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Prestigious based on what? I would remove the Safeway contest and replace it with Tryon, NC. I would also take out the Vegas BBQ contest. I would then split the American Royal into the two contests that it is (Open and Invitational). If she is talking about it from a crowd perspective then...

I started out with a WSM and "progressed" through a Superior Smoker and then a couple Jambo's. I have sold my latest Jambo and so last weekend took a single 22in WSM and an 18in Weber kettle to compete at Flames on the Flint in Bainbridge, GA (KCBS). Plan was to cook the chicken on the kettle...

Don't forget a team called Grog N Hogs. Cooks with two big and one small WSM. Sometimes just the two big. Didn't cook a huge load of contests last year and ended up 18th overall and 13 in ribs for KCBS. Most of the time he cooks as a one man team. So sure you can compete and win on WSM. Or...

Try cooking at 300. Have them in smoke for 4 hours...then wrap with whatever you want to wrap with (apple juice, ect) and put back on for a couple more hours. Take off a couple hours later and put in a cooler with some towels to keep hot. You don't need 12 hours for good pork. You can go...

I have been buying from Smokinlicious online. The url is www.smokinlicious.com . The shipping is free. They offer lots of various types and sizes of woods. The website is very informative also. Give them a look.

Been using my Stoker for a bit now and very happy with it. I have it connected to my computer via wire. I have an old Linksys WRT54G wireless router. Will that work with my Stoker or do I need more/different stuff? Thanks.

I would agree with Rick K. I actually portion my meat, wrap in plastic wrap and put in freezer. I will then take out of wrap and vacu seal. Then into the hot water to heat when I need a quick pulled pork fix.

The two hinges are fine. I did use some pretty heavy hinges though. There is also a post about windscreens by Keith Wilson (which is what i used to model mine from)and he used the piano type hinges. I didn't put a roof on mine. More concerned with wind than rain.

I just built one like you are describing. I used a sheet of 1/4 plywood cut down to 6ft. I then took another sheet and cut off two 3ft sections. I used two hinges on both sides and attached with nut/bolt. I then put a barrel latch on the "wings" so that when collapsed it could be locked...

I am with the group on this one. But I enjoy making it so happy to do so at home. I think the key to finding good bbq is to look for one with actual smoke coming out of it. And getting to know the folks that cook it helps also. When you go they will provide your table with the best bits...

Tony, That is the only downside to when I first got the stoker. Loads you can do with it but I did have to get quite a bit of help to get it talking to my laptop, etc. Luckily the folks on the board really helped me thru it. Once hooked up the interface is super nice and incredibly easy to...

This has kind of changed the subject but continues the conversation with Tony... I just got back from Sams Club and they had the bone in pork butt for $1.79 and some beautiful fresh spare ribs already st louis trimmed for $1.77/pound.

Tony, my tounge in cheek post was not meant to cast aspersions (i shouldn't use words I can't spell) on the Guru. I just found humor in their announcement of functionality already in existence and even surpassed by a directly competing product. Thats all. And I 100% agree with your statement...

Hey Tony, Which HD down in VA Beach did you find it at? I am up in Yorktown and the HD/Lowes/WallyWorld/etc up here don't have it yet.

Just checked out the link. I have to preface this with the fact that I am a very happy Stoker user and more than somewhat of a smartaxx... Wow...control two pits. Are they really highlighting that? Stoker will control three or more easily and has for years. Wait wait...here is something new...

I can't remember if I read it in a post on TVWB or where it was but I do mop on the halfs. So if it is a 12 hr total cook time you mop at 6hrs into the cook...then after another 3hrs...then after 1.5 hrs...etc. Seems to work for me.

Ya know I have to agree with Chris A on this. It is simple enough to dump the ashes whether you have a lot or a litte. Even with a 14hr cook the amount of ash with standard K doesn't cause issues during the cook. I think what this string does show is that people are passionate about their...

Now if I were just starting out I would not want to deal with an overnight cook. A 5 lb butt can go on at 6AM. Wrap it in foil after about 3 hours of smoke and bring the heat up to about 275 to speed it along its way. Pull it off the cooker at around 2:30 and wrap up in a couple towels or put...

OK...maybe this I am getting a bit out of control here but how about this... I actually like the brick ring idea but agree about it is alot of mass to heat up. What if the bricks were put in a 350 oven and preheated while the charcoal is lighting in chimney? Then when the coals are ready pull...

I didn't notice in the posts the ability to control multiple cookers. Perhaps you don't have that need now but if you ever get a second, third, fourth, etc. pit then they can all be controlled from a single stoker. All you need to buy is additional fans/probes. Amir's Stokerlog will even...