compititions?

[smokinwelder]

Can you do compititions on a 4' wide trailer with a 250 gallon smoker?

 

[jarjarchef]

I believe it is what you feel comfortable on. 

If I understand them correctly you can not use electric or gas to produce the heat or smoke... The only approved heat and smoke source is wood or charcoal....

I have seen people use all kinds of smokers for comps....

 

[smokinwelder]

well what about having fresh and grey water. do I have to have them? do I have to have sinks?

 

[smokinwelder]

bumpidy bump

 

[jarjarchef]

Here is a good place to get most of the info you are asking. But each comp may have some of its own rules......

http://www.flbbq.org/fba_rules.htm

 

[smokinwelder]

Here is a good place to get most of the info you are asking. But each comp may have some of its own rules......

http://www.flbbq.org/fba_rules.htm

so according to this.......i dont need a sink, clean or grey water tanks.....just gloves, and meat needs to stay at certain temps. am I right?   sure theres a few other gimmy's......lemme know thanks...........Smokin.

 

[jarjarchef]

9. CLEANLINESS AND SANITATION - All teams are expected to maintain their cook sites in an orderly and clean manner and to use good sanitary practices during the preparation, cooking, and judging process. The use of sanitary gloves is required at all times while handling food. Failure to use sanitary gloves may result in disqualification. Teams are responsible for cleanup of their site once the competition has ended. All federal, state and local food safety rules and regulations must be adhered to at all times.


The last line says a lot... I would find out what of the federal, state and local regulations they are going by. They vary on how they view the set up. Some may require a 3 compartment like sink set up, hand washing area and some may even require hot water. So if you know the comps you want to do, contact them and see what is required for their event....