After 2 RCG's Spuds BBQ (formerly Slow Joes) took a Grand. It was a non sanctioned qualifier with 15 teams that included 2 Idaho State Champions. With a 1st in Ribs and Brisket. Used a lot of what I learned a couple years ago in Fast Eddies class.
We usually use an FE 100 and a Smith and Wesson 357, but this time we took our vending trailer with the FE 500 and cooked all the meat on the one unit. It worked out.
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