Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
05-31-2005, 02:58 PM | #1 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
|
Contest Cooker(s) vs. Home Cooker(s)
I'm currently shopping for a new pit(s). Lots of different requirements to satisfy, several of which are mutually exclusive.
Ideally a contest setup would include a different cooker for each catagory so each could have its own flavoring wood and temp but this begins to be a hassle for transport and a lot of pit minding as well. A single big pit (trailered) makes transport and pit minding easier but approaches overkill at home. How is everyone approaching this problem. BTW-I know WSM is an easy and affordable solution but I'm not interested in the close'n'play mod. |
|
05-31-2005, 03:09 PM | #2 |
On the road to being a farker
Join Date: 08-03-04
Location: Hallsville, MO
|
KC, have one custom built, one Big Q station on a trailer that has 4 chambers for cooking and 4 fire boxes, then just light how many you want to use. Pork and Briskett. Light 2 fires, 2 diffrent temps, 2 kinds of wood. In fact I have talked to Spicewine on something like this for our next BIG BBQ Trailer. I am sure he could hook you up.
__________________
Belly Brothers BBQ Team 2007 Best Bar-B Quers in Boone County Mid West Bash Cherry Busted Belly Brothers BBQ Team (MOFO Chapter) Custom Push Behind Grill / Custom Push Behind Spicewine Smoker. *When in doubt smoke it* |
|
05-31-2005, 03:14 PM | #3 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
|
Man, wouldn't it be cool if someone made a modular system?
Take off a couple of pieces and use it at home, add a couple and throw it on a trailer...
__________________
Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
|
05-31-2005, 03:17 PM | #4 |
On the road to being a farker
Join Date: 08-03-04
Location: Hallsville, MO
|
Oh man, that is a thought! Note to self modular system.
__________________
Belly Brothers BBQ Team 2007 Best Bar-B Quers in Boone County Mid West Bash Cherry Busted Belly Brothers BBQ Team (MOFO Chapter) Custom Push Behind Grill / Custom Push Behind Spicewine Smoker. *When in doubt smoke it* |
|
05-31-2005, 03:38 PM | #5 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
|
Scott--here is my nickle.
It seems to me that "most" of the serious contenders use one cooker. They are using the temp variations in the chamber to get different temps for different meats. And--just my opinion here--even though beef and pork may have an "optimum" temp, I think a compromise in the middle will work just fine. I bet they kick the temp up some when the chickie goes on- but just guessing on that. The major "national" exceptions that I know of are "Mad Momma..." and the new little "Top Chick" who compete with a fleet of WSM's. There are others who use multiple cookers, but I think single cooker teams are in the majority. Chad and I started with the Dera and WSM. Added a second WSM for variety. TOO DARN much to keep up with! Way too much going on! Our goal is to adapt to just the KingFisher. One cooker with stable and predictable smoke/heat is our goal here. The dominate teams down here use one cooker. Kevin uses a Lang 84. Mike primarily uses a Southern Yankee, but has added a Stumps (I think it is a Stumps, at least that genre). I do not see teams using different woods--maybe they do--but there is only one "stack" and it is all the same most of the time. Chad and I are experimenting with different flavor woods for the Chickie. All of the other meats are either in foil or past the temp to absorb smoke flavor anyway when the Chickie goes in. Easy to throw in some different flavor woods then. Still working on the details of that while we get ready for Dillard in Aug. I am sure Jim or Ray or some of the more experienced competetors will check in to help with all of this. Great topic! TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
|
05-31-2005, 05:27 PM | #6 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
|
Quote:
I'm a firm believer that the chicken needs to be cooked in a hotter cooker than what you would be doing ribs. So, maybe I could agree with two separate cooking units on a trailer, but I think you need the hot spot, or direct heat to firm up the skin before turn in. The second unit would almost need a removable water pan. Don't throw the Blue Goose and the Uniflame out yet! We got **** going on with them!! And, I got a lot much money tied up in them thar Spicewine thermometers!!
__________________
Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
|
|
06-01-2005, 04:16 AM | #7 |
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
|
I will readily agree with Kick and the Kpn that temp is workable in a single cooker for butts and briskets (wood selection on the other hand would be a huge comprimise for me), and that by the time ribs go on the butts and briskets are past the point of wood being an issue. I too would use a different cooker for chicken based more on temp but on wood as well.
Too bad I won't be able to get a new pit in place until the season is nearly over, Lots of pit bitch duty this year!! |
|
06-01-2005, 06:31 AM | #8 |
On the road to being a farker
Join Date: 08-03-04
Location: Hallsville, MO
|
Oh Kick, I didn't think you would read it like that. I was letting KC know that if he wanted 2 woods 2 temps go for it. Now as far as throwing out Old Blue and the kettle, not for some time, heck if its not broke don't fix it yet and besides Spice needs to get his built first.
__________________
Belly Brothers BBQ Team 2007 Best Bar-B Quers in Boone County Mid West Bash Cherry Busted Belly Brothers BBQ Team (MOFO Chapter) Custom Push Behind Grill / Custom Push Behind Spicewine Smoker. *When in doubt smoke it* |
|
06-01-2005, 06:55 AM | #9 | |
somebody shut me the fark up.
Join Date: 10-21-03
Location: Bandera Owner in Missouri
|
Quote:
__________________
Mr. Kick ------------------------------------------------ Belly Brothers BBQ Team "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!! |
|
|
06-01-2005, 07:08 AM | #10 |
is one Smokin' Farker
Join Date: 09-22-04
Location: North Sentinel Island
Name/Nickname : samichlaus
|
This might work as two pits in one. I dunno.
|
|
06-01-2005, 07:42 AM | #11 |
On the road to being a farker
Join Date: 08-03-04
Location: Hallsville, MO
|
I think Sweet T just put the Her's in the My of Kick's Clone.
__________________
Belly Brothers BBQ Team 2007 Best Bar-B Quers in Boone County Mid West Bash Cherry Busted Belly Brothers BBQ Team (MOFO Chapter) Custom Push Behind Grill / Custom Push Behind Spicewine Smoker. *When in doubt smoke it* |
|
06-01-2005, 08:23 AM | #12 | |
Babbling Farker
Join Date: 09-13-04
Location: Columbia Missouri
|
Quote:
__________________
The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
If you could only have ONE cooker what would it be? | jasonjax | Q-talk | 65 | 12-18-2011 05:20 PM |
I got my new cooker. | Brewmaster | Q-talk | 24 | 06-21-2009 10:56 AM |
New Cooker!! | Countryhb | Q-talk | 14 | 05-13-2008 02:11 PM |
for the cooker who has everything!! | capri man | Q-talk | 3 | 01-02-2008 05:38 PM |
New Cooker | PimpSmoke | Q-talk | 22 | 08-07-2006 09:03 AM |
Thread Tools | |
|
|