Box advice for sausage
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mrshaund
- 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
Box advice for sausage
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
- Posts: 33
- Joined: April 14th, 2017, 2:05 pm
- Title: Member
- BBQ Comp Team Name: Captn Flaskies BBQ
- Location: Michigan, Originally Butler Pa
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Rodcrafter
- Moderator
- Posts: 8455
- Joined: July 21st, 2012, 5:46 pm
- Title: Member
- BBQ Comp Team Name: Not competing yet...
- Location: Orlando, Florida
Re: Box advice for sausage
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
jm2cw
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........