LP stove / Pitmasters

Balls Casten · 01-08-2010, 09:00 AM

We saw Tuffy warming/cooking sauce on an LP stove on last night's Pitmasters. I was under the impression that we could not use LP except to light fire outside your smoker. I see that it was posted in the Pitmasters thread that it is legal in KCBS.

Is that spelled out somewhere? (I didn’t see it in the KCBS rules) Or was there a ruling that is not in the book?

Divemaster · 01-08-2010, 09:06 AM

If I recall the rule only applys to the cooking of the meat and does not apply to the sauces... I'll look it up..

Divemaster · 01-08-2010, 09:11 AM

Here is the rule:

6) Fires shall be of wood, wood pellets or charcoal. Gas
and electric heat sources shall not be permitted for cooking
or holding. Propane or electric is permitted as fire starters,
provided that the competition meat is not in/on the cooking
device. Electrical accessories such as spits, augers, or
forced draft are permitted. No open pits or holes are
permitted, except at the election of the contest organizer.

Fires shall not be built on the ground.

Based on the wording, I think it implies the cooking of the meat (ie. the term 'holding').

Of course we could always wait for Skip to chime in and clearify it for us... J/K

musicmanryann · 01-08-2010, 09:28 AM

Damn I hope it is legal--that is how we heated our sauces all last season.

Seriously though, I agree with Jeff's interpretation of the rule.

Perhaps we should some clarification from the board on this??

dmprantz · 01-08-2010, 09:52 AM

It does bring up a slippery slope question, though I think I asked it in a different thread and never got an answer: Is it legal to boil water over gas and pour it into your cambro/cooler to warm it and then use the cambro/cooler to hold the meat? At that point, the meat is being held with heat released from a gas flame. Same argument with sauce: Warm sauce poured over meat is adding heat to the meat that was generated with gas. I'm just playing DA here, as I'm on the record for saying gas heat is okay.

dmp

ps, you may want to refresh yourself on the law of conservation of heat to discuss this:)

Divemaster · 01-08-2010, 09:53 AM

Quote:

Originally Posted by musicmanryann

Damn I hope it is legal--that is how we heated our sauces all last season.

Seriously though, I agree with Jeff's interpretation of the rule.

Perhaps we should some clarification from the board on this??

That's the joy of a stick burnner... we heat ours on our fire box....

Divemaster · 01-08-2010, 09:54 AM

Quote:

Originally Posted by dmprantz

It does bring up a slippery slope question, though I think I asked it in a different thread and never got an answer: Is it legal to boil water over gas and pour it into your cambro/cooler to warm it and then use the cambro/cooler to hold the meat? At that point, the meat is being held with heat released from a gas flame. Same argument with sauce: Warm sauce poured over meat is adding heat to the meat that was generated with gas. I'm just playing DA here, as I'm on the record for saying gas heat is okay.

dmp

ps, you may want to refresh yourself on the law of conservation of heat to discuss this:)

We heat our water on the fire box too.... But we never heat it above 195* so that we can not be accused of continuing to cook our pork....

Balls Casten · 01-08-2010, 10:19 AM

We use the fire box as well. But will start using the stove if thats what everyone is doing.
I knew there was a reason we have not won a GC. :-)

Thx for the input.

comfrank · 01-08-2010, 10:19 AM

Seems to me if you can cook your sauce at home, on your gas or electric kitchen range, you ought to be able to heat it up on LP. Just sayin'.

--frank in Wilson, NY

Balls Casten · 01-08-2010, 10:23 AM

Quote:

Originally Posted by comfrank

Seems to me if you can cook your sauce at home, on your gas or electric kitchen range, you ought to be able to heat it up on LP. Just sayin'.

--frank in Wilson, NY

Thats a real good point. Stove it is!

dmprantz · 01-08-2010, 10:41 AM

Quote:

Originally Posted by comfrank

Seems to me if you can cook your sauce at home, on your gas or electric kitchen range, you ought to be able to heat it up on LP.

I don't think it's quite that simple. KCBS has gone to great lengths to say that the only heat which can be applied to meat is heat from a wood or charcoal source. This includes the cooking and holding processes. Taking that into account, an LP fire would transfer heat into sauce, and the sauce, when poured over the meat would transfer heat to it. Cooking sauce at home and then allowing it to cool to ambient or sub 40* temperatures is cooking sure, but by just doing that you aren't adding any heat to the meat.

Slippery slope I tell you...

dmp

Spydermike72 · 01-08-2010, 10:46 AM

I think we may be reading a little too much into this... I dont personally see how heating sauce on a gas stove could be interpreted as cooking meat over gas. However, that is just my interpretation.

