I've got three bullets but am only bringing two. For now my biggest problem is burn time. I use reg. ole Kingsford. I dont do minion, I dont like the taste of the briquettes but maybe judges do? I have never tried lump and dont think a hands on glass is the place to start. OR maybe it is.
I do make my own rubs and sauces as it is. Make my own powders with a basic recipe that I found searching the internet. I have a huge garden that started out to grow chile's for chili powders. So I use a lot of my own paprika and Ancho powders. I have a commercial dehydrater and a roaster from Hatch. So....
Those turn in boxes were what I was hoping to learn about. Good greif a lot of time is spent on them. I would like to take the class in Warminster by I Smell Smoke as well but have a CCO in Emmitsburg MD @ Chubby's BBQ.
He is providing a brisket, a butt, a rack of ribs, and a whole chicken. I was hoping to learn more about trimming thighs but again it will just be fun to learn from a Master. The class is $250 pp.