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Thanks Len. I have a great Lodge chili pot and a standard CI pan that I've cleaned and seasoned normally for the past few years. I'll try the flax oil next time I need to season the pan (admittedly, I neglect the pan but take good care of the pot as I love chili). Otherwise, I'm pretty happy...

Ditch the therm and use a fork.

That's great Bob. Much appreciated. I'd be happy to get one comp in just to get my feet wet. James

Hi Bob, As a newbie, I need to keep my job. I'm wondering how to get into weekend comps within a few hours of Toronto, Canada or the northern US. Again, as a newbie, I'm only running 2 WSM's that require observance even with my Stoker kit.

Try making your own at home. Use the basics: Tomatoes/Ketchup Vinegar Brown sugar/molasses Onion Powder Garlic Powder Salt Worcestershire Fish sauce or Soy Whatever you like Ginger Fruit Juice Jalapeno/Cayenne Try a side by side with a popular BBQ sauce and try to make it fresher. I like to...

As a newbie, how do I get into comps understanding that my first few should be closer to home? Even better question: What does an accomplished team take home in winnings per season?

I've got a pretty sharp Global boning knife but I find, when I stand ribs on end, they tend to rip near the bottom of the cut (ignoring the potential for overdoneness). I'm not competing in general, but my family does a rib off every year and it's the cut that is my only problem. I can portion...

I'm happy with my rub, cook and sauce (when I want sauce) but haven't figured out the slicing. Backs are easier than sides but I'm still not confident. These days I slice upside down with bones up which hurts the look of the meat side. I generally just do a sauce touch up but I see these people...

Thanks all. I was feeling like orange juice this AM and had oranges so that's the way I went. I added 1 TSP of ancho and it didn't add anything so it's out next time. I also added the juice of 1/2 a lime (ours are pretty big and juicy right now Len, 6 for $4 Cdn) which muddied the citrus flavour...

Today I figured I'd spend some time trying to create my own signature sauce for pork mostly I expect. I used the basics from a number of recipes I've used in the past. I'm not aiming for something too time consuming or ingredient heavy but something good enough that you can whip it up in 30...

Sorry Dave. I was offline for a while. The 160F is really just an arbitrary number that I've seen posted and printed a few times. I figure that the meat should have had enough time to catch some smoke and bark up around then. This one finished pretty well. I'm actually having leftover chili I...

It's just after noon here, 12# packer has been on since 7am. In the mid 150's now. I'm going to foil it at 160F. Hit the stall just after 150F. Stopped dead then dropped a few degrees. Using a Stoker so watching closely online. Going to use the Texas Crutch to eat before nightfall.

I'm with Jim. Oil lightly and let them sit in the mid 200's. No smoke, little smell and they aren't blazingly hot for a few hours after you pull them out. I just got a Lodge chili pot (not sure what the actual name is but I'm making chili in it)) and it was pre-seasoned. Still rusted after my...

Anyone have an affordable home use favourite? I'm looking at the Pro Series Non Contact Infrared Thermometer from Home Depot at $49.97 CDN. I'm building a temporary pizza oven this Spring and want to monitor the oven internal temp.

Thanks all. John - I've been on that site and it's great. Unfortunately, they are biased since they use/sell only fire bricks. There is no issue with clay popping. Using hardwood, I might get up to 500-700f for 2-3hrs. Nothing will explode. My biggest challenge is where to put it at the cottage?

I'm planning to make a temporary pizza oven this summer: https://www.youtube.com/watch?v=C1QToDg3Ow0 They recommend clay brick but pizza oven manufacturers recommend fire brick. Has anyone made or does anyone have a pizza oven? If so, any thoughts on bricks?

Think about the last/first time you had food poisoning. Would you chance it again for old cheese?

Only challenge with a trailer is parking depending on the venue. If it's a small comp they may not have enough parking. We have an amateur comp at the beach in Toronto and they don't provide assigned parking for competitors. If you come late you have to park 10 mins away and humping your kit to...

Really depends on how much you're bringing. A rental van is always good because you can use the back for hauling, prep, tailgating, napping, weather relief (don't laugh) etc... Bring a vinyl tarp or get a plastic mattress bag to lay down so clean up is easy and you don't have to worry about spills.

Try injecting the flat just before you put it on with room temperature, full sodium beef broth. Maybe 1 1/2 cups for a full packer.