Join Gabe Trevino of Smokin’ Volts BBQ for an in-depth competition BBQ class covering all four KCBS meats: Chicken • Pork • Ribs • Brisket
This class breaks down the entire competition process—from meat selection and trimming to cooking methods, timelines, and execution—using the same systems that have produced consistent walks and championship results on the circuit.
You’ll gain insight into why decisions are made, not just what to do, so you can apply the process to your own cooks with confidence.
When?
Fri-Sat March 13-14, at West Coast BBQ Shop | 2330 Proctor Valley Rd, Chula Vista, CA
What’s Covered?
Meat selection and sourcing
Trimming techniques for all four proteins
Flavor building and cook strategies
Timeline management and turn-in execution
Competition mindset and workflow
No shortcuts. No filler. Just proven process.
Who This Class Is For?
This class is ideal for:
-Backyard cooks looking to level up their BBQ
-New and aspiring competition teams
-Current competitors wanting more consistency
-Anyone serious about improving flavor, execution, and results
Whether you’re chasing your first walk or refining your process, this class is built to meet you where you are.
Schedule & Meals Included
Friday Evening: Dinner provided
Saturday Morning: Breakfast provided
