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I've always enjoyed this contest. Alexa and I have had very good luck there and we always love stopping at Casa de Fruta on the way home to Arizona! Chris, I know you remember back in 2014 when the top three teams overall in the pro division were all WSM teams!

The chicken cook I did on Sunday was terrific! I'm really happy with the way the 14" WSM performed and will likely be trying out a few other things on it over the summer.

I recently purchased a used 14" WSM via Craigslist and the water pan was a mess. Lots of baked on crud, both inside and out. A little Totally Awesome, a little Soft Scrub, a green scouring pad and a lot of elbow grease later, that sucker was back to down the porcelain. I recommend that you...

Totally Awesome is the best! I love that stuff!

The little cooker did a pretty nice job today. At 8:30am, I filled the bowl with charcoal to just below level with the top of the ring, pulled out a few briquettes from the center, placed a Weber starter cube in the small well, lit it and then replaced the briquettes. By 8:35am, the starter...

Hi Bob. I've fired up a 14" WSM for the first time today and I'm running it with the stock water pan to see how it holds temps. My first thought about a shallower replacement would be a round cake pan or a deep dish pie pan. According to the specs, the stock water pan is 11.5" in diameter but...

Bob, is your Stoker not working? Mine is still going strong!

My first mod would be to add some charcoal to the bowl and a pork butt to the cooking grate! See how that sucker cooks a few times and then decide if you need to do anything to it. Have fun and enjoy the ride!

I like to attach my pit probe directly to the top cooking grate considering that is where the meat is located. I use this clip from Thermoworks.

Like a few others here, I'm a big fan of ThermoWorks products and recommend them to anyone who is looking to buy. They have a huge selection of items that can fit your needs from a simple ThermoPop to the Thermapen Mk4 in the instant read category and from the DOT to the Signals 4-Channel meat...

I've been a long time WSM user and competitor, always on 18" & 22" models. They have served me very well over the years. The days of cooking between 15 to 30 competitions per year are behind me now so I'm spending a lot more time just cooking for fun and trying out new things. A few months...

Welcome to the New World, John!

Hi LeeJay. I've used KBB in my WSMs for years and have often used bags of charcoal that are at least a year or two old due to stocking up during the great sales that happen a few times each year. While I sometimes have a weird cook out of a single bag, I haven't noticed any consistent issues...

Let us know how your experiment turns out.

I recently purchased a Work Sharp Ken Onion Edition knife sharpener and have since sharpened a Victorinox boning knife and a Victorinox granton edge slicer. It takes a very light touch and perhaps a bit higher RPM than you might think to create the initial burr on the blade but the end result...

Please take this seriously. My 22 year old son didn't and has been suffering the ill effects of food poisoning.

Welcome to the site, Brian!

After a very relaxing 7 month hiatus, Rhythm 'n QUE will be back in competitive action on May 4-5, 2018 at the City of Show Low's 6th Annual BBQ Throw Down in Show Low, AZ. This will be our 171st career event, all cooked on WSMs, and we'll be doing our best to win either our 33rd Grand...

Judging the quality of a finished brisket, or any other meat, by the presence or appearance of a smoke ring makes about as much sense as a competition judge determining tenderness/texture by how well the meat pulls apart. I've cooked multiple briskets that had little or no smoke ring and didn't...

It isn't just the server space but also the time necessary to manually download, resize and upload each image and then manually edit every existing image URL with the new on site image URL in every post that contains images. It just isn't a feasible proposition.