“Cooking it slow and having the right seasoning. We try to create layers of flavoring. Some people like it sweet, some spicy and some hot. So the more flavors you can combine, the more people you're going to please.”

— Nick Pedersen, product engineer, Lawrence

“Patience and beer. You have to get the marinade right, and you have to have the right mix of heat and smoke. If it's too hot and cooking too fast it'll dry out, so it has to be slow.”

— Bill Renick, transportation manager, Lawrence

“Preparation - as always. You have to practice, practice, practice. You can't just show up and expect to win. We only do three or four competitions a year, but we practice constantly to come up with what we feel is the best approach.”

— Bert Soto, regional manager, Lawrence

“Good friends and keeping it a secret. Also you have to keep an eye on the alcohol consumption and remember to watch the grill.”

— Chris Copeland, marketing director, Olathe