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Old 04-03-2011, 11:19 AM   #5
Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH

As a fellow woodworker and bbq'er that is a thing of beauty! The deep trough is nice. How did you do the lines? We have been using a heavy wood carving board for slicing brisket at comps and have never been told not to. That however would never fly serving to the general public.
Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering
KCBS Certified BBQ Judge #54767
Weber Smokey Mountain 22 & Superior Smoker SS1

[B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B]
Smokesman is offline   Reply With Quote

Thanks from:--->