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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 10-07-2012, 08:17 AM   #1
smokeyw
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Default A little practice cooking (pron) comments welcome

Did a little practice yesterday for an up and coming competition. These smokers are brand new and are part of a new line of smokers from BQ Grills in Elm City NC. I am really liking cooking on them.


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Unread 10-07-2012, 08:37 AM   #2
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Very nice!


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Unread 10-07-2012, 09:34 AM   #3
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Those cookers look nice. Didn't see anything on there website other than pig cookers and Patio cookers. How do they cook?
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Unread 10-07-2012, 10:20 AM   #4
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These smokers are built like a tank. The one with the stainless door has a gravity feed chute on the rear and also has a basket that can be installed in the bottom if you want to use that instead. The other one uses a charcoal basket inside the bottom door. They cook great. I have run them with and without a forced air controller and they work well both ways. They don't have them on their website yet but if you are interested give them a call and ask to talk with Melvin. He is a great guy and will build anything you want.

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Those cookers look nice. Didn't see anything on there website other than pig cookers and Patio cookers. How do they cook?
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Unread 10-07-2012, 12:13 PM   #5
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Food looks awesome Fred! I would turn those in anytime!! Good luck next weekend! We will see you there! Glad to see the new smokers doing so well! Hope Greg didn't tilt the trailer this time!!!!
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Unread 10-07-2012, 05:29 PM   #6
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What body will you be competing in? In some of the comps I do, cropping the brisket ends is prohibited, bs IMO, but it's a rule. Nice looking brisket though.
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Unread 10-07-2012, 05:31 PM   #7
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Good looking cookers. Best of luck.
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Unread 10-07-2012, 06:06 PM   #8
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Competing under KCBS rules so trimming the brisket after cooking is allowed. I have thought about trimming the brisket prior to cooking so it would look better. I may try that next week. Any opinion on doing that?

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What body will you be competing in? In some of the comps I do, cropping the brisket ends is prohibited, bs IMO, but it's a rule. Nice looking brisket though.
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Unread 10-08-2012, 03:52 PM   #9
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That pork looks REALLY good!
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Unread 10-08-2012, 04:34 PM   #10
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Loving the smoker!
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Unread 10-08-2012, 08:19 PM   #11
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Quote:
Originally Posted by smokeyw View Post
Competing under KCBS rules so trimming the brisket after cooking is allowed. I have thought about trimming the brisket prior to cooking so it would look better. I may try that next week. Any opinion on doing that?
Don't trim too much, sometimes a little fat at the bottom gives the impression that the brisket is more moist than it really is.
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