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That's a good idea! Thanks Dwain! Appreciate the links!

Re: Chris Lilly Hi, Just a quick question.. if anyone knows what smoker or smoker does Chris use for his competitions? Looked around but could not figure it out... Thanks!

Can't wait to see the picks Jordan!

Makes sense! Thanks Tim!

I will have to start saving for this.. Saving up for a 20% down payment for a house currently.. But since my wife likes Bbq it won't be too hard to convince her... I hope lol!

Great! That was the only thing preventing me from wrapping.. I was thinking to myself that I would have to unwrap it to check temps.. Thanks Bob!

Bob, going off of Harry's advise then the time to wrap is when the bark sets.. How would you check the temps on it after the wrap without poking holes they it? Or is ok to poke holes they the wrap?

It's been on my mind to take this class.. I know for sure it will improve my cooks..

Hello Timothy, Yes I started at 225 controlled by a guru.. Then bumped it up to 230 towards the latter end of the cook. Ok so I was going off 1 to 1.5 hours per lb.. Your estamate is more spot on.

Thank you Garvin! I will post some pics as soon as I figure out how to do it from an iPhone...

Great info! This is what I'm talking about! Hope I can convince the wifey to go.. Thank you Bob!

Thank you for the info Bob! I will see if the wifey and kids would like to go... How much would a 2oz sample go for roughly? Last time we went to the long beach Bbq fest.. Waited in a long line.. Mediocre Bbq...

Could you also purchase Bbq to eat from competitors army these events? Or just food vendors? I would like to try some real championship q..

Lol.. I totally know those looks by the family.. Sister inlaw and family stayed till 1:30am waiting for the ribs.. They had them before and waited as they know the prize for waiting lol.. They came straight from a weeks vacation in Palm Springs before going home, tired, sleep deprived and all...

Hello all!, This past weekend I put a couple of bone in pork picnic shoulders in the 18.5 wsm controlled by the guru for a family meal.. They were 10 and 11 lb before removing the thick skin and fat.. Farmer John all natural brand.. The ones with the shoulder bones in then.. Kind of looked like...

Thank you Tom and JRaiona!

Thank you Bob! Lol lol.. The "cold house" was around back then?? I heard this area was mostly farm land.. Thank you Mark!

So far it seems the consensus is simple, low and slow for a first time brisketeer..

lol.. As soon as I saw the 2.99 a lb price on the prime brisket it was a reflex grab!.. Did look for more They only had 1 out of the packer.. Not even choice... I was so excited.. 37$ for a whole brisket.. But I wonder if they do it on porpoise lol.. Try getting there when they open..

Bob it is! :) thank you for the kind and warm welcome Barb. I been to lake forest before. Nice city in the OC. Been to AZ once before. My brother used to live there.. So hot and humid when I went... Had me running from building to building... Cicadas had me going crazy! Lol as that's all heard...