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Sorry I haven't been posting much here...crazy busy with work, comps, charity events, and life! :cool: Rhana and I are in the midst of 11 comps in a row (#8 this weekend) in Juarez Canyon, OR. So far we have cooked 13 events (PNWBA & KCBS) and have taken 3 GC's, 7 RGC's, 2 4th's, and 1 7th place...

Show 'em if ya got 'em! Happy Thanksgiving everyone! The brine... The bird... The smoker... Stay tuned... www.winecountryq.com

We got the draw for Washington State! Hope to see y'all in the holler...:D www.winecountryq.com

Rhana and I cooked three competition meats for the first time this weekend on our MAK 2 Star General...pork shoulder, beef brisket, and chicken. The MAK performed flawlessly as evidenced by the results...1st pork, 1st chicken, 3rd brisket, and our first Grand Championship of the year for Wine...

Rhana and I captured our first Grand Championship of the year at McKinley Springs Winery with a 1st place pork, 1st place chicken, 3rd place brisket, and 14th ribs. Sending some love out to Big Poppa Smokers (Sweet Money and Happy Ending tickling the judges taste bids once again!) :)

Memorial Day and Rhana's BIG FIVE-OHHH Birthday weekend...gonna be a blast! We will also be giving Matt Tucker and his girlfriend Erin a crash course in competition bbq as they hang out with us to try and bring home some bling...be careful what you wish for Matt! Lol... See ya out there! JD

Rhana and I will be invading Canada this weekend for our 2nd PNWBA comp of the season...hoping to bring home a little bling! Ok...maybe a LOT of bling...lol! Good luck to everyone out there... JD Sent from my DROID3 using Tapatalk 2

Butts and Briskets comp cook... After 8 hours in the smoke @ 235...sorry no pre-wrap photos...too early in the am...lol! :p Texture is spot on... Some cubed point...aka "burn't ends" for my lovely Bride! :cool: Nailed the money muscle...;) The MAK 2 Star General exceeded my...

...and THAT would be MAK! :cool: Readers' Choice for Best Pellet Grill

MAK 2 Star General...:cool: Thanks Bob! Adds a wicked 1-2 punch to the MAK 1 Star General...:thumbup: Sent from my DROID3 using Tapatalk 2

You bet your sweet bippy...:cool:

Who's goin' where? We're in...Renton, WA :cool:

...I luv this machine! :cool:

...and it was perfect! :cool: First up...overnight soak in an apple cider brine... Rubbed up with canola oil and Rhana's turkey rub... Cooked @ 325 degrees until the breast temp was 165... Done! Let her rest for 30 minutes before carving... Seriously juicy breast meat... And the...

I did my first spare rib smoke yesterday...here's what happened... Rubbed and ready... 1 hour @ smoke...2 hours @ 250... After 3 hours @ 250...time to wrap... 1.5 hours in the foil...back on the MAK to glaze... Resting... Eating... Overall I am happy with the results...good...

GC...Wine Country "Q"...:cool: RGC...Dances With Smoke... Looks like we're headed for Vegas in November for the World BBQ Championship! Should be fun!

Good morning folks...I am curious if anyone has cooked without the drip pan installed and how well the standard heat deflector distributes the heat and smoke. I like to cook in pans and am thinking I would get more smoke without the drip pan under the bottom grate... Cheers! JD

Not too shabby for the first try...2 hours smoke...then ramped up to 250 until an internal of 160ish...foiled and pulled @ 200ish...coolered and rested for an hour before slicing. Conclusion... 1. Not enough smoke... 2. Bark not set... 3. A bit under cooked... 4. Flavor spot on... Next time...

My new toy was delivered of Friday (as promised...thanks Big Poppa!). I read through the owners manual and noticed the Pellet Boss instructions are totally different from the one on my grill...outdated manual? Anyhoo...I seasoned it on high for 30 minutes as recommended. Saturday morning I...

Hi guys...pretty excited about my new toy/tool...planning on breaking it in with a few pork butts for my neighbors son's graduation party this weekend. I am looking for a timline reference for how long to leave them in smoke mode before kicking up the temp to foil then finish. I normally cook...