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Once upon a time, in a galaxy far, far away...
no, wait.
After decades being enamored of all things BBQ and a
faithful Weber kettle devotee, in July of 2005 the first
gaping rip in the fabric of sanity occurred and VQ
branched out by bringing home a Bar-B-Chef offset smoker.
For the first year, a tenuous grasp on normalcy was
maintained. Other than producing more smoked meat than was
reasonable and spending some time on Internet BBQ message
boards, he seemed to still have a grip.
That all changed one moment in 2006 when something like
the following conversation occurred:
VQ: "Hey, there's going to be a BBQ competition
in November at Lake Pleasant! We won't learn much by
just going and looking -- let's ENTER!"
Diva: 
A couple of other looneytunes were recruited, and another
flew in just for the comp. When the dust settled and
our asses had been duly kicked, we looked around and said,
"Damn! Let's do that AGAIN!"
Less than a year later, we found ourselves with a garage
full of BBQ equipment and counting the days to our next
competition.
Learn from our tragic example. The same might very
well happen to you.
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These days, the Bar-B-Chef
has become a backyard ornament, and the gear we haul to
comps consists of four Weber Smokey Mountain cookers and a
Stoker
(with
the occasional appearance of the faithful old Weber
Kettle). We make all our own rubs and sauces.
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