- Official Post
With the idea of giving forum members a chance to have a go at Competition BBQ the Smoke Fire and Food admin team have come up with a bit of a plan. None of this is cast in stone but is meant to share how we see SFaF could help members to get a toe in the Competition scene.
Some guidelines of how we see it working..........................
We are going to put together a team under the SFaF banner, nothing too dramatic but we think there might be some interest from members who just want to have a bit of a go and some fun, a kind of BBQ Team incubator. The actual name is still under discussion and we will look for input from the team members.
We are planning on using this Team name as an ongoing thing to help get newbies exposed to competitions. we're hoping that having gained experience they will be encouraged to form their own teams for future events and make room for new blood to come through.
Any expenses will be the teams responsibility and we'd encourage team members to try to find sponsors as well which would be good practice for when they go on to form there own teams. Of course teams may be happy to just foot the costs themselves and this is perfectly acceptable.
SFaF will try to assist with the costs of entering a BBQ Comp by hopefully attracting sponsors for the various needs of competing. These would include Entry Fees, Rubs, Meats, Fuels etc. Anything that we can find a sponsor for lessens the out of pocket expenses of the team and may make it a little easier for the team members to have a go.
Each time that a team is formed the members of that team will decide on how they want to run their team. EG all members may want to work with all meats cooked or may prefer to detail each member with specific tasks.
Obviously Teams and their members must not bring SFaF into disrepute by their actions. Teams will be in the public eye and under the SFaF banner and will be expected to behave in a proper manner. ( a good guide would be "If you wouldn't do or say it to your grandmother then it's out" )
There may be more guidelines that become apparent as we move along this BBQ journey and they can be implemented as needed but the above gives us a good start.
Cheers, Chris, Ian, Fab and Wayne