I won 2nd place, and besides the “braggin rights” I won $3,500. and got to spend over an hour with Bobby Flay who visited my booth. It was a great and rewarding experience thanks to the very simple concept of Caja China and the SmokePistol^®."

Harold Timber

Several months ago my son in San Antonio TX goaded me into entering the Texas State BBQ Cook-off in College Station Tx. Oct 12 13 and 14th I live in Taos New Mexico and even though I had won the World Chili Championship for both red and green chili, at age 80 I wasn’t looking forward to a new challenge. However after watching the Bobby Flay show on TV, I became excited about the SmokePistol^®and Caja China type of BBQ. I ordered the box and had it shipped to San Antonio.

I arrived in San Antonio 4 days before the cook-off and inasmuch as I never entered a BBQ cook-off before, planned to do a few experiments with the caja before the contest. My SmokePistol^®arrived Thursday and I was leaving for College Station Friday. No test run was possible. So when I cooked my pork shoulder entry, it was not only the first time I competed but also the first time I had any idea of how to fire up a SmokePistol^®.

The competition was formidable with 45 cooks from all over the U.S. including several past Champions. I developed my own marinade and meat injection (papaya mango apple juice etc.) I also put together a great rub. I used the maple Smoke Bullet and when the meat was done, I sprayed it with maple syrup and apple cider.

All the competitive professionals brought rigs that cost upwards of $20,000.00 on flat bed trailers They smoked for 18 hours. My Caja cost $350.00 including the SmokePistol^®and it took 3 ½ hours to cook. I won 2nd place, and besides he “braggin rights” I won $3500. and got to spend over an hour with Bobby Flay who visited my booth. It was a great and rewarding experience thanks to the very simple concept of Caja China and the Smoke Pistol.