My wife convinced me to enter a small, unsanctioned contest this weekend. All meat was provided by the organizer and all prep had to be done on location. We ended up taking first in all five categories (butt, brisket, ribs, chicken legs, and beans) and also won two people's choice awards.
I have to say that it would have been next to impossible to do this without my FEC100. We did a total of about 75 lbs of meat and finished up everything about 10 min. before the turn-in and public tasting started. The ability to almost instantly adjust temps is critical.
Original Post
