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a half rack generally will take at least the same amount of time to cook as a whole rack. Also "they were the thickest" that means it will take even longer to reach temp. Mike

Great looking ribeyes and lobster! Looks like Jr took good care of you! Mike

It happens to us all. It will be done when it is ready!

Pork loin makes great Canadian bacon!128513 Mike

Chicken looks good! Inject or brine, it will add flavor and moisture.definately get seasoning under the skin where you can. Great first chicken!128077

An awesome looking fatty!128076

So what wood did you decide on? I like pecan for most everything.

Great looking turkey! Glad your first turned out so well. Mike

About 30 inches head to tail and 26 inches wide. You could trim the legs back more though. We split the backbone near the head to open it up flat. Mike

I did my first whole hog a few weeks ago. It was a wild hog taken at my hunt club, about 50 pounds without the head. Brined and well injected. Put foil on the cook grates. Since the hams and shoulders were no larger than a store bought pork butt, we planned on 14-15 hours. Did it all as pulled...

Lots of good ideas here. What you can use will mostly depend on who is running the competition. There should be a 'cooks meeting' to give the competitors all the rules and answer any questions. I know this doesn't help you come prepared or practice though. Good luck and let us know how it turns...

 Your ribs look Great! Don't think I would change a thing!    Mike

  That just looks awesome!    Mike

Really good looking brisket!   Mike

 Two to four hours brine time should be plenty. Hope it turns out great!    Mike

 A lot more coals in the firebox and more compact. I mix wood chips in with the charcoal to keep a light smoke going all the time. This much coals will burn for 5-6 hours.  Thin blue smoke...    Mike

  It may have come with directions but if not, wash the cooking racks with soap and water to remove any residue, Then spray/wipe the racks and the inside of the cooking chamber with vegetable oil. (like a can of Pam). Build a medium size fire in the firebox and let it burn for several hours...

  Welcome Steve. Glad to have you with us! What kind of smoker did you get? Be sure to season it on Saturday. This will also get you used to how to control temps. Probably start with chicken for a first cook. Maybe leg quarters or a whole spatchcocked bird. Feel free to bring on the questions...

 Cornish hens look great! Brine the turkey breasts as you did the hens. Smoke to 160 IT then let them rest under foil about 15-20 mins. Should be well done and juicy. Remember to take pics!   Mike