Ok, I am new to the forum and I have a question regarding competitions. I have a small state fair competition that I have been talked into doing. It is sponsored by Kingsford and nothing but charcoal is allowed. Not only that, I only have 5 hours to turn in three things... ribs, pork steaks and wings. It will be my first foray into competitions and even though it is small, I would like to give myself a fighting chance. I have an older heavy offset smoker, weber kettle and an ugly drum that works well. Given those parameters, what would some of you do? I dont like wet ribs but might be able to turn in both?? I dont like hot wings so a bbq/smoked wing with light sauce, tasty and maybe a bit spicy. I'm a bit unorthodox when it comes to pork steaks. I do NOT like them swimming in sauce and simmering until they are like baby food. I like to show them some grill marks, move them away from the fire and let them go for a bit longer but not hours or anything. Of course, I am amenable to whatever the consensus is here. Another main question would be the basics of turning stuff in. I was thinking those foam leftover containers with foil on the bottom and some type of garnish to set things on. What types of containers and garnish do you all use? How would you plate the pork steaks? I'm thinking about slicing it into manageable strips and stacking them offset some way. Totally open so educate me! Thanks in advance.