Anyone have a good source for information on vintage slicers? I was just gifted this. It appears to be a US Slicing Machine Company, a predecessor to Berkel in the US. It does appear to work. Any advice on cleaning it up/getting it usable condition?
I have a competition in Overland Park, KS coming up in a few weeks. I am flying in and the equipment/meat is provided by the competition. I need to get charcoal and prefer lump, but am not too particular on the brand.. Any recommendations on where to buy it?I figure I need at least 30 lbs.
If anyone in the KC area is looking of a KCBS event later in the season that is not too much work, check out the 6th Annual KC Kosher BBQ Championship. As a kosher competition the rules are a little different. They provide the equipment and meat which makes it a pretty easy (and cheap) event...
Check out the KC Kosher BBQ competition: http://vaadkc.org/kckbbq/
It is a little different than your standard competition, but they provide all the equipment and meat so a lot easier to get your feet wet. It is in a couple of weeks so I would sign up ASAP if you are interested.
Can I add additional cold charcoal to a a WSM mid cook? Last time I used a WSM whenever I added more charcaol I pre-lit it in a chimney but is was really hard to add it through the small door on the WSM.