עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 07-22-2013, 08:03 AM   #31
Kave Dweller
Full Fledged Farker
 
Join Date: 06-12-12
Location: Hampshire, IL
Downloads: 0
Uploads: 0
Default

I "walk" mine up to temp. Leave the door up till 190-200, then set the guru at 215, when it over shoots to 220, I adjust to 220, and go up 5 degrees at a time. Its hard for them to cool once they are going, so I just take my time and walk it up.
__________________
"Onyxwoods" clone, a Guru and some of Tennesse's finest whiskey.

Creators of "Reverse Shigging": When your competition wants to know what your doing so they know what doesn't work.
Kave Dweller is offline   Reply With Quote


Unread 07-22-2013, 08:45 AM   #32
Dragline
Knows what a fatty is.

 
Dragline's Avatar
 
Join Date: 09-08-10
Location: Plymouth,IN
Downloads: 0
Uploads: 0
Default

Tom is your competitor new?
__________________
1 BWS Fatboy
Large BGE
1 G2 Competitor
Weber performer
Southwest Discada
Jambo enclosed
Yes I have a problem
Dragline is offline   Reply With Quote


Unread 07-22-2013, 09:07 AM   #33
Kit R
Full Fledged Farker
 
Kit R's Avatar
 
Join Date: 10-20-09
Location: Midland VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Mad About Que View Post
bricks? on the brethren? prepare yourself for excommunication.
I'm cool with being a heretic. I'll take the two GCs, five top fives overall and an additonal three top tens since last spring when I made the switch. Don't even get me started on the modified deflector plate I had made for my EP. It all works for me, but there's more than one way to the top of the mountain.
__________________
http://deguellobbq.wordpress.com
Kit R is offline   Reply With Quote


Thanks from: --->
Unread 07-22-2013, 09:10 AM   #34
Kit R
Full Fledged Farker
 
Kit R's Avatar
 
Join Date: 10-20-09
Location: Midland VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Mad About Que View Post
bricks? on the brethren? prepare yourself for excommunication.
I'm cool with being a heretic. I'll take the two GCs, five top fives overall and an additonal three top tens since last spring when I made the switch. Don't even get me started on the modified deflector plate I had made for my EP. It all works for me, but there's more than one way to the top of the mountain. Except putting beans in chili. If you do that, you're an idiot.
__________________
http://deguellobbq.wordpress.com
Kit R is offline   Reply With Quote


Unread 07-22-2013, 09:14 AM   #35
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
Uploads: 0
Default

I've used briq's for 8 of the 9 years cooking on the backwoods. I've won a few things too.
Podge is offline   Reply With Quote


Thanks from: --->
Unread 07-22-2013, 10:07 AM   #36
Hawg Father of Seoul
is One Chatty Farker
 
Join Date: 09-14-10
Location: Rogers, AR
Downloads: 0
Uploads: 0
Default

What brand of briqs are you guys using?
Hawg Father of Seoul is offline   Reply With Quote


Unread 07-22-2013, 10:13 AM   #37
Kit R
Full Fledged Farker
 
Kit R's Avatar
 
Join Date: 10-20-09
Location: Midland VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Hawg Father of Seoul View Post
What brand of briqs are you guys using?
My prefered brand is Royal Oak Chef Select restaurant/institutional (marked "Not For Resale") in 40 lb. bags. I can get those for $17.00 a bag and have been quite pleased. As a side note, I find it kind of funny they say Not For Resale yet I'm buying them.


When I can't get the Royal Oak I use Kingsford Comp. Gotta be more careful with those as they burn pretty hot. Just one less variable to worry about when you're by yourself for 90% of the cook.
__________________
http://deguellobbq.wordpress.com
Kit R is offline   Reply With Quote


Unread 07-22-2013, 10:18 AM   #38
Teamfour
is Blowin Smoke!

