It is one of the sad things that happens in competitions and the culinary world. People forget that they were once new and full of questions, then you throw the added pressure of a competition in the mix. Some times you will get a very bad mix, almost a perfect storm effect.
I know in my world of catering and leading a team of people to execute meals for multiple groups and large groups gets a bit of pressure and I get very focused on the task at hand. I tend to get very direct with my answers, they are not intended to be rude or disrespectful, but you get the very short cliff notes of the cliff notes type answers. I usually have windows of time that i can shift focus to other things then the events that are being executed. If my sales Team comes to me during that time we are all good and I'll get you all the info you want. However if you hit me up in the time we are executing the events and to food is going out, I am not so willing to take care of their requests and have been very short with them.
From what I have seen with the competitions and the Teams. A lot of people get very guarded with what they do. Some feel they have an edge because they do something in their mind that is the next greatest thing. I keep thinking of Myron Mixon and his cupcake pan chicken. In one of the Pitmaster shows he was pissed to say the least that another competitor was using his method. Not knowing more than what was shown on TV. But the competitor is a Chef trying to compete in BBQ. I know in my experience based on what has been explained about the judging. i would have tried to pull from my knowledge to get perfect uniformed chicken and used any way I could think of to get it. So did the other competitor come up with the cupcake on his own or did he get it from Myron? No one may ever know. But Myron was convinced that it was his idea.
Now I am not saying there are not any Jerks out there, but need to look at the whole picture from both sides.
My advice for the future events you attend and are trying to gather information is this: (not saying you do any of these or don't do any of these)
When asking questions keep it to only a couple. If you are asking question after question, it can get to be much.
Watch the timing of the questions. If it is with in an hour of turn in's starting, not a good time. They are focused and getting ready for "The Moment".
These are things you can get without asking questions: (but you can if the timing is correct)
Look at their set up and how they are organized.
Look at the equipment they have, not only the smokers but the other stuff as well.
Watch how the team's move and operate for turn in's. Are they organized with everyone having a job and doing it or are they running around like chickens with their heads cut off...
Practice, practice, practice and practice even more...
If you are going to compete and you know the events and the turn in times. Set up a mock BBQ Competition in your back yard. I mean everything you would do for the event down to where you rest. As you need to go to the house add it to your equipment list you will need to take. Go as far as to do your turn in boxes and have someone walk about 100yards to simulate a turn in. Take pictures of before and 1hr later, compare how they look and check the texture and taste. Things change as they sit and things will shift as they move, even if you are careful.
After you have settled on your flavors and how they will look. Make everything you can at home and bring it with you. This way you have that part done. If you feel that 1 container of said spice rub is enough, bring 2. Same with all sauces and anything else you need. You never know what will drop, fall, spill or even melt.
Equipment needs:
Plan on the absolute worse conditions possible and make sure you and your equipment are ready for it.
I hope this helps a bit. I have not competed, but plan on it soon. And everything I have mentioned are things I am doing to prepare for the day I can. From what I can see it is a lot like doing Catered Events and I have tons of experience with that.
