Dany made hamburgers, hot dogs and skewers on a gas barbecue from time to time, but it was in the summer of 2016, when he participated in the very first BBQ Camp of BBQ Québec that everything changed. That's when his vision of the barbecue changed completely. He fell in love with slow cooking on the barbecue.

Following this event, he got 14 BBQs and started to improve his skills. He became truly passionate and motivated by BBQ.

He works as a duo with his partner: Diane. Following the BBQ Camp, he went to an amateur competition and they won 1st place.

This is what gave him the taste to do more and more competitions. Three years later, his team now has four people.

They do an average of twenty barbecue competitions a year. His goal is to one day finish 1st in the world. He knows that one day he will achieve it.

In 2018, Wally BBQ represented Canada and finished 5th in the world at the World Food Championship in Alabama.

Wally BBQ is making good progress and all the team members are very proud of it.

Dany's goal for 2019? Make the Top 50 worldwide and 1st place in Canada.

• Your BBQ? For competitions I use the Yoder YS640 and the Weber Summit because I find it gives the food a better appearance and the food doesn't taste too much smoke, they are the best. For home cooking I have a Hamrforge for the "reverse flow" which I love.
• Favorite place to BBQ? In competition. I do about 20 competitions a year. I feel in my element and very comfortable when I do BBQ competitions.
• Who do you BBQ for? I have a personal goal of finishing 1st in the world, so I love cooking for the judges of BBQ competitions. Otherwise, I BBQ for and with my partner.
• How often do you BBQ? At least 5 times a week to practice for BBQ competitions and to feed myself because I love eating BBQ.
• Your favorite spices? Oakridge BBQ Black Ops rub.
• Do you eat spicy food? Yes I eat very spicy food 5/5. I could easily drink Firebarn's sauces.
• Meat or fish? Definitely more meat.
• Your BBQ specialty? Brisket
• What does a Friday night look like for you? My partner and I don't work on Fridays so we take advantage of it to do long cooking on the BBQ and we finish it off with a nice dinner with our partner or friends. This long cooking allows us to make meals for lunches during the week.
• Where do you see yourself in 5 years? About the same stage as you are now, while moving forward in the world of barbecue. However, for me it is important to stay healthy.
• Your best BBQ memory? The first BBQ Camp I attended in 2016. That’s when I got the BBQ bug and entered the world of the Lavoie family.