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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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Old 07-23-2012, 03:51 PM   #1
is Blowin Smoke!
Join Date: 03-06-10
Location: kentucky
Default Garnish height in the box?

What do you consider the perfect height of the garnish in the box for each category? Or do you make all your boxes the same? Last do you use say for example parsley for certain meats and say loose leaf for other's?
Bluegrass Southern Smokers - Catering & Competition BBQ Team- BBQ Naked & Toast Your BunZ.
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Old 07-23-2012, 09:37 PM   #2
Big Mike
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Join Date: 10-12-07
Location: Dayton Ohio

I make all mine the same. Height is just below the edge of the box

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Old 07-23-2012, 09:51 PM   #3
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Join Date: 08-09-07
Location: Atlanta, Ga

depends on the category. some categories need a little more height. Ribs in particular seem to require a very low box.
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Old 07-23-2012, 10:04 PM   #4
Contracted Cookers
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Join Date: 12-11-07
Location: Jefferson City, MO

low box on everything but brisket
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Old 07-23-2012, 10:26 PM   #5
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Join Date: 06-01-11
Location: Rochester, NY

We try to make each box as low as possible. Once we're done, we prioritize based on what needs the most room.
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Old 07-23-2012, 10:32 PM   #6
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Join Date: 08-28-11
Location: Waconia, MN

I build as low as possible for ribs and a little higher for brisket.

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