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WTG! Congrats on a respectable finish for the first time out.

I live in Columbia too. I agree with Hamilton...we all become bbq snobs when we cook low volume and profits aren't even on the table. Call me guilty as charged. Maurice's mustard sauce is one of the best examples of SC Mustard based sauces. On an additional note, I like to keep my politics...

"I like big Boston Roast and I can not lie"...just does not have the same ring to it. Just sayin. :rolleyes:

A checklist and a timeline is essential. Focus is also a key aspect. There will be a lot of opportunities for distractions. It will be a long weekend. Saturday turn ins times will go quickly. Be rested and organized. A clear mind can make a big difference when it comes down to crunch time and...

Thanks for the review. Need to get over to that side of town and give them a try. I agree, for such a great BBQ state, it is a challenge to find great smoked BBQ in Columbia.

YUM YUM...Eat'em UP!!

Sweet setup! Love the use of the old signs. They add character and charm.

Very interesting. Thanks for sharing.

Well stated, Chris. I agree.

Good to see another SC smoker on board. :) Welcome.

I have always worried about dishwasher soap, over cleaner, etc. soaking into the porous clay. I have had some luck salvaging them by slowly heating the saucer on my gasser and wiping the grease clean as it is released and raises out of the clay. I light the back burner on my Silver B and turn...

I prefer the DigiQ DX from BBQ Guru. As Gary indicated, it is important to know which features are active when using the controller.

WTG! Congrats on a first place finish.

I almost licked my computer screen! Great looking meal.

I would add one thing...take good notes. It is a learning process and notes are always handy to refer to as you continue the education with future cooks.

Have been giving the comp trailer the mid-summer clean in the SC heat. Keeping it simple and braising rib tips on the Weber B.

There's the sparks! AND I partially agree. Perhaps "adhering", instead of absorbing, would have been a better word selection. Thanks for clarifying. I stand corrected on that point.

MY, MY, MY...that looks great!

A brisket point (for burnt ends) was my original July 4th plan but it needs another day to thaw. Have some rib trimmings in a pan braising in Peach Cider on the Weber B right now. I usually cook them along with the ribs but had some left over from a comp. Whatever don't get eat will be saved...

I was a Disc Jockey for 20 years. Now I work for an insurance company supervising staff development, system support and security activities for a managed care area. I also own a small BBQ school called Carolina Outdoor Cooking and a competition BBQ team called Big GQ.