The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 05-31-2005, 02:58 PM   #1
kcquer
Lives in Spirit
 
kcquer's Avatar
 
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
Downloads: 0
Uploads: 0
Default Contest Cooker(s) vs. Home Cooker(s)

I'm currently shopping for a new pit(s). Lots of different requirements to satisfy, several of which are mutually exclusive.

Ideally a contest setup would include a different cooker for each catagory so each could have its own flavoring wood and temp but this begins to be a hassle for transport and a lot of pit minding as well.

A single big pit (trailered) makes transport and pit minding easier but approaches overkill at home.

How is everyone approaching this problem.

BTW-I know WSM is an easy and affordable solution but I'm not interested in the close'n'play mod.
kcquer is offline   Reply With Quote


Unread 05-31-2005, 03:09 PM   #2
BellyBrotherII
On the road to being a farker
 
BellyBrotherII's Avatar
 
Join Date: 08-03-04
Location: Hallsville, MO
Downloads: 0
Uploads: 0
Default

KC, have one custom built, one Big Q station on a trailer that has 4 chambers for cooking and 4 fire boxes, then just light how many you want to use. Pork and Briskett. Light 2 fires, 2 diffrent temps, 2 kinds of wood. In fact I have talked to Spicewine on something like this for our next BIG BBQ Trailer. I am sure he could hook you up.
__________________
Belly Brothers BBQ Team
2007 Best Bar-B Quers in Boone County
Mid West Bash Cherry Busted
Belly Brothers BBQ Team
(MOFO Chapter)
Custom Push Behind Grill / Custom Push Behind Spicewine Smoker.

*When in doubt smoke it*
BellyBrotherII is offline   Reply With Quote


Unread 05-31-2005, 03:14 PM   #3
Arlin_MacRae
Moderator

 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
Uploads: 0
Default

Man, wouldn't it be cool if someone made a modular system?
Take off a couple of pieces and use it at home, add a couple and throw it on a trailer...
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Unread 05-31-2005, 03:17 PM   #4
BellyBrotherII
On the road to being a farker
 
BellyBrotherII's Avatar
 
Join Date: 08-03-04
Location: Hallsville, MO
Downloads: 0
Uploads: 0
Default

Oh man, that is a thought! Note to self modular system.
__________________
Belly Brothers BBQ Team
2007 Best Bar-B Quers in Boone County
Mid West Bash Cherry Busted
Belly Brothers BBQ Team
(MOFO Chapter)
Custom Push Behind Grill / Custom Push Behind Spicewine Smoker.

*When in doubt smoke it*
BellyBrotherII is offline   Reply With Quote


Unread 05-31-2005, 03:38 PM   #5
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Scott--here is my nickle.
It seems to me that "most" of the serious contenders use one cooker. They are using the temp variations in the chamber to get different temps for different meats. And--just my opinion here--even though beef and pork may have an "optimum" temp, I think a compromise in the middle will work just fine.
I bet they kick the temp up some when the chickie goes on- but just guessing on that.

The major "national" exceptions that I know of are "Mad Momma..." and the new little "Top Chick" who compete with a fleet of WSM's.
There are others who use multiple cookers, but I think single cooker teams are in the majority.

Chad and I started with the Dera and WSM. Added a second WSM for variety. TOO DARN much to keep up with! Way too much going on!
Our goal is to adapt to just the KingFisher.
One cooker with stable and predictable smoke/heat is our goal here.

The dominate teams down here use one cooker. Kevin uses a Lang 84. Mike primarily uses a Southern Yankee, but has added a Stumps (I think it is a Stumps, at least that genre).

I do not see teams using different woods--maybe they do--but there is only one "stack" and it is all the same most of the time.

Chad and I are experimenting with different flavor woods for the Chickie.
All of the other meats are either in foil or past the temp to absorb smoke flavor anyway when the Chickie goes in. Easy to throw in some different flavor woods then. Still working on the details of that while we get ready for Dillard in Aug.

I am sure Jim or Ray or some of the more experienced competetors will check in to help with all of this.

Great topic!

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 05-31-2005, 05:27 PM   #6
Solidkick
somebody shut me the fark up.
 
Solidkick's Avatar
 
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BellyBrotherII
KC, have one custom built, one Big Q station on a trailer that has 4 chambers for cooking and 4 fire boxes, then just light how many you want to use. Pork and Briskett. Light 2 fires, 2 diffrent temps, 2 kinds of wood. In fact I have talked to Spicewine on something like this for our next BIG BBQ Trailer. I am sure he could hook you up.
I'm not so sure I agree with BBII on this.......our pork butts and briskets have been doing quite well cooking together using sugar maple and cherry. By the time the ribs are ready to be added to the cooker, the butts and briskets are generally past the point of taking smoke, or already wrapped. At this point, switching to a different wood/woods combination really isn't an issue.

