If you like that stuff on your BBQ, go right ahead. If you like it, use it. I do not, and none of the top teams a where around here that I know of use it. IMO here is why, some judges can detect if kbb was used during the cook. There is a taste and odor it puts on food that both my wife and I can't stand. We only do about 6 comps a year but judge 6-10 also. If you get a low score from a random judge, more than likely it will be from that reason. At the comp last weekend, there was a team called the post oak cookers that got 1st place ribs and they use kbb. I tried their ribs and they didn't have that weird taste and smell. I wen and talked to them and they said they only warm their pits up with kbb Because it's cheap. Thy add lump and post oak chunks to their backwoods when they need to. They also commented that they get a weird taste also from the kbb when adding them unlit, fuse burn or minion.
