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Unread 01-28-2010, 06:43 PM   #23
MilitantSquatter
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Definitely creating BBQ that is great to eat not comps...

Comp BBQ is a totally different animal and IMO should be a bi-product of what you've learned to master if you decide to participate.. unfortunately in today's comp scene, for many it's all about getting the winning results immediately without paying dues experimenting and just wanting to mimic what others are doing.
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Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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