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I've tried the TQ also, and it will add color, but it very obvious as to what is natural and what isn't. I wouldn't dare use it in a comp. Some of the best color I have gotten when when I used water soaked wood chips. I know that others cook the same (or at least the I think the same) way as...

I've tried putting the meat on as the soon as the fire is lit, with not much of a difference. I've also tried fat side up, and it doesn't make a difference...other than making a mess of the bark.

Smoke Ring on Briskets... Okay, I've probably smoked a hundred briskets over the last few years on my WSM's. I'm very pleased with the texture and flavor, but getting a decent smoke ring has been hit or miss. It's something that I want for aesthetics. I put the meat on directly from the...

Scraping off the fat on a half chicken is tough. You can get to the fat on the breast fairly easily, but I found the thigh to be a bit tougher. Take a look a free range chickens, as they tend to have a less fat beneath the skin. They are a little smaller in general, but have a little more flavor.

I've done my last 3 comps (IBCA & LSBS) on a single 22.5 WSM. You work your timing based on on turn in times, and a Cooks Choice thrown in there can affect things. A rough example would be to start the brisket at 2100 Friday to be off by 0600 Saturday, foiled and placed in a small cooler...

A 17lb brisket, four half chickens, and three slabs of St. Louis spares all on a 22.5 WSM...

Thanks guys, I really appreciate the comments!

Salt brined and butterflied whole bird; liquid brined skinless bone-in breast; and "Armadillo Turkey"- a boneless breast stuffed with cornbread and sausage dressing, wrapped in bacon, and finished with a cranberry bbq sauce glaze. Happy Thanksgiving everybody!!

I ordered one today...through the TVWB link, of course.

But that hasn't been the case with the 22.5 WSM. It had stayed at a static $399 for a helluva long time. I'm not compaining, grant you, as I just ordered one at this new price.

I noticed last week that the price on a 22.5 WSM was down to $385. Today it is down to $345.58. Anyone have any insight regarding the price drop? Thanks! ~Don

I have four of the 10x10 EZ-UP Domes and they work great. You can get side panels for them at Cabella's.

My very first comp I rolled my ribs. The event also had a Peoples Choice Spare Rib category, so I had to cook a lot of ribs. I took first in ribs and first in Peoples Choice. Rolling is okay by me!