ll wrote:
Reg wrote:

The ideal in BBQ is to never use foil for anything other than
holding after cooking.


But:
1) If the O.P. is correct that most competition BBQers do it
and
2) _Most_ competition BBQers, at least in the big events,
are better cooks than _most_ home BBQers
then
Why do they do it?

I would disagree with the second statement. At the competitions I have
attended, I have not been impressed wtih the quality of the BBQ from the
competitors. I've been able to produce far superior food to the
often-times slimey (from being steamed rather than smoked), over-sauced
meats available from those who are proclaimed as "best".

Beth


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