Types of smokers being used

[Bbqin fool]

Hey guys. Just getting an idea of what types of smokers everyone is using in comps. Thanks

[jbrink01]

FEC 100's are popular, as are Backwoods, Spicewine and Jambo. That is about a $9000 range of prices.........

[5-0 BBQ]

Here is mine.

YouTube - THE COOKER! Offset Smoker (http://www.youtube.com/watch?v=C3R3VZmyhvY&feature=share_email)

[cbagby64]

3 WSM 22"s for us. Sometimes will haul an XL egg with us if the weather is supposed to be cold.

[beam boys bbq]

love my spicewine jay builds one hell of an good smoker I have two right now:becky:

[Contracted Cookers]

F.e.c. 100 g.m.g. And 2 cans

[indianagriller]

Ole hickory CTO:grin:

[Just Pulin' Pork]

UDS is cheap and cooks some great Q!

[Alexa RnQ]

We had been running four 18" WSMs, but we found this past week that we could wedge the 22" WSM into the van so we used that and 2 of the 18s.

[Homebrewed Q]

Backwoods Fatboy for all meats at last two cookoffs. May start using my Weber 22.5 OTG for chicken though.

[Bentley]

All Pellets here. Country Smoker, Memphis Pro, and GMG Daniel Boone...Pellets Rule!

[slowerlowerbbq]

(2) 22" and (1) 18" WSM for us! Plus I see an awful lot of UDS's out there as well.

[jrbBBQ]

I'm just getting into it, but I use 2 WSM 22's and now I proud to say that I'm gonna break out an UDS this weekend at a comp to go along with them.

[Ken V]

Stumps and soon to have a 18"WSM

Ken

[Southern Home Boy]

Two UDSs and an 18.5" ProQ.
http://i895.photobucket.com/albums/ac160/southernhomeboy/2011%20competitions/Cookoffkickoff2011005.jpg

[Manny69]

We are using The Good One Rodeo Model. Absolutely love it and the flavor of Good One Lump Charcoal

[msavard]

Tucker at comps. WSM at the house

[HarleyEarl]

Two UDS's (one for pork and one for brisket) and a Traeger (for chicken and ribs). I just started using the UDS's in comps this year and have been really happy with the results.

[Chipper]

We use a Backwoods Fatboy and have been using Weber Kettles for Chicken.

[Lake Dogs]

In Virginia you have a few different sanctioning bodies, with very different answers to the question that you're asking. KCBS requires much less meat (generally, depending on things) than does competing fully in MBN. With KCBS you'll see most anything, from a couple WSM's or even UDS's, BGE's, up to the larger offsets, Stumps, etc. In MBN you'll see large offsets, sometimes multiples of these per team, and/or multiple large Stumps, etc. Every once in a while, in MBN, if competing only in something like Ribs you'll see someone with multiple BGE's, etc.

[bbq ron]

Lang 60 deluxe, gets the job done. all in one cooker :-P:-P

[smalls65]

BWS Chubby for Brisket and Ribs....and 18.5 WSM for Pork and Chicken..That's this years set-up....In the past 3 18.5 WSM's!!!

[Fatback Joe]

Pork & Ribs on the Stumps and Brisket and chicken on the spicewine.

[redneck cooker]

Custom gator off set for everything but Chicken......treager pellet muncher for comp chicken and at home...:cool::thumb:

[blues_n_cues]

@ the jack i saw everything from custom trailer units(shipped from switzerland by the swiss team) to 3 uds's. primos were abundant from a promotional deal i think,wsm's,langs,BWS. you name it. use what ya got & do your best w/ it until you can go bigger & better.:thumb:

[spicewine]

5 of the top 10 at our last contest were cooking on Spicewine cookers.:thumb:

[Full Draw BBQ]

Lang 60D here and a 22.5 Kettle.

My suggestion would be to find a contest near you and just go walk around and ask questions! EVERY team likes to talk about what they cook on and why. You'll see a wide range of pits, that have a cost of $100 to $15k+!

[Southern Home Boy]

5 of the top 10 at our last contest were cooking on Spicewine cookers.:thumb:

Now THAT is an endorsement! :thumb:

[Smokin Mike]

FEC-100 and a borrowed UDS , best of both worlds :cool:

[Big Poppa]

We us a Meadow Creek TS250 and Two MAK One Stars all on the trailer

[bam]

Two drums and a 22 weber kettle. :boxing:

[Rub]

Stump's, and introducing a Lang 48 into the mix this weekend.

[bbqmama]

2 18.5" WSMs with the Pro-Q stackers and 2 Pro-Q Frontiers. Used to cook on 4 18.5" WSMs, but the Pro-Q's do a good enough job on ribs and chicken and they are SOOOO much easier to move around.

[Brewer]

Superior SS2 & Primo XL. Both Guru'd.

[Smokin Hoggz]

We were cooking on 3-18" WSM's and a 22" Weber OTG last year. This Year we are cooking on a Backwoods Fatboy and 1-18" WSM.

[moocow]

I build my own insulated cabinet type smokers.

[Spydermike72]

Backwoods Party and a 22" WSM...

[Nomanerz]

American Barbecue Systems Pit Boss and The Good-One Marshall.

[YokeUp]

off-set stick burner custom made by Krieger Machine works...
http://www.youtube.com/user/Kriegermachineworks

Championship BBQ built for the regular JOE... God bless ya

[Slamdunkpro]

Spicewine baby!
http://aporkalypsenowbbq.com/wp-content/uploads/2010/11/Smoker_mike.jpg

[U2CANQUE]

grins, my avatar says it all, but, I surely didnt buy it for the customer support....he he he

[JD McGee]

WSM's...2 18's and 2 22's

[redneck cooker]

grins, my avatar says it all, but, I surely didnt buy it for the customer support....he he he


:becky::becky:I know that is rite!!!!!

[Bellybro]

Spicewine!

[Muzzlebrake]

Here is mine.

YouTube - THE COOKER! Offset Smoker (http://www.youtube.com/watch?v=C3R3VZmyhvY&feature=share_email)

that thing kept my tent wall at Hudson Valley dry:becky:

[guntera]

WSM's 22" and Weber Kettle because everyone needs a grill with White-wall tires!

[Smokin' Hicks]

1900 Lbs. Custom Stick Burner and the greatest invention in the history of the world....THE STOKER !!!!

[Rob Albach]

I cook on a Meadow Creek TS120 and BBQ42 on a trailer....

[SmokinGuitarPlayer]

Green Mountain Daniel Boone and Jim Bowie (with the thermal blankets)