Finally made it in. Anyone going to be there tomorrow?

Enjoy! It's a great weekend. My advice: pack lots of floss and several Fiber One bars.

Went in 2020. Had a great weekend. There's people from all over the world that attend. Had folks from South Korea, Sweden, Australia, Germany, and the Philippines that year.

Went to last year's and as said above, its a great time and you will really enjoy it. Had a guy from Sweeden that was running a bbq restaurant over there in the class as well as lots of other good folks.

Pro tip: when you get some one on one time with pitmasters to ask them questions dont ask for all their secrets and if tallow is the secret to making the best brisket, they've gotten those a thousand times now and they arent going to tell you all their secrets. Mix it up and ask something out of the ordinary.

When I got to chat with Aaron Franklin, I asked him about the turkey breasts they do at the restaurants and got some really good tips on that, in addition to all the brisket knowledge he was slinging. But one of the guys right before me asked if he used tallow and the look on Aaron's face was priceless, I bet that was only the nine thousandth time hes been asked that. Tootsie told us a lot about Snow's pork steaks and gave out her mop recipe.

During the Weber presentation, go hang out with Russell Roegel. That's what I've done both times I was there.

BSD said:

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During the Weber presentation, go hang out with Russell Roegel. That's what I've done both times I was there.

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Such a snob. I enjoyed talking with those guys. My first rig was a WSM.

NColoradoAG said:

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BSD said:

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During the Weber presentation, go hang out with Russell Roegel. That's what I've done both times I was there.

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Such a snob. I enjoyed talking with those guys. My first rig was a WSM.

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Haha.

In all fairness, I've known Russell a really long time and I knew I wasn't getting a Weber.