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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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07-22-2013, 08:03 AM | #31 |
Take a breath!
Join Date: 06-12-12
Location: Hampshire, IL
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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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"Onyxwoods" clone, a Guru and some of Tennesse's finest whiskey. Creators of "Reverse Shigging": When your competition wants to know what your doing so they know what doesn't work. |
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07-22-2013, 08:45 AM | #32 |
Knows what a fatty is.
Join Date: 09-08-10
Location: Plymouth,IN
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Tom is your competitor new?
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07-22-2013, 09:07 AM | #33 |
Full Fledged Farker
Join Date: 10-20-09
Location: Midland VA
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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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http://deguellobbq.wordpress.com |
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07-22-2013, 09:10 AM | #34 |
Full Fledged Farker
Join Date: 10-20-09
Location: Midland VA
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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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http://deguellobbq.wordpress.com |
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07-22-2013, 10:07 AM | #36 |
is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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What brand of briqs are you guys using?
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07-22-2013, 10:13 AM | #37 |
Full Fledged Farker
Join Date: 10-20-09
Location: Midland VA
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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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http://deguellobbq.wordpress.com |
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07-22-2013, 10:18 AM | #38 | |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Quote:
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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07-22-2013, 11:10 AM | #39 |
Knows what a fatty is.
Join Date: 09-08-10
Location: Plymouth,IN
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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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07-22-2013, 11:33 AM | #40 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Bet there has never been a comment card that says,
Tastes like you used Kingsford
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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07-22-2013, 11:56 AM | #41 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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I had door seal issues, that caused it to get hot, but got those fixed.
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07-22-2013, 11:57 AM | #42 |
is One Chatty Farker
Join Date: 09-25-06
Location: Elk Creek, Ky.
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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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07-22-2013, 12:17 PM | #43 |
Full Fledged Farker
Join Date: 10-16-07
Location: Ohio
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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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Scramblin Eggs BBQ Team....Two Eggs and a backwoods...bbq diversity.... |
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07-22-2013, 12:49 PM | #44 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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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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Thanks from:---> |
07-22-2013, 01:28 PM | #45 |
Full Fledged Farker
Join Date: 10-20-09
Location: Midland VA
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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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