Hi everyone,
I'm competing in my first BBQ competition at the end of August. Wondering if you could give me a few of the top tips for first time competitors? (e.g. have a schedule, plan ahead, have multiple smokers, timing etc.)
I have a solid grasp of how I'm going to cook my brisket, butt, chicken thighs and ribs. Also competing in a "chefs choice" category of "pizza" which should be interesting.
The main question I have is should I obtain another smoker before the competition? All I have is a Oklahoma Joe's stick burner at the moment.
Thanks,
Equipment:
- MES 30
- Oklahoma Joe's offset (Highland)
- Blackstone griddle
- Gas Grill
- Thermapen instant read thermometer
- Various wifi and wired meat probes
- Amaz'n pellet smoker
(next on the wishlist is a kettle, pellet smoker and egg)
I'm competing in my first BBQ competition at the end of August. Wondering if you could give me a few of the top tips for first time competitors? (e.g. have a schedule, plan ahead, have multiple smokers, timing etc.)
I have a solid grasp of how I'm going to cook my brisket, butt, chicken thighs and ribs. Also competing in a "chefs choice" category of "pizza" which should be interesting.
The main question I have is should I obtain another smoker before the competition? All I have is a Oklahoma Joe's stick burner at the moment.
Thanks,
Equipment:
- MES 30
- Oklahoma Joe's offset (Highland)
- Blackstone griddle
- Gas Grill
- Thermapen instant read thermometer
- Various wifi and wired meat probes
- Amaz'n pellet smoker
(next on the wishlist is a kettle, pellet smoker and egg)
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