Was just told of this site with high recommendation (Capt Dan). I'm still getting up to speed with pit cooking. My wife an I became KCBS Judges and started cooking on a Lang 60 last year. We now have a Meadow Creek TS250 to which I mounted a charcoal grille to the front end.
I an a board member of mid-Atlantic BBQ Assn. (MABA) and will be competing in KCBS this season.
I picked up a 1 1/2hp grinder and 5# bucket stuffer. I expect to modify the MC warmer so it can also serve as a sausage smoker (130* temps with higher air flow) with electric heat.
I'm looking to learn all I can, maybe pass some things on to you, and most of all, have some fun. I hope you guys aren't overly serious and can joke a bit. Life is too short to get your undies wadded up. Thanks, Rag
(Rag is my road name from my club....biker)
I an a board member of mid-Atlantic BBQ Assn. (MABA) and will be competing in KCBS this season.
I picked up a 1 1/2hp grinder and 5# bucket stuffer. I expect to modify the MC warmer so it can also serve as a sausage smoker (130* temps with higher air flow) with electric heat.
I'm looking to learn all I can, maybe pass some things on to you, and most of all, have some fun. I hope you guys aren't overly serious and can joke a bit. Life is too short to get your undies wadded up. Thanks, Rag
(Rag is my road name from my club....biker)
