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Over the first weekend in March I did my first, and probably only, KCBS comp. I usually do backyard comps and I did this last year but it was on a full KCBS then. It is now a full KCBS which brought out quite a few of the top teams. I decided to do it anyway since it is such a unique and fun...

Has anyone ever prepped a fattie to the point where you would put it on the smoker then frozen it to cook another day? I am thinking of trying this with a few to make an event I am going to easier. If anyone has ideas for other good bite sized samples to hand out to people as well that would...

For a work event I was asked to make BBQ for an after work dinner. As of right now there are about 90 people who plan to attend. I only have to make the meat and everything else someone else is taking care of. I am thinking of doing 4 pork shoulders from Sams, 2 full eye of the round roasts...

I am going to be doing a backyard competition coming up that has an Anything Butt category. Does anyone know what usually does best in it? A main meal, a dessert, something else entirely? I was thinking of doing a dessert but am not sure.

So did anyone else get a box in the mail with a set of grill tools and a basting brush from Weber? At first I thought someone bought me something for Christmas and had it sent in my name but when I opened it the note inside said it was a gift from Weber.

Will anyone else be at Smokin' in Steele? I am going to be in the backyard competition myself. Anyone in that one or the full blown KCBS one? It is coming up quickly and with our wet late spring I have not gotten to practice nearly as much as I would have liked.

Has anyone else with the new 14.5" WSM noticed gaps at the bottom corners of the door? I don't remember them being to big on my 18.5" but on the 14.5" there is a gap that has to be between 1/8 and 1/4 of an inch in each corner. It is almost like where the bend in for the piece that catches on...

Is anyone here competing at the BBQ competition at the Minnesota Renaissance Festival at the end of September? This will be my first competition so I was hoping to see from friendly faces there.

I am doing a big clean up of my grills and wanted to post a couple of questions quick here. I want to clean the inside of my 5 year old Genesis and was thinking of using oven cleaner. Do I need to remove the flavorizer bars and burners when I do this? I plan to just use degreaser on the...

Before owning a WSM I never had luck trying to use charcoal that had been partially used once before. How do you all do it? Is there a trick to relighting the partial burnt charcoal left from the previous cook?

There are 3 locations in Rochester now but I would stick to the two older ones since the newest one is still getting going. Great meat and the sauce makes it even better. http://www.johnhardysbbq.com