BBQ comp grill requirements?

nralover · 06-24-2011, 03:08 PM

What type of grill do you need to get into comps? I have been thinking of trying to compete, but I am starting at square one...

QansasjayhawQ · 06-24-2011, 03:13 PM

Hey there - and welcome -

You really don't need much at all - I compete using a Weber Smoky Mountain, a drum smoker and a Weber kettle. Honestly, I could replace the WSM with another drum.

Some have huge custom trailer mounted smokers that are works of art . . .

it all depends on how much good will you've built up with your wife over the years -

(just kidding) (well, kinda just kidding) (sorta) (not really)

Fatback Joe · 06-24-2011, 03:18 PM

As long as it isn't gas or electric, you should be good.

nralover · 06-24-2011, 03:19 PM

Quote:

Originally Posted by QansasjayhawQ

Hey there - and welcome -

You really don't need much at all - I compete using a Weber Smoky Mountain, a drum smoker and a Weber kettle. Honestly, I could replace the WSM with another drum.

Some have huge custom trailer mounted smokers that are works of art . . .

it all depends on how much good will you've built up with your wife over the years -

(just kidding) (well, kinda just kidding) (sorta) (not really)

Hilarious:) I am lucky in that my wife doesn't much care as long as I can drum up the money. I have a 22 inch kettle, so i guess that is a start.

Sauced! · 06-24-2011, 03:32 PM

you are gonna need a smoker not a grill.

Alexa RnQ · 06-24-2011, 03:35 PM

Your 22-inch kettle is a good start -- we know plenty of teams who cook chicken on a kettle by choice!

Next, you'll need something for your long meats -- the lowest-dollar options are UDS or WSMs, both do quite well and are easy to transport. We cook on 4 WSMs.

Past that, your wallet calls the shots, and your desire for sleep.

chad · 06-24-2011, 03:35 PM

Quote:

Originally Posted by Fatback Joe

As long as it isn't gas or electric, you should be good.

There are actually competitions where gas and/or electric cookers are welcome. Not KCBS or FBA, mind you, but I know you can run what you brung at Douglas, GA. You just have to declare what you are using when you declare what you are cooking!!

Most folks start with what they have or can get inexpensively. WSM is s good choice. Tim and I actually started with his Bandera. We soon moved to the Bandera and WSM, then to my Kingfisher, then he moved on with his FEC100.

It's a disease. Welcome to the dark side.

Chipper · 06-24-2011, 03:58 PM

Tons of choices from under a couple of hundred to several thousand $$$'s.
Go to a comp and look around and ask questions.
And say hello to the Bottle Rockets for me.

Hub · 06-24-2011, 04:48 PM

The cook and the recipes mean a lot more than the cooker, but for a beginner I highly recommend two smokers -- one to do the butts and brisket and one for the chicken and ribs.

Lake Dogs · 06-24-2011, 06:38 PM

Nralover, as a picture is worth a thousand words, I suggest going to see a competition in your area. If you can, get there EARLY Saturday morning and watch carefully through around 2pm. You'll learn a lot and get some idea of what folks are using to compete with. For most competitions you can compete with very small equipment. I've RGC'd a few smaller comps with nothing more that 2 22" webers and a Brinkmann Stillwater (very similar to today's Yoders). Some are effective with nothing more than a couple UDS's. If you're at a good sized comp, you may see these plus everything all the way up to very expensive smokers. Also learn the types of comps you'd like to compete. By this I mean that different sanctioning bodies want you to cook different meats and varying quantities of the meats, which may or may not have some bearing on what you use/choose/buy.

Welcome to our sickness! :-)

HONCHO GREGORY · 06-24-2011, 07:08 PM

Quote:

Originally Posted by chad

There are actually competitions where gas and/or electric cookers are welcome. Not KCBS or FBA, mind you, but I know you can run what you brung at Douglas, GA. You just have to declare what you are using when you declare what you are cooking!!

Most folks start with what they have or can get inexpensively. WSM is s good choice. Tim and I actually started with his Bandera. We soon moved to the Bandera and WSM, then to my Kingfisher, then he moved on with his FEC100.

It's a disease. Welcome to the dark side.

How right you are Chad, Kell runs a real nice event. It has moved to Waycross GA. and I help Kell at that event and yes you can cook with Gas, Electric, or others. He also has qualifier events in 4 corners of the USA. You will have to contact him for the other 3. We run the N/E event
and have had a great turn out with our GC winning a seat in Waycross GA along with cash and prizes

Lake Dogs has a great Idea. Go to an event. Call the promoter and tell him you'll help him Fri, Sat an Sun the teams will take you under the wing who knows maybe you'll cook with a team for a few years to learn the game

Welcome, and enjoy your new addiction,We do

bam · 06-24-2011, 07:51 PM

Go to a competition check out what they are using.

nralover · 06-24-2011, 09:32 PM

Quote:

Originally Posted by Chipper

Tons of choices from under a couple of hundred to several thousand $$$'s.
Go to a comp and look around and ask questions.
And say hello to the Bottle Rockets for me.

