I'm Todd, a competition BBQ cook currently residing in Spokane, Wa. Born and raised down in Texas, learned how to cook down there on a ranch. We'd throw a big BBQ at the end of the summer and cook 15 - 20 briskets for all our neighbors. Always looking for ways to improve. I have 3 UDS smokers, 1 WSM(18"), and just picked up an older Oklahoma Joes, cooked a pork butt on it last night using cherry wood, turned out pretty tasty. Thanks,
Todd
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