[Sticks-n-chicks]

I have smoked using a WSM for a while and attended several comps over the year and decided to compete at some of the local contests the remainder of this year (Cross Points BBQ - Shawnee, KS, Shawnee Great Grillers - Shawnee, KS and Cooking on the KAW Desoto. I have a mentor team (my neighbor and great guy). I purchased a smoker DPP60 which I pick up on Friday.

Now the part where I could use your help.

I will be doing 4 practice cooks for family and friends to get my timings down and refine my rubs and marinades and practice boxes. The first 2 during normal hours and the last 2 during contest hours with turn in times

I wanted to pose some questions.
• What do you suggest for a supply list, I have come across several but they are somewhat dated.

• What are your Must Haves?

• What are your thoughts on injecting the meats?

• Thoughts on picking out meat?

• Whole Chicken or just Thighs?

• I would like to find some teams that are going to be at these events that I can lean on (I don’t want to wear off my buddies ear)

• Seasoning the grille, the consensus seems to be heavy coat inside with vegi oil or conola oil and smoke it up at a high temp 400-450 for 4-5 hours, any other suggestions?

• I would like to find a group of people for Feedback on Boxes

• Anything that I might not be thinking about….

Thank you for your help and suggestions.