Originally Posted by racer_81
The pig in the door - is he cooked or uncooked?
I don't really know.
I was gonna use a SpiceWine sticker, but it was way over budget
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.