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Are you slicing against the grain? If you don't it'll be tough and rubbery every time. I go hot an fast for about 5 hours at 325. They turn out great.

Just a follow up, I used the Stoker this weekend in my first comp and ended up with a walk for 3rd in Ribs out of 50. We cook at high temp for the larger meats on 22.5" WSMs so we burned through a lot of fuel keeping up with the wind. Upwards of 3 20lbs bags used. It was worth the walk though.

So reading through the thread it seems I'm not the only one having this issue and it seems to be strictly related to wireless. I wonder if it is because the Stoker is wireless or the machine running Stokerlog is wireless?...hmmm. I only have one machine that isn't wireless. I'll try to...

@Casten did you have any trouble with the StokerLog app going to Not Responding on Windows 8. I tried installing it on my Windows 8 x64 Dell XPS Ultrabook and the install went fine. I ran it as administrator, connected to the stoker just fine and it opened 2 windows, one for each blower/pit...

It's an interesting theory that Meathead has proposed. Someone tried to call BS on Alton Brown for his turkey brine recipe this past Thanksgiving. I tried to find the article but cannot. The same principal is in play here though. Scientifically there may be no value to resting your meat or...

I don't spritz my larger cuts of meat. Ribs yes, pork butts no. They take long enough to cook I don't like to interrupt the process.

I have an older white stoker that I've it a few times. I've had mixed results but mostly because of stupid user tricks. I'm still confident enough to order the new WiFi version and additional equipment to run all 4 of my WSMs and use the old white one as a back up. I'm doing a boat load of...

Great looking baby backs!

Matt the 22.5s are so big that they are going to be leaky. The gaskets might work but the smokers aren't going to be completely airtight. If the middle and lid are not in round then I'd call Weber support. You could still call Weber support in this case. They are fabulous.

That is awesome! I miss Tapatio sauce. I need to get to the store and get some...

Do you trim all of your meat or just some? I'd love to get my chicken and ribs trimmed before comp. I will definitely do this for one of the comps this summer.

Welcome Dennis! This site is my go-to for questions about my Webers. Good luck and take pictures!

I did some shopping around and Myron Mixon's online store has them for the best price before shipping. I haven't purchased any yet however. Big Poppa's Smokers have them also.

I'm interested in hearing what others do. According to the KCBS rules (check your local comp society if not What I read on that is it doesn't need to be vacuum packed. I know some teams trim before coming to a competition and I know that its fairly easy to tell if meat has been altered but I...

It depends on the requirements at the comp. Some I've been to we just dumped the water behind our site, others we had to dump in a grey water bin. Fortunately (it makes it easy in comps) and unfortunately (it's not always environmentally friendly) dumping behind the site is the norm.

They looked good Neil. I always foil mine when I get the color I'm looking for which is honestly the color of the ribs in your pictures. I put some agave, honey or margarine with some brown sugar on the foil, place the rack meat side down into that mixture (no need to mix it though) and wrap...

I usually brine my chicken whether it's whole or not. Also do you know if your thermometer was calibrated? It's possible that it could be off and it actually went higher than 165°F.

Every comp I've been to has had a place to dispose of the gray water and ashes. A few have a spot for grease. I'd ask your reps for the contest to verify for the ones you enter. We use 3 bus tubs to wash up and sanitize. We use a turkey frier burner with a 20 gallon stock pot to heat water...

Every year our local hardware store holds a grilling competition with several prizes including Smokey Joe grills as the trophies. I've won 3rd and most recently 2nd place (last year). For 2nd place I won another Smokey Joe and a 150.00 gift card to the store. I completely forgot about that...

Well my mama always said patience is a virtue. Thanks to all the replies. What I finally ended up doing was freezing the slabs for 1.5 hours. The last slab was the easiest so I'm going to up that to 2 hours for the next batch I'm doing tomorrow. Here's this batch all bundled up.