First Compitition, some questions

[coffee_junkie]

Well, I have assembled my team, picked an event that is close and we are starting with the planning stages. We plan on cooking with 2 UDS's and 2 ECB's. It is a sanctioned event, here is the link if anybody in interested http://smokinintheroot.com/2010 BBQ Registration.pdf. I have read the rules, they are the PNWBA rules, very similar to the KCBS rules. My question is what do most people do about the 3 station sanitizing sink? I am thinking 3 meat tubs, a pot and a gas stove to heat the water....am I way off, any other ideas that you folks have would be greatly appreciated, I am looking for a low cost redneck solution if at all possible. 

 

[indyadmin1974]

Good luck!

I'm bumping this thread so I can see the answer.  I too am thinking about taking the plunge.

 

[txbbqman]

I am not familiar with KCBS & PNWBA rules, but I know in IBCA 3 meat tubs and some way of getting hot water will work. It is exactly how I do it at every Comp. I don't see why it wouldn't work for your event also. They can't really expect every  team to be able to afford to pull a 3 stage sink with hot water heater, if they did they would greatly reduce the number of teams attending the event

Good Luck and let us know how you do

 

[coffee_junkie]

TX,

That is what I was planning on doing, just wondering if there where any other (cheap) ways to do it out there.