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Thanks guys I would love to cook on one of Jamie's pits, but its a little steep for me. We will probably buy a WSM, do a super tight cook and then try to sell it afterwards at the contest or craigslist. I'll try over at the California Board as well though.

Hey Mark Sorry, I was refering to the comp at Orleans hotel on May 20-22. Probably not geting into friday afternoon, so won't have time to travel far to pick up a smoker. Thanks for the response. Darrin

Anyone have a smoker that they could loan us for the Vegas contest? We're flying in from Toronto, Canada and willing to cook on anything. A pop up tent would be handy as well if anyone has one. Can drop me a note here or email me at thebbqeffectathotmail.com. Thanks Darrin the BBQ Effect

For us uneducated northerners ( Canadians )-what is roadside chicken? never heard the phrase before but the recipe sure sounds good and I want to try it. thx darrin

Hey ppl-hope everyone is well. Quick question, doing a brisket for tomorrow night, a nice lil 9lber which I will be starting around 8 am and was going to try Ray's brisket injection. Question is, do I inject tonight or just before I put on tomorrow morning? Anyone got any advice? Thanks so...

thanks Kruger, I should ahve clarified smoked meat=montreal smoked meat

After reading Jeff's post about the great sound pastrami, was wondering if anyone can explain the difference out there?

Thanks Kruger-that's what I am going to do, just pop that door off for awhile and see what happens-at least I know that I can keep it down if I need to put the door back on. I should have mentioned, I get very little breeze where I got the WSM set up and I begining to think that maybe be a...

Hey Guys-thanks for your quick responses! Rick-had a look inside, lots of lump left and hardly any ash at all, did the door trick earlier and yep, rode the temp up to about 250, however surely enough it went right back down to 220-230 after closing. You're right, I like to cook around 225 as...

Good afternoon people-hope everyone's having a great Saturday. Two questions that I am hoping you enlightened folks can help me with. First, I started a 9lb brisket about 8:00am this morning, whick I'm hoping finishes around 7:00pm. Around 1-2:00m I plan on putting a couple racks of ribs on...

Hey John That sounds like a shallot you're describing. I have always figured scallions and green onions are the same thing...but then again what do I know,lol

Lol, thanks for the clarification guys. As long as it taste good is all that really matters to me! Cheers!

Just picked up one of these at the supermarket-mainly for the fact it was on sale and was small, only about 3lbs. Then I got thinking about what it really is? Is it just part of the shoulder? Or has the whole putt been cut up into smaller chunks? Not really concerned as I plan on cooking it...

Thanks guys for the responses. I am guessing that the charcoal was actually damp, it was an old opened bag that had been sitting around my garage for several months that I had forgot about. I guess I will just have to bbq more to keep that charcoal fresh!. Thanks

Just finished pulling a brisket off the WSm and final results were fantastic. However, had a long, tough day keeping the temp up. Did everything I usually do, almost a full ring of charcoal with a lit chimmey on top. Though was the first time using Royal oak lump. had the vents full open and...

Sorry to our USA friends for making this a Canuk thread. Any sorry to you Chris (webmaster). Chrisopher-thanks for the tip- great website, I'm tempted to try. I'm buying most of my brisket from either Globe or Eddystone meats, and ribs from this guy on Bloor/Ossignton( sorry forget he name)...

That's some sweet looking meatloaf. Did you use the recipe from here or your own. I gotta try that for my Father-he wants to eat meatloaf for every meal, but never had one smoked

Have you tried this guy? I haven't yet, but supposedly really nice, expensive though. Apparently it's his own cows. Cumbrae's Naturally Raised Fine Meats Address: 481 Church St. (at Wellesley St. E.), 416-923-5600.

Hey Guys, thanks for the response. Chris, great info on ribs. Russel- I think you're right, just another term to describe spares here in the North. Weird though cause you see the same cuts-different retailers, different names for the ribs.

Not sure if this should be in this discussion topic or not, however..unless I am missing something previously written on this board, can someone explain side ribs to me-as in what are they are; what is the difference between them and back or spares? Or is this just some weird Canadian term that...