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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 04-08-2013, 07:04 PM   #1
BigBellyBen77
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Default What's the best set up for a wash station?

First Comp is fast approaching and I'm putting together a list of things we are bringing. What is the best way to set up a sani-station in your tent? Any help on this would be appreciated. Also, any other tips on items to bring that most first timers forget. Thanks.
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Unread 04-08-2013, 07:14 PM   #2
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The best setup? A four basin sink with a water tank, pump and water heater.

But that's not practical.

Most of us use three bus tubs, wash, rinse and sanitize. If a local health department is very picky they can ask for a separate hand washing station.

You can use a turkey fryer to heat water and put the hot water into an Igloo drink cooler and it will stay hot for a long time.
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Unread 04-08-2013, 07:15 PM   #3
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Oh! Have you done a mock competition yet? If not, do it! Set up in your yard or driveway exactly as you plan to at the competition and cook all four categories with the same turn in times as the comp. If you have to run into the house for anything, add it to your packing list.
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Unread 04-08-2013, 07:32 PM   #4
BigBellyBen77
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Thank for the help. We were planning on doing the practice one next week actually. That should help a lot.
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Unread 04-08-2013, 09:16 PM   #5
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I bring a 5 gallon igloo full of hot water from home for hand washing as mentioned above. We don't do dishes at competitions any more. Trim everything before and use disposable stuff. The few dishes needed get washed back at home.
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Unread 04-09-2013, 12:32 AM   #6
CivilWarBBQ
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This is a frequent topic on this board - you'll find numerous threads if you search on "sink".

Here's one with pics of our setup: http://www.bbq-brethren.com/forum/sh...d.php?t=129415
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Unread 04-09-2013, 02:41 PM   #7
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See my post halfway down the first page: http://www.bbq-brethren.com/forum/sh...d.php?t=157264

I think that's what Ron L meant when he said "not practical"

For a much more affordable solution, get 3 resin bus bins. Heat up water on your smoker, and put it in a cooler to keep warm. Use the cooler drain as a spout.
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