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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 02-24-2013, 01:44 AM   #16
Alexa RnQ
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If you want to try wrapping the WSM another time during colder or breezy conditions, use insulating wrap that you can find at hardware stores -- it's basically stiff bubble wrap with silvery mylar on each side. It's easily cut to size so you can make cylinders with a little breathing room around the WSM, you don't want it tight so it won't scorch. A big plus is that it's cheap, lightweight and super easy to roll up and transport, but it does a great job blocking the wind and helping conserve fuel.

Have a good cook tonight!
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Old 02-24-2013, 04:02 AM   #17
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ok 2am and the pit is lit, meat is rubbed, waiting for the pit to climb to temp and settle
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Old 02-24-2013, 08:28 AM   #18
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meat went on at 2:40am, removed pork and brisket at 6:10am. Pork is 150 and brisket is at 152, both look great.
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Old 02-24-2013, 08:35 AM   #19
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Removed them? They're not done at those temps. They need to cook until they are probe tender.
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Old 02-24-2013, 08:39 AM   #20
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sorry missed that I put them back on :), I'm still sleepy

Where are you at Ron? I grew up in Schaumburg for 21 yrs
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Old 02-24-2013, 08:44 AM   #21
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Good you clarified that.
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Old 02-24-2013, 08:49 AM   #22
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Quote:
Originally Posted by jketron View Post
sorry missed that I put them back on :), I'm still sleepy
That's better :D

BTW, sleep deprivation is all a part of the competition experience

I'm in Batavia.
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Old 02-24-2013, 08:51 AM   #23
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Thank, I'm taking all the notes I can to see how this pans out. I wasn't planning on looking at the pork and brisket again until 8:15 ish. I have the brisket on the bottom rack and the pork on top. I''ll move the both to the bottom at 8;15 when I check. I plan on putting the ribs on at 9:00am and chicken at 930
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Old 02-24-2013, 09:03 AM   #24
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I want to thank all of you folks for any and all tips.
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Old 02-24-2013, 09:13 AM   #25
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Just saw this so I'll throw out the wind block thing I made for my 18" WSM. Corrugated cardboard. Shaped it into a tube slightly larger than the smoker, put some legs on it, cardboard covered in duct tape, and cut flaps where the vents are. It is slightly shorter than the entire unit and works great. I put a soup can on the top vent to act as a short stack.



Probably not so good in the rain though.........
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Old 02-24-2013, 09:37 AM   #26
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Brrrrrrrrrrrr, ok that looks cold..not the smoker but the area
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Old 02-24-2013, 10:08 AM   #27
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At the comp site for those without trailers or motor homes where are you sleeping? if you are tenting do you use a heater of any sort?
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Old 02-24-2013, 10:09 AM   #28
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Default Re: First Comp test run at home

I don't know if you are using water or not, but with water in the pan on my 18.5" WSM and the air intakes wide open it hums right along at 275 with no fuss. When the temp goes higher I know my water is running out. It does use more fuel this way, but I still get quite a few hours out of a ring full.
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Old 02-24-2013, 10:36 AM   #29
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Quote:
Originally Posted by jketron View Post
At the comp site for those without trailers or motor homes where are you sleeping? if you are tenting do you use a heater of any sort?
We cook under two 10X10 canopies -- one has the tables etc and is the "kitchen" area, the other is a "seating" area where VQ puts his cot and sleeping bag at night. If you are a back sleeper, you might be able to be comfortable with a zero-gravity recliner and sleeping bag.

A heater isn't practical unless you've got sidewalls for your canopy(ies), and we don't usually use one unless the conditions are closer to freezing. I would definitely recommend sidewalls in any case though, we roll them down to block wind during prep times, and to conserve a little warmth at night.
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Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.

700 Club, Grand Champion Sam's Regional Las Vegas 2015 -- 702.8576
180 Brisket -- Sam's Club, Salt Lake City, UT 2014
180 Chicken -- The Great Vegas Gridiron Grill-Off, Las Vegas, NV 2014
180 Chicken -- Sam's Club National, Bentonville, AR 2013


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Old 02-24-2013, 10:41 AM   #30
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Quote:
Originally Posted by DivaHerself View Post
We cook under two 10X10 canopies -- one has the tables etc and is the "kitchen" area, the other is a "seating" area where VQ puts his cot and sleeping bag at night. If you are a back sleeper, you might be able to be comfortable with a zero-gravity recliner and sleeping bag.

A heater isn't practical unless you've got sidewalls for your canopy(ies), and we don't usually use one unless the conditions are closer to freezing. I would definitely recommend sidewalls in any case though, we roll them down to block wind during prep times, and to conserve a little warmth at night.

Do you put the smoker out from under the two canopies?
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