question

I need help guys... I'm in the market for a new backyard smoker and I've been looking at some heavy duty ones - Shirley Fab (my front runner), LSG, Lang, etc. Looking at traditional offsets and cabinet/verticals from 36" - 48". Problem is I'm in Phoenix and my ~$2k budget is being pressed with...

I am on the team to set up the BBQ for the US Coast Guard Station next week. (Active duty and auxiliary personnel) We expect 100-120 folks. I have to pick up the charcoal. I asked "how much" and nobody knows. We'll be running 2-3 open stone/block grills that are roughly 30" x 30". Expecting to...

So far in our practices we've been working without a finishing sauce (for the most part) but reading here, I'm starting to wonder if that is the way to go. We have a final glaze for the chicken/ribs and I think they stand on their own without saucing. What I'm concerned with is what the judges...