Choosing the Right Chili Pot For Competition - Page 2

EyeBurnEverything · 07-17-2018, 10:29 PM

I would go with Enameled Cast Iron. They are perfect for induction tops. I love how induction gives me precise control. Perfect simmer. I can literally set it to 140F and let it go overnight.

AJREALBBQ · 07-17-2018, 11:45 PM

I really like that they can cook on all types, including induction, but chili cook offs are going to be over gas exclusively. Size is what I am struggling with on the cast iron enamel at this point.

EyeBurnEverything · 07-17-2018, 11:51 PM

Quote:

Originally Posted by AJREALBBQ

I really like that they can cook on all types, including induction, but chili cook offs are going to be over gas exclusively. Size is what I am struggling with on the cast iron enamel at this point.

I know i should, but i haven't done a Chili cook off yet. But can you tell me why they are exclusively gas only? Do they not have electric at most cook offs, or do they only allow gas?

AJREALBBQ · 07-17-2018, 11:56 PM

let me make a correction...almost all are gas since chili cook offs are usually very short, outdoor, and hookups are not usually provided or necessary. At BBQ competitions most stay on site in tents or campers, but electric is normally just used for lighting, etc.

EyeBurnEverything · 07-18-2018, 12:01 AM

Quote:

Originally Posted by AJREALBBQ

let me make a correction...almost all are gas since chili cook offs are usually very short, outdoor, and hookups are not usually provided or necessary. At BBQ competitions most stay on site in tents or campers, but electric is normally just used for lighting, etc.

Being short is a benifit with induction. I can reach a rolling boil in my 8 QT SS induction pot in less then 5 min. It takes my gas stove 2x the amount of time with the same pot.

Just pointing out i see no disadvantage to induction for a Chili Cook-Off unless they flat out don't allow it.

AJREALBBQ · 07-18-2018, 12:06 AM

I don't disagree at all with what you are saying. Competitions I have attended in the past have rarely had electricity to be able to use induction.

EyeBurnEverything · 07-18-2018, 12:09 AM

Quote:

Originally Posted by AJREALBBQ

I don't disagree at all with what you are saying. Competitions I have attended in the past have rarely had electricity to be able to use induction.

I hear ya. Do they allow Generators?

AJREALBBQ · 07-18-2018, 12:12 AM

As far as I know, as long as the noise and potential fumes, if any, dont bother others. Kind of like NASCAR....yes I am from the south!

AJREALBBQ · 07-18-2018, 12:13 AM

I am trying to figure out the best size universal pot that I can use as an effective pot in a chili contest. All that I am considering can use electric, gas or induction as a heat source

EyeBurnEverything · 07-18-2018, 12:18 AM

Quote:

Originally Posted by AJREALBBQ

As far as I know, as long as the noise and potential fumes, if any, dont bother others. Kind of like NASCAR....yes I am from the south!

LOL. I have a Ford C-Max. It has a 15A AC plug. I could plug my induction top into that and churn out some killer Chili in record time!

Joshw · 07-18-2018, 01:34 AM

Quote:

Originally Posted by AJREALBBQ

I am trying to figure out the best size universal pot that I can use as an effective pot in a chili contest. All that I am considering can use electric, gas or induction as a heat source

I think I would want to go with a minimum of 12qt. In my experience, up until about 8 qts the pan diameter is the same. After that, they quit making the sides higher, and make the pan wider. The wider area, would be beneficial for browning. Before you invest a ton of money in a pot, you might want to try something cheaper, and then upgrade later. This seems like a good deal, but I wouldn't count on it lasting anything like a staub or le creuset.
https://cajuncastiron.com/shop?olsPa...ron-dutch-oven

Lummy · 07-18-2018, 03:16 PM

i recently bought a 16 quart King Kooker cast iron pot off of amazon. It was 62 dollars. Took a little work to season. Had what almost seemed like black paint on it. But after some scrubbing and a few burn offs it's nice and shiny like it should be. Made Burgoo for our Derby party and it worked great. The burgoo had, if I remember correctly, about 12 lbs of meat in it. There was a lamb shoulder, chicken thighs, and a pork butt. Beware though, its a VERY heavy pot.

BigThicket · 07-18-2018, 04:06 PM

Dutch oven all the way.

Bob C Cue · 07-18-2018, 04:42 PM

Quote:

Originally Posted by AJREALBBQ

I would like some feedback from the group on what pot might be the best. Obviously, I would use it for many other things.

This is really a question for Smoke Ninja to answer. Can't believe I was the first to suggest this!

pitbossJB · 07-18-2018, 05:49 PM

I got a Tramontina Dutch oven and I have been very happy with it for four or five years now.

07-18-2018, 04:06 PM	#28
BigThicket Full Fledged Farker Join Date: 03-04-18 Location: DeRidder, LA Name/Nickname : Brad	Dutch oven all the way. __________________ Instagram & Facebook: @bigthicketbbq So it goes - Vonnegut

07-18-2018, 05:49 PM	#30
pitbossJB is One Chatty Farker Join Date: 12-05-09 Location: Sandia Park,N.M. (land of entrapment) Name/Nickname : el jefe	I got a Tramontina Dutch oven and I have been very happy with it for four or five years now. __________________ "It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle

07-17-2018, 10:29 PM	#16
EyeBurnEverything is One Chatty Farker Join Date: 06-04-18 Location: In the Matrix Name/Nickname : Candice	I would go with Enameled Cast Iron. They are perfect for induction tops. I love how induction gives me precise control. Perfect simmer. I can literally set it to 140F and let it go overnight.

07-17-2018, 11:45 PM	#17
AJREALBBQ Found some matches. Join Date: 11-07-16 Location: Arlington, TX	I really like that they can cook on all types, including induction, but chili cook offs are going to be over gas exclusively. Size is what I am struggling with on the cast iron enamel at this point.

07-17-2018, 11:56 PM	#19
AJREALBBQ Found some matches. Join Date: 11-07-16 Location: Arlington, TX	let me make a correction...almost all are gas since chili cook offs are usually very short, outdoor, and hookups are not usually provided or necessary. At BBQ competitions most stay on site in tents or campers, but electric is normally just used for lighting, etc.

07-18-2018, 12:06 AM	#21
AJREALBBQ Found some matches. Join Date: 11-07-16 Location: Arlington, TX	I don't disagree at all with what you are saying. Competitions I have attended in the past have rarely had electricity to be able to use induction.

07-18-2018, 12:12 AM	#23
AJREALBBQ Found some matches. Join Date: 11-07-16 Location: Arlington, TX	As far as I know, as long as the noise and potential fumes, if any, dont bother others. Kind of like NASCAR....yes I am from the south!

07-18-2018, 12:13 AM	#24
AJREALBBQ Found some matches. Join Date: 11-07-16 Location: Arlington, TX	I am trying to figure out the best size universal pot that I can use as an effective pot in a chili contest. All that I am considering can use electric, gas or induction as a heat source

07-18-2018, 03:16 PM	#27
Lummy Got Wood. Join Date: 07-02-18 Location: INDIANAPOLIS Name/Nickname : Brian	i recently bought a 16 quart King Kooker cast iron pot off of amazon. It was 62 dollars. Took a little work to season. Had what almost seemed like black paint on it. But after some scrubbing and a few burn offs it's nice and shiny like it should be. Made Burgoo for our Derby party and it worked great. The burgoo had, if I remember correctly, about 12 lbs of meat in it. There was a lamb shoulder, chicken thighs, and a pork butt. Beware though, its a VERY heavy pot.