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King of the Smoker Official Rules
King of the Smoker is a KCBS Sanctioned event under their competitor's series. This contest will use standard KCBS rules with the following exceptions:
The only cooks allowed to participate are the head cooks of the invited team as listed on the KCBS site as of 10/12/2012 and their established team members. Established team members are members who have cooked with the invited team consistently for the last 9 months or longer. No “ringers” are allowed.
No Electricity allowed to assist in cook.
This includes electricity for: Motors to turn a spit inside of a BBQ pit, Pellet cookers, Stokers, Gurus, or any other pit minders.
Maverick, and Maverick-type remote display thermometers are allowed for food temperature ONLY, as a food safety requirement, and NOT for pit temperature.
Thermapens or other instant read thermometers are allowed, as a food safety requirement.
All Competitors will be cooking the same meat, provided by Big Poppa Smokers.
Numbered meat coolers will be provided to competitors at random, based off of a random drawing.
Each meat cooler will contain:
2 Strube Ranch briskets.
2 Sam's Club Bone-in pork butts.
3 Racks of spare ribs.
8 Chicken quarters (you are allowed to turn in leg, thighs, or both).
All competition meat will be approved and inspected by KCBS officials and King of the Smoker Staff.
No Garnish is allowed in turn in boxes.
Foil will be provided by the contest Reps and must be used. The provided foil shall be placed neatly in the bottom of the turn-in box. The foil shall cover the bottom and sides of the box.
Appearance scoring will be based on the meat only.
KCBS judges and scoring system will be used.
KCBS Contest Officials: Kelly & Kathleen McIntosh.
NO WHINING
