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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 06-29-2012, 10:45 PM   #1
bluegrass smoke
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Default threads on starting in Competition

Is there a good thread a "ugly drum smoker" type thread for everything
about Competition..... I don't even know where to start
thanks for the help
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Unread 06-29-2012, 11:06 PM   #2
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I believe you just started one.

I had used a uds for comps, hot and fast in the morning, rotate, flip, ect, and wrap when I have a nice color. Then it goes in the FEC. I really really do not know what temp its running, its just all intakes open.

that was last year, and worked well.

Hot and Fast isn't working for me anymore, so I went back to slow and low.

EDIT:

I do know guys that use uds successfully, and do win, I just don't.
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Unread 06-29-2012, 11:12 PM   #3
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look in the comp roadmap.. there are alot of pointers to other threads in there.
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Unread 06-30-2012, 12:36 AM   #4
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Look for the book "Starting the Fire." Pick an event or type of event (KCBS sanctioned, unsanctioned, backyard, etc) and read the rules. Ask questions. Besides that, the Search feature is your friend.

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Unread 06-30-2012, 12:18 PM   #5
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You can use the search feature on this site too......just a thought.
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Unread 06-30-2012, 04:59 PM   #6
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Quote:
Originally Posted by bluegrass smoke View Post
Is there a good thread a "ugly drum smoker" type thread for everything
about Competition..... I don't even know where to start
thanks for the help

Ask questions as they come to you post them here...keep coming back and asking, you will get some good data. And you will have done a service for others.

What is question number One?
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Unread 06-30-2012, 07:45 PM   #7
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Read the book Startin the Fire It is a Great tool for starting in Comps
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Unread 06-30-2012, 11:12 PM   #8
bluegrass smoke
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Question number one..... I have a old country offset and my father will be bringing a big green egg. What time do I need to start cooking so I can make turn in times?
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Unread 06-30-2012, 11:19 PM   #9
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As far as what time to start cooking, that is determined by your cooking style and your equipment. Make a few practice runs at your house, cooking along the same turn in times as the comp you are preparing for. Practice and most of all, have fun!
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Unread 07-01-2012, 12:22 AM   #10
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Good answer, cant add any info that would make it a better one.
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Unread 07-01-2012, 08:22 AM   #11
bluegrass smoke
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I for sure understand cooking styles can vary but I have to assume there is a general time that most start... Assuming you have a 12pm turn in time for pork shoulder and a 12:30 pm time for chicken.... Do you start as soon as inspection is over?
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Unread 07-01-2012, 09:55 AM   #12
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If it is a KCBS contest turn in times are 1155-1205 Chicken, 1225-1235 Ribs, 1255-1305 Pork, and 1325-1335 Brisket.

With my style of cooking we start the fire between 0200-0300 and meat goes on between 0300-0400 and the big meats are off between 0900-1100 Chicken and ribs are timed to come off the pit right before turn in.
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Unread 07-01-2012, 10:13 AM   #13
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You might want to use a working back time line, if chicken turn in is at 1200, 5mins to make box, 15 mins to rest, 2 hrs to cook, 8hrs to marinade, 1hr to trim then you would start minimum of 1030pm.
As far as what other teams are doing, make a time line for how you cook and stay on schedule.
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Unread 07-01-2012, 10:46 AM   #14
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BGS, how long does it take you to cook your food at home?

use those times and work backwards. for the big meats give yourself a couple hours leeway if thy're going slow. for the chicken and ribs time it so they come off the pit ready to eat about 15 minutes before turn in.
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Unread 07-01-2012, 11:03 AM   #15
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Read George's book then jump right in the water is fine.
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