M
Movingmd
Guest
Is an uds good enough for a comp cooker? Obviously its not going to handle whole hog.
I've only been to 2 comps, but I saw plenty of them there. As far as I know, Harry Soo only cooks on WSM's, and they're not much different than an UDS (mainly just more expensive).
Matt
What is a mim comp?
Do you guys think you could get away with having only 2 UDS for a standard comp of Brisket, chicken, ribs and butt??
Slap Yo' Daddy does all 4 meats on a single 18.5" WSM, so I think 2 UDSs would be fine if one is determined enough.
Do you guys think you could get away with having only 2 UDS for a standard comp of Brisket, chicken, ribs and butt??
Absolutely. For example, set up them up on Friday night for butts and briskets. Depending on how much meat you cook you could do that on one UDS. Time the butts and briskets to be done by 8am on Saturday and hold them in a cooler or cambro. Then get one UDS set up for ribs and the other for chicken. Easy.
It's all about timing.
I thought I saw him have at least 2 or 3 on BBQ Pitmasters. I would think if you were to only have one you would at least have to have a couple racks in each UDS. I'm thinking about trying to enter into my first competition this year and I'm thinking one UDS is not going to be enough. (However I'm really working the fiance to let me buy a Backwoods Chubby!!!)
Some good advice there! You think it would be best to keep the longer cook items (i.e. butt and brisket) in one, and the shorter, more intensive items (ribs, chicken) in a separate cooker??