As much as the cooks want a perfect judging pool based on a standard set of rules it's impossible to happen. It's still a reliable system but ultimately based on subjectivity and a person's senses (sight, taste, touch etc). Judging is a hobby not a paid position. Especially if a contest has only 50-75% certified judges, you've got to think about pleasing the remaining 25-50% who have never seen a turn in box before and making your box standout.
Most of the suggestions seen here come from the competitors (some of whom are also judges) and a smaller % come from judges only. Coming from a the competitor, it makes perfect sense that their suggestions are focused on the details to try to gain an extra a point or two as mentioned above.. From a judge, it would only be valuable if that's what they know about how other judges think and not what they do themselves.
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
Last edited by MilitantSquatter; 03-10-2009 at 06:59 AM..