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We will try to again.We have a local (Madison,Wi) an hour away and the regional is about 2 hours thats closer then most regular contests.

Congrats all ! Peter we are proud of ya guys !

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat McCreight: Come on down to Libertyville, it's going to be warm this year </div></BLOCKQUOTE> Thats one of the big lies in the world ...checks in...

I also have a brisket or two layin around.

He does have a way with the ladies....

Cheese cakes usually do well for deserts .

Peter maybe if you worked over my wife she would let me go down to Lville and cook with you guys ...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

I have to fess up to kinda cheatin ...I dont use my WSMs at comps but they are the go to for home cookin. I am just too dang lazy to run 3 or 4 pits at a comp . It seems like saturday I was so relieved that our season was done now on tuesday I am wishin that I was able to do another one or two...

Betcha that Clark guy is using some super secret home built rub on that brisket..... Maybe ya had share some o that rub with the guy up the road ??? For the few times you compete you have been way more consistent then I have this year.

They are still looking for teams.Candice will accomodate what ever size spot you need . This is a saturday -sunday contest .

You fellas better hope the Harbormaster leaves his offset home and just uses his WSMs .That offset is a rib machine !

I am out .I just took on cooking a wedding for one of the guys who helps me build my cookers . And I need a small guy to get in where my big arse cant go.Have a great time at the event.

Jim ,There will be a KCBS comp the weekend before labor day down on the lakefront. http://grillgames.org/ As of now we plan on doing all Wi comps except the Sams Club event in Madison.We made a committment for that weekend to cook for the Gilbert Brown Foundation.So we will be doing the...

We will see if we can wander down to Poor Que and visit all our friends. Most likely will do Warrens ,Kenosha and Grafton also.

I will second and third Pappys.We were there a month or so ago and it was the best restaraunt BBQ I have had.Sweet tater fries were **** good.The service was very good.Talked with the boys who run the place and for sure a stop is required when I am in the area.

Goin to be a long winter practicin chicken.

I ahve a good source for Grove lump but what are you guys using for briquettes in the WSMs or are most using lump in their WSMs?

Being relatively new to cooking on WSMs I have done 3 cooks with the temp below 20 degrees and have had no issues.On the one cook the high temp was 7 degrees.Just need to make sure that you protect the cooker from wind so that you dont get flucuations.