Dining and Cooking
The Pit Specialist: Almost Competition Ready
In BBQ

The Pit Specialist: Almost Competition Ready


The Pit Specialist: Almost Competition Ready

by PitSpecialist

14 Comments

  1. Futrel

    So this is practice for a first time competition? Looks tasty to me.

  2. That_Development9699

    holy smokes … that’s how you do it right there

  5. WillHuntingthe3rd

    No competition chef cooks on a Weber.
    I assisted a competition chef and attended a bunch of competitions. It was all big offsets back then. I’m sure some have
    Moved on the the big customs you see on Pitmasters. Your food looks great though. .

  7. impending_dookie

    Bro your food always looks incredible

  9. VeryDerison

    Looks like your glaze knocked off your rub. Wait till the rub sets before using glaze. Really shouldn’t be put on until the last 20-30 minutes.

  10. Russ915

    From what it sounds like competitions have a different set of criteria . Malcolm reed has a good article or video on it. But he says you should sign up to be a judge first so you can learn what’s good and not for your area

  11. BobHunt01

    There is no better chicken cooker than that specific grill right there. And yes it is as good of a rib smoker.