I'm new to this particular forum, but I've been smoking meat for about 15 years since I was a teenager in Kentucky. At this point, I'm pretty sure that if you cut me, BBQ sauce would start bleeding out of my veins. What kind is probably up for debate... probably some weird combination of the Worcestershire based stuff from home or something ketchup or peach based as I currently live in Georgia.
I'm curious for those of you on the ring, what about BBQ do you find the hardest? Where do you get the biggest challenge? I'm curious for both pros and folks who are new to the craft.
I'm especially interested in hearing from new folks who are just getting started -- what has been the hardest thing about starting out?
- 2 Posts. Joined 3/2016
- Location: Gainesville, GA
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