Grills, Smoke, Bake.
The Myron Mixon Pitmaster Q3 Pellet Grill and Smoker: a grill designed like a Champion to help you cook like a Champion. The pellet auger and fan holds a consistent temperature so you can grill, bake, and smoke without being tied to your grill.
As a three-time world barbecue champion, Myron Mixon is the winningest man in barbecue. He is the chief cook of the Jack's Old South Competition Bar-B-Que Team; the star of Destination America's BBQ Pitmasters and new docureality show for Destination America; the author of the New York Times bestselling cookbook Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue (Random House, May 2011) and the upcoming Everyday Barbecue (Random House, May 2013). He is widely recognized as the most successful and charismatic man in barbecue.
Even with a baking stone, a conventional oven is no match for a professional oven when it comes to making pizza. At home, or rather in your backyard, the wood pellet grill is the way to go. The heat and flavor of the wood pellets is perfect, and makes it possible to make incredible pizza at home.
At Memphis in May contests, the whole pork shoulder is always used. At KCBS contests, you can use either a whole shoulder or the Boston butt by itself. History and contests rules aside, here's the best way in the world to cook a pork shoulder.
St. Louis Ribs are larger- so they tend to be a little bit easier to handle. A lot of folks favor them because they're surrounded by more fat to flavor the meat, and when they're cooked right, they're tender and bursting with real hog flavor.