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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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02-19-2011, 06:34 PM | #1 |
Is lookin for wood to cook with.
Join Date: 02-09-11
Location: Corpus Christi, Texas
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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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02-19-2011, 10:08 PM | #2 |
Is lookin for wood to cook with.
Join Date: 02-09-11
Location: Corpus Christi, Texas
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Well, I guess it's a big secret. Thanks anyway.
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02-19-2011, 10:25 PM | #3 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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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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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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02-19-2011, 10:45 PM | #4 |
is one Smokin' Farker
Join Date: 08-26-10
Location: Gainesville, GA
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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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02-19-2011, 10:55 PM | #5 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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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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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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02-19-2011, 11:00 PM | #6 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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We own offsets, cabinets, drums and bullets. Love them all. Everyone has their faves though.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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02-19-2011, 11:25 PM | #7 |
is one Smokin' Farker
Join Date: 08-26-10
Location: Gainesville, GA
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02-19-2011, 11:44 PM | #8 |
is one Smokin' Farker
Join Date: 04-28-09
Location: decatur, IN
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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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Fowl Butt BBQ..Chitload of smokers, Wife, dog. "I'm simple n I can prove it" |
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02-19-2011, 11:53 PM | #9 |
is one Smokin' Farker
Join Date: 03-08-08
Location: Overland Park Kansas
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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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02-20-2011, 12:11 AM | #10 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Stick burner all the way!
Sent from my iPhone using Tapatalk
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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02-20-2011, 12:17 AM | #11 |
is one Smokin' Farker
Join Date: 09-21-09
Location: San Jose, Ca
Name/Nickname : JT
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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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Rec Tec RT700 Klose 20x30 Weber Performer |
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Thanks from:---> |
02-20-2011, 12:30 AM | #12 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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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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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
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02-20-2011, 12:38 AM | #13 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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02-20-2011, 05:46 AM | #14 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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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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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know |
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02-20-2011, 05:54 AM | #15 |
is One Chatty Farker
Join Date: 12-28-06
Location: Porkbutt Ky
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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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Spicewine Turbo 2007 model Perry Brothers & Sons Bar-B-Q |
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