Finally getting the season started soon
Well I know I haven't been on much for quite a while, but I've been workin hard on improving a competetive product. We finally get to see if all the hard work pays off. In a couple of weeks. I took the clas put on by Johnny Trigg & Rod Gray, and have been working many of there processes into my own routine. I've been cooking for anyone who would let me (that was pretty easy, lot of takers there). So I'm going to see if I can do more than be one spot short of a call this year. Look out Pulaski, TN here comes the Rooster.
I thought I was wrong once, but I was mistaken.
(3)WSMs, 22.5" CharBroil kettle,
4'offset (gave away after 1st WSM cook)