My name is Paul David Schleer, Jr. and I live in Warrensburg, MO. I also stay in Liberty, MO when I visit my three sons. I am 43 years old and I have one more semester of college and then I will be officially educated in the field of safety. I have been
cooking over fire since I was a boy scout. My earliest memories of BBQ go back to the early 60s when my uncles would cook pork steaks over an open pit for the family gatherings in Jefferson City. I have been cooking in contests for 12 years now. At the
present time I am on my third and fourth Weber Kettles. I also share ownership in two big home-made cookers that I helped design and weld. The larger one (affectionatley known as "Black Betty") was a 1000 gallon fuel oil tank that we made into a smoker.
The other cooker was a 250 gallon tank that we converted into a cooker. My wood of choice is cherry, but I have been known to burn anything else that is not green or full of sap or pitch. I sell beer at the Royals and Chiefs games up in KC, hence the han
dle Juggy D Beerman. I have learned a lot by reading this forum and thanks to you guys (by following your advice and tips) we placed fourth in pork at Raytown last weekend. (It seems we cooking the pork long enough to reach the necessary temp to pull.) T
hanks to Ray for the forum and thanks to all for their advice. Juggy