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Recent content by dragonslayer

  1. dragonslayer

    Let's talk size

    That makes more sense
  2. dragonslayer

    Let's talk size

    6-8 briskets for the 250 40 butts for the 500 :)
  3. dragonslayer

    Let's talk size

    I did a little googling based on some back of the napkin math that sounds like ti would fit about 6 large briskets maybe 8 if they are on the small side.
  4. dragonslayer

    Let's talk size

    Thinking about a propane tank offset smoker. I am looking for the approximate number of briskets I could fit on a 250 gal./500 gal./1000 gal.? Anyone have a good feel for this?
  5. dragonslayer

    Looking for help on a vintage slicer

    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?
  6. dragonslayer

    Where to buy lump charcoal near Overland Park, KS

    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.
  7. dragonslayer

    If anyone in the KC area is looking of a KCBS event later in the season that is not too much work...

    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...
  8. dragonslayer

    Wanting to get into BBQ Competitions

    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.
  9. dragonslayer

    Adding Cold Charcoal to a WSM mid cook

    Also I feel like I don't get even heat that way because all the coals stay by the door.
  10. dragonslayer

    Adding Cold Charcoal to a WSM mid cook

    It's the 22.5 but trying to pour from the chimney is still a challenge.
  11. dragonslayer

    Adding Cold Charcoal to a WSM mid cook

    On a long brisket cook I would think I would need to.  Do you think if I load it eave to start it will last 10-12 hrs?
  12. dragonslayer

    Adding Cold Charcoal to a WSM mid cook

    Good thing I bought good lump charcoal.
  13. dragonslayer

    Adding Cold Charcoal to a WSM mid cook

    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.
  14. dragonslayer

    Help with a Turkey

    Based on the conditions I will have I think I am going to spatchcock, brine in water and rub, and then rub with a butter rub combo before I pot the bird on.
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