Search results

Attended the Jack yesterday and was impressed with the amount of WSM's I saw. At least 6-7 teams (backyard and international teams) were using nothing but WSM's. With the amount of teams and all the smokers used, the WSM's had a good showing. They were expecting at least 30,000 people there...

Just received my SS door from Cajun Bandit, fits like a charm, nice upgrade. It does fit snugger than the stock door. Also bought 2 black gate handles from Home Depot and mounted them on the mid section. They fit where the existing grate/water pan bracket bolts are. Just had to cut the top 1"...

I did a search already and got some info but was just curious about different rubs for different meats. I have seen alot of brisket specific rubs that have only 4-5 ingredients as not to mask the flavor of the beef. I have seen some poultry specific rubs with rosemary, sage and even tarragon...

Question about oak here. It seems that of all the books I read and shows I have watched that ALOT of pitmasters use oak. Yes alot use hickory, apple, even green mesquite as well but it seems oak is present 85% of the time. Is it the flavor, the cost, the availability? I have been using hickory...

Anyone thinking of getting it? I just received Gary Wiviott's book "Low and Slow", "PL&BBQ" from Mike Mills, and Davis and Kirk's "America's Best BBQ". I have some reading to do! How many bbq books does one need anyway? I get to eat a Big Bob Gibson's in Decatur, Al once in awhile as I have...

Just curious. Last year during a bbq cook off, the team next to me par boiled their baby back ribs, then finished on their smoker. Yes, they even took second place! There is plenty enough time to cook ribs before turn in time, so not sure why to par boil. Anyone else par boil baby backs, St...