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  1. yankeerob

    Rochester, NY Roc City (KCBS) May 23-24

    That is good news all around! Showers are a good thing and rarely are they provided. -rob
  2. yankeerob

    Hello from northern NH

    how far north are ya? In Vermont I'm about 40 mins away from CA. Alot of us are goiing down to Merrimack in June. Welcome to the board! -rob
  3. yankeerob

    Best Charcoal Smokers? Feedback please.

    cooking in competition you'll want to cook 2 butts, 2 briskets, 3 or 4 racks of ribs and at least a dozen thighs. The reason is so that you have enough "money meat" from all those cuts. The butts and briskets are 12 hour smokes and the ribs 5 or 6 depending on the cut. We don't actually smoke...
  4. yankeerob

    Rochester, NY Roc City (KCBS) May 23-24

    Another team first. We're going to try and get next to Julie [Swamp Pit]. Get close to us or the other "BBQ Brethren" teams and we'll help you out. I can remember our first. I just happened to be lucky enough to be adjacent to TheSlabs.com who showed us the works. There's alot to it. -rob
  5. yankeerob

    Best Charcoal Smokers? Feedback please.

    The main difference is the WSM is a CLOSED SYSTEM. When you close all the dampers down there is no airflow - no leaks. This allows you to control air intake and therefore your temps. There are also aftermarket items you can get for it like the Pro-Q insert shown here...
  6. yankeerob

    Rochester, NY Roc City (KCBS) May 23-24

    It's maintaining that temp for 12 to 14 hours is where the power draft units come in. You'll see - I'll have you convinced. Fuel the unit up, dial your temp and get some rest. A mop here and there and it's done. No fire control worries. If you haven't already - check out this video of a guy...
  7. yankeerob

    Best Charcoal Smokers? Feedback please.

    For the $300 price point your best bet is a WSM. The 18 inchers are about $200 shipped. They came out with 22 inch units this year but they're still on the pricey side. Expect to see alot of the 18 models on Craig's list this year as people upgrade. I use mine at comps for chicken and ribs. I...
  8. yankeerob

    Rochester, NY Roc City (KCBS) May 23-24

    Chilepeppa, It's Roc City's first KCBS as well. Camp out by us and we'll show you the ropes. Plus I want to see one of those new SS smokers in action. Next year we're getting either one of those or a Stumps. Are you running a Guru or Stoker on it? Also, here's another awesome event in your...
  9. yankeerob

    Can I Do This???

    unless you want to feed the skunks and possibly have them take up residence near your composter. -rob
  10. yankeerob

    Automated Temperature Control Demo - Stoker

    Latest version for WinXP/Vista: http://amir-views.com/downloads/Stokerlog5Test2.msi enjoy, rob
  11. yankeerob

    Automated Temperature Control Demo - Stoker

    Not as of yet. Amir's StokerLog program requires the .NET framework 2.0 (I think) So WINE will need to run that in addition to the program. To make the device wireless you'll also need a WiFi game adapter which you can get off ebay for like $35. If you need help setting that up let me know...
  12. yankeerob

    Automated Temperature Control Demo - Stoker

    For those of you that don't know it - There are 2 companies that provide automated temperature control systems for wood burning pits. The first out on the market was called "The BBQ Guru". A second unit came out (for the same price) called "The Stoker". The Stoker unit is far superior because it...
  13. yankeerob

    Dumb thermo question - foiling leads

    it would loose it's flexibility. Hi temp silicon tubing would work I just don't know where to get it. -rob
  14. yankeerob

    Dumb thermo question - foiling leads

    it's a combination of heat, soot, grease that will turn the mesh hard so it kinks then the wires inside break. If you keep the crap off the mesh by foiling they stay pretty new. Now the Stoker probes have silicon around them which wipes clean nicely. I have used them without foil before in a...
  15. yankeerob

    Dumb thermo question - foiling leads

    Foil is pretty cheap. It's only a 3 inch wide strip your talking about it. Also, there are lots of units you can't find replacements for. I've never had a probe go bad after I started foiling. I've had at least 4 go bad not foiling and 2 were Guru probes. That's like $60 right there. -rob
  16. yankeerob

    Dumb thermo question - foiling leads

    take a single strip3 inches wide and fold in half lengthwise. Then fold again. Put your probe in the 1/4 inch away from the end and fold it over. Then jelly roll the rest of it. -rob
  17. yankeerob

    Greetings and Salutations from a guy with meat but no smoker

    welcome to the sMF forum LOL! We're are you from? Looks sunny and hot from what I can tell. -rob
  18. yankeerob

    more heat

    Your question reminds me of the Alton Brown Good Eats show that featured him in a make - believe "oven". It was actually a raquetball court. He was describing radiant heat and the the fact that the oven's walls would reflect the heat into whatever was cooking. He also stated that once the...
  19. yankeerob

    Acronym's

    CGSP - char Griller Smokin' Pro KCBS - Kansas City BBQ Society MBN - Memphis BBQ Network -rob
  20. yankeerob

    sauce on sliced brisket

    1/4 stick unsalted butter and 2 tablespoons Johnny's French Onion Au jus sauce mixed with the reduced juices from the foil. Melt this down in a half pan and toss in your slices. Coat both sides then hit the top with a light dusting of your rub. -rob
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