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Unread 03-06-2013, 12:38 PM   #10
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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With chicken, we use a warm and thinned sauce and just squeeze it over the top and let the excess run off. With ribs, we use the back of a spoon to spread it around. Stopped using a brush a while ago.
4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129
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