Mark Evenson
TVWBB Wizard
I was fortunate to be able to spend an entire day today at Smokin in the Oaks at Penn Valley,Ca.
I am relatively new to using a WSM and smoking in general. I have wanted to see just what competitive BBQ was like. I figured even if I never compete, I would except for the cost, I could learn something by watching the pros.
First thing that was overly apparent was how many competitors are using WSM's. More 22.5", but lots of WSM's just the same. I think that the BGE may have been 2nd in #s, several pellet, and several offset smokers. I arrived this am at about 10am, so I obviously missed a lot of the prep and early cooking. What I did get to see was each turn in, how the meat was chosen and boxed. I must advise anyone new to stay well back and don't ask any questions as the competitors are preparing their turn ins.
Just keep your eyes open and you will learn a
lot. I think that it is pretty apparent that everyone was saucing their chicken fairly heavy before turn in, rib too. Butt was mostly in chunks, small, I saw some trays with both pulled and sliced. These were KCBS rules.
I stayed after the the comp for the awards. A long wait but definitely worth the wait.
I guess that I would say that the event is not really a spectator event, but to do it once for a full day was well worth it. Oh, I got to meet several of the top competitors in Calif. A pleasure. These folks are great!
Mark
I am relatively new to using a WSM and smoking in general. I have wanted to see just what competitive BBQ was like. I figured even if I never compete, I would except for the cost, I could learn something by watching the pros.
First thing that was overly apparent was how many competitors are using WSM's. More 22.5", but lots of WSM's just the same. I think that the BGE may have been 2nd in #s, several pellet, and several offset smokers. I arrived this am at about 10am, so I obviously missed a lot of the prep and early cooking. What I did get to see was each turn in, how the meat was chosen and boxed. I must advise anyone new to stay well back and don't ask any questions as the competitors are preparing their turn ins.
Just keep your eyes open and you will learn a
lot. I think that it is pretty apparent that everyone was saucing their chicken fairly heavy before turn in, rib too. Butt was mostly in chunks, small, I saw some trays with both pulled and sliced. These were KCBS rules.
I stayed after the the comp for the awards. A long wait but definitely worth the wait.
I guess that I would say that the event is not really a spectator event, but to do it once for a full day was well worth it. Oh, I got to meet several of the top competitors in Calif. A pleasure. These folks are great!
Mark