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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 06-25-2012, 07:40 PM   #1
JackBrown
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Default Hand wash stations?

I'm going to be competing in my first BBQ competition later this summer and one of the requirements is a hand wash station. Any recommendations? Anything to stay away from?

Thanks for any advice you can give me.
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Unread 06-25-2012, 07:46 PM   #2
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Unread 06-26-2012, 06:29 AM   #3
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For dishes or hands?
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Unread 06-26-2012, 06:34 AM   #4
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This weekend in NM they also require one. They said all you need is a water tank with a spicket that will run freely and a 5 gal bucket to catch water. At least that is what they sent out in a packet.
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Unread 06-26-2012, 07:02 AM   #5
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Originally Posted by Butcher BBQ View Post
This weekend in NM they also require one. They said all you need is a water tank with a spicket that will run freely and a 5 gal bucket to catch water. At least that is what they sent out in a packet.
This will satisfy most hd requirements in the country for a temp setup. Try a 5 or 10 gallon drink cooler and fill with hot water. Pump soap and hand towels although most will allow paper towels. Don't use cloth towels.
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Unread 06-26-2012, 10:47 AM   #6
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Quote:
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This will satisfy most hd requirements in the country for a temp setup. Try a 5 or 10 gallon drink cooler and fill with hot water. Pump soap and hand towels although most will allow paper towels. Don't use cloth towels.
Problem with the drink coolers is most do not come with a free flow spigot, you either have to mod it or find one that comes with it.

We use a 30 cup cofee pot because it does have a one touch spout and was 12 bucks or something.
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Unread 06-26-2012, 01:46 PM   #7
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Quote:
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Problem with the drink coolers is most do not come with a free flow spigot, you either have to mod it or find one that comes with it.

We use a 30 cup cofee pot because it does have a one touch spout and was 12 bucks or something.
How do you keep the temp lower? I know one I was looking at boiled water to scalding temps and was wondering if there was a way to regulate, or just unplug it and let it cool.
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Unread 06-26-2012, 04:30 PM   #8
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Walmart sells a 7 gallon water container with an on/off spigot for about $14. I use one of those and then catch the water in a 5 gallon bucket. I sit soap and paper towels on top of the water container
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Unread 06-26-2012, 05:18 PM   #9
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http://www.walmart.com/ip/Coleman-Wa...-5-GL/13848633 here is a no frills very simple one.

Or this one http://www.walmart.com/ip/Reliance-P...ainer/10098752
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Unread 06-26-2012, 05:37 PM   #10
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Costco has a Igloo 5 gal rolling jug for $24.99 in my neck of the woods. Walmart has the same model except the spigot is not free flowing its the push button type. My Coleman Hot Water on Demand died, so I put my 5 gal Camp Chef hot pot on the stove and so I almost boil water, and then dump it in the Igloo. Stays hot all throughout the competition.
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Unread 06-27-2012, 10:59 AM   #11
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Quote:
Originally Posted by kenthanson View Post
How do you keep the temp lower? I know one I was looking at boiled water to scalding temps and was wondering if there was a way to regulate, or just unplug it and let it cool.
Yeah Kent, there is no regulator, it is on/off. We unplug it or boil half and add half cold. I should note that we also use an igloo, but the point being it will not satisfy those HDs that SPECIFY an open tap. YMMV and all that.


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Bear in mind, the HD MIGHT want your hand was water hot. They will probably want your dish wash water hot.
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Unread 06-27-2012, 12:30 PM   #12
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Thanks for all the replies guys and gals, really good info. I was worrying that we'd have to spend $800 on some fancy hand wash station like the ones I saw on ebay or google shopping or whatever.

Somebody above asked if I meant for hands or dishes. I meant hands, but dishes is kind of a part two.

I've seen in some photos folks using 3 bus tubs for the three compartment sink. Is that pretty standard?

Last edited by JackBrown; 06-27-2012 at 12:48 PM..
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Unread 06-27-2012, 04:41 PM   #13
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Most folks use 3 bus tubs.
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Unread 06-27-2012, 07:45 PM   #14
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As far as the dishwashing goes, I cook by myself, so I do as few dishes as possible during the comp. Some teams I know do all the dishes before they leave. Some venues have a dedicated sink area set up with hot water, usually powered by propane. At some point though the propane runs out and you are out of hot water then. I usually just put the dishes in the bus tubs and haul them home and do them. The cutting boards go into plastic garbage bags for the ride home. Its just easier to run the stuff you can through the dishwasher, then it gets degreased and de-bbq sauced. Knives go through hand washing and then sharpening and then back in the knife bag. The 3 bus tubs can actually be quite small - I've seen some people use 3 rubbermaid wash tubs, so if space is an issue, you can go smaller than a bus tub. Also get one of those small red buckets for your bleach solution/wiping rag. Going home now to start washing dishes! Good luck to you.
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