I am new to this site but not to BBQ. I own and operate a food cart in Oregon that specializes in Smokey BBQ. I smoke everything from Brisket and Whole Hog to Hummus for the veggie crowd.
My line up of Smokers consist of a J&R Enterprises stick burner, Cookshack 250, and I am taking delivery of a Traeger Com200 this week.
I have been cooking BBQ all my life with my family but I have been doing for money the last 2 years. I haven't done any competitions yet mainly because I can go work an event and sell my Q for money instead of a trophy.
My style is defianatly Texas but I throw in a Pacific NW flare in with the types of cuts and other animals I cook.
I look forward to reading and learning some new ideas.