Teams are required to provide at least 200 ounces of samples to qualify for competition.
The Sir Walter Smoke-Off will provide 4 pork butts to each team.
Teams are invited to bring additional unseasoned pork butts.
No electricity will be provided.
Pork must be seasoned and cooked on-site.
Each team will be assigned a designated area within Dorthea Dix Park approximately 20’ x 20’ of space. More details to follow on this, please let us know how much space you require. We can't accomodate all requests, but we'll do our best.
Each team’s site will be available at 8pm on Friday, October 5th.
Each team can unload their equipment near their location on Friday night, October 5th but after unloading must park their vehicles in the designated parking area.
Each team must ensure that their grills are attended to at all times while on-site.
Each team will be responsible for cleaning up their area during and after the event.
Each team will be responsible for ensuring that any grease spills in their areas are prevented and/or cleaned immediately.
Tasting/Sampling will begin at 12pm Saturday, October 6th 2018
Judging will begin at 12pm Saturday, October 6th, 2017.
The Sir Walter Smoke-Off will provide each team their sampling cups.
Tasting/sample sizes will be approximately 2 ounce cups.
Teams are required to provide a minimum of at least 100 samples.
Attendees will be required to purchase a pork passport to taste.
Each pork passport grants its owner one sample of each teams pork
The pork passport will also serve as the attendee's voting form, which they will turn into our judging tent after sampling.