So I am in my third year of BBQ comp. I have been learning a lot. Now I am onto the refining side of things. Our team currently uses a large custom smoker. I also keep a Treager by to have a quick adjustable heat. Mostly to bark up the meat after it has been wrapped or to do the chicken on. I mostly do the pork butts for our team. All though we all mess around with chicken. I will be in a comp this weekend and will let you know how that turns out.