Originally Posted by MilitantSquatter
Thanks.. I'll try and dig back for the old posts. I'm still on dial-up service and my computer is kind of slow so I admittedly took the lazy route on this one......
The vast majority of the events are cook Fri night--awards on Sat.
There are many reasons to change that to cook Sat night--awards on Sunday. Much more supportive of the spectators, for one. Pros and Cons both ways.
But, for now most are "awards on Sat events".
I know DRBBQ has some excellent thoughts on this, but they would belong in a seperate thread and are not anything we can do anything about anyway. Theory for now.
We will try to keep this thread on your basic questions.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.