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Unread 01-24-2005, 05:24 PM   #3
spicewine
Babbling Farker

 
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Join Date: 09-13-04
Location: Columbia Missouri
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My Smokers utilize both moist and dry heat. In competition I use moist heat and then at the end empty the water pan and firm up the bark for the last hour or so with dry heat. We have won many times and always finish in the top numbers.
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SPICEWINE IRONWORKS
Award Winning Smokers, Sauces and Spices
Columbia Missouri
www.spicewineironworks.com
PERFECT, PERFECT 180 CHICKEN 2011

1ST. PLACE PORK
AMERICAN ROYAL (OPEN) 2012

PERFECT SCORE180 IN RIBS 2013

BEST SAUCE IN THE WORLD ( BLUE COLLAR )
AMERICAN ROYAL 2009

BEST RUB IN THE WORLD ( HEFFER DUST )
AMERICAN ROYAL 2007
MOFO Chapter
CISC Master BBQ Chef
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