Homemade or Commercial Sauce at Comps
Do you guys and gals use homemade sauce, modified sauce or straight commercial sauce for your competition turn-ins? Also, if you modify or use straight, what brand do you like best?
18.5 WSM (x2) - "Porky" and "Miss Piggy"
Chargriller Smokin' Pro - "Boss Hog"
Aussie Charcoal Grill - "Piglet"
Cheapie Tabletop Charcoal Grill - "Fire Starter"
Former KCBS CBJ