I'm entered in a small local comp this Saturday. Just a small rib cook-off, about 20 teams or so. The catch: it's hosted by a pool/spa/outdoor equipment retailer, and you have to use their BGE's for the cook. Kind of excited about the prospect, but wondering if any of you BGE owners can give me some advice on techniques and whatnot. From what I understand, they work similarly to WSM's in that it's mainly vent controlled, but I'm curious if cook times are typically shorter, etc. Any advice would be greatly appreciated!
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