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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 04-08-2011, 08:17 AM   #1
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Default How much cooking equipment for a comp?

I'm planning on entering my first KCBS sanctioned contest. In the past, the contests we have done have been local all rib ones. Now, this has not been a problem due to being able to take our one tow behind rig and cook up as many as is needed. However, we are traveling a couple hours away this time and there is concern that we should not be taking our pull behind. Couple reasons, it's older and because of that we are always worried it's finally going to bust mid trip; the frame is an old boat trailer one which is strong but, the axle is a boat one with boat trailer tires on it. The thought did come up of trailering the rig but, that was met with some resistance.
Besides the old beast, I have 2 UDS, 1 mUDS, and a 22.5 OTG that are ready to travel anywhere. Also, if it was needed, I could potentially build another UDS before the contest.

The question is, what do you think is the minimum equipment one could cook with for a comp, if one planned to enter the standard 4 categories along with seafood, dessert, and mystery meat?

As a side not, both my UDS and the mUDS are two tiered.
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Unread 04-08-2011, 08:32 AM   #2
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I've seen guys compete with two UDS's or two WSM......so it can be done with pulling meat and holding in a dry cooler. I think you'll be fine. But another UDS is never a bad thing!!!!!
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Unread 04-08-2011, 08:36 AM   #3
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It not so much as too much equipment, but rather, what are your comfortable with and what provides you the most consistent with. If your practice and previous experiences are with a single cooker, then do that. The last thing you want to worry about is changing your processes, and whether the cookers you do bring will cook the way you are accustomed to.
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Unread 04-08-2011, 08:51 AM   #4
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I'm a two unit Webber kettle and ProQ or UDS guy myself. I normally go with the ProQ as it's easier to fit in the car and the legs are removable from the Weber.
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Unread 04-08-2011, 09:10 AM   #5
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I think you can do it on what you have available. The question is the same one posed by Chris. Have you cooked on it enough to be comfortable with the timing etc... If your big meats are running behind, will you be able to get the chicken and ribs done without putting yourself in a bind?
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Unread 04-08-2011, 09:17 AM   #6
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First, what competition?

Second, as long as you are comfortable with the UDS, I would suggest two UDS and the Kettle. Use one UDS for the big meats and the second for ribs and maybe chicken, or use the kettle for chicken. That way if the big meats are stubborn they are not using cooker space that you will need for the other meats.

As far as the extra categories, if turn in for those is on Friday night, then do them. The kettle will probably be useful for those. If the turn ins are on Saturday, forget them and concentrate on the main categories. You'll be so busy getting those turned in that you don't want to be distracted by the other stuff.
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Unread 04-08-2011, 09:21 AM   #7
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I had my first comp last weekend and used 2 wsm's and a kettle. I didn't have any issues.. as a matter of fact, I'm getting ready to load up my stuff and take off to another one this morning.
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Unread 04-08-2011, 09:35 AM   #8
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We do it with a pro-q 20, (a little smaller than a 22 1/2 wsm), and 2 weber kettles. Sometimes a crappy side firebox chargriller also, but mostly only for holding stuff.
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Unread 04-08-2011, 10:34 AM   #9
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Quote:
Originally Posted by Ron_L View Post
First, what competition?
There is one at Canterbury Park, just South of Minneapolis June 10-11th. The buy in is $300 and the Prize Pool is $25,000. I think GC is supposed to get $4,500.

Quote:
Originally Posted by Ron_L View Post
Second, as long as you are comfortable with the UDS, I would suggest two UDS and the Kettle. Use one UDS for the big meats and the second for ribs and maybe chicken, or use the kettle for chicken. That way if the big meats are stubborn they are not using cooker space that you will need for the other meats.
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Originally Posted by Jorge View Post
I think you can do it on what you have available. The question is the same one posed by Chris. Have you cooked on it enough to be comfortable with the timing etc... If your big meats are running behind, will you be able to get the chicken and ribs done without putting yourself in a bind?
I'm really comfortable with Cooking on the UDSs. And was thinking along the same lines of the big ones going in one UDS and the ribs going in another and the chicken going on the grill or in the UDS with the ribs.

Quote:
Originally Posted by Ron_L View Post
As far as the extra categories, if turn in for those is on Friday night, then do them. The kettle will probably be useful for those. If the turn ins are on Saturday, forget them and concentrate on the main categories. You'll be so busy getting those turned in that you don't want to be distracted by the other stuff.
The extra categories are on Saturday before and after the regular turn ins. The only reason I had thought of doing them is because I will have enough assistants where I could delegate them off to those if I wanted to. Also had thought to maybe use the mUDS to do those categories. The seafood and mystery meat that is. I think the Dessert is getting skipped.
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Unread 04-08-2011, 10:44 AM   #10
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Quote:
Originally Posted by BigButzBBQ View Post
There is one at Canterbury Park, just South of Minneapolis June 10-11th. The buy in is $300 and the Prize Pool is $25,000. I think GC is supposed to get $4,500.
We thought about doing that one, but it's about 7 hours from here so we dropped it from our list.

Quote:
Originally Posted by BigButzBBQ View Post
The extra categories are on Saturday before and after the regular turn ins. The only reason I had thought of doing them is because I will have enough assistants where I could delegate them off to those if I wanted to. Also had thought to maybe use the mUDS to do those categories. The seafood and mystery meat that is. I think the Dessert is getting skipped.
As long as they don't distract you from what you are there to do :)
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Unread 04-08-2011, 11:52 AM   #11
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I have tried a number of configurations. I have used a 24" Horizon, Fec 100, Wsm (both sizes). I have finally settled on two big WSMs. I think that's plenty of space so long as (I think Jorge mentioned this) your big meats are done in time and held properly.
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Unread 04-08-2011, 12:02 PM   #12
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tom your ugly drums will be fine also a kettle works just make sure you have some bottles of butz bbq sauce in the truck lol we use 2 drums and 2 pellet cookers an 1 22.5 weber so far working well for us
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Unread 04-08-2011, 12:12 PM   #13
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It can done on two UDS's, but you really, really want to try doing a comp cook in real time at home first. Cooking four meats with different cooking times and getting them all to finish around the same time is something you need to try on your gear. You may have a lot of experience in cooking these individually, but they WILL interfere with each other, so you need to anticipate and plan for that.
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Unread 04-08-2011, 12:26 PM   #14
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I use one drum for the big meats, another drum for ribs, and an older wsm for chicken. You will be fine with what you have.

Good luck!
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Unread 04-08-2011, 01:38 PM   #15
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Thanks for the input everyone. As a couple have mentioned, I do plan on doing a practice or two, if I can, before the comp. I know that timing is everything when it comes to getting your entries out in time, cooked properly, and looking good. Plan on typing up a schedule to follow also.
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