DivotMaker
New member
Ha! That's our little secret, Rob! 
To the "uninitiated," our Q is STILL the best they'll ever have! We are much harder on ourselves than those that taste our finished products. Surprising? Not really. Most of the Q restaurants that most people have eaten at are substandard, but they don't know any better. A lot of places cook Q too smokey, too dry, or their rubs and sauces are just not that great. With our smokers, we focus on the prep and the taste, and are not influenced by the cooking fuel (charcoal, wood, etc.). One of the reasons I really love smoking meat in these smokers is that the smoke flavor is pure (just good wood smoke), and you can really taste the preparation. Sounds like you're now a full member of the SI club - welcome aboard! ;D
To the "uninitiated," our Q is STILL the best they'll ever have! We are much harder on ourselves than those that taste our finished products. Surprising? Not really. Most of the Q restaurants that most people have eaten at are substandard, but they don't know any better. A lot of places cook Q too smokey, too dry, or their rubs and sauces are just not that great. With our smokers, we focus on the prep and the taste, and are not influenced by the cooking fuel (charcoal, wood, etc.). One of the reasons I really love smoking meat in these smokers is that the smoke flavor is pure (just good wood smoke), and you can really taste the preparation. Sounds like you're now a full member of the SI club - welcome aboard! ;D
