Competition Questions

patd7260 said:

I am considering signing up for my first competition, the Hudson Valley Ribfest in mid August, but just had a few questions I am hoping to get resolved before I do. These might seem simple, so I appreciate the help in advance!

- Can I do this competition with just my 22" Weber Smokey Mountain!?

with proper planning and adjustments for timing, and very small meat qtys you can. It may be a challenge to maintain consistent temps if you will be opening the lid frequently to tend to different things.

- In all competitions is the meat provided? I do not see this listed anywhere, but have heard that it typically is.

meat is not provided by the contest.. Teams must supply their own meat

- Where do I sleep? My wife and I enjoy camping and it sounded like that would be available, but I assume not on the smoking site.

HV Ribrest has an area where you can pitch a tent for the evenings. Many teams just catch a few hours sleep on a cot or in their chair if they don't have a trailer.

- What other "must haves" besides my smoker and equipment/spices/sauce for that do I need to ensure we have fun?

bring all your basics.. check the Comp FAQ section above for a supply checklist.

- The timing sheet says that the site opens at 7:30 am on Sunday, the day everything is due to turn in. Obviously meat needs to go on before that, so I assume that I would have access as early as needed?

no... maybe the 7:30 is for the public to enter the contest site..

All teams arrive on Fri afternoon or Sat morning... prep for the BBQ contest begins Sat. afternoon and cooking usually begins Sat evening for the larger cuts..There is also a grilling contest on Sat afternoon that many teams enter as well.

Thanks again for the assist!! :clap2:

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