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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 10-06-2011, 09:55 AM   #16
Stacks
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Quote:
Originally Posted by BBQchef33 View Post
Heres something to add regarding your practice runs. Start with all your 'stuff' outside of the site... once you use it, it stays inside the site. At the end of your practice run, all the stuff still outside is not needed.. take it out of your site suypplies and put them in the JIC box(just in case) that you leave home most of the time. When i first started out, I would take the kitchen sink.... and all that clutter is not only distracting, but makes things more difficult. Lighten the load and stay organized.

That is a GREAT idea!! I'll try it on my next practice run!!
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Unread 10-06-2011, 12:55 PM   #17
jcpetro97
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What a GREAT idea for a thread. You have answered a lot of what I have been thinking about lately. I am going to do a couple of comps next year, so your posting couldn't have come at a better time. Thanks for posting...
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Unread 10-04-2012, 12:51 AM   #18
Stoke&Smoke
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Originally Posted by Pack-A-Smokes View Post
BIG roles of butcher paper from Sam's. Tends to be cheaper and works just as well.

I was lucky enough to talk to a guy that had been in the circuit for years, but he was an overpacker. Took us a few comps to learn we did not need two or three of everything.
We use the plastic tablecloth rolls from Sam's or gfs. Cheaper than the paper rolls I think, and non-absorbant. A few pieces of duct tape keep it in place, and very ez clean up!

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