My Pits...

I am a Pellethead, ergo I cook on Pellet units and 100% Hardwood, wood species depends on meat and how I want color to come out,  To be honest with everyone, even when I was cooking on Evil Stick Burners, I could only pick out Mesquite wood, and even then, it had to be a long smoke with it to identify it!  I could usually pick Hickory once every 4 tries, although this is one wood I can usually identify by the smell of its smoke.  Guess what I am saying is, as long as it is 100% Hardwood, from Alder to Walnut, its all good with me!

I got my 1st Traeger in 2002! It was a 075 Texan, had it for 7 years, bought a 2nd one in 2004 for competitions.  Sold one in 2007 when I bought WholeHog, sold 2nd in 2009 when the Pellet Industry took off here in the States and the Choices Quadrupled Overnight!





My next pit was in 2007...my Big Boy, Country Smoker WholeHog, with some Competition Wheels I put on it back in 2008.  Funny, and I know this will sound arrogant, but no one every used the term "Competition Wheels" till I had the folks at Hearthland, LLC, who make the Memphis Line make me a set!  This was right after I got it...



This was after I put my Competition Wheels on it...



And this was after I chopped it to reduce the top heaviness...



Next came my 2010 Memphis Pro...What I believe is arguably, the BEST Pellet unit made...




And to round out my competition pits, I have two Green Mountain Grills Daniel Boone's! For me, the Best pit made for the Money, bar None! Nothing else even close for performance to features for the money.



Now do all Competitions on the 2 Daniel Boone's and the Memphis Pro!


So what do you all cook on?