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Looking mighty fine there Craig. Can't wait to see the end result.

I use Royal Oak lump in my WSM with great results. Never tried the briquettes mostly because of the use of binders to form them. I know plenty of folks use them and like them. Most say the Kingsford comp bags are better than the traditional blue bags FWIW.

That would be correct sir.

Hi Thomas, a couple things. 3-2-1 is low and slow. The temp range for that process is around 225f. Most folks use 3-2-1 for spares and reduce it down for BB's to something like, 2-1.5-1 kinda depends on if you want fall of the bone ribs or ribs with a little tug. I spray with apple juice about...

Thanks Dan, appreciate the info. Guess I was so focused on looking for a diffuser I completely overlooked the temp on the PID lol.

Fantastic looking birds there and I bet they tasted great too. May I ask what your chamber temp was on your UDS? Looks like direct heat with no diffuser am I correct on that? Thanks!

Almost as good as the water they came out of.

I agree with eman, there is no need for binders to smoke a burger unless your making meatloaf. I prefer to reverse sear them however. Put em in the smoker for 30 minutes or so to get a good smoke flavor then toss em on a nice hot grill. Yum!

Lol just figured the four pro's before me had him covered well. Is FUN no longer allowed here?

Mmmmm boiled ribs..... Shhhhhhh! Don't tell Bubba

it's bump thirty.......somewhere.

I run Symantec and have not had any problems. This is what the Symantec site says for this threat: http://www.symantec.com/business/security_response/attacksignatures/detail.jsp?asid=23979 and this: http://www.symantec.com/connect/forums/http-zombie-exploit-toolkit-request

Looks great, job well done. why do all the pics have a bluish hue to them?

Not sure where in central CA you are but I get mine here   You won't see it listed on the web site but they do carry it. Like Smoke Dawg suggests check any surrounding butchers/meat processors they usually carry it.

Good on ya JT Jerky was my main staple during Desert Shield/Storm, couldn't get enough of the stuff. Like Mark says though do make sure it is cured properly so they can ration it if need be. Jerky really is the perfect protein that you can carry in your ruck for long periods of time without it...

Looks like fun! Oddly enough my first comp, and so far only one, was also at a church. I was doing ribs and there was a mixup about when the gates would open. Long story short the gates opened about 2.5 hours later than I was planning which gave me exactly 4 hours to setup and smoke 4 racks of...

That's good question. I'm not sure how to answer it as I've never used TQ for jerky. One thing I'd be cautious of is if your marinade doesn't normally have TQ in it then adding a 1/2 oz of TQ to it may very well make your meat too salty.

2-2-1 is for BB's and 3-2-1 is fore spares. 3 hours on the smoker, 2 hours wrapped in foil with a splash of apple juice added then back on the smoker, 1 hour on the the smoker with no foil to firm them up.

In my experience pork is much more forgiving than beef when it comes to pulling. I have pulled briskets before but have never been very happy with the results so I prefer to slice briskets. If I want some yummy pulled beef then I slow smoke a chuck roast.