has been canceled for this weekend. This is due to excess water on the field.