Decided that your BBQ is good enough to take on the road and compete with others? Here is some great advice from pitmasters and competition experts.

• Think of such barbeque competitions as an extension of your catering function.

When Chris Lilly, pitmaster at Big Bob Gibson Bar-B-Q in Decatur, Ala., purchased his first mobile cooker in 1996, entering his first contest was an afterthought “just to get our name out there and show we have the capability to do large parties,” he says. Today, Lilly is a key draw at popular festivals such as the Memphis in May International Festival and New York City’s annual Big Apple Barbecue Block Party, and the exposure continues to build big business for the restaurant.

• Bring along trusted staff to man the fire so that all food served off-site is consistent with the quality offered in the restaurant.

“There’s no substitute for your own loyal team members acting as ambassadors of your brand,” says Amy Mills Tunnicliffe of 17th Street Bar & Grill in Murphysboro, Ill., a multiple winner at Memphis in May.

• Portion control is a big issue. Running out of food too soon is never a good move, nor is dealing with lots of leftovers. Make sure to give helpers a quick lesson about how much food to put on each plate.

• When budgeting, look beyond major food costs to smaller items such seasonings. “You’ll go through a lot of tires on your trailer,” he says. “Plan so you can recoup the cost and repair or replace equipment when the time comes.”

• Keep good records to help predict costs and supplies needed for future events. Festivals are a lot of work and typically they’re an investment, but they also can be publicity jackpots (even if your barbecue doesn’t take first prize).