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jketron
02-23-2013, 07:55 PM
I'm doing my test run tonight, going to make notes of all my times and stuff I needed that I dont have ready for the a comp.

I have a smoker question and weather. I want to insulate my 22 WSM, I bought a water heater jacket (fiberglass with a white plastic film on the outside), will this jacket work, is it dangerous? anyone make a nice one already?

jketron
02-23-2013, 07:57 PM
it will be in the 40's overnight

HeSmellsLikeSmoke
02-23-2013, 08:05 PM
WSMs cook quite comfortably in the 40s. Wind protection is way more important.

tyotrain
02-23-2013, 08:09 PM
I cook on a WSM here in upstate ny and it gets cold in the winter I have never put a jacket on it and I have smoked in below zero weather. I do use a guru. I also would agree wind protection is way more important. Good luck with your smoke.


Have fun and happy smoking
BBQ UP

jketron
02-23-2013, 08:18 PM
No wind tonight, I was thinking the jacket would help the fuel go a little longer. I'm going to go without a jacket tonight

Stoke&Smoke
02-23-2013, 08:40 PM
It'll be fine. But understand whatever you do in those conditions will take a lot less time in more favorable conditions. Hope it goes well

Sent from my SAMSUNG-SGH-I897 using Tapatalk 2

jketron
02-23-2013, 08:47 PM
I've got all my meat trimmed and ready. I'm going to match the turn in times. I'm thinking to start my brisket at 3:30am. I'll fire up the smoker at about 2:30am. Its primed and ready waiting to be lit

HeSmellsLikeSmoke
02-23-2013, 08:53 PM
You will use a bit more fuel but the time should be about the same. Good luck tonight.

ibrisky
02-23-2013, 08:57 PM
As others have said, wind is the main thing to watch with WSM's......it will purr along with temps in the 40's.

I have a couple of welders blankets that do a good job blocking the wind (I wrap them around and use a heavy clip to fasten them at the top so that the top vent can still breath). That said, I only had to wrap them twice last year out of 30 comps. I probably should have wrapped them a couple of other times but I just turned them into stick burners when the fuel got low....

jketron
02-23-2013, 08:57 PM
I've filler her up a little extra tonight, I'd rather waste a little coal than re-fuel and the 22 is HUNGRY!

jketron
02-23-2013, 09:02 PM
How are you cleaning up in between meat trimming? hot water and a new disposable cutting board?

Ron_L
02-23-2013, 09:07 PM
I trim everything at home before the comp so I don't have to worry about that at the comp.

Rich Parker
02-23-2013, 10:03 PM
40 degrees is warm that pit doesn't need a blanky.

Sent from my Nexus S 4G using Tapatalk 2

Funtimebbq
02-23-2013, 10:21 PM
Be careful to avoid having the water heater blanket touch the sides of the WSM. I still have melted insulation on the outside of my 22. Switched to the Guru WSM silicone cover for all my cooks regardless of outside temp. It helps me avoid reloading even starting at 7 pm for a normal 1 pm turn-in for pork.
Starting at 3:30 am for brisket works in hot/fast cooking. Is that what you are doing? Are you cooking flats or packers? I'm doing a practice tonight also but mybrisket and butts are going on at 10 pm.
Benny

jketron
02-23-2013, 10:49 PM
I'm doing a full packer 14lb, 275 degrees.

Alexa RnQ
02-24-2013, 01:44 AM
If you want to try wrapping the WSM another time during colder or breezy conditions, use insulating wrap that you can find at hardware stores -- it's basically stiff bubble wrap with silvery mylar on each side. It's easily cut to size so you can make cylinders with a little breathing room around the WSM, you don't want it tight so it won't scorch. A big plus is that it's cheap, lightweight and super easy to roll up and transport, but it does a great job blocking the wind and helping conserve fuel.

Have a good cook tonight!

jketron
02-24-2013, 04:02 AM
ok 2am and the pit is lit, meat is rubbed, waiting for the pit to climb to temp and settle

jketron
02-24-2013, 08:28 AM
meat went on at 2:40am, removed pork and brisket at 6:10am. Pork is 150 and brisket is at 152, both look great.

Ron_L
02-24-2013, 08:35 AM
Removed them? They're not done at those temps. They need to cook until they are probe tender.

jketron
02-24-2013, 08:39 AM
sorry missed that I put them back on :), I'm still sleepy

Where are you at Ron? I grew up in Schaumburg for 21 yrs

Funtimebbq
02-24-2013, 08:44 AM
Good you clarified that.

Ron_L
02-24-2013, 08:49 AM
sorry missed that I put them back on :), I'm still sleepy


That's better :D

BTW, sleep deprivation is all a part of the competition experience :-D

I'm in Batavia.

jketron
02-24-2013, 08:51 AM
Thank, I'm taking all the notes I can to see how this pans out. I wasn't planning on looking at the pork and brisket again until 8:15 ish. I have the brisket on the bottom rack and the pork on top. I''ll move the both to the bottom at 8;15 when I check. I plan on putting the ribs on at 9:00am and chicken at 930

jketron
02-24-2013, 09:03 AM
I want to thank all of you folks for any and all tips.

Smokin' D
02-24-2013, 09:13 AM
Just saw this so I'll throw out the wind block thing I made for my 18" WSM. Corrugated cardboard. Shaped it into a tube slightly larger than the smoker, put some legs on it, cardboard covered in duct tape, and cut flaps where the vents are. It is slightly shorter than the entire unit and works great. I put a soup can on the top vent to act as a short stack.

http://i118.photobucket.com/albums/o101/RabNab/P1120407.jpg

Probably not so good in the rain though.........

jketron
02-24-2013, 09:37 AM
Brrrrrrrrrrrr, ok that looks cold..not the smoker but the area

jketron
02-24-2013, 10:08 AM
At the comp site for those without trailers or motor homes where are you sleeping? if you are tenting do you use a heater of any sort?

Q-Dat
02-24-2013, 10:09 AM
I don't know if you are using water or not, but with water in the pan on my 18.5" WSM and the air intakes wide open it hums right along at 275 with no fuss. When the temp goes higher I know my water is running out. It does use more fuel this way, but I still get quite a few hours out of a ring full.

Alexa RnQ
02-24-2013, 10:36 AM
At the comp site for those without trailers or motor homes where are you sleeping? if you are tenting do you use a heater of any sort?
We cook under two 10X10 canopies -- one has the tables etc and is the "kitchen" area, the other is a "seating" area where VQ puts his cot and sleeping bag at night. If you are a back sleeper, you might be able to be comfortable with a zero-gravity recliner and sleeping bag.

A heater isn't practical unless you've got sidewalls for your canopy(ies), and we don't usually use one unless the conditions are closer to freezing. I would definitely recommend sidewalls in any case though, we roll them down to block wind during prep times, and to conserve a little warmth at night.

jketron
02-24-2013, 10:41 AM
We cook under two 10X10 canopies -- one has the tables etc and is the "kitchen" area, the other is a "seating" area where VQ puts his cot and sleeping bag at night. If you are a back sleeper, you might be able to be comfortable with a zero-gravity recliner and sleeping bag.

A heater isn't practical unless you've got sidewalls for your canopy(ies), and we don't usually use one unless the conditions are closer to freezing. I would definitely recommend sidewalls in any case though, we roll them down to block wind during prep times, and to conserve a little warmth at night.


Do you put the smoker out from under the two canopies?

jketron
02-24-2013, 10:42 AM
Ribs on top rack 8:30

boogiesnap
02-24-2013, 10:50 AM
hows your chicken box looking? it's almost TIME!!!

my honest opinion, you are a bit behind/cutting too close. plus, you NEED sleep.

i start the big meats quite a bit earlier and time it so they wrap either right before sleep or first thing waking, 6A ish ideally(jaskew knows how that works). ribs around 7:30A, rather rest them than run out of cook time.

look forward to see how it turns out for you, but those are my 2 cents. i cook on WSM's as well.

*edit* duh, you're 3 hours back...you've got plenty of time for chicken. :redface:

Rub'n Wood BBQ
02-24-2013, 10:58 AM
We cook under canopies - as well as sleep. Generally, for our weather, we take winters off so we do not have to deal with the extreme cold. Lowest we have stayed over night is in the 30's and that gets pretty darn cold when you are sleeping. If you have heavy side walls like welding mats a heater would help. We will bring a tent if it looks like rain or wind to help protect things if needed.

boogiesnap
02-24-2013, 11:01 AM
i sleep in the back of the truck or on an air mattress inside the canopy, with walls. sleeping and cooking in the 20's-30's is real rough, but all part of the game.

Funtimebbq
02-24-2013, 11:04 AM
Thank, I'm taking all the notes I can to see how this pans out. I wasn't planning on looking at the pork and brisket again until 8:15 ish. I have the brisket on the bottom rack and the pork on top. I''ll move the both to the bottom at 8;15 when I check. I plan on putting the ribs on at 9:00am and chicken at 930

If you're practicing for the Santa Anita contests, make sure your notes are adjusted to the 11:00 start for turn-ins. I agree, you may be cutting it close on time with the ribs and maybe chicken even for a noon turn-in.

Benny

jketron
02-24-2013, 11:08 AM
hows your chicken box looking? it's almost TIME!!!

my honest opinion, you are a bit behind/cutting too close. plus, you NEED sleep.

i start the big meats quite a bit earlier and time it so they wrap either right before sleep or first thing waking, 6A ish ideally(jaskew knows how that works). ribs around 7:30A, rather rest them than run out of cook time.

look forward to see how it turns out for you, but those are my 2 cents. i cook on WSM's as well.

*edit* duh, you're 3 hours back...you've got plenty of time for chicken. :redface:


No worries and thank you for the advice, what time do you shoot to remove each meat, rest time and then ready to box?

This is the formula I need to work on.

Using chicken for example I'm shooting to start at 9:30am. I have a consistent 2 hour cook time from raw to its ready to be boxed. This would leave me a 30 min buffer. My box is ready to go and all I need to do is place the meat in the box, fuss a little of the presentation and turn it in.

jketron
02-24-2013, 11:21 AM
Pork and Brisket are done, I have to admit I over shot the temps. I know temps are a nice guide and tenderness rules. Pork is 205 and Brisket is 211, both tender. I've uncovered them and lets see how they hold. I'm so glad this is a test run. Both pieces of meat done in under 6 hours at 275

Alexa RnQ
02-24-2013, 11:25 AM
Do you put the smoker out from under the two canopies?
Smokers go outside the canopies unless we got caught in rain that we weren't prepared for -- we'll bring a third if we know it's going to be wet.

Now that you're up to chicken -- chicken is the one meat we don't rest. This is the cook you do to determine how long it takes you to sort your pieces, arrange them in your box, improve their appearance and walk it. Once you know how long that takes, then backtime it from the front of the entry window.

At this stage of the game, aim for the front of the window, because you'd be surprised how things come up that will eat just a couple of minutes, and things will relentlessly snowball from there.

Ron_L
02-24-2013, 11:26 AM
My briskets and butts are typically out of the cooker and in the Cambro resting by 9:00. For me, ribs and chicken are just-in-time cooks, meaning they go from the cooker into the box, no rest.

Ron_L
02-24-2013, 11:28 AM
At this stage of the game, aim for the front of the window, because you'd be surprised how things come up that will eat just a couple of minutes, and things will relentlessly snowball from there.

Excellent advice. Also, you need to know how long it will take to get from your spot to the turn in area. At smaller comps this will be a minute or two, but at bigger comps this can be 5 minutes or more. We always walk it and time the walk, and we purposely walk slowly so we can pick it up for the real thing.

jketron
02-24-2013, 11:29 AM
My briskets and butts are typically out of the cooker and in the Cambro resting by 9:00. For me, ribs and chicken are just-in-time cooks, meaning they go from the cooker into the box, no rest.


Thank you for that bit, thats awesome to know. So butts and briskets can sit... Do you un cover them in the cambro to stop the cooking?

jketron
02-24-2013, 11:33 AM
I'd like to only cook on a single 22 and getting that note of have the brisket and pork done and resting before 9. Do you think that starting the ribs and chicken right when you pull the brisket and pork off is a enough time if I have them pulled at 830-845 ish?

mjl
02-24-2013, 11:43 AM
I'd like to only cook on a single 22 and getting that note of have the brisket and pork done and resting before 9. Do you think that starting the ribs and chicken right when you pull the brisket and pork off is a enough time if I have them pulled at 830-845 ish?

Assuming you are doing a KCBS contest, that might be a stretch. I guess it depends on quickly you cook your ribs. If your ribs go on at 830, that would be real tight time wise with a 1230 turn in. Subtract 15 minutes for boxing and walking to the turn in table. Since you want to only use one cooker, you will have the lid off at least twice for your chicken while the ribs are cooking, again slowing down your rib cook. I would look to have my large cuts off by 700ish. Let them cool slightly to prevent after cooking in the Cambro. FWIW, I have held both chicken and ribs, you are better of having your stuff done 15 minutes early, then 30 seconds late.

"Bone to Bark" BBQ
02-24-2013, 11:44 AM
I'd like to only cook on a single 22 and getting that note of have the brisket and pork done and resting before 9. Do you think that starting the ribs and chicken right when you pull the brisket and pork off is a enough time if I have them pulled at 830-845 ish?
Thats more than enough time for chicken, but I don't think you'll get ribs cooked in that amount of time, especially if you're cooking spares!

jketron
02-24-2013, 11:47 AM
How early can I have mt brisket and pork off, realistically? I would imagine they can only sit around in the cambro so long and of course always above 140

I can take two cookers, 22 and a 18. It looks like if there really isn't an issue with pulling brisket and pork off then putting the ribs on then chicken

"Bone to Bark" BBQ
02-24-2013, 11:50 AM
Realistically, I would consider using two cookers, so as not to crowd your timeline. WSM's don't have that much cook space to cook and overlap times on 4 meats!

jketron
02-24-2013, 11:51 AM
Realistically, I would consider using two cookers, so as not to crowd your timeline. WSM's don't have that much cook space to cook and overlap times on 4 meats!

I see your point, I do have both complete setups 18/22

Alexa RnQ
02-24-2013, 12:15 PM
If you can take both the 18 and the 22, do. It will make your contest so much less of a headache. The ribs can then cook undisturbed on the 22, and the 18 has plenty of room for chicken. We usually do 16 thighs on an 18" WSM.

Also, if one of your long meats runs over, you can set up the 18 as an oven to finish it and not screw up your rib start time. The long meat should be done and resting long before you need the 18 for the chicken.

jketron
02-24-2013, 12:19 PM
How are you transporting them? do you have it altogether and run a strap around it from top to bottom to keep it in one piece?

Alexa RnQ
02-24-2013, 12:23 PM
^^ yes, just like that for the 18s because we have enough headroom for them in the van (just). When we take the 22, it has to ride with its lid turned upside down and nested in it to reduce its vertical height.

mjl
02-24-2013, 12:30 PM
How are you transporting them? do you have it altogether and run a strap around it from top to bottom to keep it in one piece?
In the past, we broke them down and carried them in a mini-van. You may need to invert the lids. I would also remove the grates from both cookers, and tie wrap them tightly together. Otherwise, the rattling will drive you nuts going down the road. Use the empty WSM shells to store charcoal, paper towels etc if space is an issue.

Ron_L
02-24-2013, 12:34 PM
Thank you for that bit, thats awesome to know. So butts and briskets can sit... Do you un cover them in the cambro to stop the cooking?

I open the foil to vent for a few minutes but then close it up again.

jketron
02-24-2013, 01:24 PM
76247

To be boxed and fussed over, done at 11:20

Alexa RnQ
02-24-2013, 04:32 PM
Pretty! Did you do box pictures? I missed the turn-in times -- what did you judges thing?

boogiesnap
02-24-2013, 08:04 PM
J, when i cooked a couple events on 1 WSM i had the big meats off by 7AM. clean out the bowl, reload with fresh charcoal and ribs on by 7:30A.

it's been a few years since i ran that program, but i think i put brisket on @ 8P, and pork @ 1A(wrapping the brisket at the same time and go to bed for 5 hours.

i'd get up @ 6A and wrap the butts and check temps.

again, it's been a while so those are general timelines. if i was a better cook at the time, it probably would've worked out OK with some tweaking, but i was just starting .

now i cook on two WSM's and the big meats can cook as long as they need, but i'm always sure to give myself enough time to have them done by 10A and resting.

boogiesnap
02-25-2013, 06:10 PM
still sleeping it off??? :razz:

jketron
03-02-2013, 09:18 AM
I made all my times, the meat was good. I learned a lot.....a lot. It was good to cook it over night. All of the advice you folks have given is spot on.

I will be moving up my cooking start times for Brisket and Pork, I'm going shoot to have the big meats done at/by 7-8 and move on to Chicken and Ribs.

As for Ribs and Chicken I will aim to have them done and boxed at the very front of turn in time to allow some buffer of error.

Yeah I was sleeping :)