I've seen several threads on message boards about whether barbecue competitors cook at home just like they do for competition. The answer is often 'Yes'. I sometimes wonder, though, if this is due to wanting to practice or because of preferring competition barbecue all the time. Here's how I see competition cooking being different from cooking at home: It's simply that, when I cook at a competition, I concentrate on making 6 servings/slices/pieces/ribs as good as I can make them. Read More »