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Thank you all!

Last summer while cooking on my 18", a black trash bag blew up against the back of my smoker without my knowledge. Needless to say, a decent chunck of it melted to the smoker. I'm curious if anyone has any ideas or tips as to removing it. I've tried, Goo-Gone, soap and water, degreaser, stiff...

Can't go wrong with Jack Stack beans, best in KC if you ask me!

I think the drive might be a little far, my wife might wonder where I went (or maybe not), but I appreciate the offer!

Does anyone know where one can purchase turn in boxes (clamshells) in order to practice presentation? I know you can get them at the warehouse stores, but don't want to buy in that quantity. Any help is appreciated!

Fortunately for us in KC, this is not uncommon. Off the top of my head, I can think of three such stores in different parts of the city. The great thing about the KC BBQ Store is that it is attached to Oklahoma Joe's BBQ restaurant, which a couple of years ago, was dubbed the best bbq in the...

Does anyone use the high heat method for pork butt when competing? I recently switched to the high heat method for my brisket and have been pleased with the results, so I wonder how the judges like high heat pork. Any thoughts are greatly appreciated!

For whatever reason, I am still having trouble wrapping my head around the process here. I love burnt ends (I'm from KC, so it's in my blood) and would really like to be able to make them well. From what I gather there are two methods to making good burnt ends (these are based on HH cook)...

Thanks for the help guys.

To be more clear, I am looking for enough power to be able to plug in lights and probably a radio, maybe a fan if it's hot.

We don't always have (or are willing to pay) for electrical hookups at the comps that we do. Any advise on inexpensive portable power ideas? I'd like to avoid using a noisy generator if possible. I hate it when people have them at comps and I beleive in the golden rule! Thanks in advance.

I've heard of returning the point to the cooker to get those tasty burnt ends. Can someone give me an idea of the time involved for this? Is it possible to grill them to shorten the process? Any help would be greatly appreciated.

I am cooking 2 butts for an event next Thursday evening. The only time I am available to cook the meat is overnight this Friday. Will the cooked meat keep OK in the fridge for 6 days or should I freeze and then defrost?

Welding gloves - got the idea off this site.

Brisket and pork is what was requested so I won't be adding anything too it. The briskets are each ~9lbs and the porks each ~8lbs. I plan on doing them at the same time, foiling when necessary. The problem is that this is out of town for me, I am not arriving until Friday evening. I am doing...

I suppose I should've mentioned that. 50 people, but not heavy eaters.

I'm cooking for my sister-in-law's graduation party this weekend and she has requested brisket and pork. I am think 3 pork butts and 2 whole packer briskets. Is this enough? I only have an 18" WSM and plan on adding a grate to accomodate it all.

You can't go wrong with the burnt ends, the pork is excellent as well.

My dad has one of those for his gas grill and he really likes it. I've used it a couple of time on his grill and it seems very tedious to me. I would not use it on my kettle or WSM.

I have two webers. One of which get kept with all of my tailgate stuff. They both go to our comps.