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Jeff_in_KC
08-17-2005, 09:39 PM
Holy cow! I just spent nearly $300 today on "stuff"... coolers, storage bins, a 42 cup coffee maker, plastic 4 shelf unit, paper towels, paper plates, bowls, napkins, platters, aluminum pans of 2-3 sizes, broom, cleaners, dish rags, scouring pads, hand wipes, a paper globe lantern for under my canopy, zip loc bags of various sizes, heavy duty foil, plastic wrap, bleach, citronella candles, metal ash bucket, soap, latex gloves, etc. Thank God I got a couple of sponsors so the grocery bill won't be painful next month! With the exception of a couple of good knives, a new cutting board and the meat and groceries, I've now got practically everything on that contest checklist from Smokin' Guns and Phil's suggestions. If I hadn't paid a visit to Dollar General for a lot of the basic stuff, cleaners and paper products, I would have easily spent $350. This is on top of the $150 for the 10x20 canopy and $200 for a WSM. I assume most of you guys had similar expense when getting started? The thing is, right now, I just have one other guy on my team besides having my wife helping out so there's really no one to split costs with. Thankfully, being on the park board, I know folks who have offered to loan me some tables from the city's municipal building for the contest this year. That'll save me some cash until next season.

BBQchef33
08-17-2005, 10:50 PM
Startup costs, excluding cookers, are heavy at first, they lighten up by the 5th or 6th competition when u have just about everything you need. At that point its just replacing expendables(foil and plastic), paper(dishes and towels), liquids(drinks, juices, marinades) and meat. First few competions cost over a grand.. a couple close to 1500. But its mostly equipment... by the 3rd time out i was tired of renting trailers, so went out and bought one for 1600.... tents, cabinents, tables, utensils cutting boards, bus boxes... etc... they add up.

The_Kapn
08-17-2005, 11:14 PM
Phil is right about the early days, the bulk of the "capital expenses" are there.

Then it becomes "maintenance and expendable items".

Except, the bigger and better cooker.
Except, the better temp measuring equipment.
Except, the cost of a real cook school to improve your scores.
Except, the permanent pans to replace the disposable ones.
Except, the special imported wood for that elusive flavor edge.
Except, the cost of travel, lodging, and meals as you hunt further afield for the perfect (or just the next) event.
Except, the cost of the "perfect" trailer for comps.
Except, well--ya get the idea. :wink:

Competetion is an "addiction" thinly disguised as a "hobby" or "business" :lol:

Do we need most of the "stuff" to have fun???--no way.
But, "guys" are "guys" and our toys cost more than they did when we were really children, not just acting like them :lol: :lol: :lol:

You can control the expenses and draw the financial line anywhere you are comfortable with.

Welcome to the "DARK SIDE", as Chad says :lol: :lol:

TIM

chad
08-18-2005, 06:51 AM
Yepper - I've shot thru about $8K this year (2005) - the cooker is paid off but with fees, new injectors, mods to the cooker, travel expenses, more coolers (I've got 2-120qt, 2-70qt, 1-50qt, and a couple of little ones for "stuff"), etc. -- poof! $$$$ with wings! :D

Seems I remember our first couple of contest (2004) ran us about $3000 or so - and Tim already had the trailer. New WSMs, yada, yada, yada - I think you get the picture.

Tim and I had already collected the tables, canopies, etc. prior to this year's "accounting" we'd bought them in 2004.

But, on the other hand, neither of us has a boat, play golf, jet ski, etc. so this takes the place of other high $$ recreation.

Indeed, welcome to the dark side! :twisted:

Jeff_in_KC
08-18-2005, 08:23 AM
I'm in trouble then... I DO have a boat, fish, sometimes hunt, play golf AND brew beer. Thankfully, the $300 I spent yesterday came from a reimbursement check from work for mileage. Even at $2.55 per gallon, I'm still coming out somewhat ahead (40.5 cents per miles) when I have to travel.

Trout_man22
08-18-2005, 08:34 AM
Well when you come in first place the check will be a biiiiiiiiiig one.

kcquer
08-18-2005, 08:53 PM
Tim and I had already collected the tables, canopies, etc. prior to this year's "accounting" we'd bought them in 2004.

