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3- don’t try and make your own rubs there loads out there tried and tested and there’s also some great rubs coming from England now and are just as good.
4- the meat to get is one of the main thing you need to make sure is very good quality, grain fed briskets and not grass fed you’ll need, ribs either baby back, St. Louis spares have to go meaty or you’ll just dry them out (which we’ve all done once or twice), with chicken just make sure it’s free ranged as well as the pork.
5- and just enjoy it.. you'll meet so many new friends which will all help you as long as you ask and make sure you have plenty of beer for the weekend coz you'll need it.
A big thanks to my sponsors Mark Burley at Bobs butcher in Hatfield, he’s supplied my meat for every comp we’ve done. Greek fire which is the best charcoal I’ve used ( I’m working hard to get it into England ) and i'd also like to thank Alex Murphy who got me into bbq but I don’t think the wife does lol, also to all the new friends I’ve met all over Europe as without them bbq wouldn’t be any fun.
Make sure to follow Tony on his adventures on his Facebook Page