Teams may cook with any type of wood and/or charcoal. Other flammables (propane, compressed or liquid gas, etc.) may be used within the cooker ONLY to START the INITIAL fire. No type of flammable may be used with the cooker once the meat has been placed there. Flammables may be used outside and away from the cooker to make additional coals. Local fire and safety laws may prevent the use of any type of gas anywhere on the grounds at any time, and so these laws shall prevail.
Electrical devices may be used within the cooker as long as they do not directly generate heat. Approved devices include rotisseries, fans and delivery systems for approved fuels (e.g. Traeger grills.) Electric smokers, holding ovens or containers or any other devices with heat producing electrical coils are not allowed.
Meat for the contest may be frozen or fresh. Meat may not be
pre-cooked, sauced, spiced, injected, marinated in any way, or
otherwise pre-treated prior to official meat inspection.
Meat must be maintained at a temperature below 40 degrees Fahrenheit prior to cooking and at or above 140 degrees after cooking.
Barbeque cannot be sold at anytime to the public.