Picked up a few scrap trailer frames for free last week. At 7'4" wide and 18' long, they'll have a lot more room than my current tailgating setup. Cooking trailer 2.0 is taking shape, and currently at a cost of $0.00 USD.
FWIW the Blues, Brews, and BBQ competition has been moved to October 12-13. Location in Charlotte TBD. I just might be able to work with this as it doesn't conflict my football schedule. Please no downtown again.
Got 3 racks of ribs on the Weber this afternoon. Using Jack Daniels and Apple Wood Chips for smoke. I just can't get used to setting it and forgetting it. I keep wanting to adjust something, or add wood. It's completely alien to me.
I cooked 2.5 racks on the rotisserie and the other half on the grill. I used the rotisserie burner and the smoke box burner for indirect heat and kept it at a nice 275. At 3 hrs, I turned off the heat and let them rest as the temps slowly decreased. While tasty, they were more dry than the wood smoker. Not bad at all, but I'm going to have to play around with a water pan going forward I think to help add some humidity to the chamber.
Honestly, I've experimented with water pans in my Weber and I've read guys who have gone so far as to perform side-by-side "experiments" and no one can tell the difference in the finished product. The only thing water might benefit is to serve as a heat sync and hold the temps down to something more like 225 which may help you turn out a better product.
Is there really a need to go there? Havent we debated this at length many times before in this thread? I though we left it at a difference in opinion and agreed to disagree?
The only thing I wasn't crazy about is that it was fairly salty. I brined it overnight and then patted dry with paper towels before smoking. Maybe I should have rinsed it?