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!
Good Batch BBQ Competition Team
Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM's
Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag
Joined my first TD, and dove headfirst into the Zero's Club.
Come to the Dark Side! Join a Throwdown!