I'm a firm believer that the chicken needs to be cooked in a hotter cooker than what you would be doing ribs. So, maybe I could agree with two separate cooking units on a trailer, but I think you need the hot spot, or direct heat to firm up the skin before turn in. The second unit would almost need a removable water pan.

Don't throw the Blue Goose and the Uniflame out yet! We got **** going on with them!! And, I got a lot much money tied up in them thar Spicewine thermometers!!
__________________
Mr. Kick


------------------------------------------------
Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote


Unread 06-01-2005, 04:16 AM   #7
kcquer
Lives in Spirit
 
kcquer's Avatar
 
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
Downloads: 0
Uploads: 0
Default

I will readily agree with Kick and the Kpn that temp is workable in a single cooker for butts and briskets (wood selection on the other hand would be a huge comprimise for me), and that by the time ribs go on the butts and briskets are past the point of wood being an issue. I too would use a different cooker for chicken based more on temp but on wood as well.

Too bad I won't be able to get a new pit in place until the season is nearly over, Lots of pit bitch duty this year!!
kcquer is offline   Reply With Quote


Unread 06-01-2005, 06:31 AM   #8
BellyBrotherII
On the road to being a farker
 
BellyBrotherII's Avatar
 
Join Date: 08-03-04
Location: Hallsville, MO
Downloads: 0
Uploads: 0
Default

Oh Kick, I didn't think you would read it like that. I was letting KC know that if he wanted 2 woods 2 temps go for it. Now as far as throwing out Old Blue and the kettle, not for some time, heck if its not broke don't fix it yet and besides Spice needs to get his built first.
__________________
Belly Brothers BBQ Team
2007 Best Bar-B Quers in Boone County
Mid West Bash Cherry Busted
Belly Brothers BBQ Team
(MOFO Chapter)
Custom Push Behind Grill / Custom Push Behind Spicewine Smoker.

*When in doubt smoke it*
BellyBrotherII is offline   Reply With Quote


Unread 06-01-2005, 06:55 AM   #9
Solidkick
somebody shut me the fark up.
 
Solidkick's Avatar
 
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Downloads: 0
Uploads: 0
Default

Quote:
and besides Spice needs to get his built first.
And he's got SweetT drawing pictures of vertical clone smoker almost nightly! She's thinking HER (you noticed MY got left out) smoker will be the next one built.........just kidding, her's will probably be a winter project.
__________________
Mr. Kick


------------------------------------------------
Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote


Unread 06-01-2005, 07:08 AM   #10
Samichlaus
is one Smokin' Farker
 
Samichlaus's Avatar
 
Join Date: 09-22-04
Location: Huntington Beach, California
Downloads: 0
Uploads: 0
Default

This might work as two pits in one. I dunno.



Samichlaus is offline   Reply With Quote


Unread 06-01-2005, 07:42 AM   #11
BellyBrotherII
On the road to being a farker
 
BellyBrotherII's Avatar
 
Join Date: 08-03-04
Location: Hallsville, MO
Downloads: 0
Uploads: 0
Default

I think Sweet T just put the Her's in the My of Kick's Clone.
__________________
Belly Brothers BBQ Team
2007 Best Bar-B Quers in Boone County
Mid West Bash Cherry Busted
Belly Brothers BBQ Team
(MOFO Chapter)
Custom Push Behind Grill / Custom Push Behind Spicewine Smoker.

*When in doubt smoke it*
BellyBrotherII is offline   Reply With Quote


Unread 06-01-2005, 08:23 AM   #12
spicewine
Babbling Farker

 
spicewine's Avatar
 
Join Date: 09-13-04
Location: Columbia Missouri
Downloads: 0
Uploads: 0
Default

Quote:
he's got SweetT drawing pictures of vertical clone smoker almost nightly!
Are you saying that Sweet T has Designs for me??????
__________________
The "Sauce Whisperer"

SPICEWINE IRONWORKS
Award Winning Smokers, Sauces and Spices
Columbia Missouri
www.spicewineironworks.com
PERFECT, PERFECT 180 CHICKEN 2011

1ST. PLACE PORK
AMERICAN ROYAL (OPEN) 2012

PERFECT SCORE180 IN RIBS 2013

BEST SAUCE IN THE WORLD ( BLUE COLLAR )
AMERICAN ROYAL 2009

BEST RUB IN THE WORLD ( HEFFER DUST )
AMERICAN ROYAL 2007
MOFO Chapter
CISC Master BBQ Chef
spicewine is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
If you could only have ONE cooker what would it be? jasonjax Q-talk 65 12-18-2011 05:20 PM
I got my new cooker. Brewmaster Q-talk 24 06-21-2009 10:56 AM
New Cooker!! Countryhb Q-talk 14 05-13-2008 02:11 PM
for the cooker who has everything!! capri man Q-talk 3 01-02-2008 05:38 PM
New Cooker PimpSmoke Q-talk 22 08-07-2006 09:03 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:59 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts