KCBS competition score calculator now available (See what your scores really mean)

Harbormaster · 09-03-2010, 10:33 AM

Hey all,
I have created a spreadsheet that will allow KCBS competitors to see what their competition scores actually mean, and to give you a calculator tool that will allow you to see what would happen if your score in any one of the three criteria were to change.

Download the spread sheet, and in each of the heavily outlined boxes enter your comp scores exactly as they appear on your scoring detail sheet. The spreadsheet will automatically weight the scores you were given, throw out the low score, and tally your actual score for that category as well as your total overall score as you received it at the comp. You can then change any of your scores to see what impact it might have on how you placed in any category as well as overall.

If you have any questions, PM me and we can talk about it.

Edit: I just uploaded an improved version

Anchors Smokeshop · 09-03-2010, 11:03 AM

Very cool. Thanks for doing this!

Sledneck · 09-03-2010, 11:09 AM

Great job. No offense but i think its bad karma. Coulda, shoulda, woulda doest exist in comp bbq. I throw out my sheets after the contest weekend is over.

Harbormaster · 09-03-2010, 11:19 AM

Quote:

Originally Posted by Sledneck

Great job. No offense but i think its bad karma. Coulda, shoulda, woulda doest exist in comp bbq. I throw out my sheets after the contest weekend is over.

I hear you Sled. This is geared more to comp neophytes like myself who would like to look at what the scores mean, where you were weak, and what improvements you make will have the greatest impacts on your scores.

BTW, contributions can be made to the Wyocena Yacht Club Rescue Shelter for Abused and Neglected BBQ Pits.

Sledneck · 09-03-2010, 12:27 PM

Quote:

Originally Posted by Harbormaster

I hear you Sled. This is geared more to comp neophytes like myself who would like to look at what the scores mean, where you were weak, and what improvements you make will have the greatest impacts on your scores.

BTW, contributions can be made to the Wyocena Yacht Club Rescue Shelter for Abused and Neglected BBQ Pits.

Great point , didnt think about it like that.

JiveTurkey · 09-03-2010, 05:18 PM

This is great, thanks for posting. I did my first KCBS comp last weekend and was curious how 5+5+4 added up to 18.8. Yea I'm not joking, that was one score, my ribs sucked! I actually felt bad for the judge that had to eat them. They travelled all day to get to the comp just so they could eat my farked up ribs!

Thanks again.

Harbormaster · 09-03-2010, 07:11 PM

Thanks JT
I thought it would be helpful to see just how your taste scores impact compared to tenderness and appearance.

Coz · 09-04-2010, 07:09 AM

BTW, contributions can be made to the Wyocena Yacht Club Rescue Shelter for Abused and Neglected BBQ Pits.

[/QUOTE]

How many more can you rescue and shelter before you need a shelter for yourself ? Or are the boys going to start collecting now?

Harbormaster · 09-04-2010, 05:06 PM

So, there have been 251 views, has anyone downloaded it and used it?

What do ya think?

BBQ Bandit · 09-04-2010, 09:19 PM

Nice look... behind the looking glass. Definitely shows a better insight that determines the overall score.

PimpSmoke · 09-04-2010, 09:30 PM

I used it. It will help in spotlighting where you need to improve.

Unfortunately, it also helps to highlight the judge that kept you from the next place.

Still a nice spreadsheet though.

Now, a spreadsheet that will calculate the ambient temperature, humidity and barometric pressure and tell me how much lump and wood I'll need for my fuel hog......I'd pay for it.

Harbormaster · 09-04-2010, 10:06 PM

Quote:

Originally Posted by PimpSmoke

Now, a spreadsheet that will calculate the ambient temperature, humidity and barometric pressure and tell me how much lump and wood I'll need for my fuel hog......I'd pay for it.

Let me get right on that!

jbiesinger · 09-05-2010, 07:18 AM

I haven't looked at your file yet, but it sounds similar to what I've created in excel. We only compete 2-3 times a year, so we have to glean as much out of our scores as we can.

I plot trend lines for each judging category, for each meat and have discovered some interesting trends. For one example, our pork appearance is higher when there is sliced and pulled in the box.

For teams like us that compete infrequently, I can't say enough about breaking down your scores.

Podge · 09-05-2010, 01:10 PM

Quote:

Originally Posted by Sledneck

Great job. No offense but i think its bad karma. Coulda, shoulda, woulda doest exist in comp bbq. I throw out my sheets after the contest weekend is over.

I'm with ya there !!.. I look at them for a few minutes and toss them

09-03-2010, 11:03 AM	#2
Anchors Smokeshop is one Smokin' Farker Join Date: 03-05-09 Location: Seaford, NY Downloads: 0 Uploads: 0	Very cool. Thanks for doing this! __________________ [SIZE=3][COLOR=red][B]James [/B][/COLOR][/SIZE] [B]THE SMOKE 'N BARREL[/B] [COLOR=black][B]COMPETITION BBQ TEAM[/B][/COLOR][B] Seaford, NY[/B] Backwoods Party named Woody Weber One Touch Silver 22.5 (2x) Weber Smokey Mountain 18.5 (2x) Ugly Drum Smoker named Rusty [B][COLOR=red]Red[/COLOR][/B] Splash-Proof Super-Fast Thermapen [URL="http://www.thesmokenbarrel.blogspot.com/"]The Smoke 'N Barrel Blog[/URL] [URL="http://www.facebook.com/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216?v=wall#!/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216"]The Smoke 'N Barrel on Facebook[/URL] [URL="http://twitter.com/#!/thesmokenbarrel"]The Smoke 'N Barrel on Twitter[/URL]

09-03-2010, 11:09 AM	#3
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Great job. No offense but i think its bad karma. Coulda, shoulda, woulda doest exist in comp bbq. I throw out my sheets after the contest weekend is over. __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

09-03-2010, 05:18 PM	#6
JiveTurkey is one Smokin' Farker Join Date: 09-21-09 Location: MambyPambyLand, Ca Ya Jackwagon Downloads: 0 Uploads: 0	This is great, thanks for posting. I did my first KCBS comp last weekend and was curious how 5+5+4 added up to 18.8. Yea I'm not joking, that was one score, my ribs sucked! I actually felt bad for the judge that had to eat them. They travelled all day to get to the comp just so they could eat my farked up ribs! Thanks again. __________________ JT

09-03-2010, 07:11 PM	#7
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	Thanks JT I thought it would be helpful to see just how your taste scores impact compared to tenderness and appearance. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"

09-04-2010, 07:09 AM	#8
Coz is One Chatty Farker Join Date: 10-05-07 Location: Montello,Wi Downloads: 0 Uploads: 0	BTW, contributions can be made to the Wyocena Yacht Club Rescue Shelter for Abused and Neglected BBQ Pits. [/QUOTE] How many more can you rescue and shelter before you need a shelter for yourself ? Or are the boys going to start collecting now? __________________ Stumps Clone "RAINMAKER" Stumps Clone RIP 9-20-08 Stumps Clone "LIL RAIN " Stumps Clone " CHRISTINE " ONE Evil Biotch and another in process BRINGIN' THE HEAT BBQ Team just Cloning around

09-04-2010, 05:06 PM	#9
Harbormaster Quintessential Chatty Farker Join Date: 07-14-06 Location: Wyocena, WI Downloads: 0 Uploads: 0	So, there have been 251 views, has anyone downloaded it and used it? What do ya think? __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 22.5" OTG (DT); Two 22.5" Bar-B-Kettles; One 18.5" Bar-B-Kettle; Smokey Joes (A, K); Genesis Silver C (DU); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DU, DR). "For when democracy becomes tyranny, those of us with rifles still get to vote"

09-04-2010, 09:19 PM	#10
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Nice look... behind the looking glass. Definitely shows a better insight that determines the overall score. __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

09-04-2010, 09:30 PM	#11
PimpSmoke is one Smokin' Farker Join Date: 01-28-06 Location: Tha' Boo Downloads: 0 Uploads: 0	I used it. It will help in spotlighting where you need to improve. Unfortunately, it also helps to highlight the judge that kept you from the next place. Still a nice spreadsheet though. Now, a spreadsheet that will calculate the ambient temperature, humidity and barometric pressure and tell me how much lump and wood I'll need for my fuel hog......I'd pay for it. __________________ So here we are in my paisley crib, what you want to eat? "Ribs"...ah, Latoya, I don't serve ribs. Better be happy that dress is still on, I heard the rip when you sat down.

09-05-2010, 07:18 AM	#13
jbiesinger Got Wood. Join Date: 09-29-08 Location: Buffalo, NY Downloads: 0 Uploads: 0	I haven't looked at your file yet, but it sounds similar to what I've created in excel. We only compete 2-3 times a year, so we have to glean as much out of our scores as we can. I plot trend lines for each judging category, for each meat and have discovered some interesting trends. For one example, our pork appearance is higher when there is sliced and pulled in the box. For teams like us that compete infrequently, I can't say enough about breaking down your scores. __________________ J Biesinger Nickel City Smokers

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