Greetings! I've been lurking around, reading articles and recipes for a while and figured it was time to say hello. I live in Frontenac, Ks, down in the S.E. corner of the state. I used to cook competition BBQ, but haven't been able to do that since 2005. My trailer mounted BBQ rig is of my own design and I built it. I've recently came up with a way to use it as a temp controlled (propane heat) cold smoker and have used it on a couple of batches of back bacon. I'll be trying some beef snack sticks next week, then some authentic Andouille sausage. (chunky pork, stuffed in middles, the whole 9 yards.)
The rig when it was still new back in 2004.
One of many briskets that smoker has turned out over the years.
The rig when it was still new back in 2004.
One of many briskets that smoker has turned out over the years.
