How many smokers do you need to compete?

ddog27 · 05-03-2005, 02:17 AM

I am thinking about starting to compete in some of the smaller BBQ competitions here in AZ. I started thinking, how many smokers do you need to compete in a BBQ contest? I have a WSM and a Char Broil silver smoker (offset) and a uniflame charcoal grill. Is that enough to get started? Please share your opinions. Thanks!

sigmasmokers · 05-03-2005, 08:35 AM

The first competion I ever competed in, I had 2 $30.00 Brinkman water smokers. I finished 9th overall with a 2nd in chicken and a 6th in pork.

Steve

Bellybro · 05-03-2005, 09:42 AM

Looks like you are set!

I see people all the time with a couple of Weber kettles or a WSM and a kettle. Just figure out if you can fit everything you need on the equipment you have!

BBQchef33 · 05-03-2005, 12:33 PM

Unless your a stickler for using specific woods on certain things. You can get away with one cooker if you have the capacity. I use 3 though. 2 WSM for the brikets and butts, just so I can catch a rest. Stickeburner for the ribs and chicken. Brisket and pork butts also use seperate woods. Ribs and chicken use a third. Sometime the ribs go in with the butts. Its all personal preference.

Jeff_in_KC · 05-03-2005, 02:36 PM

Oh screw it... just use hickory for all of 'em!

kcquer · 05-03-2005, 04:03 PM

A seperate rig for chicken is highly desirable. After trying several methods, cooking chicken hotter than you want anything else is the way I get the most consistent (both in quality and repeatable cooking time) results. Your uniflame will do nicely for this, you see lots of teams that cook their chicken indirect on small grills and cook their other 3 catagories on bigass fancy cookers of every variety.
If ya can swing it another WSM would give ya a bit more elbow room, like Phil, butts and briskets in the WSM's, chicken on your grill and ribs in the silver. Provided you like ribs in your silver this setup would be golden

05-03-2005, 02:17 AM	#1
ddog27 Full Fledged Farker Join Date: 04-16-05 Location: Queen Creek, AZ Downloads: 0 Uploads: 0	How many smokers do you need to compete? I am thinking about starting to compete in some of the smaller BBQ competitions here in AZ. I started thinking, how many smokers do you need to compete in a BBQ contest? I have a WSM and a Char Broil silver smoker (offset) and a uniflame charcoal grill. Is that enough to get started? Please share your opinions. Thanks!

05-03-2005, 08:35 AM	#2
sigmasmokers On the road to being a farker Join Date: 08-26-04 Location: Tulsa Downloads: 0 Uploads: 0	The first competion I ever competed in, I had 2 $30.00 Brinkman water smokers. I finished 9th overall with a 2nd in chicken and a 6th in pork. Steve __________________ SteveC. ----------------- Pull My Pork! Modified Bandera,2 WSMs

05-03-2005, 09:42 AM	#3
Bellybro is one Smokin' Farker Join Date: 07-22-04 Location: Hallsville, MO Downloads: 0 Uploads: 0	Looks like you are set! I see people all the time with a couple of Weber kettles or a WSM and a kettle. Just figure out if you can fit everything you need on the equipment you have! __________________ BellyBro Belly Brothers BBQ Team 2007, 2008 and 2010 Best BBQ Team in Boone County, MOFO Country. Pull Behind Grill and Spicewine Smoker. Weber Silver Kettle Mega Margarita Machine

05-03-2005, 12:33 PM	#4
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	Unless your a stickler for using specific woods on certain things. You can get away with one cooker if you have the capacity. I use 3 though. 2 WSM for the brikets and butts, just so I can catch a rest. Stickeburner for the ribs and chicken. Brisket and pork butts also use seperate woods. Ribs and chicken use a third. Sometime the ribs go in with the butts. Its all personal preference. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

05-03-2005, 02:36 PM	#5
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	Oh screw it... just use hickory for all of 'em! __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

05-03-2005, 04:03 PM	#6
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue Downloads: 0 Uploads: 0	A seperate rig for chicken is highly desirable. After trying several methods, cooking chicken hotter than you want anything else is the way I get the most consistent (both in quality and repeatable cooking time) results. Your uniflame will do nicely for this, you see lots of teams that cook their chicken indirect on small grills and cook their other 3 catagories on bigass fancy cookers of every variety. If ya can swing it another WSM would give ya a bit more elbow room, like Phil, butts and briskets in the WSM's, chicken on your grill and ribs in the silver. Provided you like ribs in your silver this setup would be golden

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