Hello from NC

Wicked Smoke BBQ · Post by **Wicked Smoke BBQ** » July 20th, 2013, 9:59 pm

Just wanted to introduce myself. I'm from the mountains of Western North Carolina. Myself and two buddies recently decided we were going to get into competition BBQ after some favorable reviews on our BBQ. Our team name is Wicked Smoke BBQ and we are members of the KCBS. Looking forward to building our own pit(s) to use for competition.

KenV · Post by **KenV** » July 20th, 2013, 10:04 pm

Welcome aboard! Competition barbecue is addictive, I started about 2 1/2 years ago in KCBS comps And can't get enough. I use a gravity feed clone that I built And the satisfaction of hearing your name called out of something you built is an unbelievable feeling.

Wicked Smoke BBQ · Post by **Wicked Smoke BBQ** » July 20th, 2013, 10:08 pm

KenV wrote:Welcome aboard! Competition barbecue is addictive, I started about 2 1/2 years ago in KCBS comps And can't get enough. I use a gravity feed clone that I built And the satisfaction of hearing your name called out of something you built is an unbelievable feeling.

Thats the way were thinking. If its built the way we want it then it makes it that much better. I'm looking forward to ordering some custom blueprints from here.

Gizmo · Post by **Gizmo** » July 21st, 2013, 5:06 am

Welcome! Glad you found us and you came to the right place!

The Czar · Post by **The Czar** » July 21st, 2013, 7:25 am

Welcome aboard....any thoughts on what you wanting to build?

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Post by **Rodcrafter** » July 21st, 2013, 8:35 am

Clover Ridge Smokers · Post by **Clover Ridge Smokers** » July 21st, 2013, 9:08 am

Rev.Mike · Post by **Rev.Mike** » July 21st, 2013, 1:04 pm

Wicked Smoke BBQ · Post by **Wicked Smoke BBQ** » July 21st, 2013, 1:16 pm

dcman (The Czar) wrote:Welcome aboard....any thoughts on what you wanting to build?

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Thanks everyone. Were thinking about a reverse flow "stick burner". I'm currently looking for either a 250 or 500 gallon propane tank. It appears most go with a two door setup, but I think we are going to go with 1 door. I want to be able to cook the normal chickens, pulled pork, ribs, etc but also be able to slap a whole hog on there if need be.

Smokeone · Post by **Smokeone** » July 21st, 2013, 2:34 pm

Sounds like you are addicted.

Wicked Smoke BBQ · Post by **Wicked Smoke BBQ** » July 21st, 2013, 2:51 pm

Smokeone wrote:
Sounds like you are addicted.

Thanks.. Addicted is probably the right term lol

YouTube · Post by **Frank_Cox** » July 21st, 2013, 8:37 pm

Welcome aboard!!!
Do you plan on cooking Low and Slow for comps? or Hot and Fast?

Wicked Smoke BBQ · Post by **Wicked Smoke BBQ** » July 21st, 2013, 9:22 pm

Frank_Cox wrote:Welcome aboard!!!
Do you plan on cooking Low and Slow for comps? or Hot and Fast?

Low and slow for now. Unless something changes.

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