As things have worked out, this is how I'm spending this season. Canopy, Tables, Cooker, Camper etc in place now, glad I have this little muni event this weekend to dry run the gear situation. It's far enough away from the house to truly check what you do and don't have but still plenty close enough to send the OL back to the house if I've forgotton something important.
Next year it'll just be stuff from Tim's list, better therms, a WSM to replace the cimarron for chicken cooking, extra coolers and SPONSORS!

The_Kapn
08-19-2005, 10:00 AM
Just read somewhere that the ROYAL (I assume both Open and Invitational) does not supply clean-up water :twisted:
Amazing.
So far, we had had water everywhere except Dillard which had it, but not in sufficient quantity to clean with when needed.

So:
I guess we need to add in a couple of water cans or use the coolers for water supply on occasion :twisted:

Another question to ask before going, or just buy some jugs, I guess :twisted:
Too much chit to tote now :twisted:

"Money, Money, Money by the pound" :twisted:

TIM

rbinms33
08-19-2005, 11:00 AM
Tim.....check out Wally World. They used to sell these compact "bags" that were made of some kind of plastic. They didn't cost that much, don't take up any space for storage and hold about 5 gallons of water. I use 'em when I go camping and was planning on using them when I start competing.

chad
08-19-2005, 11:06 AM
I realize that "we" have given the impression that you have to spend a lot to start competition.

That's not true. You will have to spend some but you can do it on the cheap.

Assuming you have a vehicle to haul the stuff and/or a trailer:

At least one canopy. A 10x10 will get you started. Even a $35 lightweight canopy will get the job done (two are nice to give you cover for your prep and a place to put "stuff".

I'd recommend at least two tables. One six footer (two is nice) and one card table will give you a place for prep and cleanup. Of course, another would be nice but you can certainly get by with two.

Three or four bus tubs. I like the heavy grey tubs from Sam's because the are large enough and deep enough to use for most of your pans, utensils, etc. And, they can be used for food prep, too.

Coolers - as soon as you can get a couple of 120 quart coolers. They get heavy but you can put 80-100 pounds of ice or all your meat with ice in one cooler. Another is great for "coolering" the meat. I've got 2 120 quart, 2 70 quart, and one 50 quart cooler that go out to every event. You can certainly do it with less. I now use one or two that are emplty to carry my seasoning stuff (sauces, rubs, sugar, juice, etc. etc.)

The goal is to get down to what you really need. I can pack all this in my Explorer and my "fire box" stuff (chimneys, lighters, extension cords, etc.) goes on the cooker trailer. I have also strapped one of the 120 quart coolers to the tongue of the trailer.

A source of hot water is essential. I use my turkey fryer. I always have the propane available for the cooker burner to pre-heat the chamber while the charcoal is getting ready. I usually take my short "fish fry" pan for hot water but last event I tood the 26 qt. turkey pot and it was nice to have the bigger pot - not necessary but nice. The Coleman portable hot water heater is definately an option and it can be fired from disposable propane bottles or, with adapter, the 20# propane tank. It can also be hooked to a water hose (if available) for continuous water - it comes with a 5 gallon portable water container.

Fire extinguisher! Make sure you have a good extinguisher - some events really check. One from Sam's or a pair of the smaller ones will be fine.

You cooker(s). We were finally able, at Dillard, to go with one cooker. Fortunately, mine has two seperate cook areas and we had space to cook and then hold the meat at different temps. After going out with 2-3 cookers in the past having the one was really nice. Don't get me wrong - a Bandera will work fine and if you team it with a WSM or even a kettle you can certainly be competitive. It's just that keeping track of what's going on with 2 or 3 or more cookers is stressful - not to mention the space required to carry multiple cookers.

Carry boxes - get at least a couple of Rubbermaid (or other brand) boxes for your "kitchen" stuff. I use to use a three drawer plastic set with the stand - one drawer had dry spices, one had the wet stuff, etc. This stuff will evolve after you do a couple of cook offs. They key is to KNOW where your stuff is.

This stuff is off the top of my head and I'm sure others will chime in with suggestions.

Also, and in my opinion it's a biggie, get used to cleaning EVERYTHING as your packing up to leave. Getting home with a couple of hours of scrubbing, wiping, etc. is a real drag. After Dillard and a 12 hour drive home it only took me about an hour to unload the stuff, put the cooker up, etc. That included emptying the meat cooler and cleaning and drying the stuff.

