I'm looking at East Texas Smoker Company to build a net BBQ Rig for me. I've never smoked/cooked on one of their smokers. Do you have any thoughts on their smokers? I'm looking at the Category 5 Reverse Flow Smokers. Thanks for any info.
May Our Lord and Savior Jesus Christ Bless Your Day
Food Services Coordinator
First Evangelical Church
Did a BBQ benfit yesterday with my smoking buddies We had 4 stick burners going and did 300 lbs of chicken and 100 lbs of sausage, got everything done by 1pm. Pretty cool event and a lot more fun than competition cooking.
I have a question about smoking brisket. When using a rub, when do you apply it and what do you prefer to use? My wife's son and his wife are coming in from Missouri Saturday. This will be MY first brisket in the smoker. Thanks,
Thanks for the welcome. Have been a member and have been smoking for the past several years. Seems like very few restaurants are able to do this well and was wondering if anyone out there is supplying them.