Originally Posted by Thermal Mass
Thank you for sharing your cook!
Sounds like great time with family.
Do you do your comp pork in foil pans too?
I do. It's just so much easier and so much less of a mess. We've cooked with fat-cap down for seemingly forever, so there was no apparent smoke loss when we changed over to using pans. At first I was using very shallow pans, then later changed over to the deeper ones; still didnt notice a real change. But boy oh boy are they easier and cleaner, and still moist a ****.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.