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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 03-02-2013, 06:04 PM   #1
MaxBobcat
Knows what a fatty is.
 
Join Date: 05-15-12
Location: Fort Worth, TEXAS
Lightbulb 2012 KCBS Chicken Champion uses no wood

I was listening to the Smokehouse podcast today and Harry Soo said that he didnt use any wood on his chicken at comps this year. He only uses Kingsford blue. I know you can get a decent smokey flavor from briquettes alone, but I was surprised to see this work at KCBS.

http://www.slapyodaddybbq.com/2013/0...nuary-19-2013/

http://www.grillingwithrich.com/00#.UTKQnxPn_nh

It's at the very end of the interview.
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Old 03-02-2013, 10:20 PM   #2
BKBBQ
On the road to being a farker
 
Join Date: 12-17-10
Location: greenwood sc
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I am not surprised at all.the longer i leave my chicken wrapped in pan the better i score.i cook on a lang and cant turn in the chicken i like off of it.i have tried.
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Old 03-02-2013, 10:24 PM   #3
Rub'n Wood BBQ
Full Fledged Farker
 
Join Date: 06-24-12
Location: Olathe, KS
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Quote:
Originally Posted by BKBBQ View Post
I am not surprised at all.the longer i leave my chicken wrapped in pan the better i score.i cook on a lang and cant turn in the chicken i like off of it.i have tried.
Couldn't agree more. I only "smoke" for a short time then they get wrapped. Started this last year and the next to comps went 4th/5th in chicken.
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