Barbecue 360 is an independent guide to barbecue, with a particular interest in the competition side of it: how contests are scored, what the rulebook actually says, and which techniques exist because of a clock rather than because of tradition.
We are not a shop. We hold no stock, take no orders and ship nothing. What we publish is written guidance, and where we point at a product we link to Amazon as an affiliate — which means we may earn a commission if you buy through one of those links, at no extra cost to you.
What we cover
- Competition barbecue — how KCBS contests work, how judges score, what the rules require, and what a season costs.
- Technique — fire management, timing, and the details that separate a contest cook from a backyard cook.
- Equipment — grills, smokers, thermometers and accessories: what the specifications mean, and what they do not.
- Recipes — written to be cooked from rather than skimmed.
How we write
Three standards we hold ourselves to, because a great deal of barbecue content online breaks all three:
- Where we quote a number, we name the source. Scoring and rules come from the KCBS rulebook and judging procedures; prices come from published USDA and EIA series, or from the manufacturer's own page with the date we checked it.
- We do not claim to have tested what we have not tested. Where a recommendation rests on published specifications rather than on our own use, the page says so.
- We do not publish invented ratings. No star scores assembled to fill a table, no review counts that nobody left.
Corrections
If something here is wrong, we would rather know. Use the contact page and point at the specific claim; we will check it against the source and correct the page if it needs correcting.