Long time lurker of the site but finally took the time to join. My name is Jarren and I am a mid twenties Sous Chef from Joplin, Missouri. My dad and I have competed in KCBS BBQ for quite some time now including cooking in the American Royal Open over 8 times, so I practically grew up in the smoke. We now compete in competitive chili competitions nation wide with the CASI organizatione. I being classically trained also have a interest in charcuterie with sausages and cheese and the like. Lets see the equipment I currently have is a 22.5 Silver Touch Webber, a MasterForge Double Door Gasser, and an Outdoor Gourmet 4-burner Gas Grill. My father has a 4 rack rotisserie Kinfisher Kooker, 2 Barrel Smokers (one offset, one straight), 2 brinkman Mr. Smokers(Dont Use Much), and a Brinkman Vertical with an offset smoke box. We are also just now finishing up our 2 UDS this week. Thats all I got for now. Any questions feel free to ask.