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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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Old 09-06-2011, 12:02 PM   #1
bearnakedbbq
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Join Date: 09-21-10
Location: Anchorage Alaska
Default Long walks to turn-in.

So I have a spot at the AR that is far away from the turn-in area. I heard it is like 10min or more.

So what would you recommend I put my box into for this long trip?

troy
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Old 09-06-2011, 12:15 PM   #2
INmitch
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I'd say a taxi. I'm sorry I couldn't resist. We don't have an fancy carriers. We just wrap in a towel if need be.
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Old 09-06-2011, 12:17 PM   #3
Rich Parker
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Location: Grand Rapids, MI
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I have seen people use pizza delivery, casserole, and homemade carriers to keep their boxes warm.
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Old 09-06-2011, 01:09 PM   #4
mobow
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what they said. keith
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Old 09-06-2011, 01:12 PM   #5
Rookie'48
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Location: Des Moines, Iowa
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Check with Kim from Smoke on Wheels, I think she was going to make some covers up a while ago.
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Old 09-06-2011, 05:48 PM   #6
Matt_A
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http://www.cafepress.com/bbqbrethren.38525683
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Old 09-06-2011, 06:46 PM   #7
Podge
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Location: Elk Creek, Ky.
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Well, people want to call this hobby a sport. Making a hike within a 10 minute window I guess makes it one.
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Old 09-06-2011, 06:58 PM   #8
Rub
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Quote:
Originally Posted by bearnakedbbq View Post

So what would you recommend I put my box into for this long trip?

troy
The hands of a runner, hopefully.
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Old 09-07-2011, 03:29 PM   #9
sitnfat
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Invest in a Segway
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Old 09-07-2011, 05:41 PM   #10
DocStl
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just take it in, as a judge the only sample that was ever close to being luke warm is a chicken thigh, take one slice of hot brisket, lay it on a piece of cardboard for 5 min, then eat it, that will give you a fair idea on how cold the meat is to a judge. same with ribs and pork. not enough mass to make a difference....
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Old 09-07-2011, 09:24 PM   #11
mobow
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Quote:
Originally Posted by DocStl View Post
just take it in, as a judge the only sample that was ever close to being luke warm is a chicken thigh, take one slice of hot brisket, lay it on a piece of cardboard for 5 min, then eat it, that will give you a fair idea on how cold the meat is to a judge. same with ribs and pork. not enough mass to make a difference....
good point. never thought of it like that. keith
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Old 09-07-2011, 09:35 PM   #12
boogiesnap
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Quote:
Originally Posted by DocStl View Post
just take it in, as a judge the only sample that was ever close to being luke warm is a chicken thigh, take one slice of hot brisket, lay it on a piece of cardboard for 5 min, then eat it, that will give you a fair idea on how cold the meat is to a judge. same with ribs and pork. not enough mass to make a difference....
it may have cooled by the time you eat it, but, i think teams try to keep it from having been cold for a LONG time.

just sayin.
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Old 09-08-2011, 09:05 AM   #13
DocStl
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Quote:
Originally Posted by boogiesnap View Post
it may have cooled by the time you eat it, but, i think teams try to keep it from having been cold for a LONG time.

just sayin.
long time? from cutting board to 2 min walk?
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Old 09-08-2011, 09:29 AM   #14
boogiesnap
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Quote:
Originally Posted by DocStl View Post
long time? from cutting board to 2 min walk?
the OP specifically states an over 10 minute walk.
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Old 09-08-2011, 03:03 PM   #15
DocStl
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Quote:
Originally Posted by boogiesnap View Post
the OP specifically states an over 10 minute walk.
Ahh the Royal walk lol
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