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Hi Donna, I have enjoyed my backyard addiction so much so over these last several years that I told myself that 2014 would be the year to enter my first BBQ Competition. Any advice on Do's or Don'ts with my first of what I hope will be many BBQ Competitions to come? Thanks for being so generous...

I know it's wise to protect your ATC from rain, but what's your experience with using ATC in the cold? I am using a Pitmaster IQ110 with a fairly new temp probe. Everything worked fine for about the first 9 hours of the cook with temps dialed in & remaining there. Noticed my Maverick grate...

In a previous post, I already established that Tony is to blame for my latest Weber purchase ... http://tvwbb.com/showthread.php?47580-It-s-All-Tony-s-Fault Today was the day to baptize my new JJ with fire, charcoal fire that is ... :cool: Needed to grill some sausage that I will be adding...

He was the one that reminded me about Free Amazon Shipping & using the TVWBB link so I just HAD to add another member to my Weber Family ... Just arrived today ... Thanks, Santa! ;)

My wife was in a beef mood & I was feeling more like a pork steak, so I picked up a Ribeye for her & a pork steak for me. Hence, the "Moo" for her & the "Oink" for me ... It's MOINK Night, Baby! :cool: I seasoned her Ribeye with salt & pepper & I seasoned my pork steak with Meathead's Memphis...

Can't get duck any fresher than this ... From the woods to the Weber! Cleaned the ducks & seasoned with EVOO & Tony Chachere's Cajun Seasoning. I threw in some chicken drumsticks for my wife who's not particularly a duck lover Here's the ducks & drumsticks on the OTG. Cooked indirect for...

We have a neighborhood Pot Luck Get-Together this afternoon @ 5:00 pm. My contribution will be two Pork Butts, one ~ 10 lbs & the other ~ 11 lbs. I debated about pulled vs sliced & had intentions of going with sliced. Here are the twins getting happy starting about 10:30 pm last night: I...

I wanted to get some Forum advice on sliced pork butt. I am cooking two butts, one is approximately 10 lbs (bone-in) and the other ~ 11 lbs. I'm cooking them L&S around 225-240 degrees. I have a Maverick probe in the middle section of the larger butt. Meat temp currently measuring 180...

I made my first attempt @ Turkey today on the WSM. I injected it with Creole Butter & seasoned it with Old Bay Seasoning ... I wanted to avoid the rubbery skin, so I aimed for temps @ 325-350 degrees. I opened all vents & even cracked the lid a bit using a clothespin ... Very pleased...

Over the past several years, I have deep-fried a turkey for Thanksgiving with great success. However, I wanted to change things up this year & smoke one on my WSM. My wife is a fan of the deep-fried turkey, but wants me to try cooking one on a new Butterball Oil-less Turkey Fryer instead. We...

As a Cajun, we've been known to cook & eat just about anything. Nothing exotic today ... I have been waiting to put my BBQ toys to the test & the new Cajun Bandit 26.75" Rotisserie Ring was the last piece to my puzzle. I fired up my Weber 26.75" OTG & fueled it with KBB using my Smokenator...

Does the bottom cooking grate run hotter than the top cooking grate since it's closer to the coals -or- does the top cooking grate run hotter since it's closest to the dome where heat rises? Also, can anyone give me a guesstimate on the temperature differences between the two? If I want to...