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Balls Casten

Balls Casten

is Blowin Smoke!
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We saw Tuffy warming/cooking sauce on an LP stove on last night's Pitmasters. I was under the impression that we could not use LP except to light fire outside your smoker. I see that it was posted in the Pitmasters thread that it is legal in KCBS.

Is that spelled out somewhere? (I didn’t see it in the KCBS rules) Or was there a ruling that is not in the book?
 
Here is the rule:

6) Fires shall be of wood, wood pellets or charcoal. Gas
and electric heat sources shall not be permitted for cooking
or holding. Propane or electric is permitted as fire starters,
provided that the competition meat is not in/on the cooking
device. Electrical accessories such as spits, augers, or
forced draft are permitted. No open pits or holes are
permitted, except at the election of the contest organizer.​
Fires shall not be built on the ground.

Based on the wording, I think it implies the cooking of the meat (ie. the term 'holding').

Of course we could always wait for Skip to chime in and clearify it for us... J/K
 
Damn I hope it is legal--that is how we heated our sauces all last season.:eek: Seriously though, I agree with Jeff's interpretation of the rule.

Perhaps we should some clarification from the board on this?? :twisted::lol:
 
It does bring up a slippery slope question, though I think I asked it in a different thread and never got an answer: Is it legal to boil water over gas and pour it into your cambro/cooler to warm it and then use the cambro/cooler to hold the meat? At that point, the meat is being held with heat released from a gas flame. Same argument with sauce: Warm sauce poured over meat is adding heat to the meat that was generated with gas. I'm just playing DA here, as I'm on the record for saying gas heat is okay.

dmp

ps, you may want to refresh yourself on the law of conservation of heat to discuss this:)
 
musicmanryann said:
Damn I hope it is legal--that is how we heated our sauces all last season.:eek: Seriously though, I agree with Jeff's interpretation of the rule.

Perhaps we should some clarification from the board on this?? :twisted::lol:
Click to expand...
That's the joy of a stick burnner... we heat ours on our fire box....:lol:
 
dmprantz said:
It does bring up a slippery slope question, though I think I asked it in a different thread and never got an answer: Is it legal to boil water over gas and pour it into your cambro/cooler to warm it and then use the cambro/cooler to hold the meat? At that point, the meat is being held with heat released from a gas flame. Same argument with sauce: Warm sauce poured over meat is adding heat to the meat that was generated with gas. I'm just playing DA here, as I'm on the record for saying gas heat is okay.

dmp

ps, you may want to refresh yourself on the law of conservation of heat to discuss this:)
Click to expand...
We heat our water on the fire box too.... But we never heat it above 195* so that we can not be accused of continuing to cook our pork....
 
We use the fire box as well. But will start using the stove if thats what everyone is doing.
I knew there was a reason we have not won a GC. :)

Thx for the input.
 
Seems to me if you can cook your sauce at home, on your gas or electric kitchen range, you ought to be able to heat it up on LP. Just sayin'.

--frank in Wilson, NY
 
comfrank said:
Seems to me if you can cook your sauce at home, on your gas or electric kitchen range, you ought to be able to heat it up on LP.
Click to expand...

I don't think it's quite that simple. KCBS has gone to great lengths to say that the only heat which can be applied to meat is heat from a wood or charcoal source. This includes the cooking and holding processes. Taking that into account, an LP fire would transfer heat into sauce, and the sauce, when poured over the meat would transfer heat to it. Cooking sauce at home and then allowing it to cool to ambient or sub 40* temperatures is cooking sure, but by just doing that you aren't adding any heat to the meat.

Slippery slope I tell you...

dmp
 
I think we may be reading a little too much into this... I dont personally see how heating sauce on a gas stove could be interpreted as cooking meat over gas. However, that is just my interpretation.
 
We also start our fires by rubbing two sticks together.... That way we are sure there is no gas expelled from it's storage container... Unless Bubba has beans that is....
 
:twisted: Are we starting up the allow LP again :lol::lol::lol:
 
Spydermike72 said:
I think we may be reading a little too much into this... I dont personally see how heating sauce on a gas stove could be interpreted as cooking meat over gas. However, that is just my interpretation.
Click to expand...


Mike, the only problem I see with it... Is if folks are heating up sauce and they have meat in it.... Then it is illegal.
 
dmprantz said:
I don't think it's quite that simple. KCBS has gone to great lengths to say that the only heat which can be applied to meat is heat from a wood or charcoal source. This includes the cooking and holding processes. Taking that into account, an LP fire would transfer heat into sauce, and the sauce, when poured over the meat would transfer heat to it. Cooking sauce at home and then allowing it to cool to ambient or sub 40* temperatures is cooking sure, but by just doing that you aren't adding any heat to the meat.

Slippery slope I tell you...

dmp
Click to expand...
As long as the sauce is not in contact with the gas flame once it comes in contact with the meat then the gas is not a heat source for the meat. Scottie has it right below.


Divemaster said:
I'm pushing for Methane, but it has to be produced on site....
Click to expand...
I've setup next to your team and you'd have an unfair advantage over other teams if this becomes a rule :icon_devil

Scottie said:
Mike, the only problem I see with it... Is if folks are heating up sauce and they have meat in it.... Then it is illegal.
Click to expand...
Amen. Discussion over people.
 
How hot do you guys get your sauces? What's wrong with putting the sauce pan in the smoker?
 
I thinks it's only illegal if you separate the money muscle and put it in the sauce on the stove. :twisted:

I don't know why it would be illegal. You are not cooking the meat with that heat source and certainly aren't holding the meat by the time you're saucing it. What's the saucing going to add temperature wise? A few degrees, maybe 20 at the most? Outside of pork the sauced food usually goes back on the smoker to set doesn't it? So the argument to warm meat can be thrown out.
 
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