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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 02-19-2011, 06:34 PM   #1
Mike in Corpus
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Default Multiple pit owners

I've noticed most of the competing brethren here own several different types of pits. Do you believe some pits produce a better product than others even if cooked at the same temp. for the same amount of time? If you had only one pit to compete with, and did not have to worry about turn in times, which one would you go with?
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Unread 02-19-2011, 10:08 PM   #2
Mike in Corpus
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Well, I guess it's a big secret. Thanks anyway.
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Unread 02-19-2011, 10:25 PM   #3
txschutte
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If I didn't have to worry about turn in times, I would cook with the big Lyfe Tyme offset. It just seems the best q I cook comes off of it.
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Unread 02-19-2011, 10:45 PM   #4
abangs
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pits are like butt holes and opinions......everybody has one and our is always the best.....

That being said.....Backwoods all the way! Went from BGE's to Stumps to BWS and I like the Backwoods the best so I'm sticking with them!
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Unread 02-19-2011, 10:55 PM   #5
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I am not a competitor but you ask a complicated question. Mobility of the pit, quantity of meat being cooked. What is good for a competitor is probably not the best for a backyard BBQ'er. If you can be more specific about what "you" want to accomplish, you may get more responses. Nobody trying to dis you here!
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Unread 02-19-2011, 11:00 PM   #6
txschutte
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Quote:
Originally Posted by abangs View Post
pits are like butt holes and opinions......everybody has one and our is always the best.....

That being said.....Backwoods all the way! Went from BGE's to Stumps to BWS and I like the Backwoods the best so I'm sticking with them!
We own offsets, cabinets, drums and bullets. Love them all. Everyone has their faves though.
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Unread 02-19-2011, 11:25 PM   #7
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Quote:
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We own offsets, cabinets, drums and bullets. Love them all. Everyone has their faves though.
Very true!!! I think it boils dorm to what design fits your style and preference!!
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Unread 02-19-2011, 11:44 PM   #8
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Duhh!!! Everyone would cook with roto's if they could. That's just a givin!!.......... Let the fun begin!
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Unread 02-19-2011, 11:53 PM   #9
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Mike I would answer this with a yes. Our team has an FE, 4UDS's, 2 Webber bullets. We do not cook on all them at comps but we do cook on a combination. I will say that we have had better luck with brisket when we cook it on a can rather then the FE or the bullet. Pork different story we have better luck on a bullet low and slow then a UDS. If there are no turn in times, it dioes not matter because I think some cookers cook better then others, but thats my opinion. Hope this answers your question.
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Unread 02-20-2011, 12:11 AM   #10
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Stick burner all the way!


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Unread 02-20-2011, 12:17 AM   #11
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The thought of only having one pit to play with makes the hair on the back of my neck stand up! Oh the humanity!
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Unread 02-20-2011, 12:30 AM   #12
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Its a multi-faceted question.

A Pitmaster should know his equipment... and that is compounded by several different
techniques, scenarios, temperatures, and cookers. Its a skill set we strive for.

Cut my teeth on a Bandera clone.
Love the offset that weighs 5 times more than myself.
Appreciate the features of my keg (low/high temp/direct/indirect).

If there was a stick burning BGE out of 1/4" steel.... now that's another story.
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Unread 02-20-2011, 12:38 AM   #13
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Quote:
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Stick burner all the way!

Gas assist.
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Unread 02-20-2011, 05:46 AM   #14
Spydermike72
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If I had to pick just one for a Comp, it would be a Backwoods. The reason for that other than the obvious is that it is not effected by the weather. It cooks the same in -10 weather as it does in 90 degree weather.
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Unread 02-20-2011, 05:54 AM   #15
Dale P
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Since the first time that we cooked with our Spicewine, I have not even thought about using the bullet.
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