Reading a Competition Before You Cook

Equipment

• Pre-contest research checklist
• Travel kit (extra fuel, water, lighting if power-limited)
• Weather forecast (5-day, hourly)
• Local team contacts (or contest reviews from prior years)
• Backup equipment for likely failures

Step-by-step method

1. 01Research the contest 30 days out: previous year scores, top teams, judging tent setup.
2. 02Check weather forecast 5 days out; plan for the worst (wind shields for offset, rain cover).
3. 03Arrive Friday afternoon if possible — scout cook site, water/power access, judge tent location.
4. 04Talk to local teams: ask about judge tendencies (sweet vs spicy region, smoke preferences).
5. 05Adjust rub/sauce to regional palate IF you're chasing top placement.
6. 06Plan logistics: where to dump ashes, where to refill water, where the trash is.

Target signals

• Pre-contest scout time: 4–6 hours Friday
• Backup fuel: 50% more than calculated
• Weather buffer: plan for ±15°F ambient swing

Common mistakes

• Showing up cold without research — guarantees surprises
• Bringing only the exact amount of fuel — running out mid-cook
• Same rub/sauce nationwide — leaves points on the table
• Ignoring weather — a windy day requires totally different fire management

Pro tips

• Build a 'travel checklist' you use for every contest. Add to it after each event with what was missing.
• Identify 2–3 'home' contests where you cook every year — you'll learn the venue and judging patterns.
• Volunteer to judge a contest in your region — directly experience local preferences.