MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 01-16-2020, 06:35 AM   #1
jterry
Got rid of the matchlight.
 
Join Date: 01-06-16
Location: Buford, Ga
Default Hot & Fast using an Ole Hickory CTO for Competition

Looking for any tips using the Ole hickory CTO Hot & Fast process for BBQ competition. There's not a lot of info on this subject and I'm hoping to get some good feed back on temps you run, what meats go on what level shelves, etc?

Appreciate your help!
jterry is offline   Reply With Quote




Old 01-16-2020, 09:00 AM   #2
Robert
is One Chatty Farker
 
Join Date: 09-03-09
Location: Springdale Ar
Default

I do not have a CTO but have owned and EL-ED since 2003. Not much to it other than practice. Run 275-300. Find the temp that works best for your product. The rotisserie models have a limit of 325 max. Do not know about the CTO. Get some temp monitors with multiple probes like the Ink Bird so that you can monitor temps during the cooking phase that will allow you to get a ball park idea of when the meats are getting closer to finish. Finish temps are usually higher when doing hot-n-fast. But the old adage remains the same: practice, practice, practice.



Good luck.


Robert
Robert is offline   Reply With Quote


Thanks from:--->
Old 01-16-2020, 09:09 AM   #3
PaPaQ
is Blowin Smoke!

 
PaPaQ's Avatar
 
Join Date: 02-07-07
Location: Mt. Gilead, NC
Name/Nickname : Clyde
Default

The CTO I owned had a limit switch, it would shut down somewhere around 325 to 350. Always helps to know where the reset button is.
PaPaQ is offline   Reply With Quote


Old 01-16-2020, 09:22 AM   #4
jterry
Got rid of the matchlight.
 
Join Date: 01-06-16
Location: Buford, Ga
Default

Thanks Robert,
jterry is offline   Reply With Quote


Old 01-16-2020, 09:30 AM   #5
SmoothBoarBBQ
is One Chatty Farker
 
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
Default

Big Poppa Smokers uses Ole Hickory CTO's for their competition cooks, and through a friend I've had a chance to meet James (Sterling Ball's right hand man in BBQ competition), and we discussed using the CTO's in competition. One thing he brought up was that cooking at 275° is the perfect cook temp with the way the fan cycles the air so efficiently inside that smoker. We didn't discuss which meat on which racks, but as I understand that entire cook chamber is almost completely uniform in temperature due to the fan system, so you can load the meats however you desire.
__________________
Weber Kettle, Johnson Smokers Med 6', Cotton Gin "Harvester" UDS
SmoothBoarBBQ is offline   Reply With Quote


Thanks from: --->
Old 01-18-2020, 06:21 PM   #6
ynotfehc
Full Fledged Farker
 
Join Date: 07-03-13
Location: St Paul, MN
Default

Cook at 275-300. Top shelf cooks hotter
ynotfehc is offline   Reply With Quote


Thanks from:--->
Old 01-18-2020, 10:10 PM   #7
jaestar
Full Fledged Farker
 
Join Date: 06-01-11
Location: Smithville, MO
Default

CTO's use a convection system and just like a convection oven, the temp cooks like it is about 25 degrees hotter (275 in CTO is like 300 in a non-convection smoker).
__________________
Jaestar BBQ
jaestar is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:04 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts