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Thanks, I sliced my finger, just getting one of my knives out of the case! So definitely bring a first aid kit! And if there is a chance of rain, bring rubber boots, walking around in crocs for two days in ankle deep water wasn't much fun!

Aw shucks, guys thanks for the kind words! EJ, I use the Adam Perry Lang method for wangs, basically I foil with butter and broth 1st, then finish on the hot grill so the skin gets kinda crispy. Nobo, I've been making a bbq sauce for years, that I call my Hillbilly Soul Sauce, so I named my...

Thanks for the kind words guys! I finally got everything dried out and put up. If I didn't have to work every Saturday, during the summer, I'd probably do a lot more of these.

After 6 or 7 years of talking about it, I finally did it! I entered my first contest! It was a "backyard" contest, but a lot of very experienced, and very good teams were cooking in it (some with very expensive cookers to). I arrived early Friday morning, the weather was nice! (But that would...

I took a knife, and wedged it under the head of the pin bone, from the top side. Then I used a pair of needle nose plyers to carefully pull it out. If you break it, it's almost impossible to get all of it out! I did my first contest this weekend, but I did not use this method, I did thighs...

I have one of these as well. Unfortunately mine is missing a lot of parts, and I can't find any numbers on it. Sounds like you got a heck of deal, restored they are worth a pretty penny! They work like a dream too, a local restaurant has one, and they have been using since the 50s.

I think this should help you out, at least on the sauce. :biggrin:http://www.smokingmeatforums.com/t/142326/low-carb-bbq-sauce

That's exactly what it was, a silicone bunt cake pan. I don't know if I even still have it. I'll have to look!

Thanks! Yeah that thing was a big hit. I think I need to make another one of those. Maybe I'll do a tutorial next time.

So, at this point, I still haven't worked up enough courage to enter a KCBS contest. But, Friday, I did the next best thing. I took the class and became a Certified Barbeque Judge! :yahoo: I never really thought I would enjoy being a judge, but after taking the class, I'm kind of excited to...

Yes, spritz is a spray, also called a mop sauce, its used to add flavor and keep meat moist. UDS is Ugly Drum Smoker or Upright Drum Smoker (for those of us that don't consider ours to be ugly!). Its a homemade cooker that is usually made from a 55 gallon drum. These links will probably help...

The auger will bring new pellets to the fire pot to keep the fire going. All the hot rod does is start the original fire. I love my pellet grills, but I think if I had to do it over, I would have bought a Weber Smokey Mountain or a Big Green Egg. The next smoker I get will defiantly be a stick...

The hot rod is very easy to replace, but technically you don't need it. You can light the pellets in the fire pot with a torch, then turn on the grill, it works just fine, I've done this a few times.

Susie both Traegers that I have owned were made overseas, I believe. It was years before I had to replace any parts. $400 for a piece of equipment that doesn't work as advertised is ridiculous. If I were you I would be very upset as well.  If I might offer a suggestion, I would look locally...

Wow, I'm sorry about the problems you are having these problems, but I must say I'm on my 2nd Traeger , and I've never had any problems other than replacing the hot rods. The problem you are describing should definitely be covered by warranty!  I keep hearing these stories of bad customer...

I don't think I would mess with the brine since you've had success with it before. I think I would just add the Cajun seasoning 1tsp at a time, stir it up and taste it, and if it doesn't taste too salty after you get it all in there it should be fine. My guess is it will probably be ok, but its...

Yes, you can do both, just make sure there isn't to much salt in the injection from the Cajun seasoning. By injecting and brining its easy to get too much salt! Other than that, it should work fine. I have done both before, in my experience both aren't necessary, One or the other is sufficient...

Hey, Ive heard of deerstalker pie, but I never new what it was! Thanks for the info HF!

Shepard's pie sounds like a plan to me! Is it still called a Shepard's pie if you use beef? Cowboy's Pie?

Yes, I've done this. I had the same idea as you on the burnt ends! The problem is that by the time the pieces get tender they are bone dry!  They sure are tasty though. I should mention however, the stew meat came calves we raised on our farm. They were probably a lot leaner than what you find...