Quote:
Originally Posted by bam
Do a practice cook to get your times down.
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This is key. I never did a full blown practice comp cook, but I took a lot of notes and I know how long it takes for each meat to cook on my pits.
Some advice I have read on a practice cook - Make a checklist of everything you need and have it outside in your pit area. If you have to go into the house for something add it to your list. If there is something you didn't use, take it off. Well, except for the fire extinguisher. 
And have reasonable goals. Mine were (and still are): 1. Don't miss any turn in times. 2. No DQs. 3. No DAL's. You meet those goals at your first comp, and you have done well. Get a call and you've kicked a$$.
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Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron.
"For when democracy becomes tyranny, those of us with rifles still get to vote"
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