You know the Bottle Rockets? Very cool:) We have more good music around here than folks realize...

JD McGee · 06-24-2011, 10:00 PM

I'd start with your grill (great for chicken)...then add a couple of WSM's or UDS's for your ribs and big meats (pork butts and briskets)...good luck!

Little Bob's BBQ · 06-24-2011, 10:19 PM

We just left the Smoke on the square comp. in Franklin, In. I thought we would see a lot of big hi- dollar smokers, but no we didn't see to many at all. one big stumps, a couple of little stumps, everything else was what you would see in a backyard. Makes me think I could do one of these comps.

06-24-2011, 03:08 PM	#1
nralover Got Wood. Join Date: 07-21-10 Location: Festus , MO	BBQ comp grill requirements? What type of grill do you need to get into comps? I have been thinking of trying to compete, but I am starting at square one...

06-24-2011, 03:13 PM	#2
QansasjayhawQ is One Chatty Farker Join Date: 06-21-06 Location: Lawrence, Kansas - The Great American Outback	Hey there - and welcome - You really don't need much at all - I compete using a Weber Smoky Mountain, a drum smoker and a Weber kettle. Honestly, I could replace the WSM with another drum. Some have huge custom trailer mounted smokers that are works of art . . . it all depends on how much good will you've built up with your wife over the years - (just kidding) (well, kinda just kidding) (sorta) (not really) __________________ We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute.

06-24-2011, 03:18 PM	#3
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	As long as it isn't gas or electric, you should be good. __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

06-24-2011, 03:32 PM	#5
Sauced! Full Fledged Farker Join Date: 05-06-09 Location: Mount Holly, NC	you are gonna need a smoker not a grill. __________________ Scott, Head Cook - Sauced! BBQ Team

06-24-2011, 03:35 PM	#6
Alexa RnQ is Blowin Smoke! Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix	Your 22-inch kettle is a good start -- we know plenty of teams who cook chicken on a kettle by choice! Next, you'll need something for your long meats -- the lowest-dollar options are UDS or WSMs, both do quite well and are easy to transport. We cook on 4 WSMs. Past that, your wallet calls the shots, and your desire for sleep. __________________ . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]

06-24-2011, 03:58 PM	#8
Chipper is one Smokin' Farker Join Date: 09-09-08 Location: Red Lion, PA	Tons of choices from under a couple of hundred to several thousand $$$'s. Go to a comp and look around and ask questions. And say hello to the Bottle Rockets for me. __________________ Backwoods- Competitor "The Twins"- 2 Large Grill Domes The "New" Twins- 2 Meadow Creek PR72G's Weber Smokey Mountain Kamado #7 [URL="http://www.redlionspicyfoods.com"]www.bigchippersbbq.com[/URL] [IMG]file:///C:/DOCUME%7E1/CHARLE%7E1/LOCALS%7E1/Temp/moz-screenshot.png[/IMG]

06-24-2011, 04:48 PM	#9
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC	The cook and the recipes mean a lot more than the cooker, but for a beginner I highly recommend two smokers -- one to do the butts and brisket and one for the chicken and ribs. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

06-24-2011, 06:38 PM	#10
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Nralover, as a picture is worth a thousand words, I suggest going to see a competition in your area. If you can, get there EARLY Saturday morning and watch carefully through around 2pm. You'll learn a lot and get some idea of what folks are using to compete with. For most competitions you can compete with very small equipment. I've RGC'd a few smaller comps with nothing more that 2 22" webers and a Brinkmann Stillwater (very similar to today's Yoders). Some are effective with nothing more than a couple UDS's. If you're at a good sized comp, you may see these plus everything all the way up to very expensive smokers. Also learn the types of comps you'd like to compete. By this I mean that different sanctioning bodies want you to cook different meats and varying quantities of the meats, which may or may not have some bearing on what you use/choose/buy. Welcome to our sickness! :-) __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

06-24-2011, 07:51 PM	#12
bam is One Chatty Farker Join Date: 10-22-08 Location: Philly, PA	Go to a competition check out what they are using. __________________ AKA "Huck" BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL] Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]

06-24-2011, 10:00 PM	#14
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	I'd start with your grill (great for chicken)...then add a couple of WSM's or UDS's for your ribs and big meats (pork butts and briskets)...good luck! __________________ "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...

06-24-2011, 10:19 PM	#15
Little Bob's BBQ Knows what a fatty is. Join Date: 12-14-09 Location: Indianapolis, In.	We just left the Smoke on the square comp. in Franklin, In. I thought we would see a lot of big hi- dollar smokers, but no we didn't see to many at all. one big stumps, a couple of little stumps, everything else was what you would see in a backyard. Makes me think I could do one of these comps. __________________ Little Bob " It's probably a lot worse then it is!"

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