I am really green when it comes to pure smoking. I have been doing it for about 3 years, I'm just now able to produce a few things consistently well. Rub, ribs, and whole chicken as well as parts. I can do anything in my kitchen, but wood, fire, and smoke... How long should I be doing this before I even think of trying to enter an amateur event?
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4/2/15 at 9:23am