KCBS in South Carolina SC

How South Carolina stacks up (against all 94 regions on file)

The bar is South Carolina's standing on that measure: a full bar is the region that leads it, an empty one is the region that trails it. Rate-based measures need a minimum body of results before a region is ranked at all, so a single hot weekend can't buy a place. The median is the middle region, not the average — one huge region would drag an average somewhere no region actually is.

• Contests held
  87 #28 of 94 ▲ median 37
• Teams competing
  800 #23 of 88 ▲ median 249.5
• Contests this season
  3 #36 of 75 ▲ median 2.5
• Field depth
  36 teams #17 of 61 ▲ median 31 teams
• Winning score
  695.57 #20 of 52 ▲ median 694.24
• Judging severity (lowest average category score = toughest room)
  164.03 #24 of 45 ▲ median 163.95
• Perfect-180 rate
  6.4 /1k #21 of 45 ▲ median 5.7 /1k
• Growth (last three completed seasons against the three before)
  -69% #30 of 30 ▼ median 9.5%
• State championships
  28 #24 of 51 ▲ median 5

Regions like this one

Matched on the shape of the scene — how many contests it runs, how deep the fields get, how the room scores and how often it hands out a 180 — not on the map. Counts are compared on a log scale, because 5 contests to 15 is a different scene while 300 to 310 is the same one.

Season by season

Click a column heading to re-sort. Winning score is the Master overall (of 720); a season with no scored Master contest leaves it blank.

How the room scores (every judged meat, against the sport as a whole)

A lower average means a harder room. “vs sport” is this region's average minus the same meat's average everywhere KCBS is scored. South Carolina marks pork ribs hardest — 0.02 points below the rest of the sport.

Where else these teams cook

Of the 722 teams with a recorded finish in South Carolina, this is where else they turn up — the honest picture of which scenes share a travelling field. Follow one to open it up.