Well, it's winter, we need something to argue about to keep us occupied....
I honestly don't compete that much (4 or 5 a year) but I cook a ton. I was reading an old thread about whether gas or electric cookers should be allowed in competition. It got me to thinking, if I was starting a sanctioning body I might make it stick burners only.....and no gurus or other thermostatic devices and no pellets. Not sure where I would draw the line but I have always thought that a decent part of being a good bbq cook is being able to build and tend a good fire for even heat and smoke density (defined as good by the cook).
To me, all these devices and cookers that don't just burn wood are making it easier. I'm all for it at home but if I was going to build a true competition I think I'd make you tend a fire. Not sure where I fall on charcoal (currently use it to start my fire/build a coal bed) but I'd be fine if it wasn't even allowed for that.
Keep it friendly, share your opinions.
I honestly don't compete that much (4 or 5 a year) but I cook a ton. I was reading an old thread about whether gas or electric cookers should be allowed in competition. It got me to thinking, if I was starting a sanctioning body I might make it stick burners only.....and no gurus or other thermostatic devices and no pellets. Not sure where I would draw the line but I have always thought that a decent part of being a good bbq cook is being able to build and tend a good fire for even heat and smoke density (defined as good by the cook).
To me, all these devices and cookers that don't just burn wood are making it easier. I'm all for it at home but if I was going to build a true competition I think I'd make you tend a fire. Not sure where I fall on charcoal (currently use it to start my fire/build a coal bed) but I'd be fine if it wasn't even allowed for that.
Keep it friendly, share your opinions.