Jeff mentioned something the other day about Scott's meticulous standards when making the baffle. He was a craftsman, more specifically a wood worker. He worked for a company that did custom cabinents for multi million dollar homes. You have to be fussy to satisfy that customer and that Scott was. His attention to detail is what set his apart from others. Curious thing though, when smoking meat, attention to detail is not always that critical of a thing, but it will insure consistancy of the final product.
This came into play last year when we were going to compete together. He got behind and things weren't coming together as he wished so we cancelled the competition. He either wanted to do it right or not at all. This is in direct contrast to another friend of mine that says let's just do it, or as they say: "get 'er done."
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top X 2,The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.