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Thanks for the advice, I think I will save some money and fill the cooler full of regular cubed ice.

For the last 48 hours I have been prepping,cooking, and storing brisket and PP for a wedding this coming weekend. I have 30 lbs of PP and 20 lbs of brisket that is vacuum packed and frozen right now. I have a few questions about transporting the meat because the wedding is in Albuquerque and I...

Thought I would put my meteorological skills to use and provide a general forecast for the US and Canada. Feel free to add to the thread or PM me with any specific concerns/questions. Most areas of the country will see warm and dry conditions on Saturday. Scattered showers and storms will...

I agree injectors are tricky devices. Slowly pushing on the injector while pulling upwards seems to work for me, although you will still make a mess. Also make sure any spices that you may use in the injector are finely ground up. I had a terrible experience that resulted in the injection...

I'll be hosting the 2nd annual Porkapalooza. The menu includes: PP Spares Chinese BBQ Pork Pig Candy Blueberry-Sausage Rolls Hog Apple Beans And plenty of cold beer Phil

Gerry, I agree with Wolgast that knowing how to achieve 325-350 temps is crucial. Last year was my first turkey smoke in my a 22.5 WSM and I ended having to invert the door and prop it open the achieve 350 temps. I would recommend a trial run or two to make sure you have the recipe down and to...

Thanks for the all compliments! Brad, I would like to do some more comps in the future, eventually stepping up to a KCBS event. I don't know if I will be ready for When Pigs Fly next year, but if you need any help with the comp let me know. Its just short drive up the highway for me.

Mark, Thanks! I was really glad I had the canopy when the rain rolled in! The comp was put on by the National BBQ Festival. http://www.nationalbbqfestival.com/ I had never heard of them, but their comp in Waycross, GA looks like a big event.

This past weekend I participated in my first BBQ comp. It was a small event in Derby, KS and although there were about 20 pro teams only 3 backyard teams participated. Thanks to this great site I kind of knew what I was getting into and the day went rather smoothly despite several downpours of...

I actually just got done doing my first backyard comp, so let me try to explain. The backyard competition typically consists of novice or amateur competitors. The competition itself typically consists of only cooking two meats, usually chicken and ribs, which means that you do not have to...

I did the Harry Soo method last week with some STL spares. Like you I found that the ribs were very tender compared to how I usually cook my ribs w/o foil. I kept my temps in the 250-275 range. Tomorrow I am going to try the method again and maybe only foil for about 1 hour. I was happy with the...

Just checking to see if anyone is planning on being at this comp. It appears to be a qualifier for the National BBQ Festival( BBQ Fest ) It will my first comp so I am just doing the backyard division which consists of ribs and chicken. Does anyone have experience with the National BBQ Fest...

I did a large seafood cook at my in-laws this past weekend and was forced to use their gasser. They never cease to drive me crazy(gas grills that is). My biggest complaint with the gas grills I have cooked on is their erratic temperature zones. With my charcoal grills I get even cooking across...

I have smoked quite a bit of cedar planked salmon on my Performer and my method is similar to Kevin's although I have never brined. I typically rub with salt and pepper and then use a Dijon and Honey based wet marinade.

The high winds in NY were actually caused by the same low pressure system that was behind the severe weather across the Southeast. You must have had one pretty good wind gust to knock over your smoker. I have smoked in 35-45 mph gusts here in Kansas and she has held strong. Coming home to...

The past weekend I went to a local farmer's market with my parents-in-law to pick up some fine Kansas bison. They usually just buy ground bison to make burgers, but this time I offered to try to smoke a roast as long as they were paying. The rancher had a 4.75 lb Pike's Peak roast that I thought...

I was buying Royal Oak last spring and summer at the Wal Mart on north Rock. I have switched back to kingsford, but it seems like early last fall I saw some royal oak lump there.

Rob, That is the usual price in Wichita as far as I know. I just bought the same bag last week. If you are a member of Sam's you can get two 24lbs bags for about the same price. On a side note I'm glad to see there is another Wichitan on the forum!

Upon hearing that there was going to be a charity meatloaf competition here in Wichita I immediately turned to this forum for some ideas. I figured that doing a smoked meatloaf with a bacon weave on top would really give me a leg up on the competition and I sure was right. After doing some...

In order to use up the last of my frozen pulled pork I made a batch of papusas last week. A papusa is a traditional Salvadoran tortilla that is filled with any combination of cheese, refried beans, and a pork paste. You basically make a simple dough by adding 2 cups of Masa(which is a special...