Choosing the Right Chili Pot For Competition

AJREALBBQ · 07-17-2018, 04:19 PM

I would like some feedback from the group on what pot might be the best. Obviously, I would use it for many other things. I was thinking All-Clad. Any other suggestions?

Joshw · 07-17-2018, 04:28 PM

What size pot do you need?

BobBrisket · 07-17-2018, 04:31 PM

Well, I use my Dutch ovens. Maybe a nice enameled one? Something that holds heat well and can be used to brown the meat without burning or sticking.

Bob

AJREALBBQ · 07-17-2018, 04:47 PM

Most competition you usually only make 2-3 pounds, but I was thinking about a 12 quart so I could make gumbo, stew, etc., in my "normal" life.

Joshw · 07-17-2018, 05:02 PM

Quote:

Originally Posted by AJREALBBQ

Most competition you usually only make 2-3 pounds, but I was thinking about a 12 quart so I could make gumbo, stew, etc., in my "normal" life.

Then I would go with a 12qt cast iron dutch oven. The enamel coated ones are great, but, you have to pay up for the good stuff. I have tried some of the cheap knockoffs, and it doesn't hold up to even light cooking. I gave up on it, and just started using black CI. Some people say not to cook tomatoes or beans in black CI, but it if you get it seasoned good, you won't have any problems.

Blizzard · 07-17-2018, 05:06 PM

Le Crueset enamel cast iron. I have one and it has never disappointed me. They hold up extremely well over the years.

AJREALBBQ · 07-17-2018, 05:17 PM

Cant go wrong with a Le Crueset or Staub dutch ovens from what I understand, but damn they are expensive. I could buy a decent grill for what they want! What utensils do you need to use on the enamel finish?

Norm · 07-17-2018, 05:48 PM

Another Le Crueset user. I've had mine longer than I can remember.

Smokie185 · 07-17-2018, 06:23 PM

Quote:

Originally Posted by AJREALBBQ

I would like some feedback from the group on what pot might be the best. Obviously, I would use it for many other things. I was thinking All-Clad. Any other suggestions?

I love All-Clad but it is a bit pricey. I use my stainless beer brewing pot.

https://www.northernbrewer.com/colle...ettle-8-gallon

NYC ‘Que · 07-17-2018, 06:48 PM

Quote:

Originally Posted by Blizzard

Le Crueset enamel cast iron. I have one and it has never disappointed me. They hold up extremely well over the years.

This.

Sent from my iPhone using Tapatalk

ncmoose · 07-17-2018, 07:17 PM

Big Staub fan here. I have a 5 qt and a big mamma (13 qt I think) that I got for a steal.

Pocchampion · 07-17-2018, 07:37 PM

Le Creuset 6 quart has worked well for us. We took first place in a comp a few years ago and you do not need to make a lot for a comp. I have a smaller le creuset that is 25 years old and still going strong. Definitely an investment worth making.

AJREALBBQ · 07-17-2018, 08:48 PM

Leaning toward the Staub after reading and reading....for maximum usage I thought about going with the 9qt. Thoughts? This is a BIG investment in my cookware and I want to know what y'all think the best overall size would be.

LifeLongWNYer · 07-17-2018, 09:43 PM

I use a well seasoned cast iron pot. My recipe fills my 8 quart pot right to the top, so I am looking for a good ( Lodge ) 10 quart, at a decent price. I good on a gas range, so I want one with a bail handle and without the little "campfire feet" cast onto the bottom.

.

AJREALBBQ · 07-17-2018, 10:14 PM

I am entering my first competition and if anyone is a veteran, I would like to know what you use as well as most cooks competing. I live in Texas, so the arena is fierce!

07-17-2018, 04:19 PM	#1
AJREALBBQ Found some matches. Join Date: 11-07-16 Location: Arlington, TX	Choosing the Right Chili Pot For Competition I would like some feedback from the group on what pot might be the best. Obviously, I would use it for many other things. I was thinking All-Clad. Any other suggestions?

07-17-2018, 04:31 PM	#3
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	Well, I use my Dutch ovens. Maybe a nice enameled one? Something that holds heat well and can be used to brown the meat without burning or sticking. Bob __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

07-17-2018, 05:17 PM	#7
AJREALBBQ Found some matches. Join Date: 11-07-16 Location: Arlington, TX	Cant go wrong with a Le Crueset or Staub dutch ovens from what I understand, but damn they are expensive. I could buy a decent grill for what they want! What utensils do you need to use on the enamel finish? Last edited by AJREALBBQ; 07-17-2018 at 05:34 PM..

07-17-2018, 07:37 PM	#12
Pocchampion Full Fledged Farker Join Date: 04-27-13 Location: Sugar Land, Texas	Le Creuset 6 quart has worked well for us. We took first place in a comp a few years ago and you do not need to make a lot for a comp. I have a smaller le creuset that is 25 years old and still going strong. Definitely an investment worth making. __________________ 26 OTG, 22 WSM, mini WSM, Weber Gasser, Jumbo Joe, Blackstone 36 griddle, Akorn, PBC, Weber Performer

07-17-2018, 09:43 PM	#14
LifeLongWNYer On the road to being a farker Join Date: 04-21-15 Location: Rochester, NY	I use a well seasoned cast iron pot. My recipe fills my 8 quart pot right to the top, so I am looking for a good ( Lodge ) 10 quart, at a decent price. I good on a gas range, so I want one with a bail handle and without the little "campfire feet" cast onto the bottom. . __________________ JBP

07-17-2018, 04:28 PM	#2
Joshw Babbling Farker Join Date: 09-25-17 Location: Oklahoma	What size pot do you need?

07-17-2018, 04:47 PM	#4
AJREALBBQ Found some matches. Join Date: 11-07-16 Location: Arlington, TX	Most competition you usually only make 2-3 pounds, but I was thinking about a 12 quart so I could make gumbo, stew, etc., in my "normal" life.

07-17-2018, 05:06 PM	#6
Blizzard Full Fledged Farker Join Date: 11-23-17 Location: Allen Texas	Le Crueset enamel cast iron. I have one and it has never disappointed me. They hold up extremely well over the years.

07-17-2018, 05:48 PM	#8
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	Another Le Crueset user. I've had mine longer than I can remember.

07-17-2018, 07:17 PM	#11
ncmoose is one Smokin' Farker Join Date: 01-14-17 Location: Kernersville, NC	Big Staub fan here. I have a 5 qt and a big mamma (13 qt I think) that I got for a steal.

07-17-2018, 08:48 PM	#13
AJREALBBQ Found some matches. Join Date: 11-07-16 Location: Arlington, TX	Leaning toward the Staub after reading and reading....for maximum usage I thought about going with the 9qt. Thoughts? This is a BIG investment in my cookware and I want to know what y'all think the best overall size would be.

07-17-2018, 10:14 PM	#15
AJREALBBQ Found some matches. Join Date: 11-07-16 Location: Arlington, TX	I am entering my first competition and if anyone is a veteran, I would like to know what you use as well as most cooks competing. I live in Texas, so the arena is fierce!