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Old 02-18-2013, 01:01 PM   #14
Rub'n Wood BBQ
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Join Date: 06-24-12
Location: Olathe, KS
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Thinking back, the 3-comp sink was a local health dept thing (st louis county). We bring three, but usually end up with one with soap, one with rinse water and the other acting as our pantry or filled full of pulled pork.

For extension chords - the more the better. I would plan to have a couple of long ones. We do one where we run a 50' connected to a 25' just to get to our site (of course, I think I usually forget to pay for it every year). Having a couple of shorter ones to run your equipment is handy as well. Better to plan for everything unless it is a comp and location you have done before.
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