I have a question that I don't believe I've ever seen addressed: What about food temperature in judging? I realize that chicken is almost always good and hot, it comes from pit to box to judge. I've even burnt my mouth a little at times. But what about the other categories? I personally have no problem with ambient temperature meat. I think we all understand that most meats are held for a time and then spend time at the turn in table before making it to the table and range from nice and warm to just room temp. But what about the occasional entry that is actually cold and obviously has been in some sort of refrigeration? Do you detract points because it's cold? Do you deduct points only if it affects the taste and texture. Do you ignore the food temp and just carry on?