I have been wanting to start cooking in competitions. I was curious, I see where there are DHEC inspections. What are they looking for? Are there certain items that cooks are supposed to have? Looking for guidelines and/or the "do nots" of the DHEC inspections.

A little introduction. Name is Paul. I live in Aiken, SC. I am a wildland firefighter. Been cooking BBQ for 13 years, really got into it when I was 20.

I appreciate any help and advice. Thanks!

Paul