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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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06-27-2010, 11:02 AM | #16 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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LOL Ford! Steph is my reason for starting to pare down what I take as well. I've been working on it for three years now and I'm still not there. In the summer, we take more stuff to keep cool and in the early spring and late fall, it's more stuff to stay warm. It never ends!
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KCBS Member #14287
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06-27-2010, 11:39 AM | #17 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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A 20x20 space is a small space. The smallest I've ever had was a 20x40. 40x40 is the most common around here. The diagram below is my set up no matter what the space size I have but would fit in the 20x20 spot you describe. It is based on two 10x10 Carvan canopys. I have one more chair, a zero gravity recliner that I sleep in, That is not in the diagram. That's it.
I do have storage on my pit that helps. I only have three storage bins tha are 14x14x18 that I use and a cook box on my work table. You really have to strip down you supplys. That fact is you really don't need that much stuff if your only there to compete. |
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06-27-2010, 11:45 AM | #18 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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Take a step van and build a 15 ft. by 7 ft stainless steel kitchen in back of it and your worrys are over.
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Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio Last edited by The Pigman; 07-04-2011 at 07:14 PM.. |
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06-27-2010, 11:56 AM | #19 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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That's been a thought of mine as well. But I need a lift gate on the back. I'm just worried about another vehicle to keep running.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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06-27-2010, 12:23 PM | #20 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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We have a 8x16 trailer & don't have that much chit! A blender & TV?
KISS my friend. |
1 members found this post helpful. |
06-27-2010, 12:37 PM | #21 | |||
On the road to being a farker
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
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Quote:
I totally agree with you on the food safety strategy. Quote:
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Packing the emergency stuff in one container and leaving it in the car is a good idea. There are some boxes that are fully unpacked when we set-up. Instead of leaving empty boxes to take up space I should just put them back in the car..........simple.............why didn't I think of that before!
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Greg Last edited by Greg60525; 06-27-2010 at 12:59 PM.. |
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06-27-2010, 12:56 PM | #22 | ||
On the road to being a farker
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
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Quote:
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I will make room for the blender! I got a lot of good advice from all of you. Now I need to rethink my strategy and layout. Thanks again for the great ideas,
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Greg |
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06-27-2010, 01:20 PM | #23 |
Full Fledged Farker
Join Date: 12-20-09
Location: Cincinnati, OH
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Nice rig Roger! I'll have to get the tour in Kettering.
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Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering KCBS Certified BBQ Judge #54767 Weber Smokey Mountain 22 & Superior Smoker SS1 [B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B] |
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06-27-2010, 01:44 PM | #24 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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BTW, you can use tubs that you unpack on site to be your wash bins.
__________________
Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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06-27-2010, 01:56 PM | #25 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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Dude, what you need is a 2nd TV: a big screen LCD. A 2nd blender designated for margaritas. And bring at least 2 more half gallons of liquer. Four should do it. I would love to see you pull up at a comp with all that chit.
Our team has a one-word motto: FOCUS. Mainly what I see when I look at your setup is clutter and distractions.
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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06-27-2010, 10:02 PM | #26 | |
On the road to being a farker
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
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There is definetely clutter and that's why I started this thread..........to get ideas and to see what other teams are doing. And now I have some ideas to work on........thanks to everyone here. Focus........we too are focused, but we also have fun. If I'm not having fun I ain't doing it. I have a very strict time line that we follow and I make sure everyone knows what their roles are. Prior to key times I get everything organized, dig through boxes, whatever it takes to be ready. Actually, it's not as bad as it sounds. I pretty much know where everything is at........it's just too much! I've learned to work through this, but I just want to make it better and easier. I re-evaluate after each comp to see what went right and what went wrong, so that I can improve for the next time..........a lessons learned review. I keep a spreadsheet to log the history. Sure, if I can reduce the clutter then it would be easier to focus.........and the more fun I will have. Thanks,
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Greg |
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06-27-2010, 10:34 PM | #27 |
On the road to being a farker
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
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Just so you know what I bring please see attached competition checklist........there are 2 files (one in notepad and one in Excel). I didn't show food items, only equipment. Some of the items are only used when it's cold out.
Thanks,
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Greg |
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06-27-2010, 10:53 PM | #28 |
Full Fledged Farker
Join Date: 02-19-09
Location: Las Vegas, NV
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Super list Greg. Thanks
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2x 18.5 WSM, Mini WSM, UDS, Weber Performer, Orange Thermapen, cheapo gasser; KCBS MCBJ |
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06-27-2010, 10:57 PM | #29 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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Lots of redundant supplies in that list. Your bringing way to much stuff but you're the only one that can choose what to lose.
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06-28-2010, 12:17 AM | #30 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Here's our set up...
2 pop up's... 1 prep table... 1 sauce table... 1 wash station... 2 coolers... 3 bullets... 1 cajun bandit... We pull it in this...
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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