Only today through Friday to post comments to win a jar of sauce! It’s really pretty good stuff, but so far, only three different people have posted. So all you need to do is post a relevent comment or two, and you’re likely to get a bottle of sauce mailed to you free o’ charge! (unfortunately, this is only valid for US readers, as there may be issues sending food internationally).
Curt,
I am excited. Ribs are on the menu for Saturday. As I have stated it has been several weeks since I got to smoke something. I am looking forward to it. I will turn the charcoal pan over for a baffle like you suggested. To leave it sit on the bottom or raise it a little? Hopefully, that will help me with the temp while using the side fire box.
Todd
Todd, I actually raise it up so the baffle is above the opening for the SFB. Let me know how the ribs turn out!
Just wanted to say how much I enjoy your blog. I love reading about your competition experiences and someday hope to do a little of that myself, but I’ve got a long ways to go.
Mark,
I’m glad you like the blog… And you said so just in time, it looks like!
What area are you in? If you’re interested in getting involved in competitions, there are some easy ways: volunteer to help a team at a comp close to you, contact the comp reps and offer to help, or become a judge and learn from that perspective.
I live in the Texas Panhandle. I’d love to judge but my waistline would be keeping me from seeing my toes if I didn’t have size 13 feet and I don’t think I could take the extra hit.
I’d like to get a lot more comfortable with my own cooking before getting involved with anyone else. First goal is to find the time to attend some of the local competitions first, but time is an issue as I’m on call 24/7 from 4/1 through 7/20.
Mark, on call like that sucks… i feel for you!
What’s good about helping a team is you learn a lot without having to cook necessarily. Case in Point, Dr. BBBQ, Ray Lampe, is in Bardwell, KY, this weekend and was looking for a dishwasher. If my wife’s birthday wasn’t this weekend, I would have done it just to learn from the best.
And judging does’t mean you have to eat tons and tons… Just a good bite of everything!
But I know what you mean. What is it you like to cook the most? Being from Texas… brisket?
Haven’t had much luck with the brisket yet as the family never seems to let me smoke it long enough. I do a pretty mean pulled pork though I still haven’t come up with a rub, homemade or commercial, that I’m happy with. Wife never cared for breakfast sausage but she can’t get enough when I do a fattie. We babysit quite a bit for a 2yr old and she can’t get enough of my smoked spam.
I also do some pretty decent chicken thighs. I work in the seed business so as long as they are planting I’m on call on weekends. Doesn’t happen very often but I’d hate to be at a competition 45 miles away and have to run back to get some farmer a bag of corn seed.