Hey Guys and Gals. My friend Tim invited me to the forum and I'm eager to hop on to learn from people with far more experience than myself. My husband and I bought a 48" Lang pull-behind about 3 years back and we don't use it near as much as we like...only 4-6 times per year when we have family or neighborhood gatherings. I feel like we've got the ribs down (thanks in part to Adam Perry Lang's book) but our butts vary between good and very good so I'm not sure what gives since I make them just about the same way each time. I am really looking forward to reading your tips. I don't have the time to me a competition 'cuer but do want to hone our skills.
On a personal note, my username tells you who I am, with the Slawsa brand. We're a whole new style on condiment that we hope will make people think twice about what they put on hotdogs, brats, burgers and perhaps some pulled pork (especially if it needs a little help). It's sort of a unique blend between a "slaw" and "salsa" and while we are a very small, young company, we're starting to get the attention of some key retail partners, primarily in the south...truly a dream come true for us. Ya'll can feel free to visit us anytime at
www.slawsa.com or reach out if I can ever help answer questions.
In the meantime, I hope to learn so much from all of you!
Slawsa Girl!
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