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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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Old 07-22-2013, 08:03 AM   #31
Kave Dweller
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I "walk" mine up to temp. Leave the door up till 190-200, then set the guru at 215, when it over shoots to 220, I adjust to 220, and go up 5 degrees at a time. Its hard for them to cool once they are going, so I just take my time and walk it up.
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Old 07-22-2013, 08:45 AM   #32
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Tom is your competitor new?
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Old 07-22-2013, 09:07 AM   #33
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bricks? on the brethren? prepare yourself for excommunication.
I'm cool with being a heretic. I'll take the two GCs, five top fives overall and an additonal three top tens since last spring when I made the switch. Don't even get me started on the modified deflector plate I had made for my EP. It all works for me, but there's more than one way to the top of the mountain.
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Old 07-22-2013, 09:10 AM   #34
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Quote:
Originally Posted by Mad About Que View Post
bricks? on the brethren? prepare yourself for excommunication.
I'm cool with being a heretic. I'll take the two GCs, five top fives overall and an additonal three top tens since last spring when I made the switch. Don't even get me started on the modified deflector plate I had made for my EP. It all works for me, but there's more than one way to the top of the mountain. Except putting beans in chili. If you do that, you're an idiot.
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Old 07-22-2013, 09:14 AM   #35
Podge
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I've used briq's for 8 of the 9 years cooking on the backwoods. I've won a few things too.
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Old 07-22-2013, 10:07 AM   #36
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What brand of briqs are you guys using?
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Old 07-22-2013, 10:13 AM   #37
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What brand of briqs are you guys using?
My prefered brand is Royal Oak Chef Select restaurant/institutional (marked "Not For Resale") in 40 lb. bags. I can get those for $17.00 a bag and have been quite pleased. As a side note, I find it kind of funny they say Not For Resale yet I'm buying them.


When I can't get the Royal Oak I use Kingsford Comp. Gotta be more careful with those as they burn pretty hot. Just one less variable to worry about when you're by yourself for 90% of the cook.
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Old 07-22-2013, 10:18 AM   #38
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Quote:
Originally Posted by Kit R View Post
My prefered brand is Royal Oak Chef Select restaurant/institutional (marked "Not For Resale") in 40 lb. bags. I can get those for $17.00 a bag and have been quite pleased. As a side note, I find it kind of funny they say Not For Resale yet I'm buying them.


When I can't get the Royal Oak I use Kingsford Comp. Gotta be more careful with those as they burn pretty hot. Just one less variable to worry about when you're by yourself for 90% of the cook.
I'm with Kit on this one. I use briqs in my Party. Lump burns too hot and fast.
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Old 07-22-2013, 11:10 AM   #39
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briqs lump personal pref I use lump cooker don't care just have to learn the cooker with what one uses. Podge didn't you have an issue with your new BWS competitor when you first got it running a lil hot?
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Old 07-22-2013, 11:33 AM   #40
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Bet there has never been a comment card that says,
Tastes like you used Kingsford
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Old 07-22-2013, 11:56 AM   #41
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Quote:
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briqs lump personal pref I use lump cooker don't care just have to learn the cooker with what one uses. Podge didn't you have an issue with your new BWS competitor when you first got it running a lil hot?
I had door seal issues, that caused it to get hot, but got those fixed.
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Old 07-22-2013, 11:57 AM   #42
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Back to the Lump/briq question... if you have a BWS that is properly sealed, even if one fuel burns hotter than the other, therefore your BTU per pound of fuel may be different, but 225 is 225, and the guru will control that. The only difference you should see then, is the amount of fuel used per hour.
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Old 07-22-2013, 12:17 PM   #43
dhuffjr
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I use briq's because Old Dave told me they work better in a backwoods. Tried it and he is right. One of these days I'll get a bigger basket from Yolkup and get an even longer burn time.
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Old 07-22-2013, 12:49 PM   #44
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real blowhards claim that not only can they taste kingsford in a entry, but if it was also cooked on a backwoods too. lol
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Old 07-22-2013, 01:28 PM   #45
Kit R
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Quote:
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briqs lump personal pref I use lump cooker don't care just have to learn the cooker with what one uses. Podge didn't you have an issue with your new BWS competitor when you first got it running a lil hot?
Exactly. Perfectly stated. That's why I said that I didn't want to make this a briquettes vs. lump issue. If someone asks what I do I'll tell them (usually). It may or may not work for them. In fact, I've wasted more time than I care to admit taking something someone else does and trying to force it into my program, only to later realize it doesn't work for me.
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