1) The top flight teams are not hard partiers. What I am saying is these guys are focused. They are at a contest to cook good competition quality BBQ, not to drink and carry on and have big parties for their friends. They just know when to party and when to be serious. When they are in the “show time” window of a contest, most are working hard to reach their goals and are not drunk or hung over.
2) Repetition, Many of the more successful pit masters are cooking more than a handful of events a season. These guys are cooking a lot, they know their equipment, how it performs and what to expect regardless of the weather conditions.
3) Timing is everything. Pick a first rate team, go by their site at 12:30 AM on Friday night, go by their site the following week at the same time and I guarantee you’ll see the same thing. These guys are on automatic pilot, they’re in the zone, again, focused, they know what they are doing and when they will do it before the fire is even lit. I even know of one very successful pit master that can be seen crawling into his truck at the exact same time on Friday night for his required siesta. To say these guys are on a fixed schedule is an understatement.
4) If something is not working, you need to fix it. We are constantly looking for an edge. They are never idle, if a category is not getting the job done, they are not afraid to make changes in the quest for improvement. Some times the change is subtle other times drastic but these fellows are not afraid of change. I have even known of guys that have changed what would be considered successful processes in the never ending quest for improvement.
5) Consistency is not only a good thing, it is a requirement. Again, not a hard fast rule, but most of the top scoring teams are doing well in all four categories. They may not be walking in every meat, although that surely wouldn’t hurt. The key is the team is not tanking in even one category and that is what is important. You need to be consistent across the board to hear your name called with any regularity.
6) Teams that are consistently in the top ten would be considered dedicated. Most would admit to having BBQ on their mind for most of their waking hours. Where else could you find someone that is willing to engage in a 1.0 hour conversation as to the interactions of rub and or marinade to the eventual crunchiness of chicken skin. Find yourself one of these top ten pit masters and see if you can get them to talk a little BBQ. The only problem is, trying to get them to stop.
7) Attention to detail. Most of the guys that are successful week in and week out are very detail oriented. As I stated above, they operate on a set schedule, their equipment is all in the right place, and their cook areas are neat and organized. They pay attention to even the smallest detail, always searching for a way to do it better or more efficiently.
2) Repetition, Many of the more successful pit masters are cooking more than a handful of events a season. These guys are cooking a lot, they know their equipment, how it performs and what to expect regardless of the weather conditions.
3) Timing is everything. Pick a first rate team, go by their site at 12:30 AM on Friday night, go by their site the following week at the same time and I guarantee you’ll see the same thing. These guys are on automatic pilot, they’re in the zone, again, focused, they know what they are doing and when they will do it before the fire is even lit. I even know of one very successful pit master that can be seen crawling into his truck at the exact same time on Friday night for his required siesta. To say these guys are on a fixed schedule is an understatement.
4) If something is not working, you need to fix it. We are constantly looking for an edge. They are never idle, if a category is not getting the job done, they are not afraid to make changes in the quest for improvement. Some times the change is subtle other times drastic but these fellows are not afraid of change. I have even known of guys that have changed what would be considered successful processes in the never ending quest for improvement.
5) Consistency is not only a good thing, it is a requirement. Again, not a hard fast rule, but most of the top scoring teams are doing well in all four categories. They may not be walking in every meat, although that surely wouldn’t hurt. The key is the team is not tanking in even one category and that is what is important. You need to be consistent across the board to hear your name called with any regularity.
6) Teams that are consistently in the top ten would be considered dedicated. Most would admit to having BBQ on their mind for most of their waking hours. Where else could you find someone that is willing to engage in a 1.0 hour conversation as to the interactions of rub and or marinade to the eventual crunchiness of chicken skin. Find yourself one of these top ten pit masters and see if you can get them to talk a little BBQ. The only problem is, trying to get them to stop.
7) Attention to detail. Most of the guys that are successful week in and week out are very detail oriented. As I stated above, they operate on a set schedule, their equipment is all in the right place, and their cook areas are neat and organized. They pay attention to even the smallest detail, always searching for a way to do it better or more efficiently.
Great Info!
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