Originally Posted by Meat Burner
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.
Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering
KCBS Certified BBQ Judge #54767
Weber Smokey Mountain 22 & Superior Smoker SS1
[B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B]