 
Teamfour's Avatar
 
Join Date: 07-13-12
Location: Sterling, VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Kit R View Post
My prefered brand is Royal Oak Chef Select restaurant/institutional (marked "Not For Resale") in 40 lb. bags. I can get those for $17.00 a bag and have been quite pleased. As a side note, I find it kind of funny they say Not For Resale yet I'm buying them.


When I can't get the Royal Oak I use Kingsford Comp. Gotta be more careful with those as they burn pretty hot. Just one less variable to worry about when you're by yourself for 90% of the cook.
I'm with Kit on this one. I use briqs in my Party. Lump burns too hot and fast.
__________________
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
MABA Member
Teamfour is offline   Reply With Quote


Unread 07-22-2013, 11:10 AM   #39
Dragline
Knows what a fatty is.

 
Dragline's Avatar
 
Join Date: 09-08-10
Location: Plymouth,IN
Downloads: 0
Uploads: 0
Default

briqs lump personal pref I use lump cooker don't care just have to learn the cooker with what one uses. Podge didn't you have an issue with your new BWS competitor when you first got it running a lil hot?
__________________
1 BWS Fatboy
Large BGE
1 G2 Competitor
Weber performer
Southwest Discada
Jambo enclosed
Yes I have a problem
Dragline is offline   Reply With Quote


Unread 07-22-2013, 11:33 AM   #40
WineMaster
Babbling Farker
 
WineMaster's Avatar
 
Join Date: 01-16-07
Location: Southern MN
Downloads: 0
Uploads: 0
Default

Bet there has never been a comment card that says,
Tastes like you used Kingsford
__________________
Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is offline   Reply With Quote


Unread 07-22-2013, 11:56 AM   #41
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Dragline View Post
briqs lump personal pref I use lump cooker don't care just have to learn the cooker with what one uses. Podge didn't you have an issue with your new BWS competitor when you first got it running a lil hot?
I had door seal issues, that caused it to get hot, but got those fixed.
Podge is offline   Reply With Quote


Unread 07-22-2013, 11:57 AM   #42
Podge
is One Chatty Farker
 
Join Date: 09-25-06
Location: Elk Creek, Ky.
Downloads: 0
Uploads: 0
Default

Back to the Lump/briq question... if you have a BWS that is properly sealed, even if one fuel burns hotter than the other, therefore your BTU per pound of fuel may be different, but 225 is 225, and the guru will control that. The only difference you should see then, is the amount of fuel used per hour.
Podge is offline   Reply With Quote


Unread 07-22-2013, 12:17 PM   #43
dhuffjr
Full Fledged Farker
 
Join Date: 10-16-07
Location: Ohio
Downloads: 0
Uploads: 0
Default

I use briq's because Old Dave told me they work better in a backwoods. Tried it and he is right. One of these days I'll get a bigger basket from Yolkup and get an even longer burn time.
__________________
Scramblin Eggs BBQ Team....Two Eggs and a backwoods...bbq diversity....
dhuffjr is offline   Reply With Quote


Unread 07-22-2013, 12:49 PM   #44
Untraceable
is One Chatty Farker
 
Join Date: 05-19-11
Location: mn
Downloads: 0
Uploads: 0
Default

real blowhards claim that not only can they taste kingsford in a entry, but if it was also cooked on a backwoods too. lol
Untraceable is offline   Reply With Quote


Thanks from:--->
Unread 07-22-2013, 01:28 PM   #45
Kit R
Full Fledged Farker
 
Kit R's Avatar
 
Join Date: 10-20-09
Location: Midland VA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Dragline View Post
briqs lump personal pref I use lump cooker don't care just have to learn the cooker with what one uses. Podge didn't you have an issue with your new BWS competitor when you first got it running a lil hot?
Exactly. Perfectly stated. That's why I said that I didn't want to make this a briquettes vs. lump issue. If someone asks what I do I'll tell them (usually). It may or may not work for them. In fact, I've wasted more time than I care to admit taking something someone else does and trying to force it into my program, only to later realize it doesn't work for me.
__________________
http://deguellobbq.wordpress.com
Kit R is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:15 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.