Scottsdale Competition Recap

The Comp in Scottsdale drew Teams from all over the country including some who compete on the “Pitmasters” bbq show on TLC! We were very excited to cook against and meet Johnny Trig and his wife Trish. As I unloaded and set up camp I noticed Trigs smoker was already on site and ready for smoking.

We had a large setup for this event and plenty of help. Most of the people we recruited had been to at least one other comp but we did have some newcomers who loved the experience. We “themed” our area and made some progress aesthetically at this event. It was great!

We took the travel trailer, the giant mobile pit and 4 UDS’s to get the job done here. When the smoke cleared we were called once again to walk, this time for Brisket. 6th place overall in even beating out Johnny Trig for this category! In all we had a great time and took home another award…

Chandler Competition Recap

Smoke Wagon Bar-B-Que hit this contest with fervor. It was an interesting event as it was the first one done in Chandler and there were some minor complications loading in to get set up. However, once the vent was underway the event drew record crowds.


We cooked hard all through the night and once the public showed up the next morning the real work began. I lost part of my team intermittently as they had obligations to tend to in other parts of town, consequently they missed out on some fun and celebrity notoriety. Mr. Frank Caliendo, comedian and impressionist showed up at my pit and ate ribs with us while his family enjoyed the afternoon. It was a real treat to meet him.

After the excitement there we were called to walk in ribs for 7th place overall. There were some very good teams at this event and we were honored to place this high.

7th place Ribs!!!!! MMMMMMMMMMMMM!!!!!!

The Chandler SWBBQ Team……

"Best Dam Barbeque" in Boulder City, Nevada - State Championship

On May 22-23, 2009, Smoke Wagon BBQ team participated in a two day event - "Best Dam Barbeque" that was held in Boulder City, Nevada - State Championship.

Best Dam - Smoke Wagon team working hard.

Best Dam BBQ Smoke Wagon set up.

Boulder City, Saturday morning - Smoke show.

Press Release - June 13th, 2009 Luau Pig

On June 12th, 2009 the preparation began for smoking a whole pig for one of Smoke Wagon BBQ’s great customers. The pig was picked up locally at McReynold’s Farm and was prepared and ready to hit the smoker on the same night.

An injection marinade was prepared and 2 quarts were injected into the pig while the rub was also concocted. After a 5 hour internal marinade, the Team was back up and at it rubbing the inside cavity of the pig with rub and stuffing whole chickens in the cavity as well before finally loosely sewing up the pig. Once rubbed and stuffed, the pig was oiled down with olive oil on all areas of exposed skin and set on the smoker at 225 degrees.

After a couple hours passed we covered the pig’s snout, ears and tail with a little tin foil to keep them from burning and maintained our heat for another 9 hours before finally loosely tenting the whole pig in foil. Once 11 and half hours were up we pulled the pig out of the smoker and prepped it for presentation.

Whole pineapples, sliced pineapples, strawberries, blueberries, cherries, and large leaf lettuce all complimented the smoked skin of the pig at the end of the prep process.

Once delivered, I shredded the whole pig and plattered it and the chicken for everyone to enjoy. It was very moist, tender and flavorful picking up the injection flavors as well as the apple and pecan wood smoke. In case anyone’s wondering none of the 47 lb pig was left over for sandwiches by the end of the party.

Press Release – March 16th, 2009

The Smoke Wagon Bar-B-Que Team saddled up and went to compete in 2009’s first AZ State BBQ Championship in early March. The Team’s first outing on the Professional BBQ circuit did not disappoint as they walked away with a surprise victory in brisket and a well earned award for chili! Officially, the Team has now placed in the National Points Standings from these results and is off to a great start for the year. Team members Dwayne, Chad and Matthew worked diligently on the behemoth smoker for a total of 21 hours before finally being able to place the last bit of que in the judges box for turn in. The Team is looking forward to the next event in which they will be armed with at least 4 newly constructed UDS’s. Great things are expected out of the Smoke Wagon Bar-B-Que Team in 2009!

6th place Chili Tempe Bbq

12th place Brisket Award at Tempe Bbq