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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Henderson: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I know that...

is skin scraping still needed with this or will the fat render during the braising phase?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry: I know for a fact that Comp BBQers do not like their names copied. I have some friends that are having this done to them and they arent too...

to me my team name is part of who I am, my identity. I thought a long time about it. I think if your idea is as close as bbq vs. barbecue I would keep looking for another name. know what I mean? good luck.

was this foiled at any point?

was the fire just off to one side, or did you set it up as a ring arounf the out side?

I normally look for "fresh sausage", I tend to buy it all ready stuffed but if its loose I throw some other flavors in just for fun.I want to try a pear sausage next. I will just "crush" a few cans of pears in the chopper and add it in.

do you trim or cut the bone in any way, other then the occasional piece of cartlidge?

In Dover DE. you turned in some wing pieces. I have always like the little drummies. Why did you turn in the "other"segment and about how long do you cook the for?

I inject butts with apple juice seems to make a differance. thinking of trying the FAB-P product to see what happens.

thanks for the info, I like the high temp method and I think I will be using it at comps this year.

I was thinking of tring a 2 high temp packer briskets on my 22.5" . what should I expect as far as the upper and lower racks. will the lower rack reach doneness first? I was not going to put any water in the pan, does this make it more of a direct cook? can I get both briskets to finish at the...

great info, I am heading to Lowes as soon as I get off work!! after I stop and pick up a butt!! Sal Smokin' Gnome BBQ

I have had great service from the folks at the BBQ Guru, shoot at my first comp at 2am they came over and showed me what I was doing wrong. I bought a controller from an ebay dealer, got the wrong length probes and Guru had the correct ones in my hands in just about a week.