In spite of your best efforts the first couple of outings will make you think you're doing a remake of the Beverly Hillbillies! :D

Jeff_in_KC
08-19-2005, 11:32 AM
Dave, I wouldn't have thought of taking the pot that came with my turkey fryer to heat water! Thanks for mentioning that! Not sure when actual HOT water would have occured to me. Probably once I set up at a contest.

However, what you mentioned were basics, which are nice but you can't get by without the masses of other things like I mentioned above in my original post for this thread. That stuff all adds up quickly as I found out Wednesday!

Question also... you mention that you can be competitive with only a kettle, a Bandera or a WSM. My thoughts are how can that be? I believe none of these individually has enough space for two large briskets, three butts, four or so slabs of babybacks and whatever chicken you're going to cook. A Bandera or BSKD might be close but if you smoke packers rather than smaller flats, I think you're gonna run out of space quickly.

rbinms33
08-19-2005, 11:40 AM
Hey Jeff, I think you read Dave's message wrong.....


Don't get me wrong - a Bandera will work fine and if you team it with a WSM or even a kettle you can certainly be competitive.


This is how I was planning to start. The Bandera for the brisket and butts and a couple of bullet smokers for chicken and ribs. Yeah, temp control on three smokers might be a bear but at least it'll keep me awake, right?

Jeff_in_KC
08-19-2005, 12:15 PM
Richie, we're starting off with three cookers... WSM, BSKD and a "Good-One". Plan to use the BSKD for sausage, ribs and chicken, the WSM for butts and the Good-One for brisket.

rbinms33
08-19-2005, 12:42 PM
Yep, you're taking the same approach I am. Multiple cookers is the way I'm going to have to do it for now. Seriously, unless I got into catering, which is still a possibility later on, the only reason I'd use a big cooker is at competitions.

This might sound like I've got my priorities screwed up but I think I'm going to find a used car hauler before I get a larger smoker that I can put a small sleeping area up front, put some cabinets and a sink in and have the remaining area as prep space. I saw a FoodTV special the other day called the BBQ Circuit and it had Lee and Bobbie McWright (Music City Pig Pals) on there and that's what they use. Don't know if their's has a sleeping area but it sure got my mind wondering if that would be better than to try to mount a cooker on my 16' trailer, put a top on it, and do all the other stuff to make it a "rig". I could roll a smoker into the hauler as long as the smoker wasn't TOO big.

I don't know, it's just all wishful thinking for now but I know where I'm at right now and where I want to be. Now I just gotta figure out how to get there.

Jeff_in_KC
08-19-2005, 01:23 PM
Sleeping quarters? Hell, a tent is cheaper! :wink: But I'm hoping to have something more sleepable for summer months by next year (although I have set a window unit A/C in a 5 gallon bucket and shot it into the window of my tent before. Works amazingly well too.

rbinms33
08-19-2005, 01:32 PM
Hell, a tent is cheaper!


It is, but with the heat this time of year (heat index of 110 today) not to mention the storms, I'd like to have something a little bit more durable. A camper came to mind initially but a hauler would serve a dual purpose.

chad
08-19-2005, 02:39 PM
You guys have been watching too much FoodTV. Tim and I competed last year with a Bandera and one WSM. Your meat is cooked in stages. By the time the brisket and pork are coming out for the cooler (assuming you've got your timing down) the ribs and then the chicken go in. We slept in our vehicles or napped in lawn chairs.

A lot of top competitors don't have RVs, trailers, etc. They haul the cooker with a van and then sleep in the van or in a lawn chair under the canopy. Heck, Myron Mixon shows up at most events with his truck pulling a cooker. He sets up and sleeps in the cab of the truck.

This CAN be done without the use of a tractor and 40' trailer.

However, have at it. I can guarantee that you'll take about 150% more "stuff" than you can possibly use. We ALL did that the first couple of events.

The Royal needs more planning due to the multiple day setup and such. But, even it can be done with a canopy, one or two cookers, some ice chests, and a lawn chair!

FYI: Music City Pig Pals use an F350 to haul the trailer (with their stuff) and it's hitched to the cooker - yep they tow "piggy back". The don't have a simple setup.

Kevin, HomeBBQ.com, pulls a Lang 84 with his full sized van. He uses the one cooker and everything in the van comes out (canopy, tables, water heater, shelves for his spices, etc. and he sleeps (usually) on an air matress in the van or the lawn chair under the canopy. A lot depends on whether Clara is with him. If she's not there he stays with the lawn chair.

