View Full Version : How many cookers do you use?

05-12-2008, 12:54 PM
Alright, how many of you use different cookers for different meats at a contest? I have heard of people that like to cook briskets at one temp and ribs at another, etc. Also, some cookers can't fit all four meats on them. So what I want to know is how many cookers do you use and why. TIA


05-12-2008, 12:56 PM
Oh, I use one, but am thinking of trying something different!

05-12-2008, 01:01 PM
I have 3 WSMs and usually keep the meats separate. Chicken in one pork with ribs in another, and brisket in the last.

05-12-2008, 01:40 PM
brisket in one, Ribs and Butts in another and chicken in third.

all because i use different woods, different temps.

05-12-2008, 01:57 PM
1 but I have diffrent heat zones in mine. So I can cook chicken Hotter and pork lower and brisket in the middle.

Fatback Joe
05-12-2008, 02:05 PM
2 Chicken in one, the rest in the other.

05-12-2008, 02:05 PM
Brisket and ribs/butt in one (225 degrees), chicken in another (300+ degrees).

I cook IBCA so we normally do just brisket, ribs and chicken. At some cookoffs we will do butt or wild hog and that gets cooked at 225 too.

Plus I will use different types of wood to cook with, but hickory seems to work well for both the ribs and the brisket.

05-12-2008, 02:51 PM
3) Brisket in 1 drum, Pork in 1 drum, ribs and chicken in the trailer.

05-12-2008, 03:18 PM
we put our brisket on 2 differant smokers and ribs on one anc chick on 2 diff smokers

05-12-2008, 03:39 PM
I use 2 one for all the meats and the other one for prime rib.

05-12-2008, 03:56 PM
I use three, the stump's for the Brisket and butts (cause I like to sleep), the BGE for chicken and the UDS for ribs. Different temps and ease for the cook.

Smokin Gator
05-12-2008, 03:58 PM
Well, I answered two as that is what The Kapn and I will be using this weekend. We have been using just the FEC, but the Spicewine makes its comp debut this weekend in Dothan.

05-12-2008, 05:50 PM
I answered 4 but that is because we use 2 WSMs for the 2 briskets and 2 kettles for the chicken. The ribs and buts are in the Lang

05-12-2008, 05:53 PM
A Spicewine and a grill
Thinking of try two Spicewines

Kyle had the Austin and the Klose out at Stagecoach

05-12-2008, 06:01 PM
We use two cookers, a custom "large medium" Spicewine and an XL Big Green Egg.

05-12-2008, 06:15 PM
I like to mange the cook as efficiently as possible. I cooked six contests last year all in a Medium Spicebox with five racks.

Butts and briskets on in the evening at same temp. Ribs go on at same temp in early AM. A few hours later, briskets and butts are done and go into cooler. Chicken goes on around that time in the mid/late morning. Last 1/2 hr of rib cook, I begin to ramp up the temp up a bit more for final glazing and then after ribs are off the chicken gets to finish for the last half hour at an even hotter temp with less meat and more air flow in the hottest part of the cooker.

Seems to work just fine.

BBQ Grail
05-12-2008, 06:30 PM
Based on Lacey's CBBQA threads, you ain't getting anything else! But I'm going to enjoy watching you try!

05-12-2008, 07:42 PM
I voted 3. One UDS with pecan for butts and brisket, one UDS with cherry for ribs and chicken, and a kettle in case I need to finish something off at a different temp and to cook dinner on.

05-12-2008, 07:43 PM
4. But there are four of us on the team and we each cook one meat. 3 WSM's and the Spicewine.

05-12-2008, 07:47 PM
All I needs is one. The whole hog louisianna grill can do 2 temps at one time. But it always helps to have an extra.

05-12-2008, 08:18 PM
Based on Lacey's CBBQA threads, you ain't getting anything else! But I'm going to enjoy watching you try!

I hear ya Larry, but I'm kicking around the idea of selling my trailered pit and getting something(s) different.:biggrin:

butts a fire
05-12-2008, 09:24 PM
We use 2 the backwoods Party and a weber grill. The Backwoods gets everything but the chicken which goes on the weber.

I am thinking of doing something else next year though I will still only use two cookers but I want something else to cook chicken on and some extra space in case my timing isn't cooperating that day.

05-12-2008, 09:25 PM
We use 2-the trailer pit for brisket and ribs and a wsm for the 1/2 chicken.

05-12-2008, 09:39 PM
I answered 4 but I actually only use 2. FEC for Brisket and Pork the night before and Ribs in the morning, Weber for chicken. I take two WSMs for backup and if I feel the need to use something other than pellets, this way I can go both ways (don't go there!).

05-12-2008, 09:53 PM
last year we used 3, a Bandera, a BKSD and a Chargriller but with the addition of the Fatgirl, we will be down to just her for cooking and the Chargriller for finishing

Vince RnQ
05-17-2008, 06:57 PM
We use a quartet of WSMs.

Dale P
05-18-2008, 10:05 AM
2, the sm spicewine and our triple kettle.

Smokin' Gnome BBQ
05-18-2008, 10:22 AM
1 for briskets and butts ( to try and save $$$ on charcoal) 1 cooker ribs and just added a MeadowCreek bbq26 with the pivot grill just for chicken.

05-18-2008, 12:39 PM
WE use 3 roughly.

05-18-2008, 05:51 PM
We use 3 WSM's and a kettle grill for comps. It was the most economical way to get started with quality cookers but the WSM's are limited in capacity. One of these days I hope to either build a Stumps clone or buy a Spicewine so that we can cut down on the number of fires we have to tend.

05-18-2008, 06:23 PM
We use three.

05-19-2008, 07:38 AM
three here... BWS Party, WSM and a 22

BUT... if Gary had his way, we'd be toting the BGE as well. NO THANKS! I like it in ONE piece, in my yard.

beam boys bbq
05-19-2008, 04:59 PM
we use four

paul uses his wsm
large spice wine
trigger grill
small pellet grill (caleb kids Q grill)