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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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Unread 03-11-2011, 02:41 PM   #1
Anchors Smokeshop
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Default Competition Chicken on WSM

roksmith started a thread asking which cooker is the best for competition chicken. There were a lot of different answers, but I'm mostly concerned with the WSM. I've always cooked my comp chicken on a Weber Kettle and want to start cooking it on my WSM.
If you have any suggestions or tips for comp chicken on a WSM, please post them here.
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Unread 03-11-2011, 03:45 PM   #2
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Get yourself a Cajun Bandit conversion for that Weber OTS.
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Unread 03-11-2011, 04:38 PM   #3
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I remove the water pan and flip the door over and prop it open with screws (swamprb mod) and can get up to 500 degrees at the grate.
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Unread 03-13-2011, 02:09 PM   #4
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Get a cyber q with a 10cfm fan....that's what we do and it works spectacularly.
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Unread 03-13-2011, 02:59 PM   #5
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Do the WSM door prop mod and you will get screamin' chicken dome temps without a fan draft or removing the waterpan.

I recently modded my Cajun Bandit Stainless steel WSM replacement doors with SS nuts & bolts for props. Three 18" & one 22" bullet turbo cookers and tight assed smokers!

Still prefer the Cajun Bandit converted kettle for chicken.
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Unread 03-13-2011, 07:42 PM   #6
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From TVWBB... http://www.virtualweberbullet.com/chicken4.html
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Unread 03-14-2011, 10:05 AM   #7
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Quote:
Originally Posted by JD McGee View Post
Whoah! Let the chicken sit at room temp for an hour? That's worrisome to me
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Unread 03-14-2011, 10:12 AM   #8
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Although the thought of warm chicken also kind makes my stomach turn a little, technically since it went from fridge to cooked in two hours.. it should be fine.
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