The pod setups are super as is having an RV (we've done the RV thing twice and it's wonderful - and we're working on a pod (converted car hauler). But you don't have to dump thousands (hundreds yes!) of dollars to get to the first competition.

I really suggest going "minimalist" the first time out and really get a look at the setup around you.

Honestly guys, this isn't rocket science! :D

Focus on what you need to compete - not entertaining "sponsors", not entertaining hangers-on (including family, buddies, Brethren, etc.) and so forth. If you do you'll lose the focus on the cooking and timing.

Now, having said all this I'll bow out since I tend to get misunderstood when attempting to dispense information.

To quote a country song: "Don't ask me how I know!" :D

Jeff_in_KC
08-19-2005, 03:15 PM
You guys have been watching too much FoodTV.

I rarely watch ANY FoodTV. I'm going by what I see at contests I've been to.

The Royal needs more planning due to the multiple day setup and such. But, even it can be done with a canopy, one or two cookers, some ice chests, and a lawn chair!

Guess I'll leave all the clean-up stuff and so forth at home. And there's no reason to be comfortable at all throughout two days...

chad
08-19-2005, 05:12 PM
Also, and in my opinion it's a biggie, get used to cleaning EVERYTHING as your packing up to leave. Getting home with a couple of hours of scrubbing, wiping, etc. is a real drag. After Dillard and a 12 hour drive home it only took me about an hour to unload the stuff, put the cooker up, etc. That included emptying the meat cooler and cleaning and drying the stuff.


I think you missed the above. And I think you're reading some things into my post that aren't there and aren't intended. I'm just suggesting because I've been where you are and been getting stuff together for about a year.

And there's no reason to be comfortable at all throughout two days

Comfort is important but relative to what you're at the contest for. You definately need to allow for some place to rest. Heat will probably not be the issue for you at the Royal.

You guys have fun! I'm just attempting to suggest a couple of things that will keep you from going deep in debt for the inaugural contest.


I rarely watch ANY FoodTV. I'm going by what I see at contests I've been to.


I'm sorry if you took offense, again, at an off-hand quip. If you're comfortable in your decisions about equipment and support stuff then that's the important thing.

G$
08-08-2006, 02:45 PM
"Bump"

Every Once in a while I read an old thread that is so good it seems a shame to not give it some more time at the top of the board. With so many people competing right now in their first few constests, I thought I'd bump this one.

Jeff_in_KC
08-08-2006, 04:16 PM
Crap! Thanks a lot for that! :lol: I seem to have been getting a bit testy in that thread!

SORRY DAVE!!!

ggriffi
08-08-2006, 07:30 PM
"Bump"

G,

Thanks for the bump. Reading this has helped me asI get ready for my first comp. My has been somewhat expensive since I had to buy a trailer, well I guess that I didn't have to but the better half said I could! We have a small car with no way of holding my chargriller and kettle. However, alot of the utensils,rubbermaids, and smaller items we already had. We've also had to buy a cooler (100 qt) and one table and will probably add another one of each of those. Gonna have to look at a turkey fryer though if my coleman stove doesn't work well for heating up the water. Also, I am going to take one of the cooking classes thru KCBS the end of the month not so much for the cooking itself, but I have a lot of questions about some of the other things like food prep,sanitation, and the like.

I think that the key is what others have said about what "works for you".

g

Doorbusters
08-08-2006, 07:45 PM
[attach]3182
[attach]3183

I have spent a total of maybe $1000 on everything, what you donot see is the tables, canopies, etc... In another truck. Ongoing expenses have come down, I just learn to deal with what I have, and dream of what I cannot afford.

Yes I have to mow all of that crap....... Just under 1 acre

p.s. aint my Bandera trailer cute?????

Jeff_in_KC
08-08-2006, 08:36 PM
Major point here... buying "a" cooler won't work. I have found you can never have too much cooler space. Heck, you'll need a great big one just to keep your seasoned meat on ice til time to put on the fire. You will need another for drinks/beer and another for food, juices for sprays, etc. Then you'll need a cooler just for garnish. We carry no less than 5-6 coolers with us. We have a 100 quart cooler we use sometimes. Most times, it's too damned heavy to lift!

Second suggestion: Get a coleman Hot Water On Demand!! Fark turkey fryers! I was going through $25 in propane per contest using turkey fryers to light coals and boil water. Now I use a $2 propane canister (1 pound) for the Coleman and a $2.39 package of weber charcoal lighter cubes. Saving myself about $20 per contest this way. $20 x 12 = chitload!

parrothead
08-08-2006, 08:46 PM
It adds upfor sure. I spend a good chunk on stuff only to toss it and buy better for the next run.

seth711
08-08-2006, 09:41 PM
Welcome to the world of competition BBQ..... :) Its a beutifull financial drain that you will love! You wont need 1/3 of the stuff on your list, just be sure to sit back and drink some brews and give yourself some alone time to cook through the whole contest in your head. A lot of cooks advocate a trial run but this can be accomplished in one well thought out mental cook. As long as you have your essentials everything else is just a "bling" factor. That is until your second contest, when you realize how much bling is really needed. :)

2Fat
08-08-2006, 10:00 PM
Just read somewhere that the ROYAL (I assume both Open and Invitational) does not supply clean-up water :twisted:
Amazing.


The AR has a water wagon traveling the grounds regularly--but not at nite! On top of all that is in the 6x12 featherlite now there is a 65gal watertank in the backof the F150--can't have too much water

ggriffi
08-08-2006, 10:02 PM
Welcome to the world of competition BBQ..... :) Its a beutifull financial drain that you will love! You wont need 1/3 of the stuff on your list, just be sure to sit back and drink some brews and give yourself some alone time to cook through the whole contest in your head. A lot of cooks advocate a trial run but this can be accomplished in one well thought out mental cook. As long as you have your essentials everything else is just a "bling" factor. That is until your second contest, when you realize how much bling is really needed. :)


The only thing that is saving me right now is that I am leaving another hobby that will give me most of the money that I need to buy that "bling" :wink:

g

djmarko
08-09-2006, 07:54 AM
Wow, I didn't realize how old that thread was until I read $2.55 a gallon for gas!

chad
08-09-2006, 08:09 AM
Tim and I have gotten our stuff trimmed down to the point we can do an event with either his van or my Explorer...pulling the Kingfisher. However, we still tend to carry an extra table or two and plenty of coolers.

I always have the propane bottle since I preheat the cooker while the charcoal is getting started so the turkey fryer is no real burden. We used an electric hotplate at Rucker with my aluminum fish fry pot and it worked fine except for the time - the fryer heats things up in a hurry. That being said, I sure wouldn't mind a Coleman "on-demand" hot water heater.

cmcadams
08-09-2006, 03:00 PM
Welcome to the world of competition BBQ..... :) Its a beutifull financial drain that you will love! You wont need 1/3 of the stuff on your list, just be sure to sit back and drink some brews and give yourself some alone time to cook through the whole contest in your head. A lot of cooks advocate a trial run but this can be accomplished in one well thought out mental cook. As long as you have your essentials everything else is just a "bling" factor. That is until your second contest, when you realize how much bling is really needed. :)

How about your 4th or 5th, when you realize you didn't tough 1/3 of what you brought with you, after loading, unloading, not using, then loading and unloading again at home!

voodoobbqIL
08-09-2006, 03:11 PM
I agree Curt, we have certainly slimmed the stuff we have. If we have not touched it in 2 contests...it's gone. WE have everything packed and ready to go in rubbermaids. We though it on the trailer and off we go...if only we did not need a fleet of coolers

HoDeDo
08-09-2006, 07:59 PM
Can never have enough tables and coolers in my opinion. We started out in cots under the canopy, and after many years of refining..... have ended up in a toy hauler with the smoker in the back, and all our gear loaded. Only thing we bring in and out are coolers (for the most part).

Cooked the Kansas City APWA event this year with the truck, canopy and cooker..... and it was a hoot. Proved to myself I could still go minimalist

This is a great thread for the new folk.... enjoy! I vaguely remember gas at $2.55..... Diesel is $3.24 right now..... so I blow through $110 with no problem just filling the tank to go to a contest!!!

Jeff_in_KC
08-09-2006, 09:40 PM
I agree Curt, we have certainly slimmed the stuff we have. If we have not touched it in 2 contests...it's gone. WE have everything packed and ready to go in rubbermaids. We though it on the trailer and off we go...if only we did not need a fleet of coolers

Kevin, I should have grabbed a lesson is paring down equipment from you in Grand Rapids! I am the world's WORST at taking ONLY the essentials! I'm into creature comforts... big coffee pots, window unit A/Cs for the van, every gadget I find "cool", etc. I take about three sets of clothes more than I'll ever change into. It just goes on and on! And God forbid we take the "Friday Night Parties" box of chit too! :roll:

voodoobbqIL
08-10-2006, 08:29 AM
Jeff, believe me I understand and there still are things I bring to make me comfortable, but I treat it like I do any other event I travel for. I bring my Craftsmen tool bag and my Ipod for the long night but other than that it is all BBQ stuff. As for the clothes I bring a change of threads but I triple up on socks, and underwear. And the thing that I never leave home without (not my AMEX) but the Gold Bond powder...

cmcadams
08-10-2006, 09:32 AM
Kevin, man oh man did you hit on it there! I have learned the hard way that GBP is priceless in the heat and humidity! And I learned in Carmel this year to take at least a couple extra team shirts... I had to go to awards with a tan shirt with charcoal all over it... Fortunately for me, our food was loathed, and we were in NO danger of taking any walks!

YankeeBBQ
08-10-2006, 09:43 AM
Kevin, HomeBBQ.com, pulls a Lang 84 with his full sized van. He uses the one cooker and everything in the van comes out (canopy, tables, water heater, shelves for his spices, etc. and he sleeps (usually) on an air matress in the van or the lawn chair under the canopy. A lot depends on whether Clara is with him. If she's not there he stays with the lawn chair.



My my how things change. Kevin has upgraded slightly since this was first published.

Sawdustguy
08-10-2006, 09:52 AM
My my how things change. Kevin has upgraded slightly since this was first published.

Alright, I'll bite. What has changed?

The_Kapn
08-10-2006, 09:57 AM
Alright, I'll bite. What has changed?

Guy--lookie here :lol:

http://bbq-brethren.com/forum/showthread.php?t=16326

Exterior photos are in the "Starke, FL thread last fall.

I am so jealous :redface:

TIM

Jorge
08-10-2006, 10:00 AM
Alright, I'll bite. What has changed?

http://www.bbq-brethren.com/forum/showthread.php?t=16326&highlight=trailer

lunchlady
08-11-2006, 08:49 AM
Hey all - I have a coupla comments here...hopefully they will help.

COOKERS - I have seen teams win with just one or maybe two cookers, and they aren't very big. We have a Backwoods Party (relatively small) which fits everything nicely depending on what we cook (all 4 KCBS) and a 22 Weber kettle. Also, I have seen teams win with a couple of WSM's.

HAULING - we fit everything, including teammates or our two kids, into our F150. This is a giant puzzle, but once you do a few it gets so that you remember where things fit the best. Definitely cuts down on trailer rental fees, we only rent a trailer for the long LONG hauls.

WASH BINS - recently an EXPERIENCED buddy of mine said to get a tub that will fit the shortest side of your largest cutting board. This was wise advice. Nothing is worse than trying to wash a nasty greasy board with not a lot of it in the soap.

HOT WATER - we use a 30 cup coffee pot, you can usually get them at your local Salvation Army, or spend all the money and buy a new one from Wal-Mart. The tap (?) can be opened, and stays open, which a lot of BoH dudes are looking for lately.

SLEEPING - WHO SLEEPS? just kidding -when we are packing as lightly as possible, we put our air mattress under our EZ-UP. Sometimes we don't even put the sides on it....I like to let everyone listen to us snoring, and then they get to come by and see who is doing all the snoring. That way y'all will have something to do while staying up all night watching your offsets....heheh. Plus, no one is going to come near your stuff if you are right there.

BINS - I wrote (with a Sharpie) on each Rubbermaid bin what was in it, 'paper and storage', 'trash bags and cooking utensils', 'FIRST AID and cleaning supplies', etc. That way, so I thought, everyone would know where everything was, instead of asking me all the time. Funny...it just started to work and we are in our fourth year. Now we make sure that when we are loading up, everything goes into the correct bins. It makes unloading at the house, and restocking for the next one, that much easier.

I guess that is it....just wanted to help with some ideas that have helped us.

Best of Luck out there! I hope I see ya!

lunchlady

G$
08-11-2006, 10:48 AM
p.s. aint my Bandera trailer cute?????

Actually I have a 'logistics' question about that as I have contemplated similar notions. Those wheels can't be bigger than 12", and they may in fact be as small as 8" - I need to look closer. Do you tow that on the highway to competitions, or just locally around town? (Your 17" truck wheels traveling at 75mph would translate to a real high wheel speed for those little ones. How are they holding up?)

Doorbusters
08-11-2006, 05:46 PM
I just put new wheels and rims on her in January. They are indeed 12", and I make that thing as heavy as I can get it. Charcoal in the box, wood etc, and coolers behind. Holds 2 coolers perfect. I have hauled it to one comp. 320 miles each way. Does great at 75 mph. I did however put in new bearings, and grease before hand. I bought it while living in Virginia for $25, title and all. $30 for the expanded metal floor, (scraps from the steel plant) and $18 for the "fence". Another $19 for the lights, and $20 for the Bulldog.
I love it..




Actually I have a 'logistics' question about that as I have contemplated similar notions. Those wheels can't be bigger than 12", and they may in fact be as small as 8" - I need to look closer. Do you tow that on the highway to competitions, or just locally around town? (Your 17" truck wheels traveling at 75mph would translate to a real high wheel speed for those little ones. How are they holding up?)

Sawdustguy
08-12-2006, 05:35 AM
http://www.bbq-brethren.com/forum/showthread.php?t=16326&highlight=trailer


Thanks Jorge,

I must have missed that thread. It gives me some ideas for our trailer. It will be ready in mid September.


http://www.2fatpolocksbbq.com/webimages/trailer.jpg

scottyd
08-12-2006, 08:16 AM
Jeff, believe me I understand and there still are things I bring to make me comfortable, but I treat it like I do any other event I travel for. I bring my Craftsmen tool bag and my Ipod for the long night but other than that it is all BBQ stuff. As for the clothes I bring a change of threads but I triple up on socks, and underwear. And the thing that I never leave home without (not my AMEX) but the Gold Bond powder...

Yes sir love the gold bond, this is a life saver. gotta have it.

Jeff_in_KC
08-12-2006, 08:31 AM
Guy, how you planing to set that big 'ol Spicewine down outta there?

Bigmista
08-12-2006, 11:53 AM
I guess I'm lucky because I have a four person team and lots of friends.

I borrow tables from the church. They don't mind as long as I have them back for Sunday.

Everybody on the team will bring a cooler.

One of my buddies let's me use his 12x12 EZ-UP and my MIL has a screen side tent that we use.

Everybody brings their own chairs.

This contest we will use my barrel smoker, a WSM and a kettle.

One member already has wash tubs

Each of us has thermometers and utensils

We have tubs, cutting boards and containers for seasoning meat.

So our real expenses are fees, meat, seasonings, food/drinks and gas.

You don't HAVE to go big to have fun!

Sawdustguy
08-12-2006, 10:16 PM
Guy, how you planing to set that big 'ol Spicewine down outta there?

I have a ramp door and I will cook ala Smokin Cracker. I have jucks to level out the ramp door and provide support. All I will have to do is roll that bad boy our on the ramp. Our trailer will be a true mobile kitcher with 8' prep, frig, 3 tub sink with drainboards and hot and cold water 75 gallon gray water storage.

thunderbelly
08-15-2006, 10:31 AM
Great thread guys, VERY helpfull

Bigmista
08-15-2006, 12:57 PM
HOT WATER - we use a 30 cup coffee pot, you can usually get them at your local Salvation Army, or spend all the money and buy a new one from Wal-Mart. The tap (?) can be opened, and stays open, which a lot of BoH dudes are looking for lately.

I like this idea. Gonna stop by the salvation army real soon!

KC_Bobby
11-08-2007, 10:28 PM
Found this thread, read a bit and thought it was worth bumping.

Good times

Kung Fu BBQ
11-08-2007, 11:31 PM
no kidding, look at ol jeff in kc ... just getting stared, brings a tear to the eye.

tonto1117
11-09-2007, 06:06 AM
Found this thread, read a bit and thought it was worth bumping.

Good times

Great idea, especially for folks that are thinking about starting to compete next year. Here is another good one about the cost of comps. Mind you this is after all your basic equipment is allready purchased.



http://www.bbq-brethren.com/forum/showthread.php?t=29536&highlight=cost

paydabill
11-09-2007, 11:37 AM
I remember my first contest. I remember begging the wife to let me buy some stuff.

If you ever think about it, how much do you have invested in materials alone. I am talking the utensils and cookers. It has a mazed me. I told my wife that I thoguht I was going to retire from bbq and she said - NO WAY - we have too much invested.

I gues my ROI would be at 10 years with a 10% return?

DawgPhan
11-09-2007, 02:40 PM
It would probably be better for new teams to talk about the minimum amount of stuff needed to get started. Most of this thread seems to be about becoming a farily high end team...though it is interesting to see that in a matter of 2 years it has gone from lots of folks sleeping in vans(down by the river) to many more RVs and toy haulers.

I drug my stuff outta the back yard to cook dillard as our first contest and managed a couple of calls. 1 WSM, 1 Kettle, and 1 Silver Smoker. We slept in tents and had 1 EZ up. We have upgraded a little but not much.

Certainly if you already are smoking food at your house you could probably add 1-2 items and be ready to cook a comp. Everything that I have purchased as been in an effort to make it easier and more consistent. Like adding another WSM or a second EZ up. Next on the list is a larger cooker to be able to cook everything on the same cooker to just make it one less thing to worry about.

thenewguy
11-09-2007, 04:34 PM
Great thread, thanks for the bump...and all the info-I just need to make sure the empress doesn't see this. She'd put the kabosh on it faster than a pair of brittney spears underwear flying off!

SmokeWatcher
11-09-2007, 10:26 PM
Good words written here. Let's keep it up.

Jeremiah
11-10-2007, 08:09 AM
I suppose I can chime in about what was needed for our first comp, overall we went pretty basic. I think the only thing I brought that we didn't use was a salad spinner and fire extinguisher (thankfully), the greens wound up getting pat down with paper towels as to not damage them.

I wound up renting a utility van to haul everything, but I plan on purchasing a Rav 4 pretty soon, I think with some care I can pack everything in there.

For the most part this is what we brought:

3 tables (could have used more)
ez-up
2 wsms
1 kettle
1 SJP
4 coolers (could have used more)
3 bus tubs , 1 bucket for hand wash
paper goods...
food for both us and comp
cutting boards, therms, knives, etc.
spices, rubs, sauce
aluminum pans
fuel, wood, etc

I bought a plastic storage container with a tight locking lid to store most of this for transport. I'm going to need a second one of those.

I'm sure I'm leaving a lot out but that's mot of the bigger stuff that was needed. I was pretty satisfied with what was brought, little needed to be purchased afterwards, some more latex gloves and a couple of desk lights for night time.

Next time around I'm going to bring in addition to everything already on the "list" another table and probably another cooler, snack table, and pillow.

lunchlady
11-10-2007, 04:08 PM
don't forget your electric blanket! well worth the investment!

swamprb
11-10-2007, 08:27 PM
If Jeremiah can fit all that in a Rav-4, I'm selling my CRV!
Now is the time to start scouring craigslist, E-bay or your local BBQ Assn. website for "stuff" to use next season. This was my learning season, and other than a Caravan canopy from Costco and a folding table, I was fortunate enough to have or find locally everything I needed. In fact I have too much crap! I built 3 UDS's and had a WSM to compete with and at my first comp I didn't even fire the WSM up! Next season will be different, most likely all WSM's. Someone mentioned the timing, and that is something I'm working on, took a couple classes and did a dry run and noticed how much excess crap I lugged around and never used. Found a cooking partner to share responsibilities that is as excited as I am for the upcoming season. I'm chomping at the bit!!

Jeremiah
11-10-2007, 09:25 PM
If Jeremiah can fit all that in a Rav-4, I'm selling my CRV!


It's currently down between the two, I've done everything short of bringing a measuring tape to the showroom (but will do this before final decision). I think the Rav 4 currently has the edge as the seats go flat down on the floor whereas the CRV they fold up onto the back of the front seats.

I am determined to find an efficient way to transport all my crap :mrgreen:

Dr_KY
04-25-2008, 09:15 AM
Please excuse the thread bump but this information is priceless.

hcarter
04-25-2008, 10:30 AM
I thought this was great!! I'm still learning, but would like to do a comp or two, as I think I might do well.

Jeff_in_KC
04-25-2008, 06:32 PM
I feel sick every time this thread is bumped. :icon_sick :roll:

Solidkick
04-27-2008, 12:04 PM
I feel sick every time this thread is bumped. :icon_sick :roll:

And think how the prices have risen since Aug. 2005!