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I'm still relatively new to grilling and smoking. I am interested in attending a competition as a spectator. I've never been to one before and don't know what to expect. Are the competitions mainly for the competitors and judges themselves? Is there much for a spectator to do? Can people...

Thanks for all the great info guys. I may try going 3-1 next time with no sauce.

Just did my first cook of St. Louis ribs on my new WSM 18.5. I followed Harry Soo's advice of foiling the water pan with no water and doing 2 hours unwrapped at 275, then 1.5 hours wrapped in foil with a little applejuice. Although a nice bark developed, the ribs were way too fall off the bone...