Competition "Q"ers

[Up In Smoke]

I am thinkin' that we have some competition cookers here ::)
just kinda kicking around the idea of giving it a shot.
where would be the best place to start????
are there amateur rings out there where a person could get his feet wet?
or do you just get lessons from the school of hard knocks?

this is not a definite thing, one of the guys i work with and i have discussed it
but are not really sure we want to step off too far into this.

[FLBentRider]

I've toyed with the idea myself...

But... then I wake up....

I know that electric smokers are pretty much verboten.

I've heard of "backyard" competitions that are are a lot less about rules and such.

I would start by attending a few and get a feel for what is involved.

[begolf25]

Up In Smoke,

Myself and a buddy are competing in our first competition in May. We kicked the idea around for awhile and finally decided to give it a shot. The contest we are competing in is a small local contest in its first year. It is a one day deal with ribs, chicken and chef's choice categories. We thought this would be a good way to start instead of an overnight competition with ribs, pork, brisket and chicken. I also spoke with the person running it and over half of the teams entered are first timers.

Getting ready for this I have found that there is a lot of planning involved. But we are having a great time practicing and preparing.

I would check out the KCBS web site, http://www.kcbs.us/. They have a list of competitions. Like FLBentRider said, a lot of competitions have backyard competitions that run with the main KCBS competion. Like the one here we are thinking of getting in, http://www.panhandlepickin.com/index.php?pr=BBQ

Good luck if you decide to move ahead and let us know how it goes.

Bryan

[Caneyscud]

Depends on how serious you want to get into it.  The local and "backyard" comps are really fun.  There are quite often ones at a church, or in conjunction with some other event, festival, or fair.  Usually "local color" judges, so easier for a first timer as you can do the local type/flavor and do well.  If you want to do big time.  It would be a good idea to do 3 things.  Hang around a big contest or two to get the gist of what goes on - taste test a lot of samples, watch what they are doing, ask questions.  They are not likely to give you their secrets without killing you, but you can get some good common sense advice.  Try to get yourself or your buddy on a team - to learn.  Lots easier said than done though.  Perhaps, most important - contest 'Q is usually different than your backyard or local restaurant 'Q.  So you have to see what is being put out and winning.  Become a KCBS judge.  That way, you can not only get stuffed with some great (usually) 'Q, but you get to know what is the current trends, etc.....

Then of course there are courses you can take.  Here in NashVegas, the Opryland Hotel had been having lessons (pretty basic stuff) and small regular contests.  Haven't heard about this year yet.  Haven't really looked.

If you go the little local contests, just as in big contests - know thy rules!  Some are more grilling contests in that the set up and turn in times are not long enough to do a butt or brisket.  Some allow precooking, some allow electrics - but don't furnish electricity (gotta bring a well muffled generator) - some furnish the meat, some don't - etc.....

Rest assured, locals and "backyards" are at one $$$$ level of commitment while the biggies are at an altogether other level.  You see guys cooking on UDS's up to $50k to $100k+ trailers - then you add fuel, meat, equipment, travel, lodging, adult beverages, etc.... it's not an inexpensive hobby!  A team from near Memphis that a friend of mine's son used to cook on claimed they spent over $100k on their trailer - and that was around 5 years ago!  And it was pulled around with around with a custom painted cabover Freightliner. 

[Habanero Smoker]

If there are competitions nearby, then definitely attend them. Go to the area that is set up for the competitors. I find that they are more then happy to talk about their equipment and give you a sample of food if they have any prepared. Also you may be surprised at how many are using Weber Bullets and Kettles. You may even see some made from 55 gallon drums.

[ronbeaux]

Only thing I would add is to make sure you are good at meeting your target turn in times. Practice on getting it as close as possible for the freshest product you can have to turn in. Nature will throw tricks at you eventually so make sure you can recover and know what moves to make on what ever you elect to cook on.