Got a question, I cooked my first sanctioned KCBS contest the first weekend in October and I was wondering what is is that the judges are looking for in chicken? I turned in thighs and placed in upper 40's out of 62 teams. I want to do better than that of course. As far as prep we pulled part...
I am fixing to enter my first sanctioned bbq event and I have a problem getting the skin to crisp, its always rubbery. Any advise would be much appreciated.
I've been wanting to smoke a brisket but never have attempted one. What are some of the tricks you guys would share? From picking out the meat, to prep, season and cooking. Any advise would be appreciated.
Thanks
I have a propane tank that is 30" in diameter and 7' long and a smaller propane tank that is 18" in diameter and 44" long. Where do you think that I should put my fire box? On my first one I built I put it in the back of the chamber but the more I look around to try to get ideas I see a lot of...