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  1. CombatBarbecue

    Good morning all..Looking for some suggestions.

    I am completing a business plan outline provided by my local SBDC (Small Business Development Center) I am working on the start up costs section of it. I think my initial foray into the catering/food truck business will be small scale tent and table section to serve food and sides nothing crazy...
  2. CombatBarbecue

    Smoked Pork Spare Ribs

    Smoke spare ribs . A shout out goes to Chilerelleno for the Rub. Started at about 1116am Royal oak/Apple wood. IT TEMP: 190+
  3. CombatBarbecue

    Chimney burnt into asphalt.

    My charcoal chimi burnt I to the assfault .Do I have an issue here as far as reuse or with food safety? Thanks for you help.
  4. CombatBarbecue

    Looking to buy a Lang..But witch??

    So I am in the very early stages of attempting to open up a barbecue food truck in Wisconsin. I have been looking at Lang smokers and so far I am impressed. I currently run a Char Broil Offset that is old as hell and probably costing me a lot of money in fuel costs. I would like to get a Lang...
  5. CombatBarbecue

    Anyone on here smoking anything this weekend.

    Cold day out there, anyone one got anything going?? Suns out so would be a nice day. You all have a great weekend. Stay safe out there..Smoke ON! !
  6. CombatBarbecue

    New to SMF - Wisconsin

    Hello all! I am a newbie to SMF in Wisconsin by way of Texas. Looking to connect with fellow meat smokers here. I personally enjoy smoking brisket and would love to get into smoking other meats. I am looking to start a BBQ food truck up here in Wisconsin to bring the great Texas style smoked...
  7. CombatBarbecue

    New to the SMF.

    Good morning Wisconsinites! I am a new member to the SMF and currently reside in Wisconsin by way of Texas in 2013. Just looking to get to know fellow meat smokers like myself up here in Wisconsin. Curious as to how often everyone here smokes meats in the winter. Also wouldn't mind any tips...
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