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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 06-03-2012, 04:41 PM   #1
On the road to being a farker

Join Date: 08-30-11
Location: Columbus, IN
Default First Time Competition

I am doing my first competition in a couple of weeks. It is a backyard type competition.The categories are pork for pulled pork, ribs, and chicken. At first they said whole chicken but then they clarified it can be any part of a chicken or whole. The competitor provides the meat for this portion. There will also be a People's Choice where they will provide 3 racks of ribs. I have a UDS and a 22 1/2" Weber kettle and an 18" Weber kettle. If I get the parts in time I would also have a 22 1/2" Weber Performer. Setup starts at 7 that morning and turn in at 5. I plan on doing HnF in the UDS for the pork butts. Any suggestions on the rest of the items and what I should cook them on? I do have 2 racks in my UDS and a Weber lid. Thanks for any help!
Weber Silver Gasser, 2 UDS, Weber 18.5" Silver, Weber Redhead Stainless Performer, Blue Weber 22.5 Gold, 18.5" WSM, Mini UDS, Oklahoma Joe Bandera, Thermopen so fast it has flames
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