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One can be very competitive with Costco briskets and Smithfield pork. If you do choose SRF, no need to cook two.

I tried water once. Didn't care for the mess and clean up. Plus I wanted to run hotter so I switched to a clay saucer. I recommend you try both and see what you prefer

Can't say it is my all time favorite, but it is on my list of ones to never be without. Plowboys Yardbird, I put that chit on everything

Which end are you lighting. I think your wood is to spread out. I would use your wood in the first half of the snake

SAMs club sells the bottles. There are good mods on the site for extending the reach space. I believe it is an 18" weber grate with 4" bolts for legs.

Instead if foil, you can foil cover an disposable alum pan, or if you want to wrap tight in foil, put the wrapped brisket in the pan. That way if you do puncture the foil, you won't loose all the juice.

It's not what you cook on but how you cook it. Looks good to me

The learning function is only for each cook. Power off the guru and the learning starts all over.

I' don't run water and can usually finish a long cook by starting with a full ring and the minion method . Read here. http://virtualweberbullet.com/fireup2.html#minion Water will eat into you coal usage so you may have to. You also have to be cautious about adding unlit to lit because it...

Do they accept ribs as the pork. A lot of times pork referrers to shoulder and in the case of a contest like is where they don't give enough time for a low and slow shoulder they are thinking loin. As far as what to take, I would google competition checklist. It will center around tables...

If I found that at my Costco I would be all over that

As said by many, probe tender is what you are looking for. Final meat temp is also a result if the temp you cook at and whether you foil during the cook. Higher temp cooks will yield a higher finish temp.

Different sanctioning bodies are different. KCBS states that you judge the meat and not the garnish. With that said, the garnish can effectively make the meat look better. I have often heard the analogy of a the way a picture will always look better framed. In a KCBS contest you do get your...

For the racks that extend to the far edges, just put about a 4" piece of foil under the rib edges to protect from that hot spot. When cooking ribs in a rib rack, I like to flip them in the rack for even cooking. If you see a color difference they are not cooking evenly.

KCBS flavor is looking for something not too of anything. Not too sweet, not too salty, not too spicy, etc. and a color that says eat me. Black backyard color wont cut it

Won't make a difference got eh meat per say. You should do it the same way you usually cook. With brisket prices what they are, I would do what I already knkw

No water, no mold here.

I had wanted to, but don't feel I have the capacity to cook the amount of meat they give you and my new smoker won't arrive in time I don't think. What is your team name if I do make it down there?

That looks fantastic

Using a flower pot plate would be helpful. Regarding temps running away, start with a low fire and bring it up slow