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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

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...

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

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...

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...

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...

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...