Pellet Envy Class - Great!

I took the Pellet Envy class this weekend in Lebanon, TN at the old site of Amazin' Blazin. Rod & Sheri are really nice people. Both are very knowledgeable and straightforward, and seemed to enjoy themselves. Their team system apparently works well for them.

It was really cool in that Rod cooked 2 contests in real time - one with the FEC and one on a Jambo. Everything was done on the same time table that the Grays use at comps, and we were given explicit instructions for preparing, seasoning, cooking and turn-ins. We got to sample the different turn-ins to see the difference in taste, texture, etc.

I highly recommend it to anyone who is competing, considering jumping into the ring, or even if you just want to cook better Q for your friends and family, like me. I may never compete, but if I do, I have a very good base to start from. :thumb:

Each category was prepared the same, with a little difference in placement and time due to temps.

ALL of it was very good, and what I will strive for when I cook from now on.

I preferred the Jambo meat on most cuts, but I preferred the FEC burnt ends. I also preferred the FEC ribs. But that is just my opinion.

It's awesome that Rod & Sheri can put this product out on a consistent basis week after week, whether they are cooking on the Geer pit or the FEC. It just proves that it is the cook, not the equipment. :thumb: