CarolinaQue
is One Chatty Farker
- Joined
- Jun 23, 2007
- Location
- North...
Just thought I'd start a thread that those that are new to competition BBQ could check out to speed up their learning curve a bit with out giving away secret techniques or recipes.
I'll start by saying after this weekend that I learned and was reminded the hard way that you need to stay flexible with the weather. Holding your turn in meat in a cambro or dry cooler may not be the correct approach when it's pushing 100* ambiant air temp. Alternating start times may be necessary to over come this challenge.
Any one else care to share a few tidbits of advice?
I'll start by saying after this weekend that I learned and was reminded the hard way that you need to stay flexible with the weather. Holding your turn in meat in a cambro or dry cooler may not be the correct approach when it's pushing 100* ambiant air temp. Alternating start times may be necessary to over come this challenge.
Any one else care to share a few tidbits of advice?