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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 04-25-2012, 08:27 AM   #1
daninnewjersey
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Default How many drum smokers for a comp?

I'm in the middle of building my second UDS and will do 2 more before June 15 (need the capacity for a farmers market I'm in). Regarding UDS use at comps, how many would you say are necessary to bring if I plan on competing in all 4 categories? Thanks.....Dan
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Unread 04-25-2012, 08:37 AM   #2
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I don't have a UDS. However have competed against people with them. Just this past weekend our neighbors had 2 while I've seen others with 4. I guess it's based on how many you can transport and what you feel comfortable with.
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Unread 04-25-2012, 09:17 AM   #3
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I used to do it on 2 drums with 2 racks in each. Can be a pain but very doable.
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Unread 04-25-2012, 09:38 AM   #4
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We have run all four on two 22 WSM's and it can be a little of a shuffle of the meats depending on when things get done, but absolutely doable. So if your uds have 2 racks then you could just use 2. But sometimes people want to run chicken or all their meats at different temps so then having additional cookers are needed.
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Unread 04-25-2012, 10:02 AM   #5
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I take 4 with me, usually only use 3 for comp, use 1 for team munchies.
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Unread 04-25-2012, 10:51 AM   #6
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@ drums will cook a complete comp easy.
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Unread 04-25-2012, 10:57 AM   #7
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Three would be a way to go. We did it with 2 this past weekend but timing is key.
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Unread 04-25-2012, 11:06 AM   #8
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0, get WSM's! lol j/k
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Unread 04-25-2012, 11:06 AM   #9
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Quote:
Originally Posted by Bbq Bubba View Post
@ drums will cook a complete comp easy.
Did you mean 2?
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Unread 04-25-2012, 11:14 AM   #10
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Quote:
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0, get WSM's! lol j/k
Harry Soo gc with 1 wsm 18. TIMING!
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Unread 04-25-2012, 11:29 AM   #11
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It can be done with two UDS’s with two racks in each.
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Unread 04-25-2012, 11:40 AM   #12
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I'll preface this by saying that I don't cook on drums, but I think about cooking capacity quite a bit for some reason. I think there is a lot of good information in this thread, but before you take any one's advice plainly, you need to come up with an answer to the following question "How much food do you plan to cook at a competition?" I've seen teams cook with 1-4 butts, 1-3 briskets, sometimes flats, some times packers, 2-6 slabs of ribs, and several chicken compbinations. Figure out what you're going to cook and then the answers will make a lot more sense.

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Unread 04-25-2012, 11:49 AM   #13
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2. 1 butt and 1 brisket on each UDS. Take them off by 8pm & Cambro. Cook ribs on 1 starting at 8:30 @ 300, flip every 15 minutes and top level of Cambro at 10:30 and cook chicken on the other.
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Unread 04-25-2012, 12:02 PM   #14
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Quote:
Originally Posted by jbrink01 View Post
Take them off by 8pm
Really???

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Unread 04-25-2012, 12:08 PM   #15
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Quote:
Originally Posted by jbrink01 View Post
Cook ribs on 1 starting at 8:30 @ 300, flip every 15 minutes
Really? every 15 min?
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