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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 02-24-2013, 11:50 AM   #46
"Bone to Bark" BBQ
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Realistically, I would consider using two cookers, so as not to crowd your timeline. WSM's don't have that much cook space to cook and overlap times on 4 meats!
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Unread 02-24-2013, 11:51 AM   #47
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Realistically, I would consider using two cookers, so as not to crowd your timeline. WSM's don't have that much cook space to cook and overlap times on 4 meats!
I see your point, I do have both complete setups 18/22
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Unread 02-24-2013, 12:15 PM   #48
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If you can take both the 18 and the 22, do. It will make your contest so much less of a headache. The ribs can then cook undisturbed on the 22, and the 18 has plenty of room for chicken. We usually do 16 thighs on an 18" WSM.

Also, if one of your long meats runs over, you can set up the 18 as an oven to finish it and not screw up your rib start time. The long meat should be done and resting long before you need the 18 for the chicken.
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Unread 02-24-2013, 12:19 PM   #49
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How are you transporting them? do you have it altogether and run a strap around it from top to bottom to keep it in one piece?
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Unread 02-24-2013, 12:23 PM   #50
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^^ yes, just like that for the 18s because we have enough headroom for them in the van (just). When we take the 22, it has to ride with its lid turned upside down and nested in it to reduce its vertical height.
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Unread 02-24-2013, 12:30 PM   #51
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Quote:
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How are you transporting them? do you have it altogether and run a strap around it from top to bottom to keep it in one piece?
In the past, we broke them down and carried them in a mini-van. You may need to invert the lids. I would also remove the grates from both cookers, and tie wrap them tightly together. Otherwise, the rattling will drive you nuts going down the road. Use the empty WSM shells to store charcoal, paper towels etc if space is an issue.
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Unread 02-24-2013, 12:34 PM   #52
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Quote:
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Thank you for that bit, thats awesome to know. So butts and briskets can sit... Do you un cover them in the cambro to stop the cooking?
I open the foil to vent for a few minutes but then close it up again.
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Unread 02-24-2013, 01:24 PM   #53
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Default First Comp test run at home

ImageUploadedByTapatalk1361733821.434265.jpg

To be boxed and fussed over, done at 11:20
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Unread 02-24-2013, 04:32 PM   #54
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Pretty! Did you do box pictures? I missed the turn-in times -- what did you judges thing?
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Unread 02-24-2013, 08:04 PM   #55
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J, when i cooked a couple events on 1 WSM i had the big meats off by 7AM. clean out the bowl, reload with fresh charcoal and ribs on by 7:30A.

it's been a few years since i ran that program, but i think i put brisket on @ 8P, and pork @ 1A(wrapping the brisket at the same time and go to bed for 5 hours.

i'd get up @ 6A and wrap the butts and check temps.

again, it's been a while so those are general timelines. if i was a better cook at the time, it probably would've worked out OK with some tweaking, but i was just starting .

now i cook on two WSM's and the big meats can cook as long as they need, but i'm always sure to give myself enough time to have them done by 10A and resting.
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Unread 02-25-2013, 06:10 PM   #56
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still sleeping it off???
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Unread 03-02-2013, 09:18 AM   #57
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I made all my times, the meat was good. I learned a lot.....a lot. It was good to cook it over night. All of the advice you folks have given is spot on.

I will be moving up my cooking start times for Brisket and Pork, I'm going shoot to have the big meats done at/by 7-8 and move on to Chicken and Ribs.

As for Ribs and Chicken I will aim to have them done and boxed at the very front of turn in time to allow some buffer of error.

Yeah I was sleeping :)
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