Divemaster · 01-08-2010, 10:49 AM

We also start our fires by rubbing two sticks together.... That way we are sure there is no gas expelled from it's storage container... Unless Bubba has beans that is....

BigJimsBBQ · 01-08-2010, 10:54 AM

Are we starting up the allow LP again

Divemaster · 01-08-2010, 10:58 AM

Quote:

Originally Posted by BigJimsBBQ

Are we starting up the allow LP again

I'm pushing for Methane, but it has to be produced on site....

01-08-2010, 09:00 AM	#1
Balls Casten is One Chatty Farker Join Date: 01-04-09 Location: Johnston, Ia	LP stove / Pitmasters We saw Tuffy warming/cooking sauce on an LP stove on last night's Pitmasters. I was under the impression that we could not use LP except to light fire outside your smoker. I see that it was posted in the Pitmasters thread that it is legal in KCBS. Is that spelled out somewhere? (I didn’t see it in the KCBS rules) Or was there a ruling that is not in the book? __________________ Specialization in bipolar, self-injury, and OCD

01-08-2010, 09:06 AM	#2
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	If I recall the rule only applys to the cooking of the meat and does not apply to the sauces... I'll look it up.. __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

01-08-2010, 09:11 AM	#3
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	Here is the rule: 6) Fires shall be of wood, wood pellets or charcoal. Gas and electric heat sources shall not be permitted for cooking or holding. Propane or electric is permitted as fire starters, provided that the competition meat is not in/on the cooking device. Electrical accessories such as spits, augers, or forced draft are permitted. No open pits or holes are permitted, except at the election of the contest organizer. Fires shall not be built on the ground. Based on the wording, I think it implies the cooking of the meat (ie. the term 'holding'). Of course we could always wait for Skip to chime in and clearify it for us... J/K __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

01-08-2010, 09:28 AM	#4
musicmanryann is One Chatty Farker Join Date: 06-11-08 Location: Ames, Iowa	Damn I hope it is legal--that is how we heated our sauces all last season. Seriously though, I agree with Jeff's interpretation of the rule. Perhaps we should some clarification from the board on this?? __________________ Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store [URL="http://s674.photobucket.com/albums/vv102/Ryannewstrom/Jambo%20--%20The%20Orange%20Monster/"]Jambo -- The Orange Monster[/URL] [URL="http://www.bigtzbbq.com/#!__main/links"]www.bigtzbbq.com[/URL] Join our [URL="http://www.facebook.com/home.php?ref=logo#/group.php?gid=101606657515&ref=ts"]facebook group[/URL]

01-08-2010, 09:52 AM	#5
dmprantz is One Chatty Farker Join Date: 01-11-08 Location: Nashville	It does bring up a slippery slope question, though I think I asked it in a different thread and never got an answer: Is it legal to boil water over gas and pour it into your cambro/cooler to warm it and then use the cambro/cooler to hold the meat? At that point, the meat is being held with heat released from a gas flame. Same argument with sauce: Warm sauce poured over meat is adding heat to the meat that was generated with gas. I'm just playing DA here, as I'm on the record for saying gas heat is okay. dmp ps, you may want to refresh yourself on the law of conservation of heat to discuss this:) __________________

01-08-2010, 10:19 AM	#8
Balls Casten is One Chatty Farker Join Date: 01-04-09 Location: Johnston, Ia	We use the fire box as well. But will start using the stove if thats what everyone is doing. I knew there was a reason we have not won a GC. :-) Thx for the input. __________________ Specialization in bipolar, self-injury, and OCD

01-08-2010, 10:19 AM	#9
comfrank On the road to being a farker Join Date: 01-29-08 Location: Wilson, NY	Seems to me if you can cook your sauce at home, on your gas or electric kitchen range, you ought to be able to heat it up on LP. Just sayin'. --frank in Wilson, NY __________________ OK Joe Bandera style smoker; WSM 22"; blue DigiQ II

01-08-2010, 10:46 AM	#12
Spydermike72 Babbling Farker Join Date: 07-17-06 Location: Flushing Michigan	I think we may be reading a little too much into this... I dont personally see how heating sauce on a gas stove could be interpreted as cooking meat over gas. However, that is just my interpretation. __________________ Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know

01-08-2010, 10:49 AM	#13
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	We also start our fires by rubbing two sticks together.... That way we are sure there is no gas expelled from it's storage container... Unless Bubba has beans that is.... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

01-08-2010, 10:54 AM	#14
BigJimsBBQ Full Fledged Farker Join Date: 06-10-09 Location: Newnan, GA	Are we starting up the allow LP again __________________ Big Jim - Newnan, GA Customized Lang Model 84 Longneck