Shiz-Nit
Babbling Farker
What kind of smoker do you all use? I have been using my Backwoods Competitor and the large BGE. Also if you could add another smoker, replace one or just to add to your wish list what smoker would it be?
Competition BBQ Pits?
- Thread starter Shiz-Nit
- Start date
bover
is one Smokin' Farker
Two drums and a kettle. Works great for us.
southernstyle
is one Smokin' Farker
use a stumps. its great. been looking at the green mountain grills to cook chicken on. like a traeger,but the sheet metal is thicker
Lake Dogs
Quintessential Chatty Farker
For which sanctioning bodies?
Some require only small amounts of meat; others quite a bit... For example, for MBN most will have 2 VERY large smokers, 1 for the whole hog, and the other for the other 200+-lbs of meat needed for ribs and shoulders.
For KCBS we use the Lang 1160 (which is an early model 84) and cook everything on it. For MBN I'll use 2 of them.
Some require only small amounts of meat; others quite a bit... For example, for MBN most will have 2 VERY large smokers, 1 for the whole hog, and the other for the other 200+-lbs of meat needed for ribs and shoulders.
For KCBS we use the Lang 1160 (which is an early model 84) and cook everything on it. For MBN I'll use 2 of them.
BoneDaddy's
Take a breath!
been using Egg's but want to pick up a Bubba 250-R...might pull the trigger int he next few weeks....
Lake Dogs
Quintessential Chatty Farker
I'll see a whole bunch of those (Bubba's 250-R's) tonight and tomorrow at Deep Roots Festival (MBN cookoff; Lonnie will be there).
Harbormaster
somebody shut me the fark up.
- Joined
- Jul 14, 2006
- Messages
- 7,978
- Reaction score
- 6,584
- Points
- 113
- Age
- 60
- Location
- Wyocena/Pardeeville, WI
I'm not a "big time" competitor and only do one or two comps a year. I cook solely on 4 18.5" WSMs.
Smokin Mike
is Blowin Smoke!
I use a FEC-100 and a UDS, I like to add another UDS
NRA4Life
is Blowin Smoke!
I'm using my homemade insulated reverse flow stickburner & a 26.75" Weber OTG.
rwoodling
Knows what a fatty is.
Stump stretch and a Lang 60 would be a nice set up.I got the stretch just saving for the Lang
The Virginian
Knows what a fatty is.
I use a bbqguru tallboy, and a large Egg at most contests. I would like to add a guru Onyx oven at some point.
Stoke&Smoke
Babbling Farker
- Joined
- Dec 18, 2007
- Messages
- 3,520
- Reaction score
- 1,216
- Points
- 0
- Location
- Western burbs of Chicago, IL
Most we've done in a year is 6 (2009 &2010) We use a 22"WSM, and 18, and an 18.5 kettle
Brisket and chicken are done on the 22, ribs and butts on the 18, and breakfast, dinner, etc on the kettle
Brisket and chicken are done on the 22, ribs and butts on the 18, and breakfast, dinner, etc on the kettle
- Joined
- Dec 9, 2004
- Messages
- 42,759
- Reaction score
- 35,622
- Points
- 113
- Location
- Wandering, but not lost
jgbmgb
is one Smokin' Farker
Happen to have any pics of the insulated reverse flow. We just sold our 250 gal. reverse flow and was thinking of building another one insulated also.
- Joined
- Dec 9, 2004
- Messages
- 42,759
- Reaction score
- 35,622
- Points
- 113
- Location
- Wandering, but not lost
Lake Dogs
Quintessential Chatty Farker
I've seen probably 15+- of these roll bye this morning:
And another 5 or 6 that look like this:
(without Pete; I'm certain he's at The Jack this weekend)
And another 5 or 6 that look like this:
(without Pete; I'm certain he's at The Jack this weekend)
