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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

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Old 08-01-2010, 08:33 PM   #46
is One Chatty Farker
Join Date: 10-22-08
Location: Philly, PA

If you can find it use a block of ice in place cubes or cruched last longer. Boots for your ez up.
AKA "Huck"
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Old 08-12-2010, 10:24 AM   #47
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Join Date: 09-04-07
Location: Street, MD

thanks again to everyone!
who are those guys? BBQ Team

Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes)

"Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice
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Old 08-12-2010, 11:05 AM   #48
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Join Date: 06-02-07
Location: Chico, Ca

I refill my wife's plastic water bottles with water and freeze them. I then use them for my comp meats. It is lots easier to unload the meat for inspection then return to the cooler. I also have a separate cooler just for the meats. I don't want to take a chance on getting raw chicken juice on my beer. On the plus side, I always have cold water when the damn things melt!

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Old 08-12-2010, 05:52 PM   #49
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Join Date: 01-29-08
Location: Wilson, NY

Just got the new Bullsheet today. George Hensler's got an article on how to set up your site. Check it out!

--frank in Wilson, NY
OK Joe Bandera style smoker; WSM 22"; blue DigiQ II
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Old 08-12-2010, 08:57 PM   #50
Anchors Smokeshop
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Join Date: 03-05-09
Location: Seaford, NY

Originally Posted by comfrank View Post
Just got the new Bullsheet today. George Hensler's got an article on how to set up your site. Check it out!

--frank in Wilson, NY
George started this thread and based the content from the thread on the article in the Bullsheet. Got mine today, good read.
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