Over the off season, I decided to upgrade from the Lang 84 to a more consistent smoker. The Lang was great, but it was a lot of work to keep the temperatures steady. I did a bunch of research and finally settled on a gravity feed smoker. Basically you fill up the charcoal chamber and then it auto feeds the charcoal as needed. I ended up buying a Superior Smokers SS1. It is a large smoker, but actually the exact size needed to do a whole competition on a single smoker.
As you can see from the pictures I have the smoker bolted onto a trailer that also includes a stainless steel prep table, sink and the all important water heater. I set up a single EZ-Up over the whole trailer and everything needed to compete is right on the trailer. No need to pack a car full extras. This puppy holds it all.
I finally had a chance to break it out and set it all up at Pork in the Park in Salisbury, MD.
Pork In The Park 2013 is over and we had a so-so showing.
We finished 44th overall out of 106 teams – Not too Shabby!
Chicken and Ribs were great but unfortunately we tanked Pork and Brisket. I was surprised by Pork, as it has been our strongest category with a 160+ usually. However, I was not too surprised by the brisket, as we have never been that great at it. Haha. Need to work on that. Special thanks to Billy and Bill for helping out. Need to go back to the drawing board regarding Brisket. Hopefully it will be ready before Fredericksburg BBQ Jamboree.Share this Recipe: