View Full Version : What Meats on WSM or UDS in Comps?
08-16-2013, 01:10 PM
This is my first year in competition bbq and I'm addicted... I'm using a custom made RF offset and have been looking to get either a WSM or UDS in the very near future. My question is for those out there that might be using an offset and WSM/UDS in comps, which categories are you using each for? I'm just trying to figure out if it is worth my time/investment to build/buy. Thanks,
08-16-2013, 01:20 PM
I use a WSM for all of the meats. Keith
08-16-2013, 01:52 PM
There are quite a few teams that only use a UDS or a WSM for everything.
And some of them seem to do pretty darn good with them :-D.
08-16-2013, 02:47 PM
For me, I like the simplicity of a single offset for all categories. The timing is sometimes challenging but it is nice only having to manage 1 fire. Keep in mind when looking at offsets that you will have temp variations naturally in the pit which you can use to your advantage, for example the top rack is 50-75 degrees hotter and ideal for chicken.
Swamp Donkeyz BBQ
08-16-2013, 02:49 PM
Brisket and Chef's Choice on the off set, ribs, pork and chicken on the drum.
Cast Iron Chef
08-16-2013, 03:45 PM
I do everything on my WSM's except chicken. I do that on my kettle.
08-16-2013, 06:46 PM
I do all 4 meats in 2 or 3 WSMs. Brisket in the 22" & Pork, Ribs & Chicken in the two 18". If I only take two 18" then I put the briskets on a little earlier.
It depends on temps you like to cook at. Having 2 cookers lets you do the big stuff at 225 to 250. Drum can get to 300 to 350 for chicken and maybe finishing burnt ends. It's really up to you. I know some teams do a drum hot and fast for brisket. It's all about our cooking style.
08-16-2013, 07:05 PM
Chicken only on the UDS. Two calls in two comps.
08-16-2013, 07:40 PM
Thanks for the input. I love my stick burner, just didn't know if the bigger cooks made more sense in a WSM or vise versa. I think I will probably keep business as usual and get back to throwin them sticks!
08-16-2013, 08:07 PM
wsm's are great and you can really tune them in with iques, digiques, gaskets and stuff from cajun bandit, but... have you ever thought of a pellet cooker for competitions. my main complaints with the wsm is it's round and sometimes leaky so a digique will protect your low end temperature but will not prevent the smoker from getting to hot. pellet cookers maintain steady temperatures and can be had for close to what you can get a couple of 22" wsms. check yoder, rec tec, treager and pellet pro.
08-16-2013, 08:51 PM
I use my RF smoker for my brisket, ribs and butts and use a WSM for my chicken since we use different wood for the chicken.
08-16-2013, 09:21 PM
Butts and brisket go on 1 22" WSM. This year we added a BWS Chubby and cook the ribs and chicken on that now, was on WSM for 3 years before that. I think you will find that a few of the west coast teams do quite well cooking on nothing but WSMs. You will definitely need at least 2, preferably 3 or ideally 4 if you're cooking KCBS.
08-16-2013, 09:26 PM
We cook all of our comp entries on 18.5" WSMs, a separate WSM for each category.
08-17-2013, 07:03 AM
We use 3 WSMs. Butts and brisket on one 22in, ribs on one 22in and chicken on the 22in when the butts come off. Secondary brisket is cooked on an 18in WSM. We have been doing fairly well this season.
Southern Home Boy
08-18-2013, 12:07 AM
I use two drums: I cook the pork and brisket in one overnight, start the second about 5 A.M. for the ribs, pull the pork and brisket out of the first to set and rest in a cooler and then bump the temps on the first drum to cook the chix.
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