WalterSC
Head Chef
Ok folks am thinking of trying my hand in the KCBS comps , I have a couple of questions if yall dont mind?
1. What amount of tings do yall usually prepair for comps as in how many butts, ribs,chicken,brisket??
2. As my eam will be using 2 of the 22 1/2 inch WSMS how would ya stack it ?? Butts, brisket on one and chiken and ribs on the other???
1. What amount of tings do yall usually prepair for comps as in how many butts, ribs,chicken,brisket??
2. As my eam will be using 2 of the 22 1/2 inch WSMS how would ya stack it ?? Butts, brisket on one and chiken and ribs on the other???