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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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10-07-2012, 08:17 AM | #1 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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A little practice cooking (pron) comments welcome
Did a little practice yesterday for an up and coming competition. These smokers are brand new and are part of a new line of smokers from BQ Grills in Elm City NC. I am really liking cooking on them.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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10-07-2012, 08:37 AM | #2 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Very nice!
Sent from my iPhone using Tapatalk
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] 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 |
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10-07-2012, 09:34 AM | #3 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Those cookers look nice. Didn't see anything on there website other than pig cookers and Patio cookers. How do they cook?
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-Jason I didn't choose D-Canoe life.......... |
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10-07-2012, 10:20 AM | #4 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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These smokers are built like a tank. The one with the stainless door has a gravity feed chute on the rear and also has a basket that can be installed in the bottom if you want to use that instead. The other one uses a charcoal basket inside the bottom door. They cook great. I have run them with and without a forced air controller and they work well both ways. They don't have them on their website yet but if you are interested give them a call and ask to talk with Melvin. He is a great guy and will build anything you want.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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10-07-2012, 12:13 PM | #5 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Wilson, NC
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Food looks awesome Fred! I would turn those in anytime!! Good luck next weekend! We will see you there! Glad to see the new smokers doing so well! Hope Greg didn't tilt the trailer this time!!!!
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Rec Tec Bull Rec Tec Bullseye |
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10-07-2012, 06:06 PM | #8 |
is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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Competing under KCBS rules so trimming the brisket after cooking is allowed. I have thought about trimming the brisket prior to cooking so it would look better. I may try that next week. Any opinion on doing that?
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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10-08-2012, 03:52 PM | #9 |
On the road to being a farker
Join Date: 07-17-08
Location: Sloatsburg NY
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That pork looks REALLY good!
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[COLOR=Blue][B]TELL YOU WHAT BBQ![/B] [/COLOR]-[FONT=Fixedsys][B][FONT=Franklin Gothic Medium]ASHkickin' Q[/FONT][/B] [/FONT]:butt: [B][COLOR=Purple]www.TELLYOUWHATBBQ.com BBQ BLOG: [url]www.TYWBBQ.com[/url] [/COLOR] [/B][B]RUB IT SMOKE IT PULL IT[/B]! - KCBS Judge #21965 |
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10-08-2012, 08:19 PM | #11 |
is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
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Don't trim too much, sometimes a little fat at the bottom gives the impression that the brisket is more moist than it really is.
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Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
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