Box advice for sausage

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mrshaund
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BBQ Comp Team Name: Captn Flaskies BBQ
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Box advice for sausage

Post by mrshaund » May 4th, 2017, 7:07 am

For my upcomming comp it is ribs which i am not to concerned about and chefs choice sausage which i am doing a Fatty my question is how is this arranged in the box?



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mrshaund
Wants to build a smoker
Wants to build a smoker
Posts: 33
Joined: April 14th, 2017, 2:05 pm
Title: Member
BBQ Comp Team Name: Captn Flaskies BBQ
Location: Michigan, Originally Butler Pa

Re: Box advice for sausage

Post by mrshaund » May 4th, 2017, 7:08 am

Forgot to put that its 8 slices



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Rodcrafter
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Re: Box advice for sausage

Post by Rodcrafter » May 4th, 2017, 9:13 am

I don't compete so I don't have any real experience, but if I was doing it I would put the green in the box and lay the slices in like dominoes so when one is removed the box still looks complete. I would also make the fatty smaller than normal so I could make it look awesome.

jm2cw


Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........

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