The Rules


PREPARATION

  • 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.

SET UP

  • 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.

COOKING

  • 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.

SAMPLING

  • 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.