Originally Posted by charlie263
I plan on entering my first comp in April 2010 in Dothan, AL. I have always loved to barbecue, and loved watching BBQ Pitmasters. Should I just do the backyard division to get my feet wet? I'm practicing different recipes now, to narrow down to the ones I will use. I also have a 30 ft. camper, is that feasible to take to the competition? Any good pointers to an extreme newbie that loves to cook would be helpful. How much will this whole deal cost me in meat, fuel, fees, etc? thanks in advance!
Jump in both feet. The only difference between Backyard and a full comp, is more meat and the time needed to cook it, unless you are following the Flash/High Heat cooking theory.
You need to be sure that the size you request will support your camper. Most comps allow for 20x20 or 20x25 areas, so you may have to pay a bit more for the larger area for the camper. It is nice to have something like that around, though, sort of like a hotel room on wheels. I have been considering one myself.
Big Ugly's BBQ
Backwoods Competitor & Fatboy, Big Poppa Smokers UDS, WSM, MC BBQ-60
Thanks to our sponsors: The BBQ Guru, BBQ Bobís Havín a BBQ and Galvinells Meats