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No Longer on the Sidelines

post #1 of 13
Thread Starter 
I've been watching and reading this stuff for quite a while now, I've used quite a bit of advice I've seen as well. I'm probably considered a rookie compared to most of you, I've only been smokin' for about 3 years. Last year me and a buddy from work started a competition team and had some success in our first year and already done two comps this year. Placed and cashed in one category in both of those so I'm happy I'm doing well this early in my competition career.

Thanks for all the advise I've taken over the past few years. Much appreciated!
post #2 of 13
Welcome S.A. Glad to have you here...
post #3 of 13
Welcome to SMF. Glad you decided to join us. Looking forward to seeing some qview.
post #4 of 13
Welcome, and you are a master compared to me! biggrin.gif
post #5 of 13
welcome to the smf, glad to have ya
post #6 of 13
Welcome aboard, looks like your off & running!
post #7 of 13
Welcome to SMF. Glad to have you here. What kind of equipment are you cooking with and congrats on the comps.
post #8 of 13
Thread Starter 
Got a Char-Broil Silver Smoker (before the cheapened them up) with mods for temp control. Sometimes I use a ECB as well.

Thanks. Hope to keep getting better and using information from people on this site to do so.
post #9 of 13
First welcome to SMF. Glad you can join us I'm looking forward to your input and Qview.
post #10 of 13
welcome to SMF-lots to learn and share.
post #11 of 13
Welcome from up the road in Des Moines. Sounds like you know a thing or two that we all could learn from you.
post #12 of 13
Thread Starter 
I have learned something that is very simple to share with everyone. Cooking for competition is packing all your flavorings into one bite, but, cooking for eating is much easier and the presentation doesn't matter!icon_smile.gif
post #13 of 13
Welcome to SMF glad you joined us. Have fun and happy smoking
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