Blanton
is Blowin Smoke!
Hello from the Twin Cities. I have been lurking, I mean reading threads, around here for sometime. I spend alot of time at the TVWB Decided it was time to join up and contribute here as well.
I have been cooking Q for the past 12 years or so, and just moved from a propane cabinent that has been called an easy bake oven, to a 22" WSM.
Made the switch cause I like playing with fire, plus you can't compete with propane in most comps. I have 3 backyard comps lined up for this year, with the first this coming weekend.
While hanging around here I found out about Oakridge rubs, and I must say that is some good stuff. I have tried others too, but they just didn't live up to my taste.
Next step is an upcoming KCBS class in the area. I hear that will really help to understand competition taste qualities.
Looking forward to contributing to the pron here.
I have been cooking Q for the past 12 years or so, and just moved from a propane cabinent that has been called an easy bake oven, to a 22" WSM.
Made the switch cause I like playing with fire, plus you can't compete with propane in most comps. I have 3 backyard comps lined up for this year, with the first this coming weekend.
While hanging around here I found out about Oakridge rubs, and I must say that is some good stuff. I have tried others too, but they just didn't live up to my taste.
Next step is an upcoming KCBS class in the area. I hear that will really help to understand competition taste qualities.
Looking forward to contributing to the pron here.
