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Unread 06-26-2010, 09:59 PM   #7
Smokesman
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Join Date: 12-20-09
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Quote:
Originally Posted by Meat Burner View Post
Oh, I understand about temps for cooling and reheating but I didn't realize you could remove from the heat source and return later. Maybe this is why I can't win chit.
You could go on and off the smoker or grill all day long if you wanted. Your competition meats cannot throughout the cooking process receive DIRECT heat from a propane or electric source. INDIRECT such as placing chicken in warm sauce or brisket in hot au jus (as long as your off flame at the time) is perfectly legal.
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Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering
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Weber Smokey Mountain 22 & Superior Smoker SS1

[B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B]
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