Sean Finnegan, Outside Sales Representative for Independent Pipe, and Chris Dickman, Territory Sales Manager at Wheatland Tube share a passion that will bring these two ‘cue experts together again on Thursday, September 12th. This year marks the second annual Big BBQ Smokeout co-hosted by IP&S and Wheatland Tube and will take place at Independent Pipe & Supply Corp’s headquarters in Canton MA. Last year set the standard, and this year they are setting up to rival the likes of all the best Southern BBQ masters. The spread will feed both employees and customers everything from brisket and pork butts to chicken and sausages served up hot off one of the best smokers, a Yoder Smoker, proudly made in the USA. The food will be nothing short of stellar–the result of a three-day prep process that these two have refined to perfection. Follow us as we follow the men, the mastery, and the meal!
Meet the Ultimate Pitmasters
Sean started his BBQ journey in 2012 with a cheap offset smoker, cooking a half pig that didn’t quite go as planned. Through years of trial and error, smoking everything from pork butts to briskets and sausages, BBQ has become more than just cooking—it’s now an art form.
Originally from Casselberry, Florida, Sean’s family moved to Greenville, South Carolina, during his high school years, where he immersed himself in Southern cuisine. From catfish stew to hickory-flavored pulled pork, he absorbed the flavors and techniques that make Southern BBQ special.
Years later, he found himself in Walpole, where he brought the heat of Southern BBQ up North. With every smoke ring, bark, and sizzle, he paid homage to the rich traditions of the South while adding his own twist. He takes pride in every detail, from hand-selecting the best cuts to balancing the perfect blend of seasoning and smoke. The result? A BBQ experience that delivers soul and flavor with every bite. Texas might still claim the crown, but the North just got a worthy contender.
Chris’s BBQ journey began in 1999 when he got his hands on a Traeger Pellet Smoker. From that moment, the fire was lit—both literally and figuratively. He started with smoking ribs, one of the easier meats to master on a smoker. Without the help of the internet back then, Chris honed his skills through trial and error, trading tips with fellow smoker enthusiasts. Fast-forward to today, and while he may not consider himself a Pit Master, his brisket tells another story. From brisket to bologna (and even zebra!), Chris has smoked just about everything, proving that his passion for low-and-slow cooking knows no bounds.
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August 21, 2024
