Compete at Smokin' on the Beaver
Bring the Smoke
Team Size
Fifty (50) teams compete for the top three (3) spots in each category. BBQ Teams are made up of three (3) people. Extra help is welcome and a support crew is encouraged, but registration includes three tickets. Additional tickets can be purchases during registration or at the gate. Your support crew can also volunteer at the event to receive free admission. Find additional admission information here.
Registration
All registration is done online through the Team Entry Form. Returning teams get an email in late June for early registration. Public registration opens in July to fill any remaining spots. Due to space constraints at our location, we only have space for 50 teams. Registration is limited to 50 teams and sells out quickly, if you're interested in competing at the event we encourage you to join our email list to be notified when registration opens. A waitlist will be available after registration is sold out.
The Meat
Smokin' on the Beaver provides brisket, pork butt, and ribs to every team as part of their registration. These meats are required to be used for competition entries and served at the BBQ Feast. Teams are responsible for providing their own meat for the Open Meat and Side Dish categories. Teams are encouraged to prepare samples for the public throughout the day.
ReturningTeams
Early registration opens in late June.
New Teams
Public team registration opens in July.
How to Enter
Registration is completed through the online form.
Competition Categories
Teams can compete for a coveted Smokin' on the Beaver banner in the following categories:
Brisket
BBQ Side
Ribs
BBQ Sauce
Pork Butt
Fresh Salsa
Open Meat
Cooked Salsa
Grand Champion and Reserve Grand Champion are determined by a team’s combined performance across all qualifying categories. Teams cooking exclusively with wood are eligible for the Wood Fired Grand Champion and Reserve Grand Champion awards. Homebrew and Homemade Wine categories are registered separately from team registration and are open to the public.
What's Included
Teams will have access to wash sinks, trash receptacles, and portable restrooms. Trash bags and entry containers are provided. Teams should plan to bring their own cooking equipment, tables, and supplies, and are encouraged to serve samples to the public throughout the day. Electricity is not provided. Teams needing power must bring a quiet generator.
Meat Provided
To keep the competition fair, Smokin’ on the Beaver provides the contest meat so every team starts with the same quality. Locally-sourced pork butt, brisket, and ribs are included. Meat pick‑up begins Friday at noon, and all meat must be prepared and cooked on site.
All meat provided to teams is expected to be used for competition entries and served by the teams during the evening BBQ Feast.
Open Meat Category
Each team provides their own meat for the Open Meat category, and the majority of the dish must be meat. Our judges enjoy creativity and have seen everything from dove to alligator to pheasant. Historically, entries featuring more traditional cuts tend to score higher than novelty items such as tongue or liver.
Registration, Rules, & Competition Details
Team registration is completed using the online form. Returning teams will receive early registration access in late June, with public registration opening in July. Once the competition reaches 50 teams, a waitlist will be available.
The entry fee is $150 per team. If payment is not submitted online, entries may be mailed to PO Box 364, Atwood, KS 67730.
Teams are encouraged to review the rules for each category prior to the competition. Check‑in and turn‑in details are outlined on the rule sheets.
Rules are subject to change and will be emailed to teams after registration. Failure to comply with Smokin’ on the Beaver rules and regulations may result in disqualification.
Download rules:
Judging & Awards
Judging is based on ranked scoring, with entries evaluated on appearance, taste, texture, and overall appeal. Category-specific judging criteria are detailed in the official rules.
Awards are announced Saturday evening following the BBQ Feast.
What's Happening & When
Friday Night
-
Team Check-in & Set-Up
-
Meat Pick-Up begins at noon
-
The public is invited to come hang out in the evening.
Saturday
10:00 AM
Mandatory Cookers' Meeting
Afternoon
Turn-in entries per schedule provided & spend the day visiting with guests and sharing samples
5:30 PM
Set-up for the BBQ Feast
7:00 PM
Awards, Raffle & Auction
As winners are announced they will receive their banner and have their picture taken in front of the stage
Evening
Live Music wraps up the night
FAQ
How many people are included with team registration? Registration includes 3 tickets, support team members can get in free if they volunteer!
Can we bring extra helpers? Yes! You can purchase additional tickets during registration, at the gate, or have your helpers volunteer to get in free.
When does registration open? Returning teams will be notified in late June. Public registration opens in July.
Is meat provided? Yes, we provide brisket, pork butt, and ribs.
What does the $150 entry fee include? Your team entry fee includes brisket, ribs, and pork butt as well as admission for up to three (3) team members.
Is electricity available on site? No, due to infrastructure limitations we are unable to provide electricity to our teams. If your team requires electricity to run your smoker or camper, you will need to bring a quiet generator.
What do we provide for Open Meat? Teams are responsible for providing their own meat for the Open Meat category.
Where do we find turn-in times? Turn-in times will be posted on the Hall door on Friday night. Each team will also receive their turn-in times at the Cooker's Meeting on Saturday morning.
Can we compete in sauce/salsa/homebrew/wine? Yes, entries for sauce, salsa, and homemade brews and wine require separate registration and follow separate rules.
Can rules change? Yes, rules will be emailed to each team after registration for the current year. Rules provided online are for information only.
What if the event sells out? We limit our competition to 50 teams. A waitlist will be available after the event is sold out in case of teams not being able to attend.
What qualifies for the wood fired category? Smokers using exclusively wood to cook qualify for the wood fired category.
Contact
Questions before you register? Reach out and we'll help you get set up!
Team Liason
Wendy Holmdahl
Email: smokinonthebeaver@yahoo.com