The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Competition BBQ (https://www.bbq-brethren.com/forum/forumdisplay.php?f=15)
-   -   threads on starting in Competition (https://www.bbq-brethren.com/forum/showthread.php?t=137267)

bluegrass smoke 06-29-2012 09:45 PM

threads on starting in Competition
 
Is there a good thread a "ugly drum smoker" type thread for everything
about Competition..... I don't even know where to start
thanks for the help:-P

Smokin Mike 06-29-2012 10:06 PM

I believe you just started one.

I had used a uds for comps, hot and fast in the morning, rotate, flip, ect, and wrap when I have a nice color. Then it goes in the FEC. I really really do not know what temp its running, its just all intakes open.

that was last year, and worked well.

Hot and Fast isn't working for me anymore, so I went back to slow and low.

EDIT:

I do know guys that use uds successfully, and do win, I just don't.

BBQchef33 06-29-2012 10:12 PM

look in the comp roadmap.. there are alot of pointers to other threads in there.

dmprantz 06-29-2012 11:36 PM

Look for the book "Starting the Fire." Pick an event or type of event (KCBS sanctioned, unsanctioned, backyard, etc) and read the rules. Ask questions. Besides that, the Search feature is your friend.

dmp

Sauced! 06-30-2012 11:18 AM

You can use the search feature on this site too......just a thought.

Bentley 06-30-2012 03:59 PM

Quote:

Originally Posted by bluegrass smoke (Post 2115018)
Is there a good thread a "ugly drum smoker" type thread for everything
about Competition..... I don't even know where to start
thanks for the help:-P


Ask questions as they come to you post them here...keep coming back and asking, you will get some good data. And you will have done a service for others.

What is question number One?

Big George's BBQ 06-30-2012 06:45 PM

Read the book Startin the Fire It is a Great tool for starting in Comps

bluegrass smoke 06-30-2012 10:12 PM

Question number one..... I have a old country offset and my father will be bringing a big green egg. What time do I need to start cooking so I can make turn in times?

bruno994 06-30-2012 10:19 PM

As far as what time to start cooking, that is determined by your cooking style and your equipment. Make a few practice runs at your house, cooking along the same turn in times as the comp you are preparing for. Practice and most of all, have fun!

Bentley 06-30-2012 11:22 PM

Good answer, cant add any info that would make it a better one.

bluegrass smoke 07-01-2012 07:22 AM

I for sure understand cooking styles can vary but I have to assume there is a general time that most start... Assuming you have a 12pm turn in time for pork shoulder and a 12:30 pm time for chicken.... Do you start as soon as inspection is over?

indianagriller 07-01-2012 08:55 AM

If it is a KCBS contest turn in times are 1155-1205 Chicken, 1225-1235 Ribs, 1255-1305 Pork, and 1325-1335 Brisket.

With my style of cooking we start the fire between 0200-0300 and meat goes on between 0300-0400 and the big meats are off between 0900-1100 Chicken and ribs are timed to come off the pit right before turn in.

Shady 07-01-2012 09:13 AM

You might want to use a working back time line, if chicken turn in is at 1200, 5mins to make box, 15 mins to rest, 2 hrs to cook, 8hrs to marinade, 1hr to trim then you would start minimum of 1030pm.
As far as what other teams are doing, make a time line for how you cook and stay on schedule.

boogiesnap 07-01-2012 09:46 AM

BGS, how long does it take you to cook your food at home?

use those times and work backwards. for the big meats give yourself a couple hours leeway if thy're going slow. for the chicken and ribs time it so they come off the pit ready to eat about 15 minutes before turn in.

bam 07-01-2012 10:03 AM

Read George's book then jump right in the water is fine.:grin:


All times are GMT -5. The time now is 07:48 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.