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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 10-21-2011, 08:33 AM   #1
Shiz-Nit
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Default Competition BBQ Pits?

What kind of smoker do you all use? I have been using my Backwoods Competitor and the large BGE. Also if you could add another smoker, replace one or just to add to your wish list what smoker would it be?
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Unread 10-21-2011, 08:40 AM   #2
bover
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Two drums and a kettle. Works great for us.
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Unread 10-21-2011, 08:43 AM   #3
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use a stumps. its great. been looking at the green mountain grills to cook chicken on. like a traeger,but the sheet metal is thicker
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Unread 10-21-2011, 08:54 AM   #4
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For which sanctioning bodies?

Some require only small amounts of meat; others quite a bit... For example, for MBN most will have 2 VERY large smokers, 1 for the whole hog, and the other for the other 200+-lbs of meat needed for ribs and shoulders.

For KCBS we use the Lang 1160 (which is an early model 84) and cook everything on it. For MBN I'll use 2 of them.
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Unread 10-21-2011, 08:54 AM   #5
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been using Egg's but want to pick up a Bubba 250-R...might pull the trigger int he next few weeks....
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Unread 10-21-2011, 09:29 AM   #6
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I'll see a whole bunch of those (Bubba's 250-R's) tonight and tomorrow at Deep Roots Festival (MBN cookoff; Lonnie will be there).
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Unread 10-21-2011, 11:03 AM   #7
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I'm not a "big time" competitor and only do one or two comps a year. I cook solely on 4 18.5" WSMs.
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Unread 10-21-2011, 11:08 AM   #8
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I use a FEC-100 and a UDS, I like to add another UDS
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Unread 10-21-2011, 11:40 AM   #9
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I'm using my homemade insulated reverse flow stickburner & a 26.75" Weber OTG.
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Unread 10-21-2011, 11:50 AM   #10
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Stump stretch and a Lang 60 would be a nice set up.I got the stretch just saving for the Lang:)
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Unread 10-21-2011, 11:58 AM   #11
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I use a bbqguru tallboy, and a large Egg at most contests. I would like to add a guru Onyx oven at some point.
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Unread 10-21-2011, 12:17 PM   #12
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Most we've done in a year is 6 (2009 &2010) We use a 22"WSM, and 18, and an 18.5 kettle

Brisket and chicken are done on the 22, ribs and butts on the 18, and breakfast, dinner, etc on the kettle
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Unread 10-21-2011, 12:52 PM   #13
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Here is a similar thread...

http://www.bbq-brethren.com/forum/sh...d.php?t=106143
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Unread 10-21-2011, 12:54 PM   #14
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Quote:
Originally Posted by NRA4Life View Post
I'm using my homemade insulated reverse flow stickburner & a 26.75" Weber OTG.
Happen to have any pics of the insulated reverse flow. We just sold our 250 gal. reverse flow and was thinking of building another one insulated also.
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Unread 10-21-2011, 02:28 PM   #15
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Here is another related thread...

http://www.bbq-brethren.com/forum/sh...d.php?t=110488
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