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Could someone please explain this part of the rule on the KCBS rule sheet. I'm just a dumb ole hillbilly.  LOL " Rosettes of meat slices are not allowed"     Thanks for the help.    

http://www.excaliburdehydrator.com/D...ors-37-cat.htm Cheack out this site, I have the 3926T, with the 26 hr timer, and 9 trays, and love it. Haven't had a lick of trouble with this brand, and the fan is in the back of it, kepts it moving around all 9 trays. They have models in your budget.

GO HOGS!!! ready for football, going to be a good year. I am going to say your first brisket from the looks of it and what you say, is alomst perfect. I wish my first brisket turned out like that. Someone else on here might have a differant idea, but i have notice that my brisket even does that...

Did you do a marinade injection with it when it was still raw? I always inject my briskets 24 hrs prior to smoking, then i will mop a few times during the smoke, now i never have wrapped my briskets in foil, i always just use a mop sauce during the smoke, but i will wrap in foil after the...

Well after my seeds from dyce have been sitting in the seed starter dirt, i checked today and HELLO!!! i have 2 out of the 12 pots coming up.. It has taken them almost 3 weeks to sprout, even had them on a heating pad. Looks like i'll the ghost's this year, cant wait.

What cut of chicken do you cook the most at a KCBS competition. My first comp is coming up and all i ever see or here about is the chicken thighs. Has anyone ever turned in like chicken breast's w/ skin, or chicken legs or wings, or maybe pulled or chop, i know the rules say you can but was just...

Check out all these bacon products, bacon air freshner's,gum,band-aid's they got it all. they even have pork chop band-aids. lamo http://store.firehousepantrystore.co...nproducts.html

You will think i have fell off of my rocker but here in the south it was called Shoney's Big Boy, I belive i spelled that right, but it was a burger joint called that down south and if you could find one that has been around awhile they had the big boy out front. It was always a treat for me...

Mines up about 2-1/2 inches and never had a problem, i have smoked over 15 hrs on it before, i do sometimes stir the ashes around alittle to help get more air in.

You will love it, they are great, best smoker i have ever bought, mine's only the 60 but my next one will be the 80 like you bought. Enjoy!!!!!

Got my seeds and a sample Ghost chili from a SMF member today. He even sent me a dried Ghost pod also, and WOW! HOT, VERY HOT. Thanks again. Does anyone have a good plan to get these bad boys from the seed to a mature plant in the ground? Any help would be great.

Lol sorry 5 years 35 so far

Call me.... I have a pizza cutter you can use for a slice of the smoked pie.

5 and counting, i'll play, good thread

I have a Lang 60, and all i use in it is wood from start to finish, i start with 6 splits of wood about 16" long stacked, and start it with a weed burner, and when it gets going good and a good bed of coals, i'll add 1-2 piece's per hour to hour and half to hold temps where i need them. Depends...

I dont fill my Lang up with water, and don't use a water pan either, the deal with a reverse flow is that when the drippings from the meat hit the reverse flow plate, i get enough moisture from that, and dont need water to help. Try it w/o water and see what happens.

All i do to mine is inject it with beef broth 24 hrs before it goes on the smoker, and put my rub on it, kinda heavy on the rub, seems to help hold in the mositure, i also trim all the fat off, put it on the smoker @ 225 till it reaches 195 degrees, and the only time i foil it is when it has hit...

LOL!!! I think i'll send in my $15.00 also.

Funny this post is coming up, i just bought the Lang 60 delux, and have been having the same problem here in Arkansas, so what i have done is called Ben from Lang and he made me a certificate of origin, and mailed it to me, and im just going to go ahead and get a plate for mine, that way i am...

Crazy isn't it, i just got done smokeing 2 pork butts, and here is the crazy deal about today's smoke. I had a 10lb butt and a 8 pound butt. OK, the 10 lb butt took 14 hrs to get it to 195-200 degrees, the 8 pound took, get this 16 hrs, both were smoked at 225 all day long, and was put on the...