I've never competed before, but am signed up for a backyard gig this coming weekend.
Ribs and chicken.
I'm good to go with the ribs, but I'm a little worried about chicken.
I'd like to do some chicken wings, but I keep reading how people use thighs the majority of the time in comps.
Whatever advice you guys and gals could provide would be welcomed.
22" WSM X 2, Kingsford Side Smoker, Webber Kettle, La Caja China