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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 03-11-2013, 03:07 AM   #1
jonobacon
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Default Advice for multiple cookers for a new comp cook

Hi All,

I currently have a WSM 22" which serves me well. Currently I only use the top rack and mainly do ribs, brisket, and pork shoulder on it.

I am getting interested in doing competitions (although very much as a hobby at first) and clearly need another grill, primarily for doing chicken thighs at a higher temp (I am using Myron Mixon's cupcake chicken approach, using the mold, and panned).

I don't really want to buy another WSM due to the cost (until I start winning and can justify the $$$) so I was thinking of a 22" Weber Gold and then shoveling the coals to one side and adding a water pan and smoke box so I can do the indirect cooking (I could also use a smokenator if needed).

Any thoughts on this? Do you think this would be a good solution as an additional cooker in companion to my WSM?

Thanks!
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Unread 03-11-2013, 03:57 AM   #2
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I'd go get another WSM...18 or 22. Look on CL for a deal in your area.

If you plan on getting into competition BBQ.......do it for fun initially. Those winning checks seem to be few and far between for a lot of us.

Best of luck.
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Unread 03-11-2013, 08:22 AM   #3
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The cost of a well cared for used WSM will be the least of your competition cooking concerns.
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Unread 03-11-2013, 08:30 AM   #4
Hawg Father of Seoul
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Yeah, one contest will cost you the price of a new WSM at the minimum.

However, a LOT of great chicken has been cooked on the kettle. Personally, I bought the el cheapo 26 kettle for less than the 22.5 OTS. Just don't tell my chicken.
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Unread 03-11-2013, 08:47 AM   #5
Ron_L
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A kettle will do fine, but I don't think you need to worry about the water pan and smoke box just for chicken. Chicken is a short cook and it doesn't need a lot of smoke. Just back the coals on one side of the kettle and put in some chips or a couple of wood chunks.

But, if you can find a used WSM in good shape for a good price, that would be better.

Do you have the rest of the equipment? Coolers, tables, EZ-up, etc? That will cost you more than a WSM as well.
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Unread 03-11-2013, 08:51 AM   #6
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I use a kettle for chicken, I just offset the fire and ad a little wood. Works fine. I normally take 3 drums and a kettle, it's just easier for me to have a different cooker for each meat.
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Unread 03-11-2013, 08:52 AM   #7
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you could easily cook everything on a single 22 WSM. I would just focus on that. running a second cooker is generally a pain.
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Unread 03-11-2013, 09:23 AM   #8
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Quote:
Originally Posted by DawgPhan View Post
you could potentially cook everything on a single 22 WSM. I would not just focus on that. running a second cooker is generally a big help.

Fixed yer post!

(Opinions shouldn't be stated as absolutes)
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Unread 03-11-2013, 10:16 AM   #9
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I use an old beat up webber kettle to finish my chicken. However the majority of the cooking comes in a WSM. We run 2 22.5 wsm's, an offset, and the kettle. I'd rather have too much space then not enough.
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Unread 03-11-2013, 10:24 AM   #10
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Honestly, to really compete you're going to need more than one WSM. If you don't want to buy another WSM you could build a drum. You can put in a diffuser and it will cook just like a WSM or you can leave it out and cook it distance direct. Gives you some options. (You can do the same with a WSM of course!)
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Unread 03-11-2013, 10:46 AM   #11
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Quote:
Originally Posted by G$ View Post
Fixed yer post!

(Opinions shouldn't be stated as absolutes)
Like yours?

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Unread 03-11-2013, 02:09 PM   #12
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Quote:
Originally Posted by Pigs on Fire View Post
Like yours?

Exactly!
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Unread 03-11-2013, 02:41 PM   #13
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I like Nthole's advice. I have seen a few teams that ran a kettle for chicken, and they seemed to do just fine. A kettle is certainly a way to save a little moola on the start up end of comps.
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Unread 03-11-2013, 04:15 PM   #14
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The entry fees, ancillary equipment, product cost, charcoal, wood cost, travel cost, creature comfort cost for one contest should preclude the idea of going into it half-a$$ without the proper cooking equipment. If you can't afford the cost of the minimum amount of cooker space, then you really can't afford to become a "was also there and couldn't compete". Two 22" wsm or one 22" and one 19" would give you enough cooker space and can be transported easily on a bumper buddy.
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Unread 03-11-2013, 06:30 PM   #15
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Its really hard to beat a WSM, they are great values for the money. There are plenty of folks using them and beating people using 20K pits. I use a WSM (not in comps..yet) and I will for comps. The reason I'm entertaining another smoker besides the WSM is personal choice. I like the idea of large single cooking surface versus taking off the top to get to the bottom. This wont make me a better cook but I will be happy